I love roasted veggies!  My favorite vegetables to roast are small potatoes, sweet potatoes, parsnips, carrots, Brussel sprouts, and mushrooms.  Roasting veggies is quite easy.  Here’s the technique I use!



  • Vegetables for roasting
  • Salt and Pepper
  • Olive Oil
  • Cooking Spray


  • Preheat oven to 400 degrees.
  • Wash and cut vegetables into small pieces (Note: I half Brussel sprouts, but I leave mushrooms whole.)
  • Lightly coat veggies in olive oil, salt, and pepper.  Oil is the key to making them brown and crisp up!
  • Spray cookie sheet and place veggies on the tray.
  • Bake at 400 degrees for 30 – 40 minutes, rotating occasionally.  (Note:  mushrooms require only 15 minutes or so; Brussel sprouts require less time, too.)
Healthy Tipping Point