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Roasted Vegetables

Roasted Vegetables

Serves: 6

Category: Main Dishes - Vegan

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Rated by: 11 members

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Arrange these roasted vegetables on a large platter for serving. The assortment of colors and shapes makes a beautiful presentation.

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12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2" pieces
6 cloves garlic, minced
2 tablespoons Dr. Fuhrman's Black Fig Vinegar, or balsamic vinegar
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
olive oil or olive oil spray


Preheat oven to 375 degrees F.

To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4" deep in base of stem.

Toss all ingredients, in a large bowl. Lightly spray or rub with a small amount of olive oil. Pour into a large baking pan and spread evenly. Cover and bake for 30 minutes. Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Calories 84; Protein 5 g; Carbohydrates 16 g; Total Fat 1.3 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 106 mg; Fiber 5.9 g; Beta-Carotene 3032 ug; Vitamin C 108 mg; Calcium 81 mg; Iron 2.5 mg; Folate 110 ug; Magnesium 38 mg; Zinc 0.8 mg; Selenium 4 ug

Comments (6):



11/01/2010 06:32 AM

Rated this recipe:

It was difficult not to over brown the vegetables but still cook them. The rice did not go well with the vegetables.


06/23/2011 01:41 PM

Rated this recipe:

Fast and Tasty... Loved it! Cauliflower and broccoli cook at different rates, and I like the broccoli to be still crunchy, next time I would put the cauliflower in before the rest of vegetables for 10 minutes or so...


11/26/2012 07:33 PM

Rated this recipe:

I love, love, love this simply delicious dish!

I have made this recipe several times, usually with frozen vegetables for convenience. I put foil or parchment paper over the roasting pan before the veggies start getting too brown.

I realize that frozen vegetables are not as good for you as fresh, but this also solves the problem of some veggies being cooked sooner than others.

And brown rice (which I cook separately in my steamer) goes EXTREMELY WELL with this dish. of all: I do not like to cook, but I love to make this recipe. If I can do it, anyone can.
This comment was last edited on 11/26/2012 07:35 PM


02/11/2013 07:04 PM

Rated this recipe:

I burned most of it by accident, the dressing was yummy though I had some leftover and put it in a salad. I will definitely try it again. I had added fingerling potatoes and they turned out really good. Therefor I will give it 5stars.


04/27/2014 06:34 PM

Rated this recipe:

Doubled the recipe and great for serving guests


12/22/2015 03:26 PM

Rated this recipe: (no rating)

I roasted vegetables recently. I selected my vegetables (I used brocolli, potatoes, celery, cabbage, garlic, onions - any vegetables could have been used). I cut the vegetables, added spices, and then added turkey broth and water to fully cover the vegetables. Any kind of broth would have worked to cover the vegetables with. I could have used chicken broth, vegetable broth, beef broth, any kind of broth to cover the vegetables with. Every 30 minutes or so, I would stir the vegetables so that they did not burn. I did not add any oil to my vegetables as Dr. Fuhrman has written that oil goes from the lips to the hips. Hope this post helps someone. I roasted my vegetables at 340 degrees in a long glass pan that is about 3 inches deep until done.

After the vegetables were done, I served it as a soup with the broth. I could also have served the vegetables without the broth. Cooking the vegetables as described above prevents burning them. My teen-ager who likes the SAD diet, really LOVED the vegetables cooked as I described in this post. My husband also loved the roasted vegetables that I made as described in this post.
This comment was last edited on 12/22/2015 03:33 PM