Easy Healthy Roasted Vegetable Medley

  • 1/2 Tbsp reduced-salt soy sauce
  • 3 Tbsp olive oil
  • black pepper to taste
  • 1 bag (12 oz) vegetable medley (broccoli, cauliflower, Brussels sprouts, or anything healthy), rinsed and well drained
  • 1 garlic clove, minced (optional)

Preheat oven to 425 degrees.
In a large mixing bowl whisk together the soy sauce, olive oil, and black pepper until blended.
Put the veggies and garlic in the bowl, and toss to coat well.
Choose a large shallow baking sheet.
Spread veggies in a single layer on baking sheet.
Put baking sheet on middle rack in oven and roast for 10 to 15 minutes turning or stirring veggies halfway through the cooking time.
Remove from oven and salt if desired.
Serve warm.

To save money, buy whole veggies and cut up into equal sizes. I half the Brussels sprouts and cut the broccoli and cauliflower into the same size florettes. If you use regular soy sauce (not the reduced salt kind) you won’t have to add much more salt. If you do add salt, be sure to do it after the baking is over while the veggies are still hot. It works better that way. And use sea salt if you can for a real nice, fancy finish.

Also, if you’re fixing this for kids, you can tweak the recipe a bit to make it more kid-friendly. For instance, you may want to change the oven temperature to 325 degrees and roast the veggies for about 20 minutes (again, stirring about halfway through the roasting time.) This way they will get softer without browning too much. Kids seem to like them better when they are soft. Also, a nice sprinkling of grated Parmesan cheese helps convince kids that this dish is yummy!

Submitted by: Patti Winker

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