Oven-Roasted Vegetables

Side Dishes
Vegetarian
PREP TIME:
10 minutes

SERVES:

2

TOTAL COOKING TIME:

15 minutes
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INGREDIENTS
  • 1 large head cauliflower, stemmed and cut into small florets
  • 1 lb broccoli, cut into bite-sized florets
  • 1 lb brussels sprouts, trimmed and halved
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp chicken boullion seasoning
  • 1 tsp ground black pepper
  • 1 tbsp diced garlic
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp salted butter

DIRECTIONS

  1. 1.
    Preheat the oven to broil mode.
  2. 2.
    Line a baking pans with parchment paper.
  3. 3.
    Combine cleaned cauliflower, broccoli, and brussels sprouts in a large bowl. Add olive oil, 1 tbsp at a time, mixing the vegetables to spread evenly. Add chicken bouillion seasoning, diced garlic, onion powder, garlic powder and black pepper. Mix well.
  4. 4.
    Spread vegetables evenly onto the prepared baking pans, allowing space for them to crisp.
  5. 5.
    Roast in the oven until notably browned and crispy to the touch for 8 to 10 minutes. For a more crunchy exterior, bake for an additional 2 minutes. Be careful not to burn vegetables.
  6. 6.
    Remove roasted vegetable from the oven and melt 2 tbsp on top before serving.