Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski
Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week. Use asparagus, brussels sprouts, onions—whatever vegetables you're craving. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.
Recipe information
Yield
8 servings
Ingredients
1 bunch carrots, cut into thick rounds
1 head of cauliflower or broccoli, separated into florets
3 Tbsp. extra-virgin olive oil
Kosher salt
4–6 sweet potatoes, scrubbed
Preparation
Place racks in upper and lower thirds of oven; preheat to 425°. Toss carrots, cauliflower, and oil on a large rimmed baking sheet. Season with salt and toss again. Place sweet potatoes on a small foil-lined rimmed baking sheet. Roast veggies, tossing once, until browned and tender, 25–30 minutes for carrots and cauliflower and 35–40 minutes for potatoes.
