Roasting vegetables is one of the simplest and most delicious ways to add more produce to your daily meals. Roast most vegetables for 15–20 minutes at 375°F with a little olive oil and a few seasonings to concentrate their natural flavors and create a pleasantly sweet, slightly caramelized finish.
Some excellent vegetables for roasting include broccoli, carrots, Brussels sprouts, fennel, kale, and asparagus. A light sprinkle of Parmesan on broccoli or asparagus can turn a reluctant eater into a fan. Personal favorites and family stories aside, roasting is reliable: it enhances texture, deepens flavor, and makes vegetables more appealing for adults and kids alike.
If you want an easy recipe to help increase your fruit and vegetable servings, try this autumn-inspired combination.
Roasted Brussels Sprouts and Apples
- ½ cup diced apples (peel optional)
- 8 oz Brussels sprouts, trimmed and quartered
- 2 tbsp apple cider
- 2 tsp olive oil
- 1 tsp minced fresh thyme
- ¼ tsp salt
- 1/8 tsp ground black pepper
Preheat the oven to 375°F. Combine the apples, Brussels sprouts, apple cider, olive oil, thyme, salt, and pepper in a bowl and toss until evenly coated. Transfer the mixture to an 11×7-inch baking dish and spread in a single layer. Roast for 20–25 minutes, or until the sprouts are tender and lightly browned, stirring once halfway through for even cooking.
Serve warm as a side dish with roasted meats, grain bowls, or as part of a holiday spread. Leftovers reheat well and can be added to salads, grain bowls, or omelets the next day.
Nutritional information (per ¾ cup serving): approximately 109 kcal, 4.9 g fat (mostly monounsaturated), 3.6 g protein, 15.8 g carbohydrate, 4.7 g fiber, 1.6 mg iron, 321 mg sodium, 47 mg calcium.
Roasting is a flexible technique—feel free to swap in pears for apples, add a splash of balsamic at the end, or toss in a handful of chopped nuts for extra crunch. How will you add more fruits and vegetables to your meals this year?