Recipe by Samantha Scott

A Cozy, Herb Filled Tray of Golden Vegetables That Smells as Good as It Tastes

These oven roasted vegetables with rosemary are simple, comforting, and endlessly adaptable. Tossed with plant based butter and roasted until tender with lightly crisped edges, they work beautifully as a side dish, a hearty lunch, or even a savory snack straight off the pan.

Fresh rosemary brings everything together, filling the kitchen with a warm, earthy aroma while the vegetables caramelize in the oven. This is one of those reliable recipes you can return to again and again, swapping in whatever vegetables you have on hand and adjusting the seasoning to match your mood.

Why You’ll Love This Recipe

• Simple ingredients with big, comforting flavor
• Easy to customize with seasonal vegetables
• Works as a side dish, lunch, or savory snack
• Minimal prep with mostly hands off cooking
• Fills the kitchen with an incredible rosemary aroma

Oven Roasted Vegetables with Rosemary

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• Author: Samantha Scott
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A Fragrant Sheet Pan of Cozy, Golden Roasted Vegetables

These rosemary roasted vegetables are tender, lightly crisped, and full of savory flavor. Made with simple ingredients and roasted to perfection, they are an easy plant based dish that fits effortlessly into any meal.

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Ingredients

Scale 1x2x3x

• 1 cup fresh broccoli florets

• 1 cup cauliflower florets

• 1 cup baby carrots

• 2 cups Brussels sprouts

• 1/4 cup melted plant based butter or Nutiva Organic Butter Flavor Coconut Oil

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 2 to 4 organic rosemary sprigs

Optional Ingredients

• Fresh lemon, halved and roasted with the vegetables

• Whole garlic cloves roasted with the vegetables

• Potatoes cut into bite sized chunks

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Instructions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Line a baking sheet with parchment paper and set aside.

3. Cut all vegetables into bite sized pieces and spread them in a single layer on the baking sheet, avoiding overlap for best roasting results.

4. Melt the plant based butter or coconut oil and drizzle evenly over the vegetables, coating each piece.

5. Sprinkle with sea salt, garlic powder, and black pepper.

6. Nestle the rosemary sprigs among the vegetables.

7. Roast for about 15 minutes or until the edges begin to brown and lightly char.

8. Remove from the oven, allow to cool slightly, and serve immediately. Store leftovers in an airtight container in the refrigerator.

Notes

Add roasted lemon halves for a bright, citrusy finish

Serve alongside grains, tofu, or legumes for a complete meal

Toss leftovers into salads, wraps, or grain bowls

Great for meal prep and reheats well in the oven

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salads & Sides
• Method: Oven Roasted
• Cuisine: Plant Based, Vegan

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 210kcal
• Sugar: 6g
• Sodium: 420mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 4g