Dec. 6, 2022 | CHH Foundation, News
by Bradley Burck

Health Recipe: Roasted Vegetables Recipe

Huntington's Kitchen

Get your recipes from Chef Marty at Huntington's Kitchen.

Chef Marty’s Incredible Roasted Vegetables!

Chef Marty uses this recipe to teach kids about healthy foods at his Huntington’s Kitchen.

Roasted Vegetables

While you may not have wanted to eat your veggies as a toddler, wait until you try roasting them. Mixing vegetables thoroughly with olive oil and seasoning before roasting them will result in a caramelization effect. That means they will be crisp on the outside and tender on the inside, with a sweetened tinge that will have you coming back for more.

Ingredients

  • 1 large head of broccoli florets chopped off from the stalk
  • 1 large zucchini, chopped into half moons
  • 1 large yellow squash, chopped into half moons
  • 1 cup cherry tomatoes, sliced in halves
  • 3 carrots, chopped
  • 10 oz. portobello mushrooms, sliced
  • 1/4 cup of olive oil
  • 2-3 tsp. kosher salt
  • 2 tsp. ground black pepper

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
  3. Divide the vegetables among two jelly roll pans.
  4. Roast vegetables for 35-40 minutes, removing them from the oven every 15 minutes to stir.

Recipe Notes

You can virtually roast any type of vegetables you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of vegetables you’re roasting. I’ve used sweet potatoes, cauliflower, bell peppers, etc.

Download the Recipe

Download a PDF of this recipe to share with friends and family!

Thank You

Thank you to Walmart for the grant to help teach children in Central Appalachia about food and nutrition.

Leave Chef Marty a Tip

All donations will be used to help Huntington’s Kitchen reach people in Central Appalachia with lessons on healthy food and eating.

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