Can I use frozen cauliflower and broccoli for this recipe?

They can work in a pinch. But for the best texture and flavor, I much prefer roasting raw hard veggies instead of pre-frozen ones. Frozen vegetables contain more moisture, so overcrowding the pan can make them steam rather than roast. If using them, thaw and drain them first, then pat dry to remove as much moisture as possible.

How do I prevent roasted vegetables from becoming soggy?

The biggest factors are avoiding overcrowding, using enough oven heat, and giving the vegetables plenty of space on the pan. I also recommend spreading the vegetables into a single layer and flipping them halfway through cooking. If the pan looks crowded, divide the vegetables between two sheet pans so moisture can escape and the edges have room to caramelize.

Roasted Vegetables Recipe

Servings: 4-6 (Makes 5 cups) 1x

Scale

Ingredients

2 cups cubed sweet potato, ½- to ¾-inch cubes (~8-10 ounces)
2 cups cauliflower florets, bite size pieces (~6 ounces)
1 cup green beans, ends trimmed (~4 ounces)
1 cup Brussels Sprouts, end trimmed and halved (~4 ounces)
1 cup sliced red onion (~1 small red onion or ~3 ounces)
2 garlic cloves, finely minced (~1 tablespoon)
2 teaspoon avocado oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried herbs of choice, optional

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Instructions

Preheat oven to 375℉.
On a large baking sheet (about 18 x 13 inches) place the cubed sweet potatoes, cauliflower florets, trimmed green beans, halved Brussels sprouts, sliced red onion, and minced garlic. Drizzle the oil over top. With your hands, toss the vegetables so that all pieces are evenly coated with the oil.
Spread the vegetables out in an even layer. Sprinkle the salt and pepper over top.
Place the sheet pan in the oven and bake until vegetables are cooked through and some pieces have browning, flipping about halfway through the baking time, about 22-26 minutes total.
Store leftover roasted veggies in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Serving Size: ⅙ of the recipe or ~¾ cup roasted veggies
Calories: 139
Fat: 2 g
(Sat Fat: 0 g)
Sodium: 219 mg
Carbohydrate: 14 g
(Fiber: 4 g
Sugar: 6 g)
Protein: 7 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Stacie Hassing