Oven Roasted Veggies Two Ways

Jackie Barrell
by Jackie Barrell
8 Servings
35 min

For dinner, we are mostly a meat, starch and veggie family but every now and then I like to do the double veggie and skip the starch and using one pan to make both is the way to go. If you aren’t roasting your vegetables, you need to!

Tonight I did green beans and cauliflower, but honestly I don’t know of a vegetable I haven’t don’t this way. Keep in mind softer vegetables like zucchini and summer squash should be cut in larger chunks so the don’t turn to mush.

Cut the leaves and core from the cauliflower the cut off the florets

The larger ones I cut in half

For the green beans I just popped off the ends

I line a cookie sheet with foil and lay out the veggies, if you want to season them all the same you could mix them up together, but for this I am seasoning each of them differently

First I give them all a good spray of avocado oil

For the green beans I used Italian seasoning, garlic and onion powder

And for the cauliflower I used garlic and onion powder and smoked paprika, which happens to be my favorite spice!

Preheat oven to 400 and roast for 20-25 minutes or to desired firmness

Oven Roasted Veggies Two Ways
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • one head cauliflower
  • one 16 oz bag fresh green beans
  • spray avocado oil
  • spices, I used garlic powder, onion powder, Italian seasoning and smoked paprika

Heat oven to 400 degrees
line a cookie sheet with foil (or parchment paper)
cut the florets from the cauliflower
remove stems from green beans
place vegetables on cookie sheet and spray with oil
sprinkle with seasonings
cook for 20-25 minutes or until desired firmness
  • If you don’t have avocado oil, use olive oil in place of it
  • try all the spices! I like to make them Mexican flavored with chili powder, cumin and lime juice or Asian flavored with garlic powder, ginger and Chinese five spice.