Roasting a pan of vegetables to nosh on the whole week is not only a time-saver, but the longer they sit the more savory they become.

I like the combination of rosemary and sage with a generous douse of olive oil. Whether in a salad or on top of baguette smeared with garlic chévre, this effortless recipe should be a staple in every kitchen. 

Perfectly Roasted Vegetables

  • Prep Time:5 mins
  • Cook Time:20 mins
  • Total Time:25 mins
  • Servings:4
  • Easy

    Ingredients

  • 1 medium eggplant sliced in rounds
  • 2 large carrots halved
  • 1 medium cauliflower chunked
  • 3 tablespoon olive oil
  • 2.5 tablespoon dried sage
  • 3 tablespoon dried rosemary
  • 1 tablespoon kosher salt
  • 2 teaspoon coarse black pepper

Step 1

Combine the ingredients on a large sheet pan while the oven preheats to 450°F.
Photo by Ellen Gibbs
Photo by Ellen Gibbs

Step 2

Roast for 12 minutes and toss, making sure the eggplant rounds are flipped.
Photo by Ellen Gibbs
Photo by Ellen Gibbs

Step 3

Roast for a remaining 8 minutes, or until slightly charred and tender.
Photo by Ellen Gibbs
Photo by Ellen Gibbs

Step 4

Serve warm from the pan, or refrigerate for meals throughout the week.
Photo by Ellen Gibbs
Photo by Ellen Gibbs