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Roasted Veggie Bowl

About the Recipe

This colorful medley makes a versatile side dish, and leftovers are convenient for easy lunches and savory breakfasts. Roasting the vegetables separately means you can closely monitor doneness. 

Serves 6 to 8



  • 1/2 pound Brussels sprouts, halved
  • 1 tablespoon balsamic vinegar
  • 3 teaspoons extra-virgin olive oil, divided
  • Sea salt
  • Ground black pepper
  • 4 large carrots, sliced into coins
  • 1 small head broccoli, cut into florets of an equal size
  • 1 small head cauliflower, cut into florets of an equal size
  • 1 red bell pepper, cut into large chunks

Moroccan Spice Mix:

  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper


Preheat the oven to 400°F. Line 3 rimmed baking sheets with parchment paper.

To make the Moroccan Spice Mix, stir together all spices in a small bowl. Set aside.

To prepare the vegetables, place Brussels sprouts on one baking sheet. Drizzle vinegar and 1 teaspoon oil over the sprouts and season with salt and pepper. Toss to mix well.

Place carrots on a second baking sheet. Sprinkle with 1 teaspoon Moroccan spice mix and 1 teaspoon oil. Toss to mix well. Reserve remaining spice mix for another use. 

Place broccoli, cauliflower and bell pepper on the third baking sheet. Drizzle with 1 teaspoon oil and season with salt and pepper. Toss to mix well. 

Roast all vegetables until tender and lightly browned, 30 to 35 minutes. Combine all vegetables in a large bowl and toss to mix well. Serve warm or at room temperature.