At first look, roasted vegetables can only be so exciting—but that’s where you’re wrong. All it takes are a few additions, and one or two shakes or dashes later you’ve got yourself something beyond the usual. This roasted vegetable recipe is a great combination of fragrant spices as well as vegetables with diverse texture and flavors. Serve them hot or cold: Make a batch and then enjoy them throughut the week in sandwiches, on salads, on pizza, as a side, and more.


  • 1medium onion, chopped
  • 1/2bell pepper, diced
  • 12Brussels sprouts, halved
  • 4cremini mushrooms, chopped
  • 2scallions, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons olive oil or butter


  1. Preheat oven to 375 degrees.
  2. Place onion, bell pepper, Brussels sprouts, mushrooms, and scallions in a large bowl. Add salt, pepper, cumin, paprika, and soy sauce. Mix until seasonings are evenly distrubuted and vegetables are coated. If using olive oil, add it and toss until evenly combined.
  3. Spread veggies on a cooking pan lined with aluminum foil. (They should be close together instead of spread thinly. You want them to soak in the juices released by one another as they cook.) If using butter, break it up into small pieces and distribute evenly atop veggies.
  4. Bake 15 minute. Remove from the oven and mix and flip vegetables. Return to the oven for another 15 minutes or until tender. (If using a small oven, keep the oven door slightly ajar to release moisture as veggies cook to prevent them from retaining too much moisture and becoming mushy.)