gluten free / vegetarian

Pan Roasted Veggies

Many families grew up with a special Sunday dinner, right? I have memories of my mom serving something that my grandfather would appreciate and it was usually what we called the “Sunday Roast.” It was delicious.

I’ve created a new tradition at my house that I call the Sunday Roast, but it’s nothing like that of my childhood. The kids pick the music and rinse a pile of veggies while I preheat the oven and begin chopping to the beat. Brussels sprouts, peppers, green beans, broccoli, cauliflower, squash, tomatoes and anything else in the fridge—vegetables are transformed in a hot oven! Their natural sugars caramelize and they are sweet and interesting, both in texture and in flavor. We add these to pasta, sandwiches, scrambled eggs and tacos throughout the week, and really never tire of them.

What traditions do you have that support your family’s health and quality time together? With a little time and intention, you can easily foster new family traditions that keep you connected.

40 mins



3 pounds assorted high-moisture vegetables (such as peppers, zucchini, broccoli), trimmed or peeled if needed, cut into same-size pieces about 1” x 1”

2 peeled garlic cloves, minced

1⁄4 cup olive oil

Salt + pepper to taste

1 teaspoon (or more) dried herbs or whatever seasoning you like


Preheat the oven to 400°F.

Combine vegetables, garlic, herbs, and oil on a parchment-lined sheet pan.

Season with salt and pepper; toss to coat.

Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes.



  • Help shop for the vegetables. Maybe a trip to the farmers’ market? Let them choose something new to try. They’ll be more invested.
  • Help rinse the vegetables and tear off any bruised parts.
  • Chop veggies with an age appropriate knife (or have them use their hands to snap beans or break off broccoli florets while you chop)
  • Cover the veggies with oil and seasoning. Let them get their hands in the oil! It feels so good and they will be eager to try what they have created with you.


  • Manage the oven. It’s going to be hot and you’ll want to keep small kids safe while you reach in to toss the veggies half way through.
  • Be enthusiastic! Maybe you’re trying something new, too?
  • Find a variety of ways to use up the veggies you roasted. How are you going to incorporate them into your meals throughout the week?
A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



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