Parents of picky eaters, rejoice - the kids will actually want to eat these vegetables! It only takes a few pantry staples to transform roasted vegetables into a side everyone will enjoy. These are so savory and delightful, it's hard not to love them.

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
Serves 6 (serving size: 1 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°F. Toss together broccoli, cauliflower, Brussels sprouts, carrots, olive oil, salt, and pepper on a large rimmed baking sheet.

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  • Bake in preheated oven 10 minutes, undisturbed. Remove from oven; quickly toss vegetable mixture with walnuts and garlic. Return to oven, and bake until caramelized and tender, 5 to 10 more minutes. Squeeze lemon over veggies just before serving.