Easy Oven Roasted Vegetables

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Easy Oven Roasted Vegetables – Perfectly tender and packed with flavor, this recipe is the easiest, most simplest way to roast vegetables. Healthy, easy recipe that can be adapted to fit any veggies you’ve got on hand! 

Oven roasted vegetables.

OVEN ROASTED VEGETABLES

Deliciously seasoned roasted vegetables made quickly and effortlessly. Oven Roasted Vegetables are a quick and easy 20 minute side-dish that is also healthy, tasty, and great served alongside meat, fish, or rice. 

Also, this is a perfect meal-prep dish. I save lots of time by roasting several large sheet pans of veggies on a Sunday night, and then simply reheat them right before lunch or dinner for the rest of the week. 

This awesome veggie treat has been my go-to side dish lately because I can’t pass up a Farmer’s Market if my life depended on it. I see a veggie/fruit/pumpkin Stand, and I STOP! I just hop on out of the car, take everything they’ve got on display, and continue on my journey.

I live in Indiana, friends. Farmer’s Markets last a whole, what, like, 3 months around here?! SO, I just take full advantage. 🌶 🥦 🥕 

Roasted vegetables served over a bowl of rice.

HOW TO MAKE OVEN ROASTED VEGETABLES

Roasting vegetables is an easy and very simple, almost hands-off skill. Vegetables are a healthy food to feed yourself and your family, and roasting them is one way to make those veggies wanted, demanded, and loved.

The hot oven brings out the natural sugars in vegetables, and that results in a sweet and an amazing depth of flavor.

BESIDES, this is the best way to clean out that vegetable tray in your fridge.

Vegetables on a sheet pan.

  • In this recipe I used broccoli, cauliflower, thin baby carrots, red bell pepper, onions, and mushrooms. 
  • When roasting vegetables, I usually don’t even bother with measuring; I just layer every veggie I can find on top of a sheet pan.
  • Then, I take some olive oil and sprinkle it all over. Next, I add salt, pepper, garlic powder, and Italian Seasoning over the veggies.
  • Using my hands, I mix up everything together until all veggies are coated with oil and seasonings.
  • Finally, I transfer the vegetables to the oven for about 17 to 20 minutes, or until crisp-tender and lightly browned. 

That’s pretty much IT. Healthy and delicious, and only a few simple ingredients to the best vegetable side dish.

Roasted broccoli, cauliflower, bell peppers, carrots, and mushrooms.

TIPS FOR PERFECTLY ROASTED VEGETABLES

  • DO NOT overlap the veggies. You want one single layer of vegetables. I advise to use a large sheet pan – 12 x 16 is a good size. 
  • Stir the veggies halfway through cooking. 
  • Use your favorite seasonings and spices, and adjust the amounts to your preference.
  • Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the edges. I like my veggies crisp-tender. The other three in this household like a SOFT tender veg. Thus, since majority rules… we end up with crisp-tender vegetables. 😉 
  • Before serving, add grated parmesan cheese and fresh chopped parsley. Cheese, for sure! 😊 

RECIPE VARIATIONS OR VEGETABLE SWAPS

  • As long as the vegetable/s can cook in around 15 to 20 minutes at 425˚F, you can use it in this recipe. For example, you can use asparagus, or halved small brussels sprouts, quartered red onions, or sliced zucchini. 

HOW TO STORE VEGETABLE LEFTOVERS

  • Store completely cooled vegetables in an airtight container, and keep in the fridge for up to 4 days. 

HOW DO YOU REHEAT ROASTED VEGETABLES

  • To keep the vegetables firm and crisp, reheat them in a preheated 450˚F oven for 5 minutes.

Roasted Vegetables in a bowl.

MORE ROASTED VEGETABLES RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE
5 from 7 votes
Roasted broccoli, cauliflower, bell peppers, carrots, and mushrooms.
Easy Oven Roasted Vegetables
Prep Time
10 mins
Cook Time
20 mins
 

Perfectly tender and packed with flavor, this recipe is the easiest, most simplest way to roast vegetables. 

Course: Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: baked vegetables, easy vegetable side dish, healthy dinner recipes, healthy lunch, holiday side dish recipe, keto friendly recipes, low carb side dish, roasted vegetables
Servings: 6 serves
Calories: 89 kcal
Ingredients
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups sliced baby portobello mushrooms
  • 1 cup thin baby carrots
  • 1 red bell pepper, chopped
  • 1 small yellow onion, cut into 6 wedges
  • 2 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1-1/2 teaspoons Italian Seasoning
  • 1/2 teaspoon garlic powder
  • grated parmesan cheese, for garnish (optional)
  • chopped fresh parsley, for garnish (optional)
Instructions
  1. Preheat oven to 425˚F.
  2. Line a large baking sheet with foil or parchment paper.

  3. Add all the vegetables to the baking sheet.
  4. Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.
  5. Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.
  6. Arrange all the veggies in a single layer.
  7. Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.
  8. Remove from oven.
  9. Garnish with parmesan cheese and parsley; serve.

Recipe Notes

WW FREESTYLE POINTS: 1

TIPS FOR PERFECTLY ROASTED VEGETABLES

  • DO NOT overlap the veggies; arrange them in one single layer.
  • Use a sheet pan that's at least 12 in. x 16 in. 
  • Stir the veggies halfway through cooking. 
  • Use your favorite seasonings and spices, and adjust the amounts to your preference.
Nutrition Facts
Easy Oven Roasted Vegetables
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 40mg2%
Potassium 416mg12%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 4g4%
Protein 3g6%
Vitamin A 3752IU75%
Vitamin C 71mg86%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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10 Responses
  1. Ellen

    My favorite way to cook vegetables is roasting. I have tried various ways of doing it and one of my favorites is to pour a small amount of olive oil in a bowl with a little salt and some garlic pepper. Stir it up a little and put vegetable in the bowl and mix them with your hands to make sure all the vegetables are coated and then roast as usual.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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