Easy Oven Roasted Vegetables

These Easy Oven Roasted Vegetables are perfectly tender and packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you’ve got on hand! 

Wondering what to serve with roasted vegetables? They’re amazing with this easy roast chicken recipe, or this stuffed flank steak recipe!

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

Easy Oven Roasted Vegetables

Katerina | Diethood
These Easy Oven Roasted Vegetables are perfectly tender and packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you've got on hand! 
5 from 12 votes
Servings : 6 serves
Prep Time 10 mins
Cook Time 20 mins

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
 

  • Preheat oven to 425˚F.
  • Line a large baking sheet with foil or parchment paper.
  • Add all the vegetables to the baking sheet.
  • Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.
  • Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.
  • Arrange all the veggies in a single layer.
  • Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.
  • Remove from oven.
  • Garnish with parmesan cheese and parsley; serve.

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

Calories: 89 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 40 mg | Potassium: 416 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 3752 IU | Vitamin C: 71 mg | Calcium: 35 mg | Iron: 1 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: baked vegetables, easy vegetable side dish, holiday side dish recipe, how to roast vegetables, keto friendly recipes, low carb side dish, oven roasted vegetables, roasted root vegetables, roasted vegetables
Did you make this recipe?Take a pic and let us know how it was!

Categories:

 

Ask a Question or Rate this Recipe

Your email address will not be published.

Recipe Rating




28 comments on “Easy Oven Roasted Vegetables”

  1. I’ve made roasted veggies for quite some time. I usually put veggies in a ziplock bag with olive oil and a spice I find at Penzeys called fox point, which contains dehydrated shallots, chives, garlic, onions and green peppercorns. Really really good.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, you can, but there’s a couple things to keep in mind. Vegetables with high water content, such as tomatoes, zucchini, peppers, and mushrooms can be roasted and frozen, but their texture will change in the freezing process. They get mushy. But, you can still freeze them and then just use in soups and stews, even lasagnas and casseroles.
      Root vegetables, such as potatoes, carrots, and parsnips, freeze well and keep their texture.

  2. Thank you for such an easy recipe Katerina! I used salad potatoes, sweet potatoes, parsnips, mushrooms, a couple of mini bell peppers, a red onion and a tomato in my selection this time! The mushrooms and tomato wanted using, but the rest were just what I fancied! I put all the veggies apart from the tomato in a bowl, then added oil, Italian seasoning, salt and pepper and mixed it all up. I also threw a finely chopped garlic clove into the bowl too. Then I roasted these for about 15min before adding the tomato and returning the tray to the oven for another 15 mins. I served all the veggies over a bed of rice and it was yummy! Think I could get used to trying more roasted veg!!

  3. Love roasted veggies, this is my favorite way to eat fresh vegetables. I sprinkle Tajin seasoning on mine after they are cooked. I don’t use anything but the Tajin seasoning and olive oil. It has lime in it and gives the vegetables a little zing. The Parma cheese sounds yummy too.

    1. What section of the store do you find the Tajin? I’ve been keeping an eye out for this but nobody seems to know what it is. I heard someone say it was great on watermelon of all things, so that’s what got my interest.

      1. You can find Tajin near the fruit section. I’m not sure where you live but I’ve seen it in stores like Stater Bros and Albertsons. It’s also very common in stores like Cardenas. Hope this helps!

  4. I made this last night for a small dinner party at my house and it was delicious! Everyone enjoyed it and it was super easy! Thanks for sharing! Happy Holidays!

  5. Love your roast veg. I do this quiet often, however I also sprinkle 1/2pt of French onion soup mix over the vegs Not sure what you call that product in America, I’m in Australia. Add a special flavor to the vegetables.

  6. These turned out excellent. The only thing I did different was I used Lawry’s garlic salt (has parm and parsley in it) and Mrs. Dash table blend as the seasoning.

  7. Avatar photo
    Kristina Nairn

    Made these with some oven baked chicken and they were delicious! I wanted to ask if the calorie count includes the cheese or just the veggies because I made it minus the parmesan and I’m tracking calories right now. Thank you!

Scroll to Top