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!
Servings: 6 serves
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
- 1½ teaspoons Italian Seasoning
- ½ teaspoon garlic powder
- grated parmesan cheese for garnish (optional)
- chopped fresh parsley for garnish (optional)
Instructions
- Prep. Preheat oven to 425˚F. Line a large baking sheet with foil or parchment paper.
- Prepare the veggies. Add all the vegetables to the baking sheet. Drizzle olive oil over the veggies and mix with either a wooden spoon or just use your hands.
- Add the seasonings. Season the vegetables with salt, black pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.
- Bake. Arrange all the veggies in a single layer and bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the vegetables until they are fork-tender and lightly browned.
- Finish and serve. Remove the roasted vegetables from the oven. Garnish with parmesan cheese and parsley, and serve.
Notes
- 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: 89kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 416mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3752IU | Vitamin C: 71mg | Calcium: 35mg | Iron: 1mg
