Easy Oven Roasted Vegetables

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

4.71 from 102 votes

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!

Prep Time10

Cook Time20

Total Time30

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

Servings: serves

Author: Katerina | Diethood

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

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, 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