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 : 6serves
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Ingredients
2cupsbroccoli florets
2cupscauliflower florets
2cupssliced baby portobello mushrooms
1cupthin baby carrots
1red bell pepper,chopped
1small yellow onion,cut into 6 wedges
2tablespoonsolive oil
salt and fresh ground pepper,to taste
1½teaspoonsItalian Seasoning
½teaspoongarlic 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.
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