Roasted Vegetables Recipe

Need an easy way to eat more vegetables? Oven Roasted Vegetables are the answer every time!

But, if you or members of your household are not veggie fans (I get that not everyone loves salad recipes), it can be a real challenge.

Oven roasting transforms vegetables that taste less enjoyable raw (cauliflower and broccoli, I am looking at you), or that you may have only tasted boiled (boiled Brussels sprouts are a crime) into crispy, tender bites so tasty, you’ll catch yourself inhaling them right off the sheet pan (it’s true!).

We roast so many vegetables that I upgraded to this larger baking sheet.

Oven Roasted Vegetables

How to make crispy oven roasted vegetables. BEST method, including tips for cutting, seasoning, the correct roasting temperature, and more!

Prep: 20min

Total: 45min

Yield: 6

Serving Size: 1 of 6

Nutrition Facts: servingSize 1 of 6, calories 164 kcal, Carbohydrate 21 g, Protein 5 g, Fat 8 g, Saturated Fat 1 g, Fiber 6 g, Sugar 8 g, unSaturated Fat 6 g

Ingredients:

• 2 medium bell peppers (cut into 1-inch pieces (I recommend red, yellow, or orange))
• 2 medium zucchini (ends trimmed and cut into 1/2-inch pieces)
• 1 small sweet potato (scrubbed and cut into 3/4-inch pieces)
• 1 small red onion (cut into 1-inch cubes)
• 1 small head of broccoli (cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard (or one additional tablespoon olive oil)
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3 tablespoons grated Parmesan cheese (optional)

Instruction:

1. Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.
2. Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
3. Divide the vegetables evenly between the two sheets, spreading them into a single layer.
4. Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans’ positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.

Roasted Vegetables

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

Prep: 15min

Total: 30min

Yield: 6

Ingredients:

• 2 cup broccoli florets
• 2 cups cremini mushrooms
• 2 cups chopped butternut squash
• 1 zucchini (sliced and quartered)
• 1 yellow squash (sliced and quartered)
• 1 red bell pepper (chopped)
• 1 red onion (chopped)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar (or more, to taste)
• 4 cloves garlic (minced)
• 1 1/2 teaspoons dried thyme
• Kosher salt and freshly ground black pepper (to taste)

Instruction:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 12-15 minutes, or until tender.*
4. Serve immediately.

Roasted Vegetables

Recipe video above. Knowing how to make Roasted Vegetables well is a life essential! For best results? Don’t mix root vegetables with high moisture vegetables like eggplant and zucchini. Use smashed whole garlic cloves instead of minced which just burns. Same for herbs.And roast in a moderate rather than hot oven so they have time to sweeten and caramelise evenly!I like this mix of vegetables for colour, flavour and texture. Plus (other than the onion) they roast in the same time which keeps things simple. See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.

Prep: 10min

Total: 100min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 209 kcal, Carbohydrate 25 g, Protein 3 g, Fat 11 g, Saturated Fat 2 g, Sodium 492 mg, Fiber 5 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 400g / 14oz small potatoes (, skin on (10 or so))
• 2 carrots (, medium/large, peeled)
• 1 large parsnip ((250g/8oz), peeled)
• 1 red onion (, large, peeled (200g / 7oz))
• 5 garlic cloves (, smashed (Note 1))
• 5 thyme sprigs
• 3 sage sprigs
• 4 tbsp extra virgin olive oil
• 1 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 2 tbsp parsley (, finely chopped)

Instruction:

1. Smashed garlic – Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
2. Garnish & serve – Sprinkle with parsley and serve immediately!

Roasted Vegetables

This is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 144 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, Saturated Fat 1 g, Sodium 53 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 2 medium bell peppers (cored, chopped into 1-inch pieces (I used 1 red 1 yellow))
• 2 medium carrots, (peeled and sliced into 1/4-inch thick slices)
• 1 small zucchini, (end trimmed, sliced through the length then cut into 1/2-inch pieces)
• 1 medium broccoli crown, (cut into small florets (reserve stem for another use))
• 1/2 medium red onion, (peeled and cut into 1-inch chunks)
• 2 Tbsp olive oil
• 1 1/2 tsp Italian seasoning
• 2 – 3 cloves garlic, (minced)
• Salt and freshly ground black pepper
• 1 cup grape tomatoes ((optional))
• 1 Tbsp fresh lemon juice

Instruction:

1. Preheat oven to 400 degrees.
2. Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*
3. Drizzle with olive oil (broccoli needs a little more than the other veggies), sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
4. Spread into an even layer, roast in preheated oven 15 minutes.
5. Remove and toss in tomatoes, return to oven and roast 10 minutes longer.
6. Drizzle with lemon and serve warm.

ROASTED VEGETABLES | easy oven roasted recipe

FAQ

What is the secret to roasting vegetables?

• Use a High Temperature. The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F.
• Don’t Crowd the Pan. …
• Use Enough Olive Oil. …
• Rotate the Pan(s). …
• Switch Upper and Lower Racks.

Which vegetables are best for roasting?

What temperature is best for roasting vegetables?

What is the best seasoning for vegetables?