Perfectly tender and packed with so much flavor, is these simple and easy oven roasted vegetables. The roasting process brings out the natural sugars in vegetables, and that results in a sweet and an amazing burst of flavor. This delicious vegetable treat has been my go-to side dish.
Roasting vegetables is a simple and easy recipe. Vegetables are a healthy food to feed yourself and your family, and roasting them is one way to make those vegetables sing as an easy side dish.
In this recipe, I used white potatoes, carrots, tomatoes, red onions, orange bell pepper, garlic, and rosemary. These are the vegetables that were leftover on Friday from my previous run to the farmer’s market. This healthy method for roasting perfectly tender vegetables can be adapted to fit any vegetables you have on hand!
HOT TIP: This is the fastest way to clean out that vegetable tray in your fridge.
THE BEST OVEN-ROASTED VEGETABLES
Deliciously seasoned easy oven roasted vegetables are 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.
Wondering what to serve with roasted vegetables? They’re amazing with this juicy grilled chicken recipe, or this best garlic butter steak recipe!
VEGETABLES, VEGETABLES, and more VEGETABLES
In our home eating vegetables is healthy and is very important and not up for dispute. You can use broccoli, cauliflower, mushrooms, sliced zucchini, asparagus, or halved small brussels sprouts. As long as the vegetables can cook for about 20 minutes at 425˚F
MEAL PREP
Also, this is a perfect meal-prep dish. I save lots of time by roasting several large sheet pans of vegetables on a Sunday night, and then simply reheat them right before lunch or dinner for the rest of the week.
TO STORE: Refrigerate completely cooled vegetables in an airtight storage container for up to 5 days.
TO REHEAT: Reheat vegetables on a baking sheet in a preheated 450˚F oven for 5 minutes.
VEGAN & GLUTEN-FREE
While roasted vegetables are an excellent side dish, don’t underestimate the deliciousness of a big bowl of roasted vegetables as a meal in itself.
DIRECTIONS
To be honest, when roasting vegetables, I usually don’t even bother with measuring. I just layer every vegetable I can find on top of a sheet pan. Vegetables need to roast in a single layer without overlapping on the baking sheet. This will allow the air to circulate and crisp the outside of the vegetables.
HOT TIP: I advise using a large sheet pan – 12 x 16 is a good size. You want one single layer of vegetables, no overlay. Stir the vegetables halfway through cooking.
Then, I take some olive oil and sprinkle it all over. Next, I add salt, pepper, Italian seasoning, dried mushroom, and garlic powder over the vegetables. Feel free to use your favorite seasonings and spices, and adjust the amounts to your preference.
I like to smash open garlic because it releases garlic flavor into the vegetables as they roast while keeping the garlic whole so it won’t burn. It’s always a great healthy flavor bomb to squeeze out the slow-roasted garlic and eat it – it’s SO delicious!
I like to mix everything until all vegetables are coated with oil and seasonings.
Finally, I transfer the vegetables to the oven for about 15 to 20 minutes. Allow roasting until the vegetables are tender or easily pierced with a fork and show crispy charred bits on the edges. I ABSOLUTELY love my vegetable crispy tender.
Sprinkle chopped fresh rosemary over them at the end.
PREP TIME
10 mins
BAKING TIME
15 to 20 mins
TOTAL TIME
30 minutes
SERVINGS
4 servings
INGREDIENTS
- 2 medium orange bell peppers cut into 1-inch pieces
- 4 medium white potatoes cut into 1/2-inch pieces
- 4 carrots cut into 3/4-inch pieces
- 2 small tomatoes
- 1 small red onion cut into 1-inch cubes
- 4 cloves of garlic
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- I teaspoon of dried rosemary
- 1 teaspoon of fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Easy Oven Roasted Vegetables
Ingredients
- 2 orange bell peppers cut into 1-inch pieces
- 4 white potatoes cut into ½-inch pieces
- 4 carrots cut into ¾-inch pieces
- 2 small tomatoes
- 1 small red onion cut into 1-inch cubes
- 4 cloves of garlic
- 3 tbsp olive oil extra virgin
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1 tsp dried rosemary
- 1 tsp fresh rosemary
- ½ tsp garlic powder
- ½ tsp black pepper
Instructions
- Layer every vegetable on a sheet pan.
- Sprinkle olive oil.
- Add salt, pepper, Italian seasoning, dried mushroom, and garlic powder over the vegetables.
- Mix everything until all vegetables are coated with oil and seasonings.
- Add garlic.
- Bake oven for about 15 to 20 minutes.
- Sprinkle chopped fresh rosemary once the vegetable is crispy tender.
Healthy and delicious, and only a few simple ingredients to the best vegetable side dish.
Have you tried making this recipe?
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Roasting is always the most delicious way to cook veggies! Love this!
Such an easy way to prepare vegetables. I will have to make this next time we are serving a crowd.
I love these – I meal prep a double batch at the beginning of the week with a batch of chicken.
Hands down my favorite dinner side dish
I love the flavor that roasting the vegetables adds to them. Such an easy side dish to add to any meal.
I honestly could eat these roasties for every meal of the day! So delicious and comforting!
[…] Grilled Vegetables – Grilled vegetables such as zucchini, eggplant, and bell peppers are a great side dish to serve alongside this pasta salad. The smoky and charred flavors of the vegetables provide a nice contrast to the bright and fresh flavors of the salad. […]
Thanks for this easy and delicious recipe!