Easy Oven Roasted Vegetable Recipe

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Making oven roasted vegetables is an easy and delicious way to prepare your veggies! It takes only minutes to prep and can be customized hundreds of different ways!

Well it’s that time of year, isn’t it? time to forget all that holiday baking and sweet making and get back to the business of eating healthy! This year I am going to try to be better about eating my veggies. I love vegetables but I often get stuck in the same routine of making them the same way over and over which can get quite boring and unmotivating.

When I get in that rut I always go back to roasting my vegetables, like my Oven Roasted Peppers, my favorite way to make them. It’s so easy to oven roast vegetables and you can customize it hundreds of ways by changing which veggies you choose and how you flavor them. Here is my go-to base roasted vegetable recipe, along with a video explaining how I get them to turn out perfectly every time!

Ingredients

• Veggies – peppers, zucchini, carrots, onion, green beans, potatoes, broccoli, cauliflower, whatever your favorites are!
• Olive Oil
• Salt and Pepper
• Lemon Juice (optional)
• You favorite seasoning blends, Mrs. Dash or Italian Seasoning are good options

Step by step

1. Chop your vegetables. Vegetables that take longer to cook (like potatoes) should be in smaller pieces.
2. Toss with olive oil and seasoning in a large bowl.
3. Spread evenly on a rimmed baking sheet.
4. Roast for 25 minutes, stirring halfway through, or until desired doneness.

Once you are comfortable roasting your veggies, it’s easy and fun to experiment with different flavors. Try lemon or balsamic vinegar like my Balsamic Roasted Potatoes. You can also customize this to your family’s favorite vegetables or seasoning mixes as well!

Cooking Time

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes

The Kitchn

Tips for best results

• Use high oven temperature
• Use a dark pan to encourage browning
• Spread veggies evenly on the pan
• Toss halfway through cooking to ensure they roast evenly
• Experiment with flavors!

If you like this recipe, try these other delicious vegetable recipes:

• Slow Cooker Sweet Potatoes with Bacon
• Maple Roasted Carrots
• Green Bean Casserole (no canned soup required!)
• Parmesan Roasted Cauliflower

If you try this recipe, please comment and rate it below, I love hearing from you!

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