Oven Roasted Vegetables
These Oven Roasted Vegetables are a colorful, healthy, and flavorful side dish that’s easy to make and perfect for any meal. Roasting brings out the natural sweetness and creates crispy edges, making even simple veggies taste gourmet. Ideal for meal prep, weeknight dinners, or holiday spreads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- Carrots, sliced
- Zucchini, chopped
- Bell peppers, sliced (any color)
- Red onion, cut into wedges
- Broccoli or cauliflower florets
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning or a mix of thyme, rosemary, oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and cut vegetables into similar-sized pieces for even roasting.
- In a large bowl, toss vegetables with olive oil, garlic powder, herbs, salt, and pepper until evenly coated.
- Spread veggies on a large baking sheet in a single layer. Avoid overcrowding.
- Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and golden with crispy edges.
- Serve immediately or let cool slightly to use in grain bowls or salads.
Notes
- Add seasonal vegetables like sweet potatoes, Brussels sprouts, or mushrooms.
- For heat, sprinkle with crushed red pepper flakes or smoked paprika.
- A drizzle of balsamic glaze or lemon juice adds a fresh pop of flavor.
- Toss with cooked grains like quinoa or couscous to make it a full meal.
- Avoid overcrowding the pan to prevent steaming.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://juliameals.com/oven-roasted-vegetables/
