Oven Roasted Vegetables

Why You’ll Love This Recipe

Roasting vegetables in the oven is one of the easiest and most flavorful ways to prepare them. The process brings out the natural sweetness and enhances the savory notes of each veggie. Plus, it’s incredibly versatile—you can use any vegetables you have on hand, and the seasoning options are endless. The vegetables get crispy on the edges while staying tender inside, making them an irresistible addition to your meals. It’s a no-fuss recipe that’s perfect for busy nights, meal prepping, or even serving at holiday dinners.

Ingredients

• 1 large carrot, peeled and cut into sticks

• 1 zucchini, sliced into rounds

• 1 red bell pepper, chopped

• 1 small red onion, peeled and cut into wedges

• 1 cup broccoli florets

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1/2 teaspoon salt (to taste)

• 1/4 teaspoon black pepper (to taste)

• 1/2 teaspoon paprika (optional, for added flavor)

• Fresh herbs (such as parsley, thyme, or rosemary) for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent the vegetables from sticking.

2. Prepare the vegetables: Wash and peel the vegetables as needed. Cut the carrots into sticks, slice the zucchini into rounds, chop the bell pepper, and cut the onion into wedges. Break the broccoli into florets.

3. Season the vegetables: In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, and sprinkle with oregano, garlic powder, salt, pepper, and paprika (if using). Toss the vegetables well to ensure they are evenly coated with the oil and seasoning.

4. Roast the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure the vegetables aren’t overcrowded to ensure even roasting. Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and crispy on the edges. Stir halfway through cooking for even browning.

5. Garnish and serve: Once roasted, remove the vegetables from the oven and transfer them to a serving platter. Garnish with fresh herbs like parsley or thyme for added color and flavor, and serve warm.

Servings and Timing

• Servings: 4 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add potatoes: For a heartier option, add diced potatoes or sweet potatoes to the mix. Just ensure they are cut into similarly sized pieces to ensure even cooking.

• Roast with balsamic vinegar: Drizzle the vegetables with balsamic vinegar before roasting for a sweet, tangy finish.

• Spicy roasted veggies: Add a pinch of cayenne pepper or red pepper flakes to give your vegetables a little heat.

• Seasonal vegetables: Use any vegetables that are in season, such as Brussels sprouts, cauliflower, butternut squash, or parsnips. Just adjust the cooking time depending on the type of vegetable.

Storage/Reheating

• Storage: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: Roasted vegetables can be frozen for up to 3 months. Let them cool completely before transferring them to a freezer-safe container. To reheat, bake at 350°F for about 10-15 minutes, or until heated through.

• Reheating: To reheat, warm them in the microwave for 1-2 minutes, or bake in the oven at 350°F for 10 minutes to restore some of the crispiness.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables give the best results for roasting, you can use frozen vegetables. However, frozen vegetables release more water during cooking, which can affect the crispiness. If using frozen vegetables, you might want to thaw and drain them before roasting, or add a few extra minutes to the roasting time.

Can I roast vegetables at a lower temperature?

Yes, you can roast vegetables at a lower temperature, like 375°F (190°C), but the cooking time will increase by 5-10 minutes. Higher heat helps achieve that crispy, caramelized texture.

Can I prepare the vegetables ahead of time?

Yes, you can chop and season the vegetables ahead of time. Simply cover and refrigerate them for up to 24 hours. Roast them when you’re ready to serve.

What other vegetables can I roast?

You can roast almost any vegetable! Try adding Brussels sprouts, cauliflower, parsnips, beets, asparagus, or sweet potatoes for different textures and flavors.

How do I keep the vegetables from getting soggy?

To prevent sogginess, make sure not to overcrowd the vegetables on the baking sheet. Giving them plenty of space ensures they roast properly and get crispy edges. You can also try using a convection setting on your oven, if available.

Can I make these vegetables spicier?

Absolutely! If you like a little heat, sprinkle some cayenne pepper or red pepper flakes over the vegetables before roasting. You can also toss them in a spicy sauce like sriracha before roasting for a bold kick.

How do I make roasted vegetables more flavorful?

Feel free to experiment with different seasonings. You can add herbs like thyme, rosemary, or dill. A sprinkle of Parmesan cheese toward the end of roasting will add richness, or drizzle the vegetables with a bit of honey or balsamic vinegar for extra flavor.

How long will roasted vegetables last in the fridge?

Roasted vegetables will stay fresh for up to 3 days when stored properly in an airtight container in the refrigerator.

Can I make roasted vegetables in advance for meal prep?

Yes, roasted vegetables are great for meal prepping. Simply store them in the fridge and reheat them when you’re ready to eat. You can also use them in grain bowls, salads, or as a topping for pasta or quinoa.

Can I roast vegetables in a sheet pan meal?

Yes! Roasting vegetables is often part of a sheet pan meal. You can add protein (like chicken, salmon, or tofu) to the same baking sheet, but make sure everything is cut to similar sizes to ensure even cooking.

Conclusion

Oven Roasted Vegetables are a simple yet flavorful side dish that’s perfect for any meal. Roasting brings out the natural sweetness and rich flavor of vegetables, making them crispy on the outside while staying tender on the inside. Whether you enjoy them as a side to your favorite protein, toss them into a salad, or mix them into a grain bowl, these roasted veggies are a versatile and nutritious addition to your meal rotation. Plus, they’re easy to customize with different vegetables and seasonings, ensuring you can always enjoy something new!

Oven Roasted Vegetables

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Snack, Side Dish
• Method: Roasting
• Cuisine: Roasting
• Diet: Vegan

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Description

Oven Roasted Vegetables are a simple, healthy, and flavorful side dish that can complement almost any meal. Roasting enhances the natural sweetness and caramelizes the veggies, creating a delicious, crispy exterior with a tender interior. Perfect for busy weeknights, meal prepping, or holiday dinners, this versatile recipe allows you to customize with your favorite vegetables and seasonings.

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Ingredients

• 1 large carrot, peeled and cut into sticks

• 1 zucchini, sliced into rounds

• 1 red bell pepper, chopped

• 1 small red onion, peeled and cut into wedges

• 1 cup broccoli florets

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1/2 teaspoon salt (to taste)

• 1/4 teaspoon black pepper (to taste)

• 1/2 teaspoon paprika (optional, for added flavor)

• Fresh herbs (such as parsley, thyme, or rosemary) for garnish (optional)

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Instructions

• Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

• Prepare the vegetables: Wash and peel the vegetables as needed. Cut the carrots into sticks, slice the zucchini into rounds, chop the bell pepper, and cut the onion into wedges. Break the broccoli into florets.

• Season the vegetables: In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, and sprinkle with oregano, garlic powder, salt, pepper, and paprika (if using). Toss well to ensure the vegetables are evenly coated.

• Roast the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they aren’t overcrowded for even roasting. Roast for 25-30 minutes, or until golden brown and crispy on the edges. Stir halfway through for even browning.

• Garnish and serve: Remove the vegetables from the oven and transfer to a serving platter. Garnish with fresh herbs like parsley or thyme for added flavor and color. Serve warm.

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Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Freezing: Roasted vegetables can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container. To reheat, bake at 350°F for about 10-15 minutes.Reheating: Reheat in the microwave for 1-2 minutes, or bake at 350°F for 10 minutes to restore crispiness.