Name: Oven Roasted Vegetables recep
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 2 carrots, sliced; 2 bell peppers, chopped; 1 zucchini, sliced; 1 red onion, cut into wedges; 3 tbsp olive oil; 3 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning (optional)

Why You’ll Love This Recipe

This dish is versatile, customizable, and incredibly easy to prepare. It’s a delicious way to get more vegetables into your diet, and it pairs perfectly with almost any main course. Roasted vegetables also make great leftovers, ideal for meal prep throughout the week.

Ingredients

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

Broccoli florets
Carrots, sliced
Bell peppers, chopped
Zucchini, sliced
Red onion, cut into wedges
Olive oil
Garlic, minced
Salt
Black pepper
Italian seasoning (optional)

Directions

Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper for easier cleanup.
Spread chopped vegetables evenly on the sheet.
Drizzle with olive oil, then sprinkle with garlic, salt, pepper, and Italian seasoning if using. Toss to coat.
Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly browned.
Serve hot as a side dish or add to grain bowls, pasta, or salads.

Servings and timing

Serves 4–6.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Kick: Add crushed red pepper flakes or cayenne.
Cheesy Vegetables: Sprinkle Parmesan cheese over vegetables in the last 5 minutes of roasting.
Herb-Roasted: Use rosemary, thyme, or fresh parsley for extra flavor.
Balsamic Glazed: Drizzle with balsamic vinegar after roasting.
Seasonal Mix: Swap in seasonal veggies like Brussels sprouts, squash, or asparagus.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 375°F for 5–10 minutes to restore crispiness. Avoid microwaving if possible, as it can make vegetables soggy.

FAQs

Can I use frozen vegetables?

Yes, but roast them straight from frozen and expect less crispiness.

Why are my roasted vegetables soggy?

Overcrowding the pan causes steaming—spread veggies in a single layer.

Can I roast different vegetables together?

Yes, but cut them into similar sizes and group vegetables with similar cooking times.

What temperature is best for roasting vegetables?

425°F (220°C) is ideal for crispy, caramelized edges.

Should I peel the carrots and zucchini?

It’s optional—peeling is not necessary if they’re washed well.

Can I make roasted vegetables ahead of time?

Yes, they reheat well and can be used in meal prep.

How do I make them crispier?

Use a hot oven, avoid overcrowding, and don’t add too much oil.

Can I use butter instead of olive oil?

Yes, but olive oil is more stable at high heat. You can add butter after roasting for flavor.

Are roasted vegetables healthy?

Yes, they’re nutrient-rich, low in calories, and full of flavor without heavy sauces.

What meats pair best with roasted vegetables?

They pair beautifully with roasted chicken, steak, salmon.

Conclusion

Oven roasted vegetables are a quick, versatile, and flavorful side dish that brings out the natural sweetness of fresh produce. Whether served with your favorite protein or added to meal prep bowls, this recipe is a delicious way to enjoy vegetables in their best form.