Oven Roasted Vegetables are a quick and easy way to make a variety of healthy, delicious vegetables that the whole family will love!
When I have vegetables to cook, this Oven Roasted Vegetables recipe is my go-to recipe! It is so quick and easy and we love it! It is also great warmed up so a perfect meal prep recipe!
One reason this recipe is so nice is that you can make it with one vegetable or six or any number you want! Whatever vegetable you have on hand will be delicious in your mix.
This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
It’s a family-approved recipe that comes together quickly.
Easy to make with simple ingredients.
Comes together in 30 minutes.
Ideal for meal-prep and make ahead type of meals.
Vegetables are super tasty this way.
My Seasoning
I keep a mixture of equal parts garlic powder and salt and half as much black pepper on hand all mixed together. I just sprinkle this over the vegetables.
How to Store Oven Roasted Vegetables
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Other Vegetable Recipes
Key Ingredients
(Full printable ingredients and instructions are just below.)
Chopped vegetables—I used zucchini, broccoli, bell pepper and onion for the pictures and that is my usual combo
Extra Virgin Olive Oil—if you prefer a different oil, that is fine
Garlic powder, salt and pepper
Other good vegetables to roast are green beans, cauliflower, asparagus, radish, Brussels sprouts, eggplant, *carrot, *beets, *butternut squash, *turnips, *potatoes or *sweet potatoes.
Those with an asterisk will take longer to bake so either cook those together or start them first and add faster cooking vegetables toward the end of your cooking time.
How to Make Oven Roasted Vegetables
Preheat oven to 375*
Line a 10”x15” baking sheet with aluminum foil.
Chop vegetables into bite sized pieces. A baking sheet this size will hold 6-8 cups of vegetables. For these pictures, I used 18 ounces of zucchini (before cutting off ends and skinning), 12 ounces of broccoli (before trimming a little bit), 1 ½ bell peppers and 2 small onions.
Add the vegetables to the baking sheet.
Drizzle the vegetables with olive oil.
Gently massage the vegetables with the olive oil just enough to cover them.
Sprinkle the seasoning mix over the vegetables. I use about 1 teaspoon but more or less can be used as you like.
You can sprinkle the seasoning from a spoon but you have much more control if you pinch some between your fingers and sprinkle it from your fingers.
Note: If you would rather, you could also add the vegetables to a large bowl then add the oil, mix with a spoon, add the seasoning and mix with the spoon again. This keeps your hands out of it but dirties a bowl.
Bake at 375* for about 16 minutes and again, more or less here as preferred. Some like their vegetables crisper and some like them softer. If you like a nice fresh crunch but not raw feeling, we found 16 minutes is good.
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Oven Roasted Vegetables
Oven Roasted Vegetables are a quick and easy way to make a variety of healthy, delicious vegetables that the whole family will love!
Ingredients
- 6 cups chopped vegetables
- 1/3 cup Extra Virgin Olive Oil
- 1 teaspoon garlic powder, salt and pepper combination
Instructions
- Preheat oven to 375*
- Line a 10”x15” baking sheet with aluminum foil.
- Chop vegetables into bite sized pieces. A baking sheet this size will hold 6-8 cups of vegetables. For these pictures, I used 18 ounces of zucchini (before cutting off ends and skinning), 12 ounces of broccoli (before trimming a little bit), 1 ½ bell peppers and 2 small onions.
- Add the vegetables to the baking sheet.
- Drizzle the vegetables with olive oil.
- Gently massage the vegetables with the olive oil just enough to cover them.
- Sprinkle the seasoning mix over the vegetables. I use about 1 teaspoon but more or less can be used as you like.
- Bake at 375* for about 16 minutes and again, more or less here as preferred. Some like their vegetables crisper and some like them softer. If you like a nice fresh crunch but not raw feeling, we found 16 minutes is good.
Notes
Other good vegetables to roast are green beans, cauliflower, asparagus, radish, Brussels sprouts, eggplant, *carrot, *beets, *butternut squash, *turnips, *potatoes or *sweet potatoes. Those with an asterisk will take longer to bake so either cook those together or start them first and add faster cooking vegetables toward the end of your cooking time.
Nutrition will depend on what vegetables were used.
Nutrition Information
Yield 12 Serving Size 1/2 cupAmount Per Serving Calories 113Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 57mgCarbohydrates 12gNet Carbohydrates 8gFiber 4gSugar 3gProtein 3g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister, retired homeschooler, writer, recipe inventor, photographer and website content creator
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
