Description
A simple, healthy, and customizable recipe for oven roasted vegetables that brings out their natural sweetness and flavor. Perfect as a side dish or a meal prep component.
Ingredients
- 4 cups chopped vegetables (such as broccoli, carrots, bell peppers, zucchini, Brussels sprouts, red onions, etc.)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon Italian seasoning or dried herbs (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Chop the vegetables into even-sized pieces to ensure even roasting.
- Place the vegetables in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and any optional seasonings.
- Toss the vegetables until evenly coated with oil and seasoning.
- Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
- Roast for 20–25 minutes, flipping halfway through, until the vegetables are tender and lightly caramelized.
- Remove from oven and serve warm, or allow to cool and use for meal prep.
Notes
- Use a mix of vegetables with similar roasting times for best results.
- Cut hard vegetables like carrots and sweet potatoes smaller than softer vegetables to help them cook evenly.
- Roasted vegetables can be stored in the refrigerator for up to 4 days.
- Reheat in the oven or skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
