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Easy Oven Roasted Vegetables

Easy Oven Roasted Vegetables


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  • Author: Lily Clarke
  • Total Time: 30 minutes
  • Yield: Serves approximately 6

Description

Elevate your meals with these Easy Oven Roasted Vegetables, a delightful blend of seasonal produce that showcases vibrant flavors and nutrients. Roasting vegetables enhances their natural sweetness and brings out rich textures, making them a perfect side dish for any occasion or a colorful addition to your meal prep. This versatile recipe allows you to customize the vegetable mix based on what’s in your fridge, ensuring every batch is unique and satisfying. Enjoy them warm as a side or incorporate them into salads, wraps, and grain bowls for a nutritious boost. With minimal preparation and simple steps, you’ll have a deliciously healthy dish ready in no time!


Ingredients

Scale
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups sliced baby portobello mushrooms
  • 1 cup thin baby carrots
  • 1 red bell pepper (chopped)
  • 1 small yellow onion (cut into wedges)
  • 2 tablespoons olive oil
  • Salt and fresh ground pepper (to taste)
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 425ËšF and line a large baking sheet with foil or parchment paper.
  2. Place all the vegetables on the baking sheet. Drizzle with olive oil and toss to coat evenly.
  3. Season with salt, black pepper, Italian seasoning, and garlic powder; mix until well combined.
  4. Spread the vegetables out in a single layer on the baking sheet.
  5. Bake for 15 to 20 minutes, stirring halfway through until fork-tender and lightly browned.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 cup (150g)
  • Calories: 90
  • Sugar: 4g
  • Sodium: 50mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg