Roasted Vegetables

This Roasted Vegetables Recipe is the perfect healthy side dish - tender & juicy oven roasted veggies, ready in under 25 minutes!

Course Side Dish

Cuisine Healthy, Side Dish, Vegan, Vegetarian

Keyword oven roasted vegetables, roasted vegetables

Prep Time 8

Cook Time 12

Total Time 20

Servings servings

Calories 143kcal

Author Chrissie

Equipment

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
1 cup zucchini thickly sliced
1 cup carrots thinly sliced
1 medium red onion chopped
1 yellow bell pepper
1 red bell pepper
1 cup white mushrooms halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder

US Customary - Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit and prepare a large sheet pan by lining it with parchment paper or spraying it with non stick cooking spray.
Add all the chopped veggies to a large bowl.
Add the olive oil, salt, pepper, and garlic powder and toss very well.
Add the veggies to the large sheet pan. Avoid overcrowding them and place them in a single layer.
Roast at 375 degrees Fahrenheit for about 15-16 minutes. If your oven roasts unevenly, toss the veggies once about halfway through roasting or rotate your pan.
Serve immediately.

Notes

How to chop the veggies so they cook evenly

When using multiple kinds of veggies in the same dish, we recommend chopping them strategically so they cook evenly. This means for harder vegetables (like carrots), we slice them more thinly. For softer vegetables (like bell peppers), we chop them in larger pieces. This way the vegetables become tender all at the same time and you avoid over-cooking some while under-cooking others.

How to roast frozen vegetables

Add about 5-6 minutes of additional cooking time.

How to reheat Roasted Vegetables

These roasted vegetables can be reheated in the oven on a sheet pan until heated through, in the microwave, or in the air fryer for 3-4 minutes.

Nutrition