Description
This easy roasted vegetables recipe is a delicious, colorful, and healthy side dish featuring a medley of seasonal veggies tossed with olive oil, herbs, and simple seasoning. Perfect for weeknight dinners or as a holiday side, the oven roasting brings out the natural sweetness and depth of flavor in each vegetable.
Ingredients
Units
Scale
Vegetables
- 1 large red bell pepper, chopped
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 1 red onion, cut into chunks
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 large carrot, peeled and sliced
For Tossing
- 3 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
- 1/2 teaspoon garlic powder (optional)
Finishing (Optional)
- Fresh chopped parsley, for garnish
- 1 tablespoon grated Parmesan cheese (optional, omit for vegan)
Instructions
- Preheat the Oven – Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean up and even roasting.
- Prepare the Vegetables – Wash and dry all the vegetables. Cut them as specified (peppers chopped, squash sliced, onion in chunks, florets separated, carrot sliced) to ensure even cooking.
- Season the Vegetables – In a large bowl, combine all prepared vegetables. Drizzle with olive oil, then sprinkle with salt, pepper, Italian herbs, and garlic powder if using. Toss thoroughly to coat every piece with the oil and seasonings.
- Arrange on Baking Sheet – Spread the vegetables out on the prepared baking sheet in a single, even layer. Avoid overcrowding to allow vegetables to caramelize rather than steam.
- Roast – Bake in the preheated oven for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.
- Finish and Serve – Remove from oven and, if desired, sprinkle with fresh parsley and Parmesan before serving. Serve immediately as a side or toss into salads, grain bowls, or pasta.
Notes
- Cut all vegetables to similar size pieces for even cooking.
- Feel free to substitute with your favorite seasonal veggies.
- For extra caramelization, use a dark, rimmed baking sheet and don’t overcrowd the pan.
- Leftovers can be added to omelets, pasta, or grain bowls the next day.
- Omit Parmesan for a vegan/dairy-free version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 7g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
