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–+ servings
Roasted vegetables in a baking tray with rice in a plate alongside

Roasted Vegetables

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Roasted Vegetables provide a crisp, simple, and nutritious side dish made with fresh vegetables, essential seasonings, and herbs. They’re a perfect complement to any lunch or dinner, making it easy to enjoy the full flavor and benefits of veggies.
Course Side Dish
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories 174
Author Sangeetha Vel

Ingredients

Vegetables

  • 1 Zucchini
  • 1 Green Bell Pepper
  • 1 Orange Bell Pepper
  • 3 Red Potatoes
  • 2 Onions medium size
  • 4 oz Broccoli
  • 5 oz Cauliflower

For Seasoning

  • 2 tbsp Olive Oil
  • ½ tsp Garlic Powder
  • 1 tsp Chili Powder
  • ½ tsp Pepper Powder white or black pepper
  • ½ tbsp Rosemary dried
  • 2 tbsp Lemon Juice
  • Salt to taste
US Customary - Metric

Instructions

Preparing Seasoning

  • In a small bowl, mix together garlic powder, chili powder, pepper powder, salt, and dried rosemary. Stir them until well combined. Set the seasoning mixture aside for later use.
    Seasoning mix in a glass bowl

Preparing the Vegetables

  • Zucchini: Slice the zucchini into thick circles or cubes depending on your preference for texture or cooking time. Discarding the ends helps in achieving uniform pieces that cook evenly.
    Cutting zucchini to circular shape
  • Bell Peppers: After removing and discarding the stems and seeds, chop the peppers into small cubes. Cutting them into consistent sizes ensures they roast evenly and integrate well with other vegetables.
    Chopping bell peppers into cubes
  • Onions: Remove the outer layer and cube the onions, ensuring to separate the layers. This step is key as it increases the surface area exposed to heat, enhancing caramelization which adds a rich depth of flavor to the dish.
    Transferring chopped onions to bowl
  • Cauliflower and Broccoli: Remove the thick stems and separate into florets of similar size. This not only helps them cook at the same rate but also helps them roast more thoroughly, absorbing the seasonings evenly.
    Transferring chopped broccoli florets into a bowl
  • Potatoes: Cube the potatoes with the skin on after a thorough washing. The skin adds texture and nutritional value, while the uniform size of the cubes ensures they cook evenly.
    Dicing the potatoes into cubes
  • Transfer all chopped vegetables to a large mixing bowl. Generously drizzle with olive oil and a splash of lemon juice, then evenly sprinkle with the seasoning mix. Toss thoroughly to coat every piece to enhance the flavor.
    Seasoned veggies in a large bowl

Roasting the Vegetables

  • Arrange the seasoned vegetables in a single layer on an oil-greased baking tray or one lined with foil or parchment paper, making sure they're not overcrowded. This allows for even roasting and ensures that every piece gets beautifully caramelized.
    Seasoned vegetables in a baking tray
  • Place the tray in a preheated oven set at 400°F. Roast the vegetables for about 20 to 25 minutes, or until they are crisp on the outside and tender on the inside.
    Vegetables in a baking tray inside the oven
  • Once they are finished roasting, take the vegetables out of the oven. They are now ready for you to enjoy!
    Serving Oven roasted vegetables in a tray

Serving

  • Enjoy these crispy Oven Roasted Vegetables with chicken or salmon. For added versatility, incorporate them into stir-fries, fried rice, or omelets. For more pairing ideas, check out our Serving Suggestions section below.
    Roasted vegetables in a baking tray

Notes

Here are some of my top tips to ensure your Roasted Vegetables turn out perfectly every time:
  • Cutting Veggies: Pay attention to the thickness and size of your vegetable cuts. Since different vegetables cook at different rates, it's crucial to cut them as specified in the recipe card below. This ensures even cooking and perfect texture.
  • Use of Oil: Be generous but mindful with the oil; it's essential for achieving that perfect roast. Too little and the vegetables may dry out and stick to the pan. Too much can make them soggy.
  • Spacing on the Pan: Ensure vegetables are spaced out evenly on the baking sheet. Overcrowding can cause them to steam rather than roast, which prevents them from becoming crispy. If necessary, use two pans.
  • Temperature: For ideal roasting, preheat your oven to between 375°F and 400°F. Roast the veggies for about 20 to 25 minutes. This range is perfect for achieving tender, crispy, and beautifully caramelized vegetables that your family will adore.
  • Stirring During Roasting: Halfway through the roasting process, consider giving your vegetables a good stir or toss. This optional step helps ensure they cook evenly and achieve uniform caramelization on all sides.
  • Seasoning at the Right Time: Salt your vegetables before roasting to enhance their flavor. However, if you're using fresh garlic or any cheese, add these towards the end of cooking. Adding them too early can cause burning, which may result in a bitter taste.
  • Adding Delicate Herbs Late: If you’re using herbs that are more delicate, such as parsley or basil, consider adding them after the vegetables have finished roasting. This preserves their fresh flavor and vibrant color.
  • Seasonings: When it comes to seasoning, you have a variety of options to choose from, which is why I've included a dedicated section below. Be sure to check it out to explore different types of seasonings that can elevate your dish.

Nutrition

Serving: 5serving | Calories: 174kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 56mg | Potassium: 807mg | Fiber: 6g | Sugar: 11g | Vitamin A: 16223IU | Vitamin C: 112mg | Calcium: 71mg | Iron: 1mg

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