easy roasted veggies

The secret to making Simple Roasted Veggies in the oven that come out perfect every time. Easy, healthy, delicious! Vegan and Gluten-free.

Simple Roasted Vegetables 

carrots,

parsnips, peeled, sliced into ½ in rounds, halved

½ -1 onion, cut into ½ inch wedges

red bell pepper,

potato

olive oil

salt and pepper

additions: other veggies of course, fresh herbs -thyme, rosemary, sage

Cut veggies and place on a parchment-lined sheet pan. If your sheet pans are small, use 2 pans.

drizzle lightly with olive oil, sprinkle with salt and pepper, and using tongs give a light toss.

Place in the middle of  the oven for 15-20 minutes, rotate, toss again, and continue cooking until fork tender, another 10-15 minutes.

Place in a serving dish and cover to keep warm.

Thanks for this easy recipe. I am new to cooking and this made it simple.

I like  the recipe and i ve jst made it last day it taste delish par'it

Easy to make and very good.   Perfect autumn recipe and for cooking root vegetables from the Farmers Market.

This is my go-to roasted veg recipe. So easy and tasty. I just made three trays of purple sweet potatoes, cauliflower, carrots, red bell pepper, onion, and parsnip. Snacking as soon as they come out of the oven.

Infusing veggies with fresh garlic and dried herbs and roasting them in the oven will turn even the pickiest eater into a roasted vegetable fanatic! Make this easy healthy vegetable side dish for weeknight meals or for special occasions alike!

Garlic Herb Roasted Vegetables

onion

carrots (chopped)

broccoli

yellow squash (chopped)

zucchini squash (chopped)

red bell pepper

Tbsp avocado oil (divided)

Tbsp dried herbs of choice*

garlic powder

tsp sea salt (to taste)

garlic (finely minced)

Preheat the oven to 425 degrees Fahrenheit.

Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.

Chop the vegetables and transfer them to a large mixing bowl. Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.

Spread the vegetables evenly over two large baking sheets, keeping the vegetables in a single layer (it’s okay if they overlap a little bit, but for best results, avoid them stacking on top of each other).

Bake in the preheated oven for 20 minutes. 

While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.

Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.

Serve with your choice of entree and enjoy!

Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.

This looks delicious! Could you explain 1 of 4 servings? How many cups? 2 cups? You have 6-8 cups vegetables listed and use 2 trays. The calorie number of 343 is  referring to what amount eaten? Thank you!

OMG!  made this last night and it was delicious!! It exceeded my expectations. I saved this and will make it more often. Thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1709865263/evsextwsw2j2ydcvadsc.mp4

Garlic Herb Roasted Vegetables are that picture perfect side dish to go alongside any main entrée. Loaded with flavor, even those who swear they don’t like vegetables will love this delicious recipe!

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Simple Roasted Vegetables

Garlic Herb Roasted Vegetables

Top 2 easy roasted veggies recipes from across the web

The most viewed easy roasted veggies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Roasted Vegetables

Garlic Herb Roasted Vegetables

The most viewed easy roasted veggies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine