Roasted Vegetables

5 from 1 vote

Learn how to make the best oven roasted vegetables that turn out flavorful and tasty every time. Read my tips for cutting, cooking, seasoning, roasting temperature, and more!

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 304kcal

Author: Jennifer Fishkind

Ingredients

2 cups baby potatoes (cut into halves or quarters)
2 cups carrots (cut into small chunks)
2 cups sweet potatoes (cut into small chunks)
2 cups brussels sprouts (cut into halves)
2 cups asparagus (each piece cut into thirds)
1 yellow bell pepper (cut into large chunks)
1 red bell pepper (cut into large chunks)
1 cup red onion (chopped into large pieces)
3 cloves garlic (minced)
½ cup extra virgin olive oil
1 teaspoon cracked black pepper
½ teaspoon sea salt
½ teaspoon garlic powder
1 tablespoon dehydrated oregano leaves
1 tablespoon dehydrated parsley

Instructions

Preheat oven to 425F. Line two baking sheets with parchment paper.
Wash and chop all vegetables and place into large bowl. Some vegetables cook faster than others so you’ll want the slower cooking vegetables to be in smaller pieces than the faster cooking vegetables. For example, the potatoes, carrots and sweet potato should be in smaller bite-sized pieces as they take longer to cook. Vegetables like bell peppers, asparagus and onion cook faster so you’ll want these cut into larger pieces. This will help even out the cooking time so all vegetables can go into the oven at the same time.
The potatoes, carrots, sweet potato, Brussels sprouts, asparagus, bell peppers, red onion and minced garlic should now be all in the large bowl.
Pour the olive oil over top of the vegetables. Add all spices into the large bowl then toss to mix and evenly coat all vegetables.
Spread vegetables onto parchment lined baking sheets. All vegetables should be in a flat single layer so they all roast evenly. You’ll find some olive oil still in the bowl so use a spatula to scrap out the remaining oil & spices mixture and pour over vegetables.
Place both baking trays into the oven for 20 minutes. Remove from oven to stir vegetables around (placing back into a flat single layer) and cook for an additional 20 minutes. (40 minutes total in the oven)
Remove from oven and serve while hot.

Notes

Storage :

In The Refrigerator: Store leftovers in an airtight container in the fridge for 4-5 days.
In The Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in the oven, air fryer, or microwave. Keep in mind that they may be a bit mushy when reheated in the microwave.

Tips:

For the best roasted vegetables, the ideal range is 400 – 450 degrees Fahrenheit. Always preheat the oven first.

For easy clean up, you can line the baking sheet with aluminum foil or high-heat parchment paper.
Purchasing pre-chopped vegetables from the grocery store is a great way to save time.All vegetables should lie in a flat single layer without overlapping. This will allow the air to circulate and crisp the outsides and roast evenly.
Some vegetables cook faster than others so you’ll want the slower cooking vegetables to be cut into smaller pieces than the faster cooking vegetables.
- Potatoes, carrots and sweet potato should be sliced in smaller bite-sized pieces as they take longer to cook.
- Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.
- Vegetables like bell peppers, asparagus, and onion cook faster so you’ll want these cut into larger pieces.

Nutrition