Looking for a quick and easy way to get dinner on the table? This fabulous Oven Roasted Vegetables recipe comes together in about 30 minutes and makes for a delightful sheet pan meal that your family will love! You can absolutely switch up the veggies based on what you have in the fridge or pantry, making it the perfect option for using up those odds and ends before they go bad. It’s ideal to throw together on a busy weeknight, but I guarantee you’ll want to make it again and again!
Ingredients Breakdown
The Stars of the Show
- Red Bell Peppers: Sweet and vibrant, these beauties not only add color but also tons of flavor.
- Zucchini: Tender and mild, zucchini roasts beautifully, soaking in all those delicious seasonings.
- Squash (Butternut or Yellow): Classic comfort food, it adds a natural sweetness and creamy texture.
- Broccoli: A superfood that adds crunch and a nutritional punch plus, it turns a gorgeous shade of green when roasted!
- Onion: I love using yellow onions for this, as they caramelize beautifully, enhancing the dish’s overall sweetness.
- Olive Oil: This is the magic elixir that helps everything roast perfectly, choose the good stuff!
- Salt & Pepper: Essential! A couple pinches of each will elevate all the flavors.
- Thyme or Rosemary: Fresh herbs add that aromatic twist that makes this dish so special.
Add Your Favorite Veggies
I’m all about making this meal your own! Don’t have zucchini? Toss in carrots or eggplant instead. Have some sad-looking asparagus? It’ll roast to perfection too! The best part? It’s like a ‘clean out the fridge’ meal, so feel free to get creative!
Let’s Get Cooking!
How to Make Oven Roasted Vegetables
Preheat the oven: Start by preheating your oven to 400°F (200°C). This is crucial for getting those lovely carmelized edges on your veggies!
Chop your vegetables: Grab your knife and chopping board, and dice those veggies into bite-sized pieces. Aim for uniformity, this ensures even roasting.
Season to perfection: In a large bowl, toss the chopped vegetables with olive oil, a couple pinches of salt and pepper, and some fresh thyme or rosemary until well-coated. I like to use my hands here; it’s therapeutic and helps it all mix together!
Spread & roast: Line a baking sheet with parchment paper (so easy to clean!), and spread the seasoned veggies out in a single layer. Try not to overcrowd the pan, this helps them roast rather than steam. Place in the oven!
Roast away: Let it roast for about 20-25 minutes, stirring once or twice to make sure everything is cooking evenly. You want them tender and starting to brown trust me; the smell will be out of this world!
Serve hot: Once done, and the aroma has filled your kitchen, pull them out and serve immediately. They’re SO good hot!
Why I Love This Recipe
This Oven Roasted Vegetables dish is my go-to recipe when I’m in need of something quick yet incredibly satisfying. I’m a real sucker for meals that are not only comforting but also packed with flavor. Plus, it’s super versatile! You can use whatever you’ve got on hand, truly a lifesaver on hectic weeknights. And the best part? Even my picky 8-year-old asks for seconds. Seriously, it’s almost too good to be true!
If you loved this roasted veggie dish, be sure to check out my Crockpot Sausage & Peppers, my Scalloped Sweet Potatoes with Brown Sugar, or my Grilled Chicken Street Tacos! Your taste buds will thank you.
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it a fantastic option for busy weekdays. Toss everything on a sheet pan, pop it in the oven, and you’re practically done, can’t get much simpler than that!
Minimal Cleanup
With this being a sheet pan meal, you have minimal cleanup after dinner. Who doesn’t love that? Just one pan to wash means more quality time with your family and less time scrubbing pots!
Customizable
The beauty of this dish is its flexibility. Don’t like broccoli? Swap it for green beans! You can use whatever ingredients you have, making it an ideal dish for getting creative or cleaning out your fridge before grocery shopping.
Loaded with Tons of Flavor
Thanks to the roasting process, all the veggies caramelize and concentrate their natural sweetness and flavor. Tossing them with olive oil and fresh herbs? Pure magic, I tell you!
Comfort Food
There’s something so satisfying about a warm platter of roasted vegetables. It feels like a hug on a plate it’s nutritious, cozy, and just plain good for the soul.
Serving Suggestions
What to Serve With This
These Oven Roasted Vegetables can accompany nearly anything! I love serving them alongside grilled chicken, baked fish, or a hearty veggie pasta. Pair it with a simple green salad, and you’ve got a complete meal that’s satisfying on every level.
Storage Tips
Leftovers? No problem! You can store these roasted veggies in an airtight container for up to 4 days in the refrigerator. They reheat beautifully in the oven, just give them a few minutes to warm up and get that crispy goodness back.
Reheating Instructions
For best results, heat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also pop them in the microwave if you’re in a hurry, but let’s be honest, they lose that crispy texture.
Freezer Friendly
While I don’t recommend freezing cooked vegetables because they lose their fantastic texture, they are great to prep in advance! Chop your veggies, toss them in olive oil and spices, then bag ‘em up for a quick roast on another busy night!
Final Thoughts
I can’t emphasize enough how this Oven Roasted Vegetables dish will become a staple in your house. It’s easy, versatile, and absolutely delicious! Not to mention, it helps to get those colorful nutrients into your kiddos’ diet, a total win!
So, next time you’re staring into your fridge trying to decide what to make for dinner, remember that this dish is there to save the day. Happy cooking, friends! For more Recipes Follow Us in our Pinterest.
Print
Quick and Easy Oven Roasted Vegetables
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful sheet pan meal featuring a mix of colorful roasted vegetables, perfect for a busy weeknight dinner.
Ingredients
- 2 Red Bell Peppers, chopped
- 2 Zucchini, chopped
- 1 Butternut or Yellow Squash, chopped
- 1 Broccoli, chopped
- 1 Yellow Onion, chopped
- 3 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
- Fresh Thyme or Rosemary, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop your vegetables into uniform bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and fresh herbs until well-coated.
- Line a baking sheet with parchment paper and spread the seasoned veggies in a single layer.
- Roast for 20-25 minutes, stirring once or twice, until tender and brown.
- Serve immediately while hot.
Notes
You can swap in any vegetables you have on hand, and leftovers can be stored for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
