Oven Roasted Vegetables Recipe

Introduction

Oven roasted vegetables make a colorful, healthy, and delicious side dish that’s easy to prepare. This recipe uses a variety of fresh vegetables tossed with simple seasonings and roasted to caramelized perfection.

Ingredients

• 2 cups baby potatoes, halved
• 1 ½ cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 carrots, peeled and cut into sticks
• 1 zucchini, sliced into rounds
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh herbs like thyme or parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Step 2: Cut the baby potatoes in half to ensure even cooking. Chop the remaining vegetables into similar-sized pieces for uniform roasting.
3. Step 3: Place the potatoes and harder vegetables like carrots on the baking sheet first. Drizzle with half the olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
4. Step 4: Roast these vegetables for 10 minutes.
5. Step 5: Remove the baking sheet from the oven and add zucchini, bell peppers, red onion, and broccoli. Drizzle with the remaining olive oil, toss gently, and spread everything out evenly on the sheet.
6. Step 6: Return the vegetables to the oven and roast for another 20–25 minutes, tossing halfway through for even browning.
7. Step 7: When done, sprinkle the roasted vegetables with fresh herbs like thyme or parsley before serving.

Tips & Variations

• Use baby or fingerling potatoes, as they roast faster and get crispier.
• Do not overcrowd the baking sheet; giving vegetables space helps them brown evenly.
• Toss the vegetables halfway through roasting to develop a golden crust on all sides.
• Add fresh rosemary or thyme along with parsley for extra flavor.
• For a spicy kick, sprinkle some red pepper flakes before roasting.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain their texture rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, you can substitute or add vegetables like cauliflower, Brussels sprouts, or sweet potatoes. Just adjust roasting times based on the hardness of the vegetables.

How do I know when the vegetables are done?

The vegetables are ready when they are fork-tender and have a caramelized, golden-brown surface. Harder vegetables like potatoes and carrots may need a bit longer to cook through.

Oven Roasted Vegetables Recipe

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★★★★★

4.8 from 119 reviews

A vibrant and healthy Oven Roasted Vegetables recipe featuring baby potatoes, broccoli, bell peppers, carrots, zucchini, and red onion, seasoned with garlic powder, smoked paprika, and fresh herbs. Perfectly roasted at high heat for caramelized, flavorful, and tender vegetables.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups baby potatoes, halved
• 1 ½ cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 carrots, peeled and cut into sticks
• 1 zucchini, sliced into rounds
• 1 red onion, sliced

Seasoning & Garnish

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh herbs (thyme, parsley) for garnish

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Prepare Vegetables: Cut the baby potatoes in half to ensure even and faster cooking. Chop the carrots, bell peppers, zucchini, broccoli, and red onion into similar-sized pieces for uniform roasting.
3. Season Harder Vegetables: Place the baby potatoes and carrots on the baking sheet first, as they require a longer roasting time. Drizzle with half of the olive oil, then season with garlic powder, smoked paprika, salt, and black pepper. Toss well to coat all pieces evenly.
4. Initial Roasting: Roast the seasoned potatoes and carrots in the oven for 10 minutes. This gives them a head start on cooking due to their density.
5. Add Remaining Vegetables: Remove the tray from the oven and add broccoli, bell peppers, zucchini, and red onion. Drizzle with the remaining olive oil, toss to combine all vegetables thoroughly, and spread them out evenly to ensure proper browning.
6. Final Roasting: Return the baking sheet to the oven and roast everything for an additional 20–25 minutes. Toss the vegetables halfway through this period to promote even caramelization and prevent burning.
7. Finish and Garnish: Once roasted to tender, golden perfection, remove the vegetables from the oven and sprinkle with fresh herbs like thyme or parsley to add a bright, fresh flavor before serving.

Notes

• Use small potatoes such as baby or fingerling varieties as they roast faster and develop a crispier texture.
• Do not overcrowd the pan; spreading the vegetables out ensures even browning and crisping.
• Flip or toss the vegetables halfway through roasting to achieve a golden crust on all sides.
• Add fresh herbs at the end of roasting for the best flavor and aroma.
• Maintain a high oven temperature (425°F) to get beautiful caramelization without drying the vegetables out.

Keywords: oven roasted vegetables, roasted carrots, roasted potatoes, healthy vegetable side, baked vegetables, easy vegetable recipe