Print

Oven Roasted Vegetables Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/oven-roasted-vegetables-recipe/