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Oven Roasted Vegetables

Oven Roasted Vegetables

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Oven Roasted Vegetables are a quick and easy way to make a variety of healthy, delicious vegetables that the whole family will love!

When I have vegetables to cook, this Oven Roasted Vegetables recipe is my go-to recipe! It is so quick and easy and we love it! It is also great warmed up so a perfect meal prep recipe!

One reason this recipe is so nice is that you can make it with one vegetable or six or any number you want! Whatever vegetable you have on hand will be delicious in your mix.

This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Do you have a hard time finding just the right side dish to serve? This recipe and 9 others are gathered together in a helpful pdf for only $4.99. It includes color pictures, clear directions and nutrition information for all of the recipes. These are our family favorites that I have counted on to feed my family for years–the ones I serve over and over.

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Why I Love This Recipe

It’s a family-approved recipe that comes together quickly.

Easy to make with simple ingredients.

Comes together in 30 minutes.

Ideal for meal-prep and make ahead type of meals.

Vegetables are super tasty this way.

My Seasoning

I keep a mixture of equal parts garlic powder and salt and half as much black pepper on hand all mixed together. I just sprinkle this over the vegetables.

What to Make with Oven Roasted Vegetables

Grilled Marinated London Broil

Marinated Steaks Freezer Meal

Crock Pot Beef Shanks

Paleo Meatloaf

Crock Pot Garlic Herb Chicken

Parmesan Ranch Chicken Freezer Meal

Balsamic Grilled Chicken

Karen’s BBQ Chicken Freezer Meal

Coconut Crusted Chicken Strips

Low Carb Not Breaded Chicken

Coconut Buttermilk Southwestern Chicken

Crock Pot Cooked Fresh Ham

Easy Tender Pulled Pork

Velvet Pork Chops

Lemon Herb Baked Fish

Blackened Salmon

Crab Topped Fish

How to Store Oven Roasted Vegetables

Store leftovers in an airtight container in the refrigerator for up to 7 days.

Key Ingredients

ingredients for Oven Roasted Vegetables

(Full printable ingredients and instructions are just below.)

Chopped vegetables—I used zucchini, broccoli, bell pepper and onion for the pictures and that is my usual combo

Extra Virgin Olive Oil—if you prefer a different oil, that is fine

Garlic powder, salt and pepper

Other good vegetables to roast are green beans, cauliflower, asparagus, radish, Brussels sprouts, eggplant, *carrot, *beets, *butternut squash, *turnips, *potatoes or *sweet potatoes.

Those with an asterisk will take longer to bake so either cook those together or start them first and add faster cooking vegetables toward the end of your cooking time.

How to Make Oven Roasted Vegetables

Preheat oven to 375*

Line a 10”x15” baking sheet with aluminum foil.

Chop vegetables into bite sized pieces. A baking sheet this size will hold 6-8 cups of vegetables. For these pictures, I used 18 ounces of zucchini (before cutting off ends and skinning), 12 ounces of broccoli (before trimming a little bit), 1 ½ bell peppers and 2 small onions.

Add the vegetables to the baking sheet.

Drizzle the vegetables with olive oil.

drizzling oil over vegetables

Gently massage the vegetables with the olive oil just enough to cover them.

mixing vegetables with fingers

Sprinkle the seasoning mix over the vegetables. I use about 1 teaspoon but more or less can be used as you like.

sprinkling seasoning over vegetables

You can sprinkle the seasoning from a spoon but you have much more control if you pinch some between your fingers and sprinkle it from your fingers.

sprinkling seasoning over vegetables

Bake at 375* for about 16 minutes and again, more or less here as preferred. Some like their vegetables crisper and some like them softer. If you like a nice fresh crunch but not raw feeling, we found 16 minutes is good.

Oven Roasted Vegetables

Note: If you would rather, you could also add the vegetables to a large bowl then add the oil, mix with a spoon, add the seasoning and mix with the spoon again. This keeps your hands out of it but dirties a bowl.

Other Vegetable Recipes

Simple Sautéed Squash

Creamy Spinach Cheese Bake

Roasted Parmesan Asparagus

Roasted Parmesan Green Beans

Creamed Mushrooms

Roasted Parmesan Broccoli

Zucchini Noodles Parmesan

Cheesy Low Carb Cabbage

Gluten Free Eggplant Parmesan

Twice Baked Cauliflower Casserole

Garlic Butter Red Potatoes

Broccoli and Cauliflower Cheesy Bake

Cheesy Zucchini Boats

Baked Cabbage and Onions

Follow my Vegetable Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time! I also have a board for Keto versions!

If you try this recipe, or any other recipe on My Productive Backyard, please take a moment to rate the recipe and/or leave a comment. I love hearing from you, but it also helps the other readers who are thinking of making the recipe.

Be Sure to Pin for Later!

Oven Roasted Vegetables Pinterest Pin

Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins daily from all of the popular websites! Check them out HERE

You can also follow me on my Facebook groups; my Low Carb and Keto group; Low Carb & Keto Recipes & Helpful Tips Group, my recipes for everyone group; Best Recipes You will Want to Make and my Homeschool group; Loving Homeschool. I am adding daily pictures, links and much more than I would on the blogs and it is a place for you to find support from others on the same journey as you are. Come and share with others, ask questions and learn!

Yield: 12 half cup servings

Oven Roasted Vegetables

Oven Roasted Vegetables

Oven Roasted Vegetables are a quick and easy way to make a variety of healthy, delicious vegetables that the whole family will love!

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

  • 6 cups chopped vegetables
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tsp garlic powder, salt and pepper combination

Instructions

    Preheat oven to 375*

Line a 10”x15” baking sheet with aluminum foil.

Chop vegetables into bite sized pieces. A baking sheet this size will hold 6-8 cups of vegetables. For these pictures, I used 18 ounces of zucchini (before cutting off ends and skinning), 12 ounces of broccoli (before trimming a little bit), 1 ½ bell peppers and 2 small onions.

Add the vegetables to the baking sheet.

Drizzle the vegetables with olive oil.

Gently massage the vegetables with the olive oil just enough to cover them.

Sprinkle the seasoning mix over the vegetables. I use about 1 teaspoon but more or less can be used as you like.

Bake at 375* for about 16 minutes and again, more or less here as preferred. Some like their vegetables crisper and some like them softer. If you like a nice fresh crunch but not raw feeling, we found 16 minutes is good.



Notes

Other good vegetables to roast are green beans, cauliflower, asparagus, radish, Brussels sprouts, eggplant, *carrot, *beets, *butternut squash, *turnips, *potatoes or *sweet potatoes. Those with an asterisk will take longer to bake so either cook those together or start them first and add faster cooking vegetables toward the end of your cooking time.

Nutrition will depend on what vegetables were used.



Nutrition Information

Yield

12

Serving Size

1/2 cup

Amount Per Serving Calories 113Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 57mgCarbohydrates 12gNet Carbohydrates 8gFiber 4gSugar 3gProtein 3g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

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