Oven Roasted Vegetables
These Oven Roasted Vegetables make a quick and easy side dish to serve with grilled chicken or fish.
Easy oven roasted vegetables makes a super versatile side dish. These cooked vegetables make a great side to any protein dish or serve it with quinoa for an easy vegan main.
ROASTED VEGETABLES RECIPE
This oven roasted vegetables recipe calls for a mix of fresh vegetables (organic if possible), some Italian seasoning and a drizzle of extra-virgin olive oil.
- Broccoli
- Cauliflower
- Baby red potatoes
- Red onion
- Yellow Squash
- Zucchini
- Italian seasoning
- Extra-virgin olive oil
VARIATIONS
Feel free to swap out any of the vegetables called for in this recipe for any of your favorites. Here’s some ideas:
- Mushrooms
- Red, yellow and green pepper
- Garlic
- Asparagus
- Brussel sprouts
- Sweet Potatoes
- Corn on the cob (cut in quarter pieces)
- Sprinkle veggies with parmesan
HOW TO ROAST VEGETABLES
These oven roasted vegetables come together in about 15-20 minutes, start-to-finish.
Prepare vegetables: Cut an assortment of mixed vegetables into bite size pieces.
Seasoning: For the roasted vegetables seasoning, we use olive oil, Italian herbs and salt and pepper.
Roast vegetables: Lay the seasoned fresh vegetables in a single layer on baking sheet and roast in the oven for 15-20 minutes.
Add parmesan cheese: Remove from oven and dust vegetables with grated parmesan cheese, then return to the oven for another 3-7 minutes for the cheese to melt.
Serve: Remove from the oven and serve while still warm.
HEALTHY SIDE DISH RECIPES
These are some of my favorite vegetable side dish recipes.
- Roasted Asparagus with Lemon and Garlic
- Garlic Parmesan Roasted Cauliflower
- Garlic Parmesan Mashed Potatoes
- Mexican Cauliflower Rice
- Baked Sweet Potatoes
- Basil Mashed Potatoes
Oven Roasted Vegetables
These Oven Roasted Vegetables are made with a mix of fresh vegetables, tossed in olive oil and seasoned with Italian seasoning. This delicious side dish goes perfectly with grilled chicken or fish.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 zucchini, sliced and cut in half
- 1 yellow squash, slice and cut in half
- 6-8 baby red potatoes, cut in half
- 1 red onion, cut in wedges
- 2-3 tablespoons extra-virgin olive oil
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper to taste
- 3-4 tablespoons Parmesan cheese, grated (optional)
Instructions
- Preheat oven to 425 degrees.
- Lightly grease baking sheet with avocado oil or olive oil
- Add the vegetables to a large mixing bowl.
- Drizzle olive oil over the vegetables and toss to coat.
- Sprinkle in Italian seasoning and toss again.
- Lay the vegetables out on baking sheet in a single layer.
- Bake in the pre-heated oven for 15-20 minutes or until fork tender.
- Serve.
Notes
VARIATIONS
Feel free to swap out any of the vegetables called for in this recipe for any of your favorites. Here’s some ideas:
- Red, yellow and green pepper
- Garlic
- Asparagus
- Brussel sprouts
- Sweet Potatoes
- Corn on the cob (cut in quarter pieces)
- Sprinkle parmesan cheese over the vegetables the last 5 minutes of roasting
- Omit potatoes altogether and toss roasted vegetables in red sauce and serve over pasta noodles