Oven Roasted Vegetables (Use Any Kind) Recipe
A simple and versatile recipe for oven roasted vegetables using a mix of broccoli, cauliflower, zucchini, bell peppers, and red onion, seasoned with garlic powder, Italian seasoning, and sea salt. These perfectly roasted veggies make a healthy and flavorful side dish with tender textures and a slightly caramelized finish.
- Prep Time: 15 minutes
- Cook Time: 23-30 minutes
- Total Time: 38-45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 cups Broccoli (1 crown cut into florets, about 2 inches long with 1.5-inch heads)
- 2 cups Cauliflower (cut into 2-inch-long florets; ~1/2 head)
- 2 cups Zucchini (sliced into thick circles, 3/8-inch thick; ~8 ounces)
- 2 cups Bell peppers (cut into 1.5 inch pieces; ~1.5 large peppers)
- 2 cups Red onion (cut into 1.5 inch pieces; ~1 medium onion)
Seasonings & Oil
- 1/3 cup Olive oil
- 1/2 tbsp Garlic powder
- 1/2 tbsp Italian seasoning
- 1/2 tbsp Sea salt
- 1/2 tsp Black pepper
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Line an extra-large baking sheet with foil or leave it bare, and spray it lightly with cooking spray to prevent sticking.
- Prepare Vegetables: In a large bowl, combine the broccoli, cauliflower, zucchini, bell peppers, and red onion. Drizzle with olive oil.
- Season Vegetables: Sprinkle the garlic powder, Italian seasoning, sea salt, and black pepper over the vegetables. Toss everything together thoroughly so all pieces are evenly coated with the oil and seasonings.
- Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet, ensuring each piece has contact with the pan and is not crowded. Use multiple baking sheets if necessary to avoid overcrowding.
- Roast Initial Phase: Place the baking sheet on a rack one level higher than the middle rack in the oven. Roast the vegetables for 15 minutes.
- Flip the Vegetables: Using tongs or a large turner, toss or flip the vegetables gently to ensure even cooking and browning.
- Roast until Tender: Return the vegetables to the oven and continue roasting for an additional 8 to 15 minutes until tender. If you desire more browning, finish by placing the vegetables under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
Notes
- Use a large baking sheet or multiple sheets to avoid overcrowding, which helps vegetables roast evenly and crisp up.
- Feel free to customize the vegetables based on what you have – root vegetables or other seasonal veggies work well.
- Adjust roasting times depending on the size and type of vegetables used to achieve desired tenderness.
- For a spicier kick, add a pinch of crushed red pepper flakes before roasting.
- Leftover roasted vegetables store well in an airtight container in the refrigerator for up to 3 days and can be reheated or added to salads, pastas, or grain bowls.
Keywords: oven roasted vegetables, roasted broccoli, roasted cauliflower, healthy vegetable side, easy vegetable recipe, roasted zucchini, roasted bell peppers, roasted red onion
