Name: Oven Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup broccoli florets; 1 cup cauliflower florets; 1 bell pepper, cut into strips; 1 zucchini, sliced into rounds; 1 red onion, cut into wedges; 3 tbsp olive oil; 1 tsp garlic powder or 2 cloves garlic, minced; 1 tsp dried oregano, thyme, or rosemary; Salt to taste; Freshly ground black pepper to taste

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I’ve roasted a colorful mix of vegetables until caramelized and tender, bringing out their natural sweetness. This simple, versatile dish is a flavorful side that brightens any meal.

Why You’ll Love This Recipe

I appreciate how effortlessly this recipe transforms humble veggies into something special. A drizzle of oil, a sprinkle of seasoning, and the magic of high heat deliver crispy edges and soft centers. It’s nutritious, customizable, and pairs with everything from weeknight dinners to festive spreads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets
Cauliflower florets
Bell peppers, cut into strips
Zucchini, sliced into rounds
Red onion, cut into wedges
Olive oil
Garlic powder (or minced garlic)
Dried herbs (oregano, thyme, or rosemary)
Salt and freshly ground black pepper

Directions

I preheat my oven to 425 °F (220 °C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, I toss the broccoli, cauliflower, peppers, zucchini, and onion with olive oil, garlic powder, herbs, salt, and pepper until evenly coated.
I spread the vegetables in a single layer on the prepared sheet, making sure they’re not overcrowded so they can roast properly.
I roast for 20 minutes, then stir or flip everything to promote even browning.
I roast for an additional 10–15 minutes until edges are golden and veggies are tender when pierced with a fork.
I remove the pan and taste a piece; if needed, I add a final pinch of salt or a drizzle of olive oil before serving.

Servings and timing

Servings: 4 as a side dish
Prep time: ~10 minutes
Cook time: 30–35 minutes
Total time: around 45 minutes

Variations

Use other veggies like carrots, Brussels sprouts, eggplant, or sweet potatoes for variety.
Add a splash of balsamic vinegar or lemon juice after roasting for brightness.
Sprinkle with Parmesan cheese or nutritional yeast for a savory finish.
Add chopped fresh herbs (like parsley or basil) right before serving for freshness.

Storage/reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: I don’t recommend freezing—some vegetables get limp when thawed.
Reheating: I reheat in a 400 °F oven or air fryer for about 8–10 minutes to restore crisp edges, or gently on the stovetop with a splash of oil.

FAQs

Can I use frozen vegetables?

I prefer fresh for optimal texture and caramelization. If using frozen, I thaw and pat them dry, then roast at the same temperature—cooking time may vary slightly.

Do I need to peel the vegetables?

I leave edible skins intact—they add flavor, color, and nutrients. I peel only if needed, like with thicker-skinned vegetables or if the skin is tough.

Can I roast the veggies at a lower temperature?

I find 425 °F works best for crispiness and caramelization. Lower temps can work but result in softer, less browned veggies.

How do I prevent soggy vegetables?

I ensure they’re spread out with space around each piece and toss midway through roasting. Too many veggies on one pan can cause steaming instead of roasting.

Can I turn this into a main dish?

Absolutely—I sometimes toss in chickpeas or pre-cooked chicken in the last 10 minutes, or serve over grains like quinoa or rice for a heartier meal.

Conclusion

I love how these Oven Roasted Vegetables bring out the best in simple produce with minimal effort. Crispy, flavorful, and endlessly adaptable—this recipe is a go-to side that adds warmth and nutrition to any plate. I hope it becomes a staple in my and your kitchen too.