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Oven Roasted Vegetables Recipe

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3.8 from 61 reviews

Oven Roasted Vegetables is a colorful and nutritious medley of Brussels sprouts, red onion, carrots, bell peppers, broccoli, and yellow potatoes, all roasted to perfection with olive oil, balsamic vinegar, and Italian seasoning. This simple yet flavorful dish makes a perfect side for any meal, delivering a crispy exterior and tender inside with a wonderful blend of savory and tangy notes.

Ingredients

Vegetables

  • 1 pound Brussels sprouts, halved
  • 1 medium red onion, cut into 1-inch pieces
  • 2 carrots, peeled and sliced
  • 2 bell peppers, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 2 medium yellow potatoes, cut into 1-inch cubes

Seasoning and Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • ¼ teaspoon Italian seasoning

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot enough to roast the vegetables to a crispy, caramelized finish.
  2. Prepare the vegetables: Wash all the vegetables thoroughly. Halve the Brussels sprouts, cut the red onion into 1-inch pieces, peel and slice the carrots, cut the bell peppers into 1-inch pieces, separate broccoli into florets, and cube the yellow potatoes into 1-inch pieces.
  3. Mix the seasoning: In a large mixing bowl, combine the olive oil, balsamic vinegar, salt, ground black pepper, and Italian seasoning. Whisk these ingredients together until well blended.
  4. Toss vegetables: Add all the prepared vegetables into the bowl with the seasoning mixture. Toss thoroughly to coat all pieces evenly with the oil and seasoning blend to enhance flavor and promote even roasting.
  5. Arrange on baking sheet: Spread the coated vegetables in a single layer on a large baking sheet lined with parchment paper or lightly greased to prevent sticking and to allow even browning.
  6. Roast in oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through roasting, stir or flip the vegetables to ensure even cooking and browning on all sides.
  7. Check doneness and serve: Vegetables should be tender inside and caramelized on the edges when done. Remove from oven and let cool slightly before serving as a side dish or over grains for a wholesome meal.

Notes

  • You can use any mix of your favorite vegetables if you want to customize this recipe.
  • For extra crispiness, avoid overcrowding the baking sheet so the vegetables roast instead of steam.
  • To add a protein boost, toss with chickpeas or serve with grilled chicken or fish.
  • This dish reheats well and can be stored in an airtight container in the fridge for up to 3 days.
  • Adjust the seasoning to your preferred taste; adding garlic powder or smoked paprika can add interesting flavor.

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