Oven Grilled Vegetables Recipe

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Oven-roasted vegetables are always the best choice if you’re looking for a quick way to eat more vegetables.

However, it can be difficult if you or other family members do not enjoy vegetables (I realize not everyone enjoys salad recipes).

Vegetables that are less enjoyable to eat raw (I’m looking at you, cauliflower and broccoli) or that you may have only ever eaten boiled (boiled Brussels sprouts are a crime) become crispy, tender bites that are so delicious, you’ll find yourself inhaling them straight off the sheet pan (it’s true!).

We roast a lot of vegetables, so I bought this bigger baking sheet.

Method
  1. Preheat the oven: Preheat oven to 425°F.
  2. Season the vegetables: Pile the onion, fennel, sweet potato, potatoes, carrots, and garlic on the center of a large sheet pan. …
  3. Roast the vegetables: Roast the vegetables for 20 minutes. …
  4. Serve: Roasted vegetables are best served right from the oven for the crispiest result.

ROASTED VEGETABLES | easy oven roasted recipe

Roasted Vegetables 🔗

This is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 144 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, Saturated Fat 1 g, Sodium 53 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

Ingredients:

  • 2 medium bell peppers (cored, chopped into 1-inch pieces (I used 1 red 1 yellow))
  • 2 medium carrots, (peeled and sliced into 1/4-inch thick slices)
  • 1 small zucchini, (end trimmed, sliced through the length then cut into 1/2-inch pieces)
  • 1 medium broccoli crown, (cut into small florets (reserve stem for another use))
  • 1/2 medium red onion, (peeled and cut into 1-inch chunks)
  • 2 Tbsp olive oil
  • 1 1/2 tsp Italian seasoning
  • 2 – 3 cloves garlic, (minced)
  • Salt and freshly ground black pepper
  • 1 cup grape tomatoes ((optional))
  • 1 Tbsp fresh lemon juice

Instruction:

  1. Preheat oven to 400 degrees.
  2. Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*
  3. Drizzle with olive oil (broccoli needs a little more than the other veggies), sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
  4. Spread into an even layer, roast in preheated oven 15 minutes.
  5. Remove and toss in tomatoes, return to oven and roast 10 minutes longer.
  6. Drizzle with lemon and serve warm.

FAQ

How long do you cook oven roasted vegetables?

Toss the vegetables, rotate the pans 180 degrees, and switch the positions of the pans on the upper and lower racks halfway through roasting the vegetables at 400 degrees F for 25 to 35 minutes (or, if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes).

What is the best seasoning for vegetables?

The ideal temperature for most roasted vegetables is 400 degrees Fahrenheit; however, the ideal temperature will vary depending on the type of vegetable and the type of oil used. If your vegetables are not browning sufficiently, try raising the temperature.

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