These Oven Roasted Vegetables are QUICK, easy to prepare and packed full of nutrition and flavor! Drizzled in olive oil, seasoned with the simplest ingredients and oven roasted to perfection! I'm going to show you how to make the best Oven Roasted Vegetables!
The struggle is real ya'll.
Am I the only one who has issues with coming up with new side dishes? Sometimes I feel like we have the same side dishes over and over again for dinner. Sometimes my creative juices just don't flow like I need them to. Sometimes I need simple. And that's what you get with this Oven Roasted Vegetables recipe! My littles even like these vegetables! Let me tell you what's so great about this recipe...
Too much processed food makes me feel like crap. Just being honest with you. Living in a world of processed food can be super difficult, can I get an amen somebody?! I strive to get fresh vegetables into my diet because it's super important. I hate when I feel bloated. I hate when my stomach hurts. I don't like chemicals to be in the food I eat. I don't feel my best when I eat a lot of processed foods, so that's why I strive to eat only the freshest ingredients. And that's what this recipe for Oven Roasted Vegetables brings you...FRESH, DELICIOUS, NATURAL, DELICIOUS, HEALTHY, DELICIOUS ingredients!
Because it's cool info to know and I like to share with my friends, I'm going to give you some nutritional info about these vegetables in my recipe:
- Asparagus - is FULL of antioxidants and helps move bad bacteria out of the urinary tract. I have Interstitial Cystitis so eating asparagus is a BIG deal to me. IC is painful and asparagus makes me feel better. And I'm sorry it makes your pee smell, but it's a seriously must have food.
- Zucchini - has a TON of dietary fiber.
- Squash - is an anti-inflammatory and contains tons of vitamins.
- Bells Peppers - great for eye health and helps fight anemia.
- Mushrooms - did you know that mushrooms are high in protein?!?! 1 cup has 2.2 grams of protein!
- Onions - rich in antioxidants.
- Extra Virgin Olive Oil - is a healthy fat, super high in antioxidants and a natural anti-inflammatory.
Ya'll! This recipe for Oven Roasted Vegetables is a powerhouse side dish that screams nutrition! It's crazy good for you, quick to prep and tastes DELISH!
Making Oven Roasted Vegetables
We're going to need to keep it simple and fast because sometimes, that's what you need in life. So here we go...start by chopping up all those fresh vegetables. I like to cut my asparagus right before the stem. As for the rest of the vegetables, the peppers, onion, zucchini and squash...I cut those into bite-sized pieces. My mushrooms are always sliced. Bite sized pieces just makes it easier to chew. Yes, I'm getting older...it's ok 🙂
After you cut up all those fresh vegetables, rinse them well in a colander. From there, place them on a cookie sheet lined with aluminum foil or a flexipan.
Once you get those raw chopped up vegetables onto your pan, drizzle on that Extra Virgin Olive Oil. I typically use 2 Tablespoons.
Now for the seasoning...like I said before, let's keep it simple. Salt and Fresh Ground Pepper. Yep..it's that simple. And...you're welcome.
Pop this pan of healthy little delicious veggies into the oven. Just take a look at this...tons of color, tons of heathy and tons of yumminess! Just looking at them makes my digestive system feel better!
After the veggies are done cooking, you have yourself one amazingly delicious and healthy side dish that pairs well with...well, anything!
Food To Go With Your Oven Roasted Vegetables
- Feta and Sun-Dried Tomato Turkey Meatloaf
- Greek Marinated Chicken
- Marinated Flank Steak
- Lemon Butter Chicken
- Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce
- Gluten Free Eggplant Parmesan
Tips and Tools for making Oven Roasted Vegetables
- I keep talking about this flexipan thing. Have you ever heard of it before? Flexipans are non-stick, help cook food more evenly (made with silicone) and is less messy. And they were originated in France and I think that is cool.
- Get creative with your vegetables!! Switch it up! Here's some other vegetables I like to use:
- Brussels sprouts
- I like to use Pink Himalayan Salt. It's a rock salt. It's not processed. It doesn't contain anti-clumping agents. Again, happy digestive ssytem. You can buy it on amazon here. It's amazing!
Sick of those same ole side dishes and looking for healthy? This is hands down one of the healthiest and most nutritional and DELICIOUS recipes out there! You're going to wake up tomorrow morning and your tummy is going to thank you!
If you’ve tried my Oven Roasted Vegetables or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below! I love hearing from you! You can also sign up for my newsletter and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I'm creating!
Oven Roasted Vegetables
- 1 medium zucchini, cut into bite size pieces
- 1 medium squash, cut into bite size pieces
- 1 medium red bell pepper, cut into bite size pieces
- 1 medium green bell pepper, cut into bite size pieces
- 1 medium yellow bell pepper, cut into bite size pieces
- 1 lb fresh asparagus, cut into bite size pieces
- 1 package of fresh mushrooms, sliced
- 1 sweet onion, quartered or bite sized pieces
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- Heat oven to 450F.
- Cut all your vegetables up and wash well in a colander. From there, place the vegetables on a cookie sheet or flexipan.
- Drizzle on the olive oil, salt and pepper and mix to coat.
- Roast in the oven for 30 to 40 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
- Feel free to put the fresh chopped vegetables in a big bowl and then add the extra-virgin olive oil, salt and pepper. If that's more convenient for you, have at it!
- Don't overcook thee vegetables. Start watching for doneness 30 minutes in.
- Make sure you stir around the vegetables 15 minutes into their cooking process.
Update Notes: This post was originally published on August 2015, but was republished with an updated step-by-step instructions, pictures and tips in June of 2018.
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