This is the easiest, simplest, and tastiest Oven Roasted Vegetables you'll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!

OVEN ROASTED VEGETABLES

Course: Side Dish
Cuisine: American
Keyword: oven roasted vegetables, roasted vegetables
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 225kcal
Author: Tania Sheff
This is the easiest, simplest, and tastiest Oven Roasted Vegetables you’ll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!
Print Recipe

Ingredients

  • 1/2 small butternut squash peeled and cut into 1/2 inch cubes
  • 1 medium beetroot peeled and cut into 1/2 inch cubes
  • 1 medium zucchini cut into 1/3 inch half-circles
  • 1 medium summer squash  cut into 1/3 inch half-circles
  • 1 medium red onion peeled, quartered, and separated into pieces
  • 1 large red bell pepper cut into medium pieces
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp. fresh rosemary  finely chopped
  • 1/2 tbsp. dried Italian herbs
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 475 °F.
  • Place the vegetables onto a large, non-stick sheet pan (about 13x18 inches). Drizzle them with olive oil, balsamic vinegar, freshly chopped rosemary, and Italian herbs. Season with salt and pepper to taste.
  • Using your hands, mix all of the vegetables very well, so they are evenly coated with oil and seasoning. Spread the vegetables out in a single layer.
  • Bake for about 40-45 minutes, stirring once, halfway through cooking.
  • Garnish with fresh rosemary. Serve.

Video

Notes

If you’re using parchment paper, you may have to lower the temperature to 450 °F, since this is the limit for most parchment papers. I would also suggest mixing the vegetables with the seasonings in a large mixing bowl first, and then spreading them on the parchment paper.

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 798mg | Fiber: 5g | Sugar: 10g | Vitamin A: 224% | Vitamin C: 95.3% | Calcium: 8.6% | Iron: 10%