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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!
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4.6 from 5 votes

OVEN ROASTED VEGETABLES

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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: oven roasted vegetables, roasted vegetables
Servings: 4 servings
Calories: 225kcal
Author: Tania Sheff

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 400 °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 30 minutes, stirring once, halfway through cooking.
  • Garnish with fresh rosemary. Serve.

Video

Notes

I 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: 11200IU | Vitamin C: 78.6mg | Calcium: 86mg | Iron: 1.8mg