Drizzled with olive oil and topped with salt and pepper, roasted vegetables are both tender and exploding with flavor. Oven roasted vegetables are a healthy side dish that pairs perfectly with almost any recipe. If you’ve never them before, you are in for a simple, delicious treat!
My kids were never very big fans of vegetables until I started roasting them a couple of years ago. They will eat pretty much any vegetable now, as long as it’s roasted in the oven with salt and pepper. Their favorite vegetables to eat now are broccoli, carrots, and Brussels sprouts (crazy, I know!). My kids love them, my husband and I love them, and they always get eaten. In fact, we are often fighting over who gets the last few vegetables! 🙂
How To Roast Vegetables
I am sure there are plenty of ways and recipes to make roasted vegetables, but I like to keep it simple! So this method is not only super delicious, it is also super simple!
- Grab about six cups of your favorite vegetables and cut them into pieces that are about one in long.
- Put them in a large mixing bowl and then drizzle 2 tablespoons of olive oil over them.
- Sprinkle salt and pepper, to taste, over the vegetables and then toss them in the bowl to make sure they all get coated evenly.
- Spread them evenly over a a baking sheet line with parchment paper or a silicone baking mat.
- Bake for 30 minutes at 425 degrees or until soft.
- If you’re roasting both root and soft vegetables, please see the tip below.
How Long Do You Roast Vegetable In The Oven?
While preparing your vegetables, preheat your oven to 425 degrees (219 degrees C). Once your vegetables are prepared, bake them in the oven for 30 minutes. I roast a big sheet pan’s worth of vegetables at the beginning of each week and pull them out and heat them up as-needed for our dinners. You’ll know they’re done roasting when you can easily cut through them with a fork.
Tips For Making Oven Roasted Vegetables
- Be sure the vegetables aren’t overlapping on the baking sheet. This will allow them to cook evenly and roast properly. If you’re running out of space, use a second baking sheet. It’s better for them to have more space than not enough. Plus, I like to roast an extra large batch at the beginning of the week and serve them for dinner all week long.
- About half-way through the recommended baking time, mix and flip the vegetables around so they roast evenly and one side isn’t blackened too much.
- I like to keep my recipes simple. However, if you want to add extra flavor to your roasted vegetables try adding balsamic, garlic salt or some paprika.
- Root vegetables generally take longer to roast than softer vegetables. If I’m baking them together, I will add the softer vegetables to the baking sheet about half way through.
What Are Example Of Root Vegetables?
- Sweet Potatoes
What Are Examples Of Soft Vegetables?
- Bell peppers
- Brussels sprouts
Oven Roasted Vegetables
- 6 cups fresh vegetables
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat the oven to 425 degrees.
Cut vegetables into into small 1 inch pieces
In a large mixing bowl, toss the vegetables, olive oil and salt and pepper
Spread the vegetables evenly across the baking sheet
Bake for 30 minutes, or until the vegetables are tender.
If baking soft vegetables, add them about 15 minutes after you start baking root vegetables
I love that they are so simple and quick to make, and come out of the oven so flavorful and delicious!
Do you have a favorite method of cooking your vegetables? Any trick or tips on how to get kids to eat ’em? Leave us a comment in the section below – we’d love to hear your thoughts!