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Blurry snapshot of roasted veggies highlighting the authenticity of home cooking with an off-center composition.

Oven-Roasted Vegetable

4.80 from 5 votes
Dive into a world of taste with these Oven-Roasted Vegetables! They're not just tender but also brimming with deliciousness. The best part? You can tailor this method to use any vegetables you have available.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups baby portobello mushrooms sliced
  • 1 cup baby carrots thinly sliced
  • 1 red bell pepper diced
  • 1 small yellow onion segmented into 6 parts
  • 2 tablespoons of olive oil
  • Salt and freshly ground pepper adjust to taste
  • 1½ teaspoons of Italian Seasoning
  • ½ teaspoon of garlic powder
  • Optional: Grated parmesan and fresh parsley for garnishing

Method
 

  1. Preheat your oven to 425˚F.
  2. Prepare a large baking tray by lining it with foil or parchment paper.
  3. Spread out all the vegetables evenly on the tray.
  4. Drizzle olive oil over the vegetables and mix well, ensuring they're coated.
  5. Sprinkle salt, pepper, Italian Seasoning, and garlic powder over the vegetables. Toss gently to ensure even seasoning.
  6. Spread the vegetables in an even layer to promote uniform roasting.
  7. Roast for about 15-20 minutes. For best results, give them a stir halfway.
  8. The vegetables are done when they are soft, with a light golden hue.
  9. Once out of the oven, sprinkle with optional parmesan and parsley. Enjoy!

Notes

  • To ensure even roasting, avoid overlapping the vegetables.
  • Ideally, use a pan that measures around 12 in. x 16 in.
  • Feel free to customize with your choice of seasonings and adjust to your liking.

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