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    Home » Recipes » Side » Oven Roasted Vegetables

    Oven Roasted Vegetables

    Published: Oct 11, 2018 · Modified: Oct 19, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

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    Caramelized Oven Roasted Vegetables are the best side dish! Easy enough for a weeknight dinner and perfect for the holidays.

    Oven Roasted Vegetables

    Roasting vegetables gives them a delicious, caramelized flavor that the whole family loves! You might want to make a double batch.

    Table of contents

    • Tonia’s Notes
    • How To Make Oven Roasted Vegetables
    • Frequently Asked Questions
    • How To Use Leftover Oven Roasted Vegetables

    Tonia’s Notes

    Oven-roasted vegetables are my favorite way to eat veggies besides this creamy veggie casserole or this corn salad…okay actually it is just ANOTHER one of my favorite ways to eat vegetables. Roasted vegetables are a must for holiday dinners and can even be prepared ahead of time to save oven space!

    The great thing about making oven-roasted vegetables is that you can choose your favorite veggies to roast. I’ve roasted cauliflower, broccoli, brussels sprouts, carrots, green beans, and squash.

    Depending on how much time you have and what vegetables you have on hand, you can use fresh or frozen veggies. For this recipe, I precooked frozen vegetables in the microwave to lessen the amount of time they need to roast in the oven. This can be done with fresh veggies as well.

    How To Make Oven Roasted Vegetables

    mixed broccoli and cauliflower for oven roasted vegetables

    First, cut the vegetables into pieces that are roughly the same size so that they cook more evenly. Then, put the vegetables in a bowl and season them with olive oil, salt, and pepper.

    oven roasted vegetables on baking sheet

    Spread the vegetables out in an even layer on a rimmed baking sheet.

    stir broccoli and cauliflower

    Roast the veggies at 425° for 45 minutes, stirring every 15 minutes, or until they are tender, golden brown, and caramelized.

    Depending on the type of vegetables (how dense they are), if they are frozen, or if they are precooked, and how crispy you like them, the roasting time can take longer.

    golden brown oven roasted vegetables

    Frequently Asked Questions

    What vegetables work well for roasting?

    I’ve roasted broccoli, cauliflower, brussels sprouts, carrots, potatoes, tomatoes, zucchini, asparagus, peppers, and squash.

    How can I make oven-roasted vegetables for a crowd?

    The vegetables shrink significantly in size so you will need to make more than you would if you made steamed vegetables. Fill two pans with veggies and bake them on separate oven racks.

    Can I make them ahead of time and reheat them?

    Yes. Reheat roasted vegetables at 425° for 15-20 minutes or until hot.

    How To Use Leftover Oven Roasted Vegetables

    breakfast skillet with leftover oven roasted vegetables

    Reheat and serve the leftover oven roasted veggies at another meal or use them in an omelette, soup, or casserole.

    • A Breakfast Skillet is a combination of scrambled eggs, vegetables, and sausage.
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    Oven roasted vegetables.

    Oven Roasted Vegetables

    Caramelized Oven Roasted Vegetables are the best side dish! Easy enough for a weeknight dinner and perfect for the holidays.
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    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
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    Equipment

    T-Fal Fry Pan
    Wilton Cookie Sheet
    Glass Mixing Bowl Set
    Stir Fry Spatula

    Ingredients

    • 6 cups mixed vegetables
    • 3 tablespoon olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    Instructions

    • To shorten the roasting time, precook the vegetables in the microwave. If using frozen, bagged veggies, steam them according to the instructions on the bag. Or if using fresh veggies, put them in a bowl, add 1/4 cup of water, cover, and cook on high for 2 1/2-3 minutes, until tender.
    • Cut the vegetables into pieces that are roughly the same size so that they cook more evenly.
    • Put vegetables in a bowl. Add the olive oil, salt, and pepper. Stir to coat.
    • Spread the vegetables out in an even layer in a rimmed baking sheet.
    • Bake at 425˚F for 45 minutes, stirring every 15 minutes, or until tender, golden brown and caramelized.
    • Depending on the type of vegetables (how dense they are), if they are frozen, or if they are precooked, and how crispy you like them, the roasting time can take longer.

    Video

    Notes

    Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in oven at 425° for 15-20 minutes or until hot.

    Nutrition

    Serving: 1/6 | Calories: 179kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 473mg | Potassium: 388mg | Fiber: 7g | Sugar: 0.002g | Vitamin A: 9243IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg
    Course: Side Dish, Vegetables
    Cuisine: American
    Author: Tonia Larson

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      How To Cook Corn On The Cob
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      Tomato Cucumber Salad
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      Grilled Corn On The Cob In Foil
    • grilled zucchini on a white platter.
      Grilled Zucchini

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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