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Oven Roasted Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 149 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

A flavorful and colorful medley of oven-roasted vegetables, featuring bell peppers, zucchini, sweet potato, red onion, and broccoli, seasoned with Italian herbs, garlic, and Parmesan cheese. This easy recipe yields tender, crispy-edged vegetables perfect as a side dish or a healthy snack.


Ingredients

Scale

Vegetables

  • 2 medium bell peppers, cut into 1-inch pieces (red, yellow, or orange recommended)
  • 2 medium zucchini, ends trimmed and cut into 1/2-inch pieces
  • 1 small sweet potato, scrubbed and cut into 3/4-inch pieces
  • 1 small red onion, cut into 1-inch cubes
  • 1 small head of broccoli, cut into florets (or substitute cauliflower or 8 ounces trimmed Brussels sprouts)

Seasoning and Oil

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard (or substitute one additional tablespoon olive oil)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

Optional

  • 3 tablespoons grated Parmesan cheese


Instructions

  1. Preheat oven and prepare baking sheets: Position oven racks in the upper and lower thirds (for two sheets) or center rack (for one sheet). Preheat oven to 400°F. Generously coat two large rimmed baking sheets with non-stick spray.
  2. Prepare vegetables and seasoning: Place all vegetables in a large bowl or directly on the baking sheets if preferred. Add olive oil and Dijon mustard. Sprinkle Italian seasoning, kosher salt, garlic powder, and black pepper over vegetables. Toss thoroughly to coat, ensuring broccoli florets are well-coated to prevent burning.
  3. Arrange vegetables on baking sheets: Divide the seasoned vegetables evenly between the two baking sheets, spreading them out in a single layer.
  4. Roast the vegetables: Place sheets in the oven. Roast at 400°F for 25 to 35 minutes, tossing the vegetables halfway through, rotating the pans 180 degrees, and swapping their rack positions. If using convection bake, roast at 375°F for 20 to 25 minutes. Vegetables should be browned and crispy at edges and tender inside by the end.
  5. Finish and serve: Sprinkle roasted vegetables with Parmesan cheese (if using). Serve hot or at room temperature. Adjust salt and pepper to taste before serving.

Notes

  • Adapted from the Italian Roasted Vegetables in the author’s cookbook.
  • TO STORE: Refrigerate leftovers in an airtight container for up to 5 days.
  • TO REHEAT: Rewarm on a baking sheet in the oven at 350°F or in the microwave.
  • TO FREEZE: Freeze leftovers in airtight, freezer-safe containers for up to 3 months. Reheat from frozen. Texture may be slightly softer but flavor remains excellent.

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 4 g
  • Sodium: 370 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 3.5 g
  • Protein: 3 g
  • Cholesterol: 4 mg