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4.6 from 15 votes

How to Cook Roasted Vegetables

Roasted vegetables turn crisped, bronzed and sweetly caramelized when they're simply seasoned with olive oil, salt, and pepper and cooked in the oven at high heat for a favorite hands-off cooking method that's a meal prep time-saver.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 163 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 cups halved, sliced, or cubed vegetables (see notes above)
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 425° F.
  2. Scatter the vegetables on a high sided baking sheet and drizzle with olive oil. Sprinkle the kosher salt and freshly ground black pepper over the vegetables and toss well to coat. Place the vegetables on the sheet pan in an even layer, cut side down if cut in half or sliced. Bake for 20-25 minutes, flipping half way through the cooking time if desired.
  3. Season with more salt and pepper to taste. Serve or refrigerate in an airtight container for 4-5 days.

Nutrition Information

Calories 163kcal (8%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 886mg (37%) Potassium 499mg (14%) Fiber 7g (28%) Sugar 6g (12%) Vitamin C 23mg (26%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 163

% Daily Value*

Calories 163kcal 8%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 886mg 37%
Potassium 499mg 11%
Fiber 7g 28%
Sugar 6g 12%
Vitamin C 23mg 26%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.