4.9 from 60 votes
Perfect Oven-Roasted Vegetables
This recipe for oven-roasted vegetables features a colorful mix including red onion, bell peppers, zucchini, carrots, broccoli, and whole garlic cloves. Roasting at a high temperature caramelizes the vegetable edges, creating tender, browned pieces with intensified flavors. The simple olive oil and seasoning coating lets the natural sweetness and texture of the vegetables shine.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
Calories:
98 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 red onion peeled, large
- 2 bell pepper yellow, red or orange
- 2 zucchini medium
- 2 carrot peeled
- 2 cups broccoli florets
- 12 garlic unpeeled, whole cloves
- 2 tablespoons olive oil
- salt
- black pepper
Instructions
- Preheat oven to 425°F.
- Cut the onion and peppers into 1-inch pieces. Slice the zucchini and carrots on a diagonal into pieces that are roughly the same size.
- Place all of the vegetables and the garlic cloves on two sheet pans. Toss them with oil and season them with salt and pepper. Spread them out in a single layer- don’t overcrowd the pans.
- Place one pan on a shelf in the upper third of the oven and the other one on a shelf in the lower third. Roast vegetables until browned and tender, 30-35 minutes, stirring them halfway through. Switch the pans halfway through cooking to ensure even browning.
- For a finishing touch, you can add a final sprinkling of sea salt, fresh herbs, vinegar or grated parmesan cheese when you remove the vegetables from the oven.
- Serve roasted vegetables as a side dish with grilled chicken or fish or stir them into rice or quinoa. You can also add them to salads, sandwiches, quesadillas or pasta dishes.
Cup of Yum
Notes
- Cut vegetables uniformly, slicing items like zucchini and carrots diagonally to increase surface area and enhance caramelization.
- Avoid overcrowding sheet pans; spread vegetables in a single layer to ensure even roasting without steaming.
- Minimize stirring to allow browning; turn vegetables halfway through roasting.
- Pre-cut vegetables from the store can be used to reduce preparation time.
- Squeeze roasted garlic from the peel before serving to release its mellow flavor.
Nutrition Information
Serving
1 serving
Calories
98kcal
(5%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
33mg
(1%)
Potassium
466mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4959IU
(99%)
Vitamin C
94mg
(104%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 98
% Daily Value*
| Serving | 1 serving | |
| Calories | 98kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 33mg | 1% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4959IU | 99% |
| Vitamin C | 94mg | 104% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.