Roasting veggies in the oven is one of my favorite ways to eat them. All it takes is about 10 minutes of prep time, and into the oven they go. For this recipe, pick and choose your favorite vegetables like potatoes, squash, bell peppers, mushrooms, onions, broccoli, and asparagus just to name a few.
As an example, here are the ingredients I used to make this recipe, which yielded me enough veggies for 5 meals:
- 1 small onion.
- 1 red bell pepper
- 1 squash
- 6 Brussel sprouts
- 1/2 tablespoon of thyme
- 1 tablespoon rosemary
- 1 tablespoon of balsamic vinegar
- small amount of salt and pepper
- 1/8 cup of olive oil
Step 1 – Preheat oven to 450 F and chop veggies
As mentioned before, any veggie will do. Just make sure they are cut relatively the same size so that they roast evenly. Set your oven to 450 F and start chopping away.
Step 2 – Prepare roasting pan
Take a baking or roasting pan that is large enough to accommodate your veggies. I used a nonstick baking pan that is 10” x 15” and 2” deep. I then cover it with foil and apply a light layer of nonstick cooking spray. This makes cleanup super quick.
Step 3 – Add oil, spices and mix
Add the rosemary, thyme, olive oil, balsamic vinegar salt and pepper to the veggies. Mix until all the veggies are coated with the oil and spices. You can use a cooking spoon to mix, but I find it much quicker to use my hands.
Step 4 – Oven Roast Veggies
Place the mixed veggies into the preheated oven and roast for 30 – 40 minutes. Stir the veggies every 10 minutes so that they roast evenly. Cook them until they are browned to your liking.
Step 5 – Enjoy!
These veggies are super delicious and go great with your protein. For the picture below, I cooked them for 30 minutes and stirred twice:
As you can see, making veggies for the week is super easy. While the veggies are roasting, you can cook chicken, fish or make other side dishes like rice. Not only are these veggies nutritious and filling, but they are tasty. If you have fresh herbs they taste even better! Break out of the frozen and tasteless veggie routine – try roasting them with flavor instead.
Printable Oven Roasted Vegetables Recipe
Oven Roasted Vegetables Recipe
Wonderful mix of vegetables roasted with vinegar and common household spices, it goes well as a side dish with your favorite protein and stays fresh in the fridge for a week. Perfect addition to your meal prep meals for the week.
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 yellow squash chopped
- 6 brussel sprouts halfed
- 1/2 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp balsamic or any cooking vinegar
- 2 tbsp olive oil
- salt and pepper to taste
Pre-heat oven to 450 F and chop vegetables into roughly equal sizes.
For easy cleanup, add foil and/or nonstick cooking spray to baking pan.
Mix vegetables, olive oil and all spices in baking pan and place in oven.
Roast vegetables for 30 minutes. Stir every 10 minutes to roast vegetables evenly.
77 calories per serving