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Spoonful of Oven Roasted Vegetables on a pan.
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4.59 from 34 votes

Roasted Vegetable Medley

Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Vegetables, Side, Side Dish
Servings: 8
Calories: 59kcal
Author: Echo Blickenstaff

Ingredients

  • 3 zucchini squash cut lengthwise into fourths, and then slice into bite size pieces
  • 3 yellow squash sliced same as zucchini
  • 1 red pepper cut into 1" pieces
  • 1 red onion cut into wedges
  • 8 ounces whole mushrooms
  • 1 garlic clove minced
  • 1 tablespoon balsamic vinegar (more to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary leaves
  • 1 teaspoon Kosher salt

Instructions

  • Preheat oven to 400 degrees.
    Spray a large baking sheet with cooking spray (or you can use parchment paper).
    Lined baking sheet with non stick cooking spray for Oven Roasted Vegetables.
  • Mix all of the cut up vegetables and garlic in a large bowl.
    Cutting board with sliced vegetables and a knife for Oven Roasted Vegetables.
  • Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
    Mixing bowl with cut vegetables topped with olive oil and balsamic vinegar for Oven Roasted Vegetables.
  • Add rosemary leaves and salt and toss again.
    Mixing rosemary and salt in a mixing bowl with fresh cut up vegetables for Oven Roasted Vegetables.
  • Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
    Oven Roasted Vegetables on a sheet pan.

Video

Notes

    • There are a few types of veggies that don't roast super well with this recipe, in my opinion. Broccoli and green beans need to be roasted at a lower temp or they can dry out or get scorched.
    • Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 400 is just right (450 at the highest). Make sure to keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges.
    • Another tip for perfectly roasted vegetables is to not overload the pan. They cook more evenly when they are spaced out a bit. Give those gorgeous veggies room to do their thing and make sure they don't overlap!
    • Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and the woodsy, pine flavor it brings out in the food. Add the tablespoon it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
    •  In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
    • Oven Roasted Vegetables are best served straight out of the oven. They tend to wilt and get soggy if made ahead of time and reheated. It's worth it to take the extra few minutes just before dinner to roast fresh vegetables. So good!

Nutrition

Calories: 59kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 526mg | Fiber: 2g | Sugar: 6g | Vitamin A: 768IU | Vitamin C: 47mg | Calcium: 29mg | Iron: 1mg