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4.97 from 30 votes

Oven Roasted Vegetables Recipe

Simple, flavorful, and healthy Oven roasted vegetables take less than 10 minutes of prep work! Nothing beats yummy veggies roasted in the oven!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Lil' Luna

Ingredients

  • 1 ½ cups chopped red peppers
  • cups baby carrots
  • cups Brussels sprouts
  • cups cubed Yukon Gold potatoes
  • cups cubed butternut squash
  • 3 tablespoons olive oil
  • 1 tablespoon garlic salt with parsley flakes
  • 1 tablespoon Italian seasoning
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat the oven to 425 degrees F.
  • Place all veggies in a bowl and add olive oil, garlic salt and Italian seasoning. Toss to coat.
  • Place on a greased foil-lined baking sheet and sprinkle with Parmesan cheese. Bake for 25–30 minutes, flipping over halfway through.

Video

Notes

Want to Add Other Veggies? Try these vegetables that also take 25–30 minutes to cook: acorn squash, pumpkin, yams or onions. Not all veggies take this long to cook, so if you want to add other vegetables like broccoli, zucchini, squash and asparagus, be sure to take them out earlier so they don’t get burned.

Nutrition

Serving: 1cup | Calories: 173kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1273mg | Potassium: 631mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9517IU | Vitamin C: 86mg | Calcium: 97mg | Iron: 2mg