Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. It’s a great way to cook a variety of veggies, & it’s ready in 20 minutes!
For many years I steamed almost all of our vegetables for our meals. It was so easy to just pop them into a steamer and heat them on the stove top. However, for the past couple of years I’ve begun oven roasting them, and have discovered we love them even more prepared this way!
Truthfully, both ways of cooking vegetables (steaming or oven roasting) are very simple cooking methods to prepare a variety of fresh veggies. Oven roasted veggies, though, have a slightly “caramelized” look and taste to them, due to a bit of olive oil and seasonings! YUM!
If you have never oven roasted veggies before, it’s SO EASY! Obviously you can roast the types of veggies you and your loved ones enjoy the most, but for purposes of this blog post, I am showing the veggies we used THIS time (when I took pics!). Let me show you how simple this method is.
Prep The Veggies
Begin by preheating the oven to 425° and prepping the baking pan. Cover a large baking sheet (with edges) with aluminum foil. Give it a light spray of non-stick baking spray. Cut and slice the veggies you are going to use. For this meal, I roasted fresh asparagus spears, mini carrots, russet potato slices, and fresh broccoli florets.
The asparagus spears are snapped at the bottom, to remove the “woody” part of the stem, and the mini carrots are sliced in half lengthwise. Broccoli is cut into bite-sized florets, and the russet potato is cut into approximately 3/4 inch round slices, then each slice was quartered. Place veggies onto foil covered baking sheet in a single layer.
NOTE: It’s important to not cut the potatoes too thick, to enable them to roast fully in the same amount of time that the other veggies take to cook.
Season The Veggies
Drizzle the veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. I gently turned veggies over a bit to ensure they were all lightly covered with the oil and seasonings, then placed them back into a single layer.
Cook the Oven Roasted Veggies
Once the veggies are seasoned, place them into a preheated 425° F. oven (preferably on the middle rack of the oven, for most even heat).
Bake the oven roasted veggies for about 18-20 minutes. About half way through the cooking time rotate the pan in the oven, to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional.
This is what the oven roasted veggies looked like once they were done. The veggies should be tender, very lightly browned on the outside, and smell wonderful!
Here’s a couple closeup photos, so you can see the carrots and asparagus up close and personal! Below the first photo is a pic of the broccoli, potatoes and carrots up close!
We really enjoyed this delicious and colorful variety of seasoned, oven roasted veggies with our dinner!
I sure hope you will try oven roasted veggies, if you have never prepared them this way before. I think you will be surprised at how easy it is, and how delicious the vegetables are!
Hope you have a wonderful day. I trust you will find great joy in the simple things you experience today. Be blessed, friends.
Looking For More VEGGIE Recipes?
You can find all of my vegetable recipes in the Recipe Index, located at the top of the page. A few family favorites include:
- Fried Cabbage with Bacon, Onions and Garlic
- Brussel Sprouts with Bacon and Mushrooms
- Fresh Corn Sauté with Red Peppers and Onions
- Grilled Summer Veggies
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Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!
- 2 cups broccoli florets (fresh) , in bite sized pieces
- 1 medium russet potato , unpeeled, cut in 1/2" rounds, then quartered
- 15 baby carrots , sliced in half lengthwise
- 25 spears asparagus (fresh) , bottom ends trimmed
- 2 teaspoons extra virgin olive oil , approximate
- 1/2 teaspoon salt and pepper (each) , or more to taste
- 1/2 teaspoon garlic powder
- non-stick spray for aluminum foil
Preheat oven to 425 and spray an aluminum foil covered baking sheet with non-stick spray.
Prepare veggies: Snap asparagus spears at the bottom, to remove the "woody" part of the stem. Slice baby carrots in half lengthwise. Cut broccoli into bite-sized florets. Slice russet potato into approx. 3/4" round slices, then cut each slice into quarters. Place veggies onto prepared baking sheet in a single layer. Drizzle veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. Gently turn veggies over a bit to lightly cover with oil and seasonings, then reposition them in a single layer.
Bake on medium rack in a preheated 425° F. oven for 18-20 minutes. About half way through cooking time, rotate the pan to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional. When done, veggies should be slightly caramelized on outside and tender. Remove from oven, serve, and enjoy!
Here’s one more to pin on your Pinterest boards!