Pan oven roasted vegetables
Pan oven roasted vegetables
Simple, delicious and healthy oven-roasted vegetables in less than 10 minutes of preparation! There is nothing like delicious vegetables roasted in the oven!
The preferred side dish for any dinner recipe. The roasting time of these vegetables is similar, so we like to put them together. This combination is perfect for any meal, even a healthy snack. Be sure to check out our roasted red potatoes and roasted broccoli!
Simple oven roasted vegetables
Do you like roasted vegetables? Me too! This is the easiest way to cook my favorite vegetables as a side dish for dinner or as a light lunch on its own.
Sometimes it is difficult to find vegetables that can be roasted together because they usually have different roasting times. These four vegetables-potatoes, carrots, brussels sprouts and butternut squash-are perfect because they all take about 25-30 minutes to cook.
Want to know why roasting vegetables in the oven is my favorite method?
- Easy to clean up! Line the baking pan with foil to make it easier to clean up! Throw away the foil when you are done. No dishes!
- smell! The taste is simply unbeatable. I like olive oil and seasonings on vegetables.
- Crispy vegetables! I like the texture of roasted vegetables. Crispy and cooked to perfection!
How to roast vegetables
One high temperature Best for roasting vegetables. Keeping the oven at around 425 degrees will be perfect for making your vegetables delicious and crispy! Therefore, preheat the oven to 425 degrees when preparing vegetables.
After preparing all the vegetables, put them in a bowl. Add olive oil, garlic salt and Italian seasoning. Turn everything over and spread it evenly on the vegetables. Make sure to use high-quality olive oil-not vegetable oil or canola oil. Olive oil will give your vegetables the perfect taste.
Want to add other vegetables? Try these vegetables that also take 25-30 minutes to cook:
- Acorn Squash
- pumpkin
- Yam
- onion
notes: Not all vegetables take this long to cook, so be sure to only use the vegetables listed above and in the recipe. Vegetables such as broccoli, zucchini, squash, and asparagus usually cook faster, so you can also use them, but be sure to take them out early to avoid burning them.
Roasted vegetables change + storage
Feel free to change the seasoning to change these oven roasted vegetables!
Try different herbs or salt. Sometimes I just sprinkle it with olive oil and a little sea salt. You can even sprinkle some Parmesan cheese on the vegetables-it’s always delicious!
Shop Place roasted vegetables in an airtight container in the refrigerator. If stored properly, they should stay in good condition for about 3-4 days.I love warm up Roast vegetables in the microwave and have a healthy lunch!
For more roasted vegetables, please check:
Course Side Dishes
American cuisine
Preparation time 10 minutes
Cooking time 25 minutes
Total time 35 minutes
6 servings
Calories 147 kcal
Author Little Luna
- 1 1/2 cups baby carrots
- 1 1/2 cup Brussels sprouts
- 1 1/2 cups potatoes Yukon gold, cubed
- 1 1/2 cups butternut squash, diced into cubes
- 3 tablespoons olive oil
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
- 1/4 cup grated Parmesan cheese
-
Preheat the oven to 425.
-
Put the vegetables in a bowl, add olive oil, garlic salt and Italian seasoning. Toss the jacket.
-
Place on a baking sheet lined with greased paper. Sprinkle with Parmesan cheese. Bake for 25-30 minutes, turning over halfway,
The page you are looking for does not exist (404)