Read on to learn how to make these super easy oven roasted vegetables!
Jump to RecipeDo you ever struggle with what to pair with a main dish to make it a whole meal? You want something that is healthy but still tasty, too, right?
This is my family’s go-to veggie side dish. It’s simple and flavorful and even the kids enjoy it. Well, most of it — they each have their favorite veggies that they pick out and eat first, haha.
And it only dirties one pan, so that’s always a plus!
You can also customize the recipe by swapping out or adding any vegetables you want. Not a fan of cauliflower? That’s fine, just switch it out for some broccoli! Want it to be a bit more zippy? Add some halved grape tomatoes for the last half of the baking time! Need it to be heartier? Throw in some diced red potatoes! Endless possibilities, folks!
And you can totally prep these ahead of time and just pop them in the oven whenever you’re ready! I often chop and season the veggies in the morning and leave the sheet pan in the fridge until I’m ready to bake them in the evening.
We especially like it with my Healthier Poppy Seed Chicken, if you’re looking for something to pair it with.
Jump to RecipeLet’s make these easy roasted vegetables!
First, prepare a sheet pan by either greasing it or putting a silicone baking mat on it.
Then, cut a head of cauliflower, two zucchinis, and two large carrots (peeled) into bite-sized pieces and put them on the prepared pan.
Next, slice an onion and add it to the pan with the rest of the vegetables.
Toss the veggies with 1 tablespoon of vegetable oil.
Then sprinkle them with about 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/4 teaspoon of pepper.
If you’re prepping the veggies ahead of time, you can just put them in the fridge at this point until you’re ready to bake them.
Bake at 425 degrees Fahrenheit for 30 minutes or until the carrots are tender, stirring once about halfway through the baking time.
And you’re done! Now go enjoy your fresh and flavorful roasted vegetable!
Comment and let me know your family’s favorite way to customize these roasted veggies!
Easy Oven Roasted Vegetables
Ingredients
- 1 head cauliflower
- 2 zucchinis
- 2 large carrots (or 2-3 cups chopped baby carrots)
- 1 onion
- 1 Tbsp vegetable oil
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425°F.
- Rinse and chop the cauliflower, zucchinis, and carrots (peeled) into bite-sized pieces and place on a greased sheet pan.
- Slice the onion and add it to the sheet pan.
- Toss the veggies with the oil, Italian seasoning, salt, and pepper right on the sheet pan.
- Bake for 30 minutes or until the carrots are tender. Stir the vegetables about halfway through cooking.
Notes
I fell in love with this once I realized I could prep it for later use. It’s such a great and much healthier option to sides. Thank you.