Roasted Vegetables

These deliciously seasoned Roasted Vegetables are the perfect side dish. Take your favorite vegetables, season them, and make the easiest Roasted Vegetables you've ever had. They are the best way to make Roasted Vegetables!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Garlic Roasted Vegetables, Roasted Vegetables, Sheet Pan Roasted Vegetables

Servings: servings

Author: Jennie Duncan

Ingredients

2 large bell peppers
2 medium carrots
1 small head of broccoli
1/2 small red onion
10 brussel sprouts
2 tablespoons oil
1/2 lemon
1 teaspoon rosemary (dried)
1 teaspoon oregano (dried)
1/2 teaspoon dill (dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Instructions

Preheat oven to 400 degrees F and prepare a baking sheet with nonstick cooking spray.
Slice bell peppers, peel and slice carrots, dice broccoli, diced red onions, and cut brussel sprouts in half. Place all vegetables in a large mixing bowl.
Add oil and lemon juice to your vegetables and mix to coat.
Add all seasoning to your vegetables and mix to coat.
Place your seasoned vegetables on your prepared baking sheet and bake for 25-30 minutes until all vegetables are tender and cooked through.

Video

Notes

How to get crispy roasted vegetables:

I find the oven does a great job at getting your vegetables crispy. You want to make sure that you don't create any steam when roasting that will cause your veggies to become soggy. To do this make sure all your veggies are laying on the pan, not on top of each other. Laying them on top of each other will create steam and cause the veggie on the bottom to get soft and soggy instead of crispy.

Should I cover vegetables when roasting:

I do not cover when baking these. Again adding foil to your pan will trap moisture and create steam. This will cause your veggies to become very mushy and soft.

Nutrition