Oven-Roasted Vegetables

Anita Hoffman


An easy to make, excellent, healthy side dish to any meal. Use any vegetables you prefer.
Recipe and photo adapted from Food.com.


★★★★★ 1 vote

45 Min
40 Min


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sweet potatoes, cubed
new potatoes, cubed
red onion, quartered and pieces separated
zucchini, sliced 1 inch thick
1 bag(s)
(8 ounces) baby carrots
8 oz
button mushrooms, ends of stems cut off
3 tsp
garlic, minced
1/4 c
olive oil
2 Tbsp
balsamic vinegar
summer squash, sliced 1 inch thick
salt and pepper ( a shake or two)

How to Make Oven-Roasted Vegetables


  • 1Chop all the vegetables, as specified in the ingredient list.
  • 2Mix garlic, olive oil, balsamic vinegar, salt and pepper together in a bowl; set aside.
    Put the chopped vegetables in a large bowl, the pour the oil/vinegar mixture over the vegetables.
    Stir until all the vegetables are coated evenly.
  • 3Line a baking sheet or roasting pan with aluminum foil and lightly spray with cooking spray.
    Spread the vegetables evenly on the pan and pour the remaining oil/vinegar mixture on top.
    Roast at 450 degrees for 40 minutes, stirring every 15 to 20 minutes, or until potatoes are soft when poked with a fork.

Printable Recipe Card

About Oven-Roasted Vegetables

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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