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


  • 2
    sweet potatoes, cubed
  • 3
    new potatoes, cubed
  • 1
    red onion, quartered and pieces separated
  • 2
    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
  • 2
    summer squash, sliced 1 inch thick
  • ·
    salt and pepper ( a shake or two)

How to Make Oven-Roasted Vegetables


  1. Chop all the vegetables, as specified in the ingredient list.
  2. Mix 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.
  3. Line 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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