Oven Roasted Veggies

NE Lady


An easy way to roast vegetables. Vegetables can be substituted for your favorites and seasoning can be adjusted to whatever you prefer.


★★★★★ 1 vote

10 Min
35 Min



  • 3-4 Tbsp
    olive oil
  • 1 tsp
    kosher salt
  • 1/2 tsp
    coarse black pepper
  • 3/4 tsp
    garlic powder
  • 3/4 tsp
    onion powder
  • 1/2 tsp
    dried parsley
  • 1/2 tsp
  • 1/8-1/4 tsp

  • 1 lb
    carrots, peeled & cubed
  • 1 lb
    cauliflower florets
  • 1 lb
    brussels sprouts, halved
  • 1 large
    sweet potato, peeled & cubed
  • 8 oz
    red potatoes or yukon potatoes, quartered

How to Make Oven Roasted Veggies


  1. Preheat oven to 450 F°. Spray a large baking sheet with cooking spray (or line a large baking sheet with parchment paper or tin foil sprayed lightly with cooking spray.) Set aside.
  2. In a large mixing bowl, combine all ingredients for seasoned oil and whisk. Add the vegetables, stirring to coat.
  3. Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.

Printable Recipe Card

About Oven Roasted Veggies

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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