Easy Oven Roasted Vegetables

These Easy Oven Roasted Vegetables are a go-to in my household. It brings together a colorful array of carrots, potatoes, broccoli, red pepper, cherry tomatoes, garlic, and onions, all tossed in olive oil and roasted until perfect. Super simple!

I’ve come to realize that every meal is an opportunity to invest in my well-being, and even something as simple as a side dish can make a difference. Starting to eat healthier isn’t just about the food you choose—it’s a commitment to nourishing your body and embracing a healthier alternative.

The Colorful Benefits

“They” say we do not eat nearly the amounts of vegetables that we should be, so side dishes like this one that combine a medley of vegetables, hits all the notes.

• Carrots provide a vibrant burst of color and are packed with beta-carotene.
• The potatoes have potassium and vitamin C, while the broccoli is just a powerhouse of vitamins, minerals, and antioxidants.
• Red peppers are loaded with vitamin C, and the cherry tomatoes provide a burst of sweetness and are rich in lycopene, known for its cancer-fighting properties.

This roasted vegetable side dish isn’t even really a recipe—it’s more like a deliciously simple solution for getting more veggies onto your plate. Feel free to mix and match with other veggies you have on hand, like zucchini, squash, or cauliflower. Just make sure they’re cut into similar-sized pieces so they cook evenly alongside the ones listed here.

How to Make Roasted Vegetables

1. Cut all the veggies in same size pieces and place them in a large bowl
2. Drizzle them with olive oil (or coconut oil) and season them. I typically use salt, pepper and oregano, but feel free to add Italian seasoning or rosemary and thyme.
3. Place the veggies on a parchment lined baking sheet pan and bake, turning once, until tender.

CUTTING VEGETABLES FOR ROASTING:

When preparing vegetables for roasting, it’s important to cut them into uniform pieces to ensure even cooking. Here’s a general guide:

1. Size Matters: Aim for uniformity in size to ensure even cooking. This helps prevent some pieces from being undercooked while others are overcooked.
2. Root Vegetables: For round root vegetables like beets, sweet potatoes, and potatoes, cut them into uniform cubes or slices, approximately ¾-inch in size.
3. Long Vegetables: C rrots and parsnips should be cut into evenly-sized pieces to ensure they roast evenly. If they’re thick, consider halving them lengthwise before cutting them into slices.
4. Cruciferous Vegetables: Brussels sprouts, cauliflower, and broccoli should be cut into similar-sized pieces to ensure uniform cooking. For Brussels sprouts, cutting them in half is ideal, while broccoli and cauliflower should be cut into small florets.
5. Soft Vegetables: Green beans and asparagus roast quickly and don’t require much prep. Simply trim any tough ends and leave them whole.
6. Peppers: Core the peppers and cut them into strips or bite-sized pieces, depending on your preference.
7. Onions: Slice onions into wedges or chunks, ensuring they’re not too thin to prevent burning.
8. Cherry Tomatoes: Leave cherry tomatoes whole to prevent them from bursting during roasting.

WHAT TO SERVE WITH ROASTED VEGETABLES:

1. Roast Chicken: When I’m craving a comforting and nutritious dinner, I love pairing juicy roast chicken with a medley of oven-roasted veggies and a simple baked potato.
2. Ultimate BBQ Glazed Meatloaf: There’s nothing quite like indulging in the rich flavors of BBQ-glazed meatloaf, especially when it’s served with a side of perfectly roasted veggies.
3. Coffee Rubbed Burgers: Whenever I want to elevate my burger night, I opt for coffee-rubbed patties. They are absolutely delicious and a side of veggies wins over fries.

EASY OVEN ROASTED VEGETABLES
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