These easy roasted vegetables are super simple to make! Fresh, bite sized vegetables (seasonal) are tossed in olive oil, seasoned well with salt and pepper and roasted until perfectly tender.

How to Make Easy Roasted Vegetables

If you’re looking for a break from your usual steamed or stir fried veggies, try roasting some of your favorite!

What are the Best Veggies for Roasting?

Here are some of my favorite veggies that I use when roasting:

• Root vegetables (especially baby potatoes, sweet potatoes, carrots, etc)
• Brussel sprouts, zucchini,
• onions,
• cauliflower,
• bell peppers,
• even…..tomatoes

How to make Roasted Veggies?

Once you have selected what veggies you’re planning to roast, cut them into bite-sized pieces, toss them with about 2 tablespoons olive oil. Season well with salt and pepper and add some favorite fresh herbs. Leave it for 10-15 minutes to start absorbing flavors. Then roasted them in the oven for 30-40 minutes.

These roasted veggies are the perfect addition to any easy weeknight meal. You can serve them plain, or spread some parmesan cheese on top or even dress them up with some balsamic vinegar or soy sauce.

Roasted Veggies Recipe

Ingredients:

• 1 lb brussels sprouts, halved if large
• 2 medium carrots, peeled and sliced
• 7-8 baby potatoes, cut in quarters
• 3 tablespoons olive oil
• 1 tablespoon fresh oregano
• salt and pepper

Method:

1. Add mixed veggies: brussels sprouts, potatoes and carrots to a medium bowl and toss them with the olive oil, salt, pepper and chopped fresh oregano until evenly coated. Allow to sit for 10 minutes before transferring to the oven.
2. Preheat oven to 400F/ 200C.
3. Prepare a sheet pan/ baking dish and add some baking pepper on the bottom. Add mixed veggies to the pan and give them another good toss. Drizzle a bit more olive oil on top and place in the oven.
4. Roast for 30-40 minutes until soft on the inside and crispy on the outside. Serve warm.

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Roasted Veggies Recipe

Ingredients

• 1 lb brussels sprouts halved if large
• 2 medium carrots peeled and sliced
• 7-8 baby potatoes cut in quarters
• 3 tablespoons  olive oil
• 1 tablespoon fresh oregano
• salt and pepper

Instructions

1. Add mixed veggies: brussels sprouts, potatoes and carrots to a medium bowl and toss them with the olive oil, salt, pepper and chopped fresh oregano until evenly coated.
2. Allow to sit for 10 minutes before transferring to the oven.
3. Preheat oven to 400F/ 200C.
4. Prepare a sheet pan/ baking dish and add some baking pepper on the bottom.
5. Add mixed veggies to the pan and give them another good toss.
6. Drizzle a bit more olive oil on top and place in the oven.
7. Roast for 30-40 minutes until soft on the inside and crispy on the outside.
8. Serve warm.

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