Kick dinner up a notch with this delicious recipes for oven roasted vegetables your family will love!
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In trying various meal kit delivery services, I have learned to cook different foods in different ways than before. One of the things I’ve done over and over since then is making oven roasted vegetables. Oven roasting them is way easier than I ever imagined and makes them taste so much better!
Previously, I would often steam vegetables in the microwave, which isn’t too bad, but it’s also not so exciting. Or I’d serve them raw with some dip. Often, they’d just be cooked into other foods I was making. Now, though, I make oven roasted vegetables at least once a week and we gobble them right up. My daughter, who previously didn’t like green beans, loves oven roasted green beans. She sometimes eats them like fries and dips them in honey mustard! Oven roasted broccoli is her most favorite.
It’s so easy to kick dinner up a notch with scrumptious oven roasted vegetables!
Ingredients for oven roasted vegetables
Four ingredients is all you need: your vegetable, vegetable oil, salt and pepper. How simple is that?! Our go-tos for oven roasting are broccoli, green beans or potatoes (cut into small . For fresh vegetables, I like using veggies that are already cleaned and ready to go like these:
But let’s talk veggies for a second. While fresh vegetables are delicious, they’re not always practical, especially for those of us in the Midwest. I’ve used this same recipe for frozen vegetables and they do just as well as the fresh veggies do. I once tried to thaw some broccoli in the microwave before oven roasting it. I do not recommend that. The broccoli was OK, but ended up a bit mushy.
So if you’re using frozen vegetables, then put them in frozen and know it may take an extra five minutes or so to get roasted. Honestly, I’m a fan of frozen vegetables because they are sometimes fresher, don’t spoil quickly and are usually half to 1/3 of the price of fresh vegetables.
Roasting the vegetables
Once you have your vegetables, you’re ready to go. Preheat your oven to 425-degrees (Fahrenheit). Spray a baking sheet with non-stick cooking spray or line it with non-stick aluminum foil. I use the non-stick aluminum foil because it makes clean-up so much easier!
Spread out the vegetables on the baking sheet. Sprinkle 2 tablespoons of vegetable oil over the vegetables. I have tried this using olive oil and while it works, we didn’t care for the flavor as much. If you’re an olive oil lover, though, go for it!
Sprinkle the vegetables with salt and pepper. I use maybe 1/4 to 1/2 teaspoon of salt and much less pepper. Use your clean hands and toss the vegetables so they are covered with the oil and seasoning. Spread them out so they aren’t overlapping and put them in the oven.
Roast them at 425-degrees for 15 to 20 minutes. And that’s all it takes to make these super easy oven roasted vegetables. They’re quite delicious and a great addition to any family dinner!
Oven roasted vegetables
- 2 cups fresh or frozen vegetables such as broccoli potatoes or green beans
- 2 tablespoons vegetable oil
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat the oven to 425-degrees Fahrenheit.
- Spray a baking sheet with non-stick cooking spray or line it with non-stick aluminum foil. (Parchment paper also works.)
- Put the cleaned and cut veggies onto the baking sheet.
- Drizzle the 2 tablespoons of vegetable oil over the vegetables.
- Sprinkle the salt and pepper over the vegetables.
- Toss the vegetables together so that the oil and seasoning cover them well. (I usually use clean hands to do this.)
- Roast the vegetables at 425-degrees for 15 to 20 minutes.
- Serve warm.