Families With Grace

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Easy oven roasted vegetables recipe

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.

Taco pizza recipe

An incredibly easy and delicious taco pizza recipe you’re family will love!

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Two of the most popular foods my entire family likes are tacos and pizza. So when I came up with the idea for this taco pizza recipe, I was pretty sure it would be a hit. While it isn’t a replacement for either tacos or pizza, it’s definitely a great way to shake up dinner.

I love recipes that are easy and delicious. This taco pizza recipe is both. While we ate it as the main course for dinner one weeknight, you could also serve it as an appetizer or bring it along to a potluck. It’s also be a great snack for watching sports if that’s your family’s thing.

Originally I was trying to come up with another way to use a crescent roll crust like my BLT pizza recipe does. My daughter loves BLT pizza, but my husband wanted something different. And so this taco pizza recipe was born. And, as you might guess, it all starts with a crescent roll crust!

The crust

I suppose you could use regular pizza dough for this recipe, but the crescent roll crust gives it a buttery, flaky goodness that just can’t be beat! For our family of four, I used two cans of crescent rolls spread out on a baking sheet lined with parchment paper (easy clean up!). I smushed the seams together decently enough. It really doesn’t have to be perfect!

Once it’s prepped, then you bake it in your preheated oven according to the temperature your crescent rolls say. I have found the crust usually bakes 3 to 5 minutes longer than it takes for the rolls to bake. Check your crust after the suggested time has passed and work from there. You want the crust to be a nice, golden color like this:

The meat

While your crust is baking, cook your meat. I used about one pound of ground chuck for my family. You could use more or less depending on what you family likes. You could also make this with chicken if you’d rather! I used some cooked and frozen crumbled hamburger that I had in my freezer this time to make prep even easier. I thawed it in the microwave and then popped it into one of my beloved Rachael Ray non-stick skillets.

Once the meat was warm, I added taco seasoning and water. I used Old El Paso taco seasoning with 1/4 cup of it and 2/3 cup of water. I let it simmer for the flavors to come together well. Basically, season your meat however you would for tacos. Let it simmer while you prep the other ingredients and wait for the crust to bake.

The “sauce”

Every pizza needs a sauce and this taco pizza recipe is no different! I decided to go with a sour cream sauce, much like what my taco cornbread bake uses. To make fewer dishes, I mixed 1-1/2 cups of sour cream, 1/2 cup of shredded cheddar cheese and 1/2 cup of diced onion in my 2-cup measuring cup.

When the crescent roll crust was finished baking, I pulled it out of the oven and smeared the sour cream sauce all over the top of it. Then I put it back in the oven (at the same temperature the crust baked at) for 3 minutes to let the cheese start getting melty.

Putting the taco pizza together

Your taco pizza is ready to assemble once you’re finished baking it with sour cream. First, spoon your meat evenly over the top of the sour cream.

Next, crumble up nacho cheese flavored chips. I used classic nacho cheese Doritos. You could use cool ranch or spicy flavors as well — whatever your family prefers. I had two individual bags of nacho cheese Doritos, so I squeezed them in the bags before opening them. Easy peasy! If you have a larger bag, just put the chips into a zip top bag and use your hand to break them up.

Once your chips are broken up, spread them evenly over the top of your taco pizza.

Optional garnishes

The pizza is ready to cut and serve as is. There are some garnishes you might like to add, though. I kept out some extra diced onion that my husband and daughter added on top of theirs. My daughter and I also drizzled a bit of Western salad dressing on top of our slices. Honestly, this kicked the flavor from good to great, so I highly recommend it! Adding some shredded lettuce and tomato on top would also be delicious.

Taco pizza recipe


  • 2 8- oz. cans crescent rolls
  • 1 lb. ground beef
  • 1/4 cup or 1 1-oz. packet taco seasoning
  • 3/4 cup water
  • 1-1/2 cups sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced onion
  • 1/4 cup nacho cheese chips crushed
  • French salad dressing optional
  • Shredded lettuce optional
  • Diced tomato optional
  • Extra diced onion optional


  • Preheat your oven to the suggested temperature on your crescent rolls.
  • Open the crescent rolls and spread them out on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Pinch the seams together to form one large rectangle. Bake in the oven for 2 to 3 minutes longer than suggested until the crescent roll crust is a golden brown.
  • Meanwhile, crumble and cook the ground beef in a skillet.
  • Add in the taco seasoning and water; let the meat simmer.
  • Stir together the sour cream, cheddar cheese and diced onion.
  • When the crescent roll crust is finished baking, spread the sour cream mixture evenly over its top and place it back in the oven at the same temperature for 3 minutes.
  • Remove it from the oven and evenly spoon the meat over the top of the sour cream mixture.
  • Evenly spread the crushed nacho cheese chips over the top of the meat.
  • Garnish with French salad dressing, shredded lettuce, diced tomato and/or extra onion as desired. (NOTE: I highly recommend the French salad dressing for this!)

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