Crispy Oven Roasted Vegetables (Easy!)

Why You'll Love these Roasted Vegetables

• Packed with fresh flavor
• Simple seasonings allow the veggies to shine
• Cook different vegetables all at once on one pan
• Easy way to use veggies in the fridge
• Great for meal prep
• Versatile - add to main course or serve as a healthy side dish!

Ingredients

For easy roasted vegetables without having to worry about different cooking times, I use bell peppers (red and yellow), zucchini, carrots and red onion.

These, of course, are not the only vegetables that would work in this recipe. Feel free to swap in others (as I do) depending on what you crave or currently have in the fridge. Brussels sprouts or broccoli florets also work well here. Same goes for sweet potatoes and butternut squash but these take a little more time.

For the seasoning, I like to keep it really clean and simple. Extra virgin olive oil, Italian seasoning, garlic powder, salt and pepper are all you need!

How to Roast Vegetables

Roasting vegetables is actually really easy! All you need to do is chop each vegetable into roughly ½-inch chunks and place them on a baking sheet. Drizzle olive oil overtop and season with Italian seasoning, garlic powder, salt and pepper.

Toss the veggies to make sure they are evenly coated, and then spread the vegetables across the baking sheet in one single layer. Then pop it in the oven on high heat (425 degrees F) for 30 minutes (tossing halfway) and you're done!

Recipe Tips

1. Don't overlap the veggies on the pan. Make sure each vegetable is spread apart from another in an even layer. Do not bunch them together and overcrowd the pan. Otherwise, the vegetables will steam and get soggy instead of roasting to crispy perfection! If you have too many just use a second baking sheet and roast both pans at the same time. Using the middle rack is ideal.
2. Keep an eye on your vegetables as they cook. Each vegetable is unique in terms of moisture content, causing some to cook faster than others. The best way to neutralize this is to chop them into equal chunks, but it is still a good idea to monitor them during the last few minutes.
3. Use a cast iron skillet for crispiest results. Sheet pans are great, but for best results I recommend using a cast iron skillet if possible. You will have to use a couple cast iron skillets to fit all the veggies and allow them the space they need so on busy weeknights I usually just put them altogether on a half sheet baking sheet to make clean up easier.

Seasoning Variations

In addition to swapping out different veggies, you can also play around with the seasonings. The simplicity of the seasonings in this recipe allows for more versatility so that the veggies can be enjoyed with almost any dish, any time of year. But that doesn't mean you can't switch things up or add your favorite seasonings to the mix!

Other great seasonings for when you roast veggies are:

• balsamic vinegar
• spices such as chili powder, curry powder and onion powder
• fresh herbs (or dried herbs)

What's So Great About Vegetables?

No one needs to be told that vegetables are healthy, but as a Master Certified Health Education Specialist (MCHES) with a masters in public health (MPH), I love to point out the specific health benefits of each ingredient I use. Each vegetable in this recipe has its own super powers and I want to give them the attention they deserve!

Bell peppers

Bell peppers range in color and flavor based on how ripe they are. A red bell pepper is riper and therefore sweeter and milder than a green bell pepper. Red peppers contain 11 times more beta carotene and four times more vitamin C than green bell peppers.

Red bell peppers also contain an important phytochemical, lycopene, which could benefit prostate and heart health, according to the Produce for Better Health Foundation. Select bell peppers that are brightly colored and firm with tight skin. You can store bell peppers for up to five days in a plastic bag in your refrigerator.

Onions

Onions come in different colors (usually red, white and yellow) and can range between sweet and spicy as well as mild and strong depending on the type of onion and season. They are a good source of fiber and an excellent source of vitamin C.

Zucchini

Zucchini is super high in water content, which makes it great for hydrating in the summertime! This also makes it great for digestion. Zucchini is high in vitamins A and C as well as manganese, copper, and folate. I love adding it into my diet whenever possible!

Carrots

You may have grown up hearing about how good carrots are for your eyesight (and that's true!) but they do so much more. Carrots are low in calories and offer dietary fiber. They're high in beta-carotene, which your body turns into vitamin A. This is good for eye health but also your immune system as well as healthy skin. Go carrots!

Storage

Store roasted vegetables in an airtight container in the refrigerator for 3 to 4 days. They can be frozen, but doing so will change their texture and isn't recommended.

If frozen, I would suggest only using them in soups or casseroles where their texture isn't as important. Another option: puree them into a pasta sauce. You can add any leftover roasted veggies into this easy hidden veggie pasta sauce recipe.

Does Roasting Vegetables Reduce their Nutrients?

According to the USDA, nutrient data are typically lacking for cooked foods, regardless of cooking method. The USDA analyzed the retention of nutrients in a variety of foods and did find that some nutrients could be lost depending on the type of food and cooking method (source).

Generally speaking, cooking vegetables may alter their nutritional contents, but it depends on the type of vegetable (source). That being said, if roasting vegetables means it is more likely you and your family will actually eat them it is better than no veggies!

How to Serve Roasted Vegetables

Roasted vegetables are the perfect side dish as they round out almost any meal beautifully. However, they also can be featured in dishes such as pastas, salads, burritos, or quinoa bowls to name a few! Below are a few of my favorite recipes to include them in (all are vegan and gluten-free):

• Pesto Pasta with Roasted Vegetables
• Easy One-Pot Pasta
• Stuffed Sweet Potatoes
• Skillet White Pizza w/ Caramelized Onions, Roasted Garlic and Basil
• Creamy Spaghetti Squash with Marinara

Single Roasted Vegetable Recipes

Oven roasted vegetables are my favorite! I love how the oven makes them golden brown and perfectly crispy. Roasting brings out their natural sweetness and is one of the easiest cooking methods to master. Below are some recipes for individual veggies:

• Crispy Roasted Cauliflower
• Crispy BBQ Roasted Cauliflower
• Crispy Roasted Smashed Broccoli
• Maple Roasted Butternut Squash
• Walnut-Crusted Roasted Delicata Squash
• Herb Roasted Root Vegetables
• Maple Sugar Roasted Kabocha Squash
• Garlic & Chive Roasted Vegetables
• Roasted Green Cabbage with Green Tahini Sauce
• Roasted Spaghetti Squash w/ Black Lentils & Creamy Marinara Sauce
• Whole Roasted Rainbow Carrots over Hummus w/ Herb Tahini Sauce
• Crispy Smashed Potatoes