clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oven roasted vegetables on a white plate

Oven Roasted Vegetables

  • Author: Vicky and Ruth
  • Total Time: 1 hour 5 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan


These easy oven roasted vegetables are a colorful side dish that pairs well with any dinner you make. They are so effortless that you'll want to make them every single day!


  • 1 1/2 lb frozen broccoli florets
  • 2 bell peppers (red, yellow, or orange), cut into 1 1/2 " pieces
  • 1 pint grape tomatoes
  • 4 cups diced butternut squash (1" cubes)
  • 2 large zucchini, cut into 2" pieces
  • 10oz  cremini or white mushrooms, sliced in half
  • 3 small purple onions, quartered
  • 6 tbsp extra virgin olive oil
  • 2 tsp salt or to taste 
  • 4 tsp oregano
  • 3 tsp sumac (optional)
  • 2 tsp thyme
  • 1/2 tsp black pepper


  1. Preheat the oven to 400F. Line 2 extra-large or 3 large baking sheets with parchment paper 
  2. Place all the cut vegetables in one or two bowls ( depending on the size of the bowl). Add the olive oil, salt, oregano, sumac, thyme, and black pepper and toss well, so all the vegetables get coated
  3. Transfer the vegetables to the baking sheets, making sure they lay flat and there's space in between the pieces (it's important not to overcrowd the pan or the vegetables will steam instead of roasting). Bake for 45minutes or until desired tenderness


  1. Make sure the hardest vegetables, which take longer to cook, are cut into smaller pieces and the softer veggies are cut larger.  See ingredients for details.
  2. Make sure not to over crowd the the baking sheets.
  3. After 45 minutes, check and make sure all the vegetables are cooked, especially the butternut squash. Cook longer if you like more tender vegetables.
  • Prep Time: 20
  • Cook Time: 45
  • Category: sides
  • Method: roasting
  • Cuisine: International


  • Serving Size: 1 cup
  • Calories: 118
  • Sugar: 3.8
  • Sodium: 430
  • Fat: 7.5
  • Saturated Fat: 1.1
  • Unsaturated Fat: 6.4
  • Trans Fat: 0
  • Carbohydrates: 12.8
  • Fiber: 3.7
  • Protein: 3.1
  • Cholesterol: 0

Keywords: passover, gluten-free, vegan, kosher, vegetables,

5 Secrets to Tasty Meatless Recipes 

Take your recipes from
Blah to Yowza!

Free email series