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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

Description

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!


Ingredients

Scale
  • 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

Instructions

  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 over crowd the pan or the vegetables will steam instead of roasting). Bake for 45minutes or until desired tenderness

Notes

  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

Nutrition

  • 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,

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