Oven-Roasted Vegetables Recipe

Name: Oven-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, cubed; 3 new potatoes, cubed; 1 red onion, quartered and pieces separated; 2 zucchini, sliced 1-inch thick; 2 summer squash, sliced 1-inch thick; 1 (8 ounce) bag baby carrots; 8 ounces button mushrooms, ends of stems cut off; 1 tablespoon fresh thyme, chopped (1 tsp. dried); 2 tablespoons fresh rosemary, chopped (2 tsp. dried); 1 teaspoon dried basil (optional); 3 teaspoons garlic, minced; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; salt (a shake or two); black pepper (a shake or two)

Servings: persons

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

1
Chop all the vegetables, as specified in the ingredient list.
2
Preheat oven to 450 degrees F.
3
Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
4
Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
5
Stir until all the vegetables are coated evenly.
6
Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
7
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
8
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sweet potatoes, cubed, 3 new potatoes, cubed, 1 red onion, quartered and pieces separated, 2 zucchini, sliced 1-inch thick, and more.

Yes, Oven-Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions