Oven Roasted Veggies
If you haven’t tried oven-roasted vegetables before, then you are truly missing out. They’re so good—and incredibly easy to make. All you need are your favorite veggies, a little oil, salt, pepper, and a sheet pan. Simple, easy, and so satisfying. Hopefully, it’s something your family will love just as much as mine does.
My favorite vegetables to roast are broccoli and cauliflower. Why? That’s a great question. I’d have to say it’s because the flavor is amazing, and I love when the florets turn golden and crispy around the edges. My daughter agrees—whenever I tell her I’m making roasted vegetables, she immediately says, “Definitely use the broccoli and cauliflower. They’re so good!”
Although broccoli and cauliflower are my go-to favorites, they’re not the only vegetables I roast. They just happen to be the ones I talk about the most. So grab a pan, pick out your favorite veggies, and let’s get cooking!
What you’ll need for this recipe:
Instructions
- Wash all vegetables, then chop them up. Cut the broccoli and cauliflower into florets. Chop the onion and the carrots. Slice the bell peppers.
- In a medium size bowl place broccoli and cauliflower. Drizzle some oil over the florets. Toss to coat, and sprinkle some salt a pepper on the veggies. Transfer to a sheet pan.
- Place remaining vegetables into the bowl and re-peat step 2.
- Once all veggies are spread out on the sheet pan, sprinkle some garlic salt on top.
- Place in the oven and cook for about 20-30 mins, or until the veggies are tender and slightly golden.
- Enjoy!
Recipe Tips
Use your favorite veggies: Mix and match with your favorite vegetables!
Experiment with Seasonings: I’ve used lots of different seasonings. Like: McCormick Montreal Chicken, McCormick Garden Vegetable, Garlic and Herb Seasoning from Costco, etc.
Oven Roasted Vegetables
Equipment
- Sheet Pan
- Medium Mixing Bowl
Ingredients
- 1 Tbsp Oil* See Note Below
- 1 Tbsp Pepper*
- 1 Tbso Salt*
- 1 tsp Garlic Salt*
- 1 Medium Head Cauliflower
- 1 Medium Head Broccoli
- 1 Large Onion
- 4 Medium Carrots
- 3 Small Bell Peppers Any Color
Instructions
- Preheat Oven to 475°
- Wash all vegetables. Chop the broccoli and cauliflower into florets. Chop the onion and the carrots. Slice the bell peppers.
- In a medium sized bowl place the broccoli and the cauliflower. Lightly drizzle with oil and toss. Sprinkle lightly with salt and pepper and toss once more. Transfer oiled and seasoned florets to a sheet pan.
- Place onions, bell peppers, and carrots in the bowl. Drizzle with oil and toss. Sprinkle with salt and pepper, then toss once more. Transfer to the sheet pan.
- Spread all the vegetables evenly on the tray. Lightly sprinkle garlic salt over the top. Place vegetables in the oven and roast for 20-30 mins, or until vegetables are tender, golden, and slightly crispy.
