The best oven roasted vegetables recipe! Your favorite veggies are tossed in olive oil and a delicious spice mixture and are roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.
In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.
Put vegetables in a large bowl, drizzle with olive oil and stir until evenly coated.
Sprinkle half of the spice mixture over the oil-coated vegetables, stir and repeat with the second half and stir until the spices are evenly distributed.
Spread seasoned vegetables evenly on the prepared baking sheet.
Roast at 450 degrees for 20 minutes, or until the vegetables are nicely roasted, stirring once halfway through.
If necessary, broil the vegetables for 1-2 minutes at the end of roasting time to crisp them up (I find this isn’t necessary in my oven, but all ovens are different).
Remove from oven and serve immediately.
Video
Notes
Ingredient Substitutions
Vegetables (broccoli & bell peppers). Substitute your favorite veggies. Recommendations include: zucchini, carrots, butternut squash, etc. Just be sure to use a total of 6 cups of vegetables.
Red onion. Any onion variety works well in this roasted vegetables recipe. You can use yellow, sweet, white, or small pearl onions.
Olive Oil. Any neutral oil can be substituted for olive oil - my two recommendations are avocado oil and canola oil.
Garlic Powder. You can substitute minced garlic for the garlic powder, however I really love the way the garlic powder coats and crisps the roasted veggies.
Smoked Paprika. Any variety of paprika works great on these baked vegetables. I prefer the smoky flavor of smoked paprika.
Fine sea salt. I always err on the side of caution when it comes to salting food. You can always add more, but you can’t remove it once it’s added.
StoreStore any leftover roasted vegetables in an airtight container in the refrigerator for 5-7 days. I don't recommend freezing them.