Roasted Vegetables Recipe
Oven Roasted Vegetables - Delicious baked vegetables coated in olive oil, balsamic vinegar and our favorite spices. Roasted to perfection and full of flavor. This roasted vegetables recipe is always on repeat!
Oven Roasted Vegetables - Delicious baked vegetables coated in olive oil, balsamic vinegar and our favorite spices. Roasted to perfection and full of flavor. This roasted vegetables recipe is always on repeat!
- Carbohydrate 0.07315875 g
- Cholesterol 0 mg
- Fat 1.7044968771502 g
- Fiber 0.0490875020027161 g
- Protein 0.0193725 g
- Saturated Fat 0.235766250296899 g
- Serving Size 1 1 Serving (2g)
- Sodium 45.6240716146263 mg
- Sugar 0.0240712479972839 g
- Trans Fat 0.0474037500582275 g
- Calories 15 calories
Step-by-step
- Preheat the oven to 425°.
- Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables.
- Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over vegetables.
- Place root vegetables on a baking pan and bake at 425° for about 15 minutes or until they begin to soften.
- Add in softer vegetables. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture.
- Bake another 20 minutes or until the veggies are fork tender. Salt and pepper to taste.
Staging the Pan for Even Cooking
Uniformity is the enemy of good roasting when dealing with mixed produce. Cutting carrots and potatoes into pieces roughly one inch thick ensures they match the surface area of broccoli florets and mushrooms. Because root vegetables contain less moisture and denser cellular structures, they require a head start in a 425°F oven. Introducing softer vegetables fifteen minutes into the baking process prevents the mushrooms and peppers from burning before the potatoes soften completely.
Judging Doneness Visually
Relying on timing alone often leads to undercooked centers or charred exteriors. Piercing the thickest piece of root vegetable with a metal skewer provides the most reliable metric for doneness; the tool should slide through the center with zero resistance. Visual cues also matter: look for deep golden-brown edges on the onions and slight blistering on the bell peppers before pulling the sheet pan from the oven.
