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The secret to making Simple Roasted Veggies in the oven that come out perfect every time. Easy, healthy, delicious! Vegan and Gluten-free. #roastedveggies #roastedvegetables #bakedvegetables #vegan #healthy #veganside #glutenfree #feastingathome #sheetpanvegetables

Simple Roasted Vegetables

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: vegan, side, side dish
  • Method: oven-roasted
  • Cuisine: Norwest

Description

The secret to making Simple Roasted Veggies in the oven that come out perfect every time. Easy, healthy, delicious! Vegan and Gluten-free.


Scale

Ingredients

  • 2  large carrots, peeled, sliced into ½ in rounds, halved into half-moons
  • 2 parsnips, peeled, sliced into ½ in rounds, halved
  • ½1 onion, cut into ½ inch wedges
  • 1 red bell pepper, cut into 1 inch chunks, or wedges
  • 1 sweet potato cut into ¾ inch cubes
  • 23 tablespoons olive oil
  • generous, 5 finger pinch of salt and pepper
  • optional additions: other veggies of course, fresh herbs -thyme, rosemary, sage

Instructions

  1. Pre-heat oven to 425F
  2. Cut veggies and place on a parchment-lined sheet pan. If your sheet pans are small, use 2 pans.
  3. Cut veggies and place them in rows.
  4. drizzle lightly with olive oil, sprinkle with salt and pepper, and using tongs give a light toss.
  5. Place in the middle of  the oven for 15-20 minutes, rotate, toss again, and continue cooking until fork tender, another 10-15 minutes.
  6. Place in a serving dish and cover to keep warm.

Keywords: roasted veggies, roasted vegetables, how to roast veggies, how to roast vegetables in the oven, recipe for roasted veggies, easy roasted veggies, how to roast veggies, temp for roasted veggies

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