Italian oven-roasted vegetables are an easy, quick, and nutritious vegetarian and low-carb side dish recipe to serve with any main dish. Learn how to roast vegetables in the oven in a few simple steps!
Simple Roasted Vegetables Recipe
Some recipes do not initially seem like they deserve the title of being a “recipe.” They seem too simple or do not have enough ingredients to justify them needing their own unique blog post and recipe card.
And I do not want you to miss out on the simplicity of a seemingly boring recipe.
Because to be honest… I make these “simple” recipes so frequently because of just that…
They are simple.
These are side dishes you can whip up at a moment’s notice, adapt them to the ingredients you have in your refrigerator and pantry, and have no need to worry if they will turn out OK…
Because they always do.
Food Network and Easy Oven-Roasted Vegetables
During my first quest into the unknown world of cooking, I found myself turning to the Food Network to learn the basics. I was a freshman in college and quickly learned after stepping on the scale that I could not live on baking cookies and eating Lean Cuisines alone.
The first REAL recipe I ever made was this Roasted Vegetable Pasta Bake… I was HOOKED!
The oven-roasted vegetables were super crispy and ultra flavorful! (Not to mention all of the cheesy pasta goodness they were surrounded by!)
Those same Italian roasted vegetables are the exact ones you will find here!
Below you will learn how to roast vegetables in the oven, what temperature to roast vegetables and how long to roast them, the best vegetables to roast, different types of pans to use, various seasoning blends for oven-roasted vegetables, and how to serve, store, and reheat them.
How to Roast Vegetables in the Oven
As I already mentioned previously, roasting vegetables in the oven is a super easy process. Once you follow the recipe below you will be able to do this with SO many other vegetables and seasoning blends.
The process for roasting vegetables:
- Preheat oven to 425 degrees.
- A higher oven temperature helps the vegetables get crisp and not soggy.
- Chop your vegetables to similar sizes.
- This is super important. If the vegetables are cut to different sizes they will not crisp up at the same time in the oven.
- Toss vegetables in a touch of olive oil or avocado oil.
- Make sure you measure your oil. Too much oil will lead to soggy and not crisp oven-roasted vegetables.
- Add seasoning ingredients and toss to coat.
- Line a baking sheet with parchment paper. Pour vegetables onto the tray in a single layer.
- Roast vegetables in the oven for 25-30 minutes, stirring halfway through.
What Temperature to Roast Vegetables
While you can roast vegetables at oven temperatures varying from 350 degrees up to 450 degrees, they come out the best when roasted at 425 degrees.
How Long to Roast Vegetables
How long you roast vegetables totally depends on the type of vegetables you are cooking and how large or small the pieces are.
- Different vegetables take different lengths of time to cook. Try to roast vegetables together that have similar cook times.
- Roast in under 30 minutes: Squash, zucchini, onions, bell pepper, broccoli, cauliflower.
- Take 30-60 minutes: Potatoes, carrots, beets, and turnips.
- Additionally, larger vegetable pieces will take longer to cook than smaller pieces.
Cook’s Tip: If you would like to speed up the cook time simply cut your vegetables into smaller pieces.
Best Vegetables to Roast
Some of the best vegetables to roast include yellow squash, zucchini, onions, bell peppers, potatoes, carrots, and beets.
As mentioned previously, make sure to pair vegetables together that cook at similar rates when making a roasted vegetable medley.
Types of Pans and Liners
When roasting vegetables it is imperative that you have a pan large enough to fit the vegetables in a single layer. If the vegetables are overlapping it will take a significantly longer amount of time for them to fully cook. If you do not have a large enough baking pan or sheet, then use two.
The Best Baking Pans for Roasting Vegetables:
- Nordic Ware aluminum baking pans – The half sheet 2-pack is a great deal and the perfect size.
- USA Pan Bakeware Half Sheet.
When roasting vegetables in the oven you can also choose to use a liner on your baking pan to make clean-up a breeze. My personal preference is parchment paper due to its lack of heavy metals, but you can also use aluminum foil.
Seasonings for Oven-Roasted Vegetables
While this recipe calls for an Italian seasoning blend, you can slo use a variety of other seasonings on this oven-roasted vegetables recipe:
- Lemon pepper seasoning
- Greek seasoning
- Blackened seasoning
- A homemade blend of oregano, basil, thyme, and rosemary.
How to Serve, Store, and Reheat Roasted Vegetables
Not only are these oven-roasted vegetables super easy to make on a busy weeknight, but they are also a wonderful side dish to prep ahead on meal prep day. You can chop all of your vegetables ahead of time, store in the refrigerator, and roast the day of serving.
Serving the vegetables: While they do not need it, this roasted vegetables recipe is served with a sprinkle of fresh parsley. You can also serve them with grated Parmesan cheese or fresh cilantro, too.
Storing these oven-roasted vegetables: Allow the vegetables to come to room temperature completely before storing in the refrigerator. Vegetables will keep well for up to 4-5 days.
Reheating roasted vegetables: These vegetables taste best if reheated in the oven at 300 degrees for 10-15 minutes. You can also saute them in a skillet for a slightly quicker method. Microwaving them is an option, but they will get quite a bit more soggy.
Other Recipes like this Oven-Roasted Vegetables recipe:
Italian Oven-Roasted Vegetables
Italian oven-roasted vegetables are an easy, quick, and nutritious vegetarian and low-carb side dish recipe to serve with any main dish.
- 1 zucchini medium, cut into ½-inch pieces
- 1 yellow squash medium, cut into ½-inch pieces
- 1 red onion small, cut into 1-inch long thin strips
- 1 red bell pepper cut into 2-inch long thin strips
- 1 green bell pepper cut into 2-inch long thin strips
- 1 cup mushrooms coarsely chopped
- 3 Tbsp. olive oil
- ¾ tsp. salt to taste
- ¼ tsp. black pepper
- 1 ½ tsp. Italian seasoning
- Parsley optional
Preheat oven to 425 degrees.
Place all chopped vegetables in a large bowl. Drizzle olive oil over the vegetables and toss to combine. Sprinkle salt, black pepper, and Italian seasoning over vegetables and toss until well mixed.
Line a large baking sheet with parchment paper and place vegetables onto it in a single layer.
Roast vegetables in preheated oven for 25-30 minutes, stirring vegetables halfway through.
Serve with fresh parsley and enjoy!
- If you cannot find Italian seasoning feel free to use a mixture of dried oregano, basil, rosemary and/or thyme that equals the same amount of seasoning as listed above.