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One Pan Roasted Vegetables - Super Easy Bake and forget!

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Roasted Vegetables

Cultural Context

Roasted vegetables are a staple in many cuisines, celebrated for their ability to enhance the natural sweetness and flavors of seasonal produce. This cooking method allows for a variety of vegetables to be prepared together, making it a versatile side dish for any meal. Today, roasted vegetables are enjoyed globally, often customized with different herbs and spices to suit regional tastes.

VariousANside
30 min
easy
4 servings
Servings4
1 medium red bell pepper
1 medium carrot
1 large washed potato
1 large zucchini
1 red onion
1 small head of cauliflower
1/2 sweet potato
1/2 tsp garlic powder
2 tbs balsamic vinegar
1 tsp herbs de Provence
1/2 tsp smoked paprika
4 tablespoons extra virgin olive oil
salt
pepper
1 handful fresh basil leaves

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

1

Preheat oven to 400°F – 200°C.

2

Trim and cut bell peppers into 1 ½ inch squares and place in a large mixing bowl.

3

Peel, trim and cut carrot into long angled rustic cuts by rotating carrot a quarter turn each cut. Add to mixing bowl.

4

Cut the potato into thin wedges, 8 to 10 pieces per potato, skin on. Add to mixing bowl.

5

Trim and cut zucchini into 6 pieces. Cut in half first then each half into three for more precise sizes. Add to mixing bowl.

6

Peel the red onion and cut in half through the root, then each half into 4 pieces. Add to mixing bowl.

7

Trim the cauliflower and cut two or three large florets. Split each one into quarters. Add to mixing bowl.

8

Peel the sweet potato and cut lengthwise into four or five slices. Cut each slice into quarters. Add to mixing bowl.

9

In a small mixing bowl, add garlic powder, herbs de Provence, smoked paprika, olive oil, salt and pepper. Mix ingredients thoroughly and pour over vegetables. Toss veggies in the bowl enough to ensure each piece is coated with dressing.

10

Place veggies on a baking tray lined with parchment paper. Scatter them so they are nicely spaced out without much overlapping. If you can’t space them out enough, use a second baking tray.

11

Place in oven and lower temperature to 350°F – 180°C and bake for 30 minutes. (Fan forced oven – otherwise increase time or temp 30%).

12

Scatter some torn basil leaves over hot veggies, scoop and serve immediately.

Cooking Techniques

mixingroasting

Equipment Needed

large mixing bowlbaking trayparchment paperknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Also Known As

Oven-Roasted VegetablesSeasoned Roasted Vegetables

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