Perfect Oven-Roasted Vegetables

4.86 from 21 votes

My Perfect Oven-Roasted Vegetables are caramelized in the oven at a high temperature to bring out their natural sweetness and intensify their flavor. Enjoy them as a delicious side dish or add them to grains, salads, sandwiches and pasta dishes.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings:

Calories: 98kcal

Author: Dr. Sonali Ruder

Equipment

Sheet pan

Ingredients

1 large red onion, peeled
2 bell peppers (yellow, red or orange)
2 medium zucchini
2 carrots, peeled
2 cups broccoli florets
12 whole cloves garlic, unpeeled
2 tablespoons olive oil
Salt and pepper

US Customary - Metric

Instructions

Preheat oven to 425°F.
Cut the onion and peppers into 1-inch pieces. Slice the zucchini and carrots on a diagonal into pieces that are roughly the same size.
Place all of the vegetables and the garlic cloves on two sheet pans. Toss them with oil and season them with salt and pepper. Spread them out in a single layer- don’t overcrowd the pans.
Place one pan on a shelf in the upper third of the oven and the other one on a shelf in the lower third. Roast vegetables until browned and tender, 30-35 minutes, stirring them halfway through. Switch the pans halfway through cooking to ensure even browning.
For a finishing touch, you can add a final sprinkling of sea salt, fresh herbs, vinegar or grated parmesan cheese when you remove the vegetables from the oven.
Serve roasted vegetables as a side dish with grilled chicken or fish or stir them into rice or quinoa. You can also add them to salads, sandwiches, quesadillas or pasta dishes.

Notes

Cut the vegetables into similar size pieces so they cook evenly. I like to cut vegetables like zucchini and carrots on a diagonal- the greater surface area will give you more caramelization.
Spread the vegetables out in a single layer on the sheet pans to maximize the caramelization. Don’t overcrowd the pans or they will steam instead of brown.
Don’t stir the vegetables too often. Turn them halfway through and leave them alone to brown.
To save time, you can buy pre-cut vegetables from the grocery store.
Squeeze the roasted garlic out of the peel before serving.

Nutrition