Super Simple Oven Roasted Vegetables
Why we love this recipe: There’s something wonderfully comforting about a pan of roasted vegetables sizzling away in the oven. This recipe has been a quiet staple in my family for years—the kind of dish that shows up on busy weeknights, holiday tables, and those “I just need something warm and simple” evenings. It’s the recipe we reach for when we want real food without fuss, and it never disappoints.
What I love most is how forgiving it is. A handful of vegetables, a drizzle of olive oil, a sprinkle of salt, and the oven does the rest. The edges caramelize, the potatoes turn golden, and the whole kitchen fills with that cozy, home‑cooked aroma that makes everyone wander in asking, “When’s dinner?”
Whether you’re brand‑new to cooking or just craving something easy and delicious, this family‑cherished recipe is the perfect place to start.
Prep time: 20 minutes Baking time: 40 minutes
Serves 2-4 people
Ingredient list for simple oven-roasted vegetables
½ cup of sliced carrots
½ cup coarsely chopped sweet onion
½ cup coarsely chopped yellow squash
¼ cup coarsely chopped red pepper
1 cup diced sweet potato-raw
½ cup diced russet or Idaho potato
¼ cup olive oil
Step-by-step instructions
- Preheat your oven to 420 degrees.
- Cut up your ingredients according to the list given in the ingredients section.
Tip: In the ingredient list, I have written “diced” for many of the vegetables and “chopped” for others. I haven’t specified a size because that, too, may be a personal taste. Keep the vegetable to a size that would make the perfect forkful for you, and you can’t go wrong
- Pour olive oil into the bottom of a small roasting pan. (9×9 inch or 9×11 inch) Make sure the entire bottom of the pan is coated.
- Add the vegetables to the pan and stir well to make sure all of the vegetables are coated.
- Add a few shakes of salt according to your own taste. I like food lightly salted, so I add three shakes. Stir well after adding.
- Make sure the vegetables are spread evenly over the bottom of the pan.
- Put the pan in the oven and set a timer for 20 minutes.
- At 20 minutes, stir the vegetables again and make sure they are evenly spread.
- Set the timer for 20 more minutes.
- When 20 minutes have passed, the potatoes should have taken on a golden-brown color. If not, set the timer for 5 more minutes and check again.
Tip: Forty minutes is usually the right amount of time for this recipe, but it may vary slightly if you have added a few extra vegetables or if the pan is small and the layer of vegetables is thick.
Dish onto plates with a slotted spoon to allow extra oil to drip off.
Enjoy!
A word about olive oil- There are a number of different kinds of olive oil, and they all bring their own unique flavor to a dish. This recipe doesn’t specify which olive oil to use, so you can consider the different types and choose which one you would like to try.
To learn more about olive oil, click here https://recipeswanted.com/types-of-olive-oil-what-they-are-and-how-to-use-each-one/
To cook along with me in the Oven-Roasted Vegetables Video, click here https://www.youtube.com/watch?v=HENrNOemiBQ