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roasted vegetables in a bowl

Best Easy Roasted Vegetables Recipe

  • Author: Chew Out Loud
  • Category: side, vegetable

Description

This is really the Best Easy Roasted Vegetables recipe you’ll ever roast and eat. It comes together in a snap, is vibrantly colorful, and supremely delicious.


Scale

Ingredients

  • 1 cup butternut squash, cubed
  • 1 cup zucchini, cubed
  • 1 cup red, orange, or yellow sweet bell peppers, seeded and cubed
  • 1 cup sweet potato, peeled and cubed
  • 1 cup mushrooms, whole or halved if they’re large
  • 1 cup baby red potatoes, cubed
  • 1 TB freshly chopped oregano
  • 1 TB freshly chopped basil
  • 1 TB fresh thyme leaves
  • 1 TB freshly chopped rosemary
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 cup extra virgin olive oil
  • 2 TB good quality balsamic vinegar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Preheat oven to 475F with rack on middle position. Line a large rimmed baking sheet with foil. Set aside.
  2. In a large bowl, combine all the vegetables and potatoes. Add all the fresh herbs, seasonings, olive oil, and balsamic vinegar. Toss well to coat completely. Arrange mixture evenly in a single layer on prepared pan.
  3. Roast 30 minutes, stirring once halfway through, until veggies/potatoes are cooked and nicely browned.

Notes

Mixture can be pre-cut, seasoned, and kept in airtight container the day before cooking. Great for prep-ahead dish!
It helps if all your veggies are cut to roughly the same size so they cook at the same rate.