Description
These Easy Roasted Vegetables are a great way to use up all those extra veggies in your refrigerator! They’re perfect for a side dish or a mix in for pasta, rice and buddha bowls.
Ingredients
Scale
- 8 cups diced vegetables, you can use whatever kind you like
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon fresh ground black pepper
- 1–2 teaspoons fresh herbs, like thyme or rosemary
Instructions
- Pre-heat oven to 425 degrees F. Place large sheet pan in the oven while it is pre-heating.
- Make sure your vegetables are washed thoroughly and dice into similar sized pieces. I find that bite size pieces are best.
- Add vegetables to a large bowl and then add in the olive oil and remaining ingredients. Mix with your hands to make sure everything is evenly coated. Carefully remove pan from the oven and pour vegetables on. Shake the pan to make sure they are evenly spread out and that they’re not on top of each other.
- Roast vegetables until golden brown and caramelized, about 30 minutes, flipping once. Enjoy while warm straight out of the oven or refrigerate for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side, Vegan
- Method: Oven
- Cuisine: American
