Simple Roasted Vegetables
Learn how to make these simple roasted vegetables in just a few easy steps. This recipe requires just a few simple seasonings and a sheet pan, and makes the perfect side to any meal.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 425°F, and line two half baking sheets (or one full) with parchment paper or a silicone mat.
Chop you vegetables. I suggest having them all similarly sized for even cooking. Roughly divide the vegetables amongst both trays.
In a small bowl, mix together the garlic powder, sea salt, dried oregano, smoked paprika and black pepper until uniform.
Give both trays a drizzle of olive oil (1 1/2 tablespoons per tray) and then mix so that all of the vegetables are coated.
Sprinkle the spice mixture over both of the baking sheets and then give them another mix to make sure that they are evenly coated.
Spread the vegetables out into a single layer (or as best as you can) and place the baking sheets into the oven for 15 minutes.
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Continue Reading at Sweetsimplevegan →Chef's Notes
Store these roasted vegetables in an airtight container in the refrigerator for up to 1 week.
We like to “retoast” the vegetables in an air fryer, oven or toaster oven if we store them in the refrigerator to crisp them back up.
Feel free to change up the vegetables, just be sure to chop them in similarly sized pieces/thicknesses.
Store these roasted vegetables in an airtight container in the refrigerator for up to 1 week.
We like to “retoast” the vegetables in an air fryer, oven or toaster oven if we store them in the refrigerator to crisp them back up.
Feel free to change up the vegetables, just be sure to chop them in similarly sized pieces/thicknesses.
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Reviews from the Original Source
Just made this dish for our friendsgiving and everyone loved it! Thanks again for a wonderful recipe. We love everything we’ve made from you both!!
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