Easy Pan Roasted Veggies

by Amanda Hearn · 4 comments

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Roasted VegetablesVegetables are an easy side dish, but they aren’t best from a can and cooking a variety from scratch isn’t always time friendly, but this easy recipe is a breeze and can be whipped up to bake while the rest of your meal cooks, while you give the kids a bath, or while you just catch up on some reading and relaxation.

Easy Pan Roasted Veggies

Ingredients

Whatever you have on hand, but here are some to consider

  • Potatoes
  • Onions
  • Carrots
  • Tomatoes (these are yummy mixes with other veggies!)
  • Zucchini
  • Mushrooms

Directions

  1. Thinly (1/4 inch or so) slice up your desired vegetables.
  2. Toss with olive oil and seasonings (salt, pepper & garlic is a good start!)
  3. Bake in an oven preheated to 450 degrees F, for 50 minutes – turning veggies once.
  4. If you use potatoes – keep them on one end of the tray – away from the others and they’ll crisp up!
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{ 4 comments… read them below or add one }

James Paulson November 19, 2013 at 3:14 pm

Looks delicious! And what a nice presentation piece for the Thanksgiving Day table! A splash of color is always needed amid all that brown and static colors!

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Marie Young November 21, 2013 at 10:54 pm

This is the absolute best way to eat veggies.
I do this with butternut squash (add a dash of cinnamon and nutmeg) and it’s so good!

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Alesia- Safer Chemicals November 22, 2013 at 12:07 pm

What a great recipe! People always ask for healthy (and tasty*) alternatives to canned goods and processed foods. with Thanksgiving right around the corner I might be stealing this!

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Mary December 19, 2013 at 9:37 am

These look delicious! Most of these my husband wouldn’t eat, but my son eats everything! He would love this!

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