Vegetables 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
- Thinly (1/4 inch or so) slice up your desired vegetables.
- Toss with olive oil and seasonings (salt, pepper & garlic is a good start!)
- Bake in an oven preheated to 450 degrees F, for 50 minutes – turning veggies once.
- If you use potatoes – keep them on one end of the tray – away from the others and they’ll crisp up!
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!
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!
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!
These look delicious! Most of these my husband wouldn’t eat, but my son eats everything! He would love this!
This is perfect for the fresh veggies coming out of my garden right now.
I have never thought about adding tomatoes. What a great addition. We love our roasted veggies here. Definitely going to try this mix. Thanks!