Oven Roasted Vegetables

Oven Roasted Vegetables

Shannon Freise
Deliciously seasoned roasted vegetables with an incredible seasoning blend. I make these roasted veggies at least once a week. — they’re great served alongside a meat-heavy dish or prepared ahead of time for healthy meal prepping during the week and make great leftovers.
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Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine American
Servings 6

Equipment

  • Gallon Size Zip-Loc bag
  • Large cookie sheet(s) 11 x 17" If you are making a large amount use 2 or 3 pans.

Ingredients
  

  • 3-4 TBSP Good olive oil.
  • 3 med Carrots, sliced into 1-1 1/2 pieces
  • 1 Large Red/Purple onion cut into 1 inch pieces
  • 1 Large Sweet Potato, pealed-cut into 1/2 inch pieces
  • 1 lb Potatoes-Gold, New or Red works. I leave the skin on. Don't use Russet baking potatoes.
  • 2-3 Stalks Celery, ends trimmed and cut into 1/2 inch pieces
  • Some Optional Sweet Peppers–yellow, red, green, orange these add a nice color to the dish
  • 3/4 TBSP Dried Oregano
  • 3/4 TBSP Dried crushed rosemary
  • 1 TSP Dried thyme
  • 1 TSP Dried Basil
  • 1-2 Bulbs Garlic, break into cloves skin removed
  • Freshly Cracked Black pepper and sea salt. (not table salt)
  • Optional Mushrooms-Shiitake, Button, Cremini, etc, sliced
  • Optional Fresh Herbs, such as thyme, rosemary, parsley to garnish.
  • Optional 1/2 LB Brussel Sprouts-cut in half, larger outer leaves removed

Instructions
 

  • Preheat oven to 400 degrees before slicing and preparing your vegetables. You want a hot oven. If you have a convection oven use the fan.
  • Put all your sliced and prepared vegetables into a 1 gallon size Zip-Loc bag. Add in the dried herb mixture, 1/2 tsp of sea-salt and 3/4 tsp of fresh cracked black pepper, then add the olive oil.
    Seal bag and shake. You want to completely coat the vegetables with olive oil and the herbs, etc.
    Add more olive oil if you feel they aren't coated well enough.
  • Pour the vegetables onto your cookie sheet(s).
    NOTE: Make sure the vegetables don’t overlap. If you pile vegetables on top of each other on your sheet pan, they will end up steaming instead of roasting. Everything should be in a single layer. To avoid overlap, use a very large sheet pan or roast the vegetables on 2 different sheet plans. Make sure the vegetables each have their own “space” and aren’t overlapping with each other.
  • Slide the pan(s) onto the middle rack(s) of the 400F oven, set timer for 20 minutes. When timer goes off carefully stir/flip vegetables to ensure an even browning.
  • Reset timer for 20 minutes. You can start to check for doneness about 10 minutes into this. You want the potatoes to be soft when poked with a fork.

Notes

  • Use a delicious spice mixture. This recipe includes one we enjoy, but I also create others using different spices. Feel free to adjust the amounts (and types of seasonings) to your preference. In my opinion, freshly cracked pepper and a good sea salt make a world of a difference from traditional salt and pepper as do fresh herbs. Experiment with other flavors, you never know what you’ll discover. 
  • We loved roasted broccoli and you can use this recipe just prepare it in a separate Zip-Loc, cook it separately and for less time. I’d put it in the oven when I stirred/flipped the other vegetables. They tend to get done way before the others then the tops sort of burn. 
Tried this recipe?Let us know how it was!

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