These lightly seasoned oven roasted vegetables are caramelized on the outside and tender on the inside. Use a variety of vegetables for a flavorful and healthy side dish. They’re great served with baked chicken (or almost any protein) and leftovers can be added to a grain salad (or quinoa salad). Did you make these Easy Roasted Vegetables? Be sure to leave a comment and a rating below!
Start with a base of olive oil, balsamic vinegar, and honey for flavor (and the honey helps with browning). Add in some garlic cloves (or garlic powder), rosemary, and your own favorite fresh herbs or dried spices like oregano or thyme.
Longer Cook Time (about 40 min): Any of the following will need about 40 minutes. Potatoes, sweet potatoes, beets, carrots, brussels sprouts, red onion, potatoes, sweet potatoes, turnips, mushrooms, squash, cauliflower, cabbage, butternut squash. Shorter Cook Time (add to the pan after 20 min): Broccoli, zucchini, green or red bell pepper, asparagus, green beans, tomatoes. Freeze roasted vegetables in a zippered bag with the date labeled on the outside for up to 8 weeks. Reheat them (thawed or frozen) in a saucepan with a little water. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
