Oven-Roasted Vegetables

Useful, affordable, budget-friendly, appetizing, for any occasion! Vegetables baked in the oven are a bright, tasty dish that will decorate any table. The recipe is simple and straightforward, suitable for both everyday and holiday menus. Such vegetables can be served as a side dish with meat, fish or as an independent dish.
cook time: 1h
Ava Prescott
Oven-Roasted Vegetables

Nutrition Facts (per serving)

96
Calories
5g
Fat
11g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Tomatoes 2 pc
Olive oil 6 tbsp
Salt to taste
Ground black pepper to taste
Potato 5 pc
Broccoli 100 g
Beet 1 pc
Carrot 1 pc
Bulb onions 1 pc
bell pepper (two halves of different colors) 1 pc
Pumpkin 100 g
Green pea 50 g
Cherry tomatoes 6 pc
Italian herbs 0.5 tsp
Black Eyed Peas 50 g

Recipe instructions

Step 1

Step 1
How to bake vegetables in the oven on a baking sheet? Prepare the necessary ingredients. Wash the vegetables well with a brush and dry with paper towels. You can pre-boil the broccoli for 2 minutes in salted water, but this is not necessary.

Step 2

Step 2
Use fresh, bright orange pumpkin; it will be sweeter and juicier than green varieties. Wash, dry it, cut it, remove the seeds and pulp. Cut into large quarters about 2-3 cm thick.

Step 3

Step 3
Peel blue and regular onions and rinse with cool water. Cut into four pieces.

Step 4

Step 4
It is better not to peel the garlic cloves, but to bake them in their peels. You can clean it before serving the dish.

Step 5

Step 5
Wash large carrots and peel them with a knife or vegetable peeler. Cut into large circles or, if you want, half rings, into strips... If you are using medium-sized carrots, wash them, peel them and cut them into slices the same size as the pumpkin.

Step 6

Step 6
Take colorful peppers. Wash, dry, cut in half, remove seeds. Cut into large slices.

Step 7

Step 7
Take dense tomatoes, as soft, juicy fruits will turn into porridge when baked. Also cut the washed tomatoes in half or into quarters. There is no need to cut the cherry tomatoes, just wash and dry.

Step 8

Step 8
Peel the washed potatoes and cut them into the same slices as the pumpkin, about 2-3 cm.

Step 9

Step 9
Wash the beets thoroughly to remove any dirt, peel them and cut into large slices.

Step 10

Step 10
Transfer the beets to a separate container. Add a spoonful of olive oil and toss until each slice is well coated. This will prevent the beets from turning the rest of the vegetables red.

Step 11

Step 11
Cover a baking sheet with parchment. Arrange different vegetables beautifully. I also used frozen green peas and green beans. They need to be thawed and, like cabbage, pre-boiled in boiling water for about 2-3 minutes. Salt and pepper the vegetables, sprinkle with herbs (I use Italian herbs). Drizzle generously with olive oil or refined sunflower oil. Gently mix the ingredients so that the oil is distributed over the entire surface.

Step 12

Step 12
Such vegetables can be baked not only on a baking sheet, but also in any suitable form. I have a mold made of heat-resistant glass. There is no need to cover it with parchment.

Step 13

Step 13
Preheat the oven to 180 degrees in advance. Bake for about 50 minutes until the potatoes, pumpkin and beets are tender. If the vegetables are not ready yet, but are starting to burn, you can cover them on top with foil. Serve the finished dish as a side dish for meat or fish. Bon appetit!

Additional rubrics

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