roasted vegetables
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5 from 7 votes

Roasted Vegetables Recipe

Delicious baked vegetables coated in olive oil, balsamic vinegar and our favorite spices. Roasted to perfection and full of flavor. This roasted vegetables recipe is always on repeat!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: oven roasted vegetables
Servings: 8
Calories: 150kcal
Author: Jamielyn Nye


  • 6 cups vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans, etc.)
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar , or balsamic glaze or Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • Salt and pepper, to taste


  • Preheat the oven to 425°F and spray a large baking pan with nonstick spray.
  • Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. 
  • Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over veggies.
  • Place root vegetables on pan and bake for about 15 minutes, or until they begin to soften.
  • Add in softer veggies. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture.
  • Bake another 20 minutes, or until the veggies are fork tender. Salt and pepper to taste.



To make your own balsamic glaze, try this recipe


Calories: 150kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 293mg | Fiber: 5g | Vitamin A: 7000IU | Vitamin C: 14.2mg | Calcium: 34mg | Iron: 1.4mg