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Oven-Roasted Vegetables, a Must-Have for Effective Weekly Menu Planning

The best thing about this recipe is that you can include any variety of vegetables you like! Some of the vegetables I recommend trying are zucchini, summer squash, onions, mushrooms, tomatoes, carrots, broccoli, cauliflower, bell peppers of all colors, fennel, Brussels sprouts, beets, radishes, sweet potatoes, even canned artichoke hearts!
Author: Laurie Cromie,


  • A variety of vegetables about 1-2 each depending on your preference.
  • Salt and pepper to taste


  • Preheat oven to 450 degrees F
  • Line two large baking sheets lined with parchment paper a aluminum foil. (If using aluminum or just the baking sheet, you will want to add a thin coat of oil to prevent sticking.)
  • Lay chopped vegetables onto baking sheets, spreading them out as much as possible.
  • Sprinkle with salt and pepper.
  • Roast in oven 25 to 30 minutes.
  • If desired, turn on broiler for 1 minute to give vegetables charred edges.