Oven-Roasted Vegetables

Name: Oven-Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon fresh lemon juice; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black ground pepper; 3 cups mixed fresh vegetables (such as potatoes, broccoli, carrots, cauliflower, or red peppers), cut into bite-sized pieces

Recipe GLPRfec536e1713ca5

Side Dish

35 min

101 cal

Servings: 6

Oven

SNAP eligible

A simple yet delicious side dish featuring fresh seasonal vegetables roasted to perfection. Tossed with a light lemon and herb oil, these colorful vegetables develop a tender interior with lightly caramelized edges. Perfect alongside any main course.

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Ingredients

2 tablespoons vegetable oil

1 tablespoon fresh lemon juice

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black ground pepper

3 cups mixed fresh vegetables (such as potatoes, broccoli, carrots, cauliflower, or red peppers), cut into bite-sized pieces

Directions

Wash your hands thoroughly with soap and warm water. Preheat your oven to 450°F and position a rack in the center.
In a small bowl, whisk together the vegetable oil, lemon juice, Italian seasoning, salt, and black pepper until well combined. Set the dressing aside.
Rinse the fresh vegetables under running water and pat dry. Peel potatoes and carrots if desired. Cut all vegetables into uniform bite-sized pieces, about 1 to 1.5 inches, to ensure even cooking. You should have approximately 3 cups of prepared vegetables.
Spread the cut vegetables in a single layer on a large baking sheet or rimmed baking pan.
Pour the oil and lemon dressing over the vegetables and toss gently but thoroughly until every piece is evenly coated.
Place the baking sheet in the preheated 450°F oven.
After 10 minutes of baking, remove the pan from the oven and stir the vegetables with a spatula to promote even roasting and browning.
Return the pan to the oven and continue roasting for an additional 10 minutes until the vegetables are tender when pierced with a fork and have lightly browned edges.
Remove from the oven and serve the roasted vegetables hot, optionally with additional fresh lemon juice or your favorite sauce on the side.

Comments

Grocery List Plus Editorial Staff4.25

This recipe has real merit for Charlotte weeknight cooks: mixed vegetables are available year-round at every major chain, the ingredient list is completely standard, and the actual hands-on time is closer to ten minutes—just toss and roast. The 35-minute stated time is honest if you count oven time, though prep dishonesty would push this lower. Cost per serving lands around $1.50–$2.00 depending on whether you use seasonal NC vegetables like sweet potatoes or collards, making it genuinely affordable. The main caveat is that "mixed vegetables" is vague; clarifying whether it means fresh bell peppers and zucchini, or frozen broccoli and carrots, matters for both flavor and actual availability in one shopping trip.