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Rachel White

roasted vegetable easy vegetarian dinner recipe

An easy roasted vegetable dinner that delivers bold flavor with minimal effort. Perfect for weeknights, this dish creates crispy edges and tender centers using simple ingredients and flexible seasoning options.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Mix
  • cups broccoli florets
  • cups sweet potatoes cubed
  • cup red onion sliced
  • cup bell peppers chopped
Seasoning
  • tbsp olive oil
  • tsp garlic powder
  • tsp italian seasoning
  • salt
  • black pepper
Optional Finish
  • tbsp balsamic glaze
  • tbsp feta cheese crumbled

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Cutting Board
  • Spatula
  • Parchment Paper

Method
 

  1. Preheat oven to 425°F and prepare a baking sheet with parchment paper.
  2. Add chopped vegetables to a mixing bowl and drizzle with olive oil.
  3. Sprinkle seasoning evenly and toss until all pieces are well coated.
  4. Spread vegetables in a single layer to encourage crisp edges during roasting.
  5. Roast until vegetables are golden, tender inside, and slightly crispy outside, stirring halfway.
  6. Finish with balsamic glaze or feta, then serve immediately for best texture and flavor.

Notes

Roast longer for crispier vegetables or shorter for softer texture. Avoid overcrowding the pan. Freeze cooked vegetables and reheat in the oven for best results. Customize with herbs or spices. Store leftovers refrigerated up to four days in an airtight container.