Oven Roasted Vegetables

Oven Roasted Vegetables are a healthy side dish and perfect for meal prep. It's a great way to eat a variety of vegetables every day.

One of my favourite things to make for healthy meal prep on a Sunday for the week ahead is a big tray of Oven Roasted Vegetables. Not only is this super easy to make, but it’s also a great way to eat a variety of different vegetables every day.

They are great to add in salads, buddha bowls, nourish bowls, or even to eat as a side dish for any meal.

The best part is that you can alter it with different vegetables based on the season. Another way I like to do this is to make Cauliflower Steaks with a spice rub, as a fun way to eat cauliflower. Let’s face it, all vegetables taste better when they’re oven-roasted right!

You can also mix up the seasoning and add any extra spices you like, there’s no real rule of how to make it, I like to switch it up each time but this recipe is my classic go-to. One of my favourite things to add though is definitely Everything Bagel Seasoning.

The hard part is trying not to eat the whole tray on the first night!

Table of Contents

• Ingredients to make Oven Roasted Vegetables
• Seasoning
• Tips and Tricks
• More Side Dishes
• More Meal Prep Recipes
• Recipe
• Comments

Ingredients to make Oven Roasted Vegetables

The options are endless when it comes to what vegetables to use. For this recipe I’ve used:

• Carrots
• Zucchini
• Eggplant
• Orange Sweet potatoes 
• White sweet potato
• Red onion
• Garlic 
  
  Some other vegetables that can also be used are:
  
• White potato 
• Yellow squash
• Pumpkin 
• Butternut squash/pumpkin
• Brocolli
• Cauliflower

Seasoning

You can get as fancy and creative with the seasoning as you like or even keep it simple and plain. Here is my go-to seasoning that I’ve used in this recipe:

• Extra virgin olive oil, you can also substitute with avocado oil, grapeseed oil, or your preferred oil
• Fresh rosemary
• Dried oregano
• Garlic powder
• Everything Bagel Seasoning
• Salt & Pepper

Some others I like to add are:

• Smoked paprika
• Onion powder
• Cumin
• Onion powder
• Chilli flakes 
• Turmeric 

Tips and Tricks

1. Eggplants can sometimes be bitter, so I like to cut them into pieces and place them in a colander with a good sprinkle of salt. Let it stand in the sink or on a plate for 15 minutes while you're cutting the remaining vegetables. The excess moisture and bitterness are then released as the eggplants sweat. Pat them dry with paper towels to remove the moisture and salt
2. As carrots do take longer to cook than most vegetables, I usually slice them into thinner pieces to ensure they all cook within the same time
3. Zucchini does cook much faster than the other vegetables so make sure not to cut them too small as they can become mushy and overcooked 
4. Once peeled, slice the onions into quarters. This keeps them intact and brings a beautiful caramelized flavour. Try not to separate the layers as they can burn quickly
5. Add the Everything Bagel Seasoning at the end so that it sticks to the vegetables with the olive oil 

More Side Dishes

• Crispy Parmesan Carrots
• Shirazi Salad
• Sauteed Mushrooms and Onions
• Cauliflower Steaks
• Parmesan Crusted Potatoes

More Meal Prep Recipes

• Vegetable Frittata
• Zucchini Corn Fritters
• Mediterranean Frittata
• Chickpea Avocado Salad
• Healthy Banana Bread

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Oven Roasted Vegetables photo on Instagram so I can share the love!

Recipe