Only 10 ingredients and 30 minutes necessary for this Easy Roasted Vegetables Recipe! Cauliflower, broccoli, onion, peppers, garlic, oil, apple cider vinegar, salt and pepper! Don’t like some of those veggies? Just swap them out for your favorites! Only 115 calories. Vegan. Gluten Free.
If you love these easy roasted vegetables, you’ll also love: balsamic roasted vegetables, roasted fall vegetable pasta, and roasted vegetable breakfast muffins.
I’ve said it once and I’ll say it again, getting all your veggies in is HARD.
Some of my favorite ways to ensure I get all the healthy deliciousness?
- Smoothies – throw a handful (or 2) of spinach in your fave smoothie and BOOM, you got some good nutrients without really trying (plus, helllloooo you can’t even taste the spinach, especially if you use frozen mixed berries <– YUM).
- Healthy Egg Muffin Cups – eggs + tender veggies = protein and veggies first thing in the morning.
- Soups and chilis – I LOVE loading up this slow cooker thai chicken soup and healthy turkey taco chili with TONS of diced veggies. Ups the nutrition, but with so many textures and flavors going on, you hardly notice they’re there!
- Easy roasted vegetables – aka – today’s recipe! Roast a BUNCH of veggies for meal prep Monday and have them accessible all week long.
Who’s ready to roast some veg?!
What are the best vegetables for roasting?
You can’t go wrong! All the vegetables are best for roasting. Here are some of my favorites:
- Root vegetables: yukon gold potatoes, carrots, parsnips, sweet potatoes, etc. – I’ll do a recipe on this next fall!
- Squash: butternut squash, acorn squash, and more!
- Others: broccoli, asparagus, onion, peppers, brussels sprouts, cauliflower, etc.
What’s your favorite vegetable to roast?
What spices are good on roasted vegetables?
You can flavor your roasted vegetables with a variety of spices:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Chili powder
- Curry powder
- Paprika
- Thyme
- Rosemary
- Etc.
What are YOUR favorite spices for easy roasted vegetables? I’d love to create a recipe for it!
Ingredients in today’s roasted vegetables recipe:
- Cauliflower
- Broccoli
- Onion
- Red pepper
- Yellow pepper
- Olive oil
- Apple cider vinegar
- Garlic
- Salt
- Pepper
That’s it! I wanted today’s recipe to be VERY simple, so you can serve these with any meal!
How to oven roast vegetables:
- Preheat oven to 425 degrees F and line one or two rimmed baking sheets with a silicone baking mat.
- Wash and dry veggies.
- Cut veggies into large bite sized pieces
- For today’s recipe: cut cauliflower/broccoli into florets and cut onion and peppers into large chunks
- Place prepared veggies onto prepared baking sheet.
- Toss with olive oil, apple cider vinegar, garlic, salt, and pepper.
- Be sure to spread the veggies out in a single layer with space in between. You don’t want them crowded or they’ll steam instead of roast! If necessary, use two baking sheets instead of one.
- Roast, stirring every 10 minutes, for 20-30 minutes, or until vegetables are cooked to your liking.
What to serve with roasted vegetables:
- Blackened Tilapia
- Air Fryer Chicken Nuggets
- Instant Pot Shredded Chicken
- Instant Pot Lentil Sloppy Joes
- Black Bean Burgers
- Turkey Meatloaf Sandwiches
- Turkey Sloppy Joes
- Pizza Chicken Roll Ups
OR . . .
- Turn them into pasta
- Turn them into egg muffin cups
What are YOUR favorite things to serve with roasted vegetables?
A simple recipe loaded with veggies that’s surprisingly packed with flavor thanks to garlic and apple cider vinegar . . .
Healthy, easy, AND delicious?
Yes please!
– Jennifer
Easy Roasted Vegetables
Equipment for this recipe
Ingredients
- 1/2 - 1 pound cauliflower florets
- 1/2 - 1 pound broccoli florets
- 1 medium yellow onion cut into large chunks
- 1 large red pepper cut into large chunks
- 1 large yellow pepper cut into large chunks
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 4 cloves garlic minced or pressed
- 1 teaspoon salt more or less to taste
- 1/2 - 1 teaspoon pepper
Instructions
- Preheat oven to 425 degrees F and line one or two rimmed baking sheets with a silicone baking mat.
- Wash and dry veggies.
- Cut cauliflower/broccoli into florets and cut onion and peppers into large chunks.
- Place prepared veggies onto prepared baking sheet (s).
- Toss with olive oil, apple cider vinegar, garlic, salt, and pepper.
- Be sure to spread the veggies out in a single layer with space in between. You don't want them crowded or they'll steam instead of roast! If necessary, use two baking sheets instead of one.
- Roast, stirring every 10 minutes, for 20-30 minutes, or until vegetables are cooked to your liking.
- Taste and re-season, if necessary and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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