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One of our newly-found favorites! Easy Oven Roasted Vegetables This is a healthy, gluten-free recipe for scrumptious vegetables roasted in your oven.  Some nights we like to make this with small pi…


Save Time with Batch Cooking

Preheat oven to 450°F. Clean and cut up an assortment of vegetables such as carrots, bell peppers, onions, zucchini, eggplant, mushrooms, Brussels sprouts, asparagus and butternut squash. Toss vegetables with olive oil, salt and pepper and place on a baking sheet. Roast vegetables in oven until tender and edges start to brown, about 45 minutes. Flip once or twice during roasting. Keep in fridge for up to 4 days or freeze for up to 3 months.

from Better Homes and Gardens

Roasted Vegetable Medley

Roasted Vegetable Medley. Balsamic vinegar adds a flavorful glaze to the colorful vegetables in this side dish.

from Food

You Don't Have to Be on the South Beach Diet to Love These Veggies

Oven roasting caramelizes zucchini, squash, bell peppers, asparagus, and onion in this roasted vegetables recipe from the South Beach Diet.

from Well Plated by Erin

Oven Roasted Vegetables with Mustard and Warm Lentils

A flavorful combination of roasted caramelized acorn squash, cauliflower, and red onions tossed in a mustard vinaigrette with warm lentils.

from Everyday Savvy

Easy Oven Roasted Veggies

Check out this easy oven roasted veggies recipe. Perfect to help you get more veggies in your diet. We included broccoli, cauliflower and carrots. Yum!