Easy Oven Roasted Vegetables

These easy oven roasted vegetables use carrots, parsnips, potatoes, squash, and peppers for a colorful addition to your dinner table. Seasoned with only salt, pepper, and parsley the true flavor of the vegetables come through.

Serve them with fish, chicken, or beef for a healthy weeknight dinner idea. They are also economical and a great alternative to frozen vegetables.

roasted vegetables ready for the oven
roasted vegetables ready for the oven

Easy Oven Roasted Vegetables Recipe

Easy Oven Roasted Vegetables

These easy oven roasted vegetables use carrots, parsnips, potatoes, and peppers for a colorful addition to your dinner table.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Vegetable
Cuisine: American
Keyword: oven roasted vegetables
Servings: 8
Author: Laura Warnke

Ingredients

  • 1 pound bag whole carrots peeled or scrubbed
  • 2-3 whole parsnips peeled
  • 2 whole uncooked potatoes peeled
  • 1 small acorn squash peeled
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 Tablespoons Sea Salt
  • 2 Teaspoons fresh ground black pepper
  • 2 Tablespoons finely chopped fresh parsley.

Instructions

  • Preheat oven to 425 degrees F.
  • Peel and cut the carrots diagonally into 1 inch thick slices.
  • Peel and cut the parsnips diagonally into 1 inch thick slices.
  • Peel and cut the potatoes into 1 inch cubes.
  • Peel, seed, and cut the squash into 1 inch cubes.
  • Remove the seeds and pulp from the red and green bell peppers. Cut into 1 inch thick pieces.
  • The vegetables will shrink during roasting so try to keep all of the vegetable pieces to a uniform size.
  • Place on 2-3 baking sheet pans. Drizzle olive oil over all vegetables.
  • Sprinkle salt and pepper over the vegetables.
  • Toss and coat well with a large spoon.
  • Roast for 20 minutes and check if fork tender. If not add another 10-20 minutes baking time.
  • Sprinkle with parsley.
  • Toss and serve warm.

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