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Easy Oven Roasted Vegetables
These easy oven roasted vegetables use carrots, parsnips, potatoes, and peppers for a colorful addition to your dinner table.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
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.