One-Pan Roasted Vegetables Recipe

If you’re looking for a quick side to make for dinner, try this one-pan roasted vegetables from Recipe30 on YouTube. Now it may sound simple, but you’ll love the delicious dressing and the perfectly roasted texture of this recipe. And the best part? You don’t need to flip the veggies halfway into cooking time! You can just place them inside the oven and do other activities without thinking about it.

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Give this recipe a try today and see for yourself! Learn how to make it by watching the video below for the step by step instructions.

Ingredients:

• 1 medium red bell pepper
• 1 medium carrot
• 1 large washed potato
• 1 large zucchini
• 1 red onion
• 1 small head of cauliflower
• half sweet potato

Dressing:

• 1/2 tsp garlic powder
• 2 tbsp balsamic vinegar
• 1 tsp herbs de Provence
• 1/2 tsp smoked paprika
• 4 tbsp extra-virgin olive oil
• salt and pepper
• 1 handful fresh basil leaves

Directions:

Step 1

Preheat the oven to 400 degrees F. Next, prepare the veggies: cut the red bell pepper into 1 1/2″ squares, cut the carrot into long angled cuts by rotating it a quarter turn each cut, cut the potatoes into thin wedges, trim and cut the zucchini into 6 pieces, peel the red onion and cut it in half, then half into 4 pieces, trim the cauliflower and cut 2 or 3 large florets, splitting each into quarters, and lastly, peel the sweet potato and cut lengthwise into 4 or 5 slices. Add everything to a large mixing bowl.

Step 2

In another bowl, combine 1/2 tsp garlic powder, 1 tsp herbs de Provence, 1/2 tsp smoked paprika, 4 tbsp extra-virgin olive oil, salt, and black pepper. Mix together until combined and pour it over the veggies. Toss the veggies for an even coating. Once done, scatter the veggies evenly onto a parchment paper-lined baking sheet. Lower the preheated oven to 350 degrees F, then roast the veggies for 30 minutes. After roasting, remove from the oven and add some fresh basil leaves. Serve and enjoy!

One-Pan Roasted Vegetables Recipe