Easy Oven-roasted vegetables

This easy oven-roasted vegetables recipe is a great healthy alternative for your lunch or dinner. Only 5 steps, cooked to perfection!

Since I’m always looking for ways to add vegetables to my family’s daily meals, this recipe came along really well. I like this easy oven-roasted vegetable recipe because it has a good variety of vegetables (each with its own nutrients).

It is so delicious, the veggies are tender and with a sweet flavor. The pleasant taste comes from the reaction of the dry heat from the oven that helps release the natural sweetness of the vegetables.

The best way I found to cook my Oven-roasted vegetables is by separating the vegetables by kind. So I let the carrots and potatoes cook longer while onions and tomatoes take less time in the oven. This way I get all veggies to cook to perfection!

What do you need to prepare these easy oven-roasted vegetables?

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Kitchen Utensils

• Baking mat
• Baking pan
• Cutting board
• Knife

Ingredients

• 2 large carrots
• 1 sweet potato
• 2 large russet potatoes
• 1 eggplant
• 2 zucchini
• 1 sweet pepper (Red, Orange, or Yellow)
• 1 onion
• Bunch of tomatoes
• Oregano
• Olive oil
• Salt

What is the difference between Himalayan Salt and Iodized Sea Salt?

I used to use only Iodized Sea Salt in my food. Knowing the importance of Iodine for our health and the natural benefits of this salt, it was a great choice for me.

Then, a few years ago I heard about the famous pink Himalayan salt, and I started using it. I love the taste of the pink salt, I use it for cooking and for salad dressing. Himalayan salt says to contain more minerals than regular salt and balance the body’s natural pH level (Alkalinity), among other health benefits.

When I compared the two salts I use at home, I found out that the Himalayan Salt contains less Iodine than Iodized Sea Salt. So, I decided to use both of them in my kitchen, that way we received the benefits that each of them provides.

What do I use to bake our vegetables?

Reusable baking mat: This is a great eco-friendly solution! After a year of using reusable baking mats, they still work really well. This eliminates the use of Parchment Paper and Aluminum Foil in my baking.

What I have read is that Aluminum foil when it is heated to high temperatures may transfer a small amount of aluminum to the food. Therefore, I wanted to find an eco-friendly and healthier alternative in the market and that’s how I found the reusable baking mat. They are also non-stick and It’s super easy to clean!

How to prepare these easy oven-roasted vegetables?

Preheat the oven to 400°F.

Cut the carrots in slices and sweet potatoes and potatoes in Julienne style on a cutting board.

Place the vegetables on the baking mat in a baking pan. Drizzle olive oil, oregano, and salt. Let it cook in the oven for 40 minutes.

In the meantime, cut in dice the eggplant and slice the zucchini. Follow the same dressing before going to the oven. Bake for 30 minutes.

Last, cut the onion and sweet peppers in julienne style and add the tomatoes. Follow the same dressing before going to the oven. Bake for 20 minutes.

Once everything is cooked, then you can place them in a tray with all separate lines for presentation or mix them together. This is a great and healthy side dish for any lunch or dinner!

Hope you like this healthy and easy-to-make recipe! You may also like ” Creamy Fennel and Mushroom Soup.”