Recipe: Yummy Oven roasted vegies

Oven roasted vegies. Plenty of Appliances to Choose From. Roasted vegetables taste best when you eat them immediately, straight from the oven. Oven roasted vegetables seasoned with onion soup mix is a quick and easy side dish that will be a family-favorite.

How to roast vegetables in the oven, so they are tender on the inside and caramelized on the outside. Easy, no-fuss and adaptable recipe based on what you have in your kitchen. Jump to the Easy Oven Roasted Vegetables Recipe or read on to see our tips for making them. You can have Oven roasted vegies using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Oven roasted vegies

1. You need 1 of large sweet potato, peeled and cut.
2. Prepare 2-3 of parsnips, peeled and cut.
3. It's 2-3 of carrots, cut.
4. You need 8 oz of mushrooms, remove stems, cut in half or quarters.
5. It's 1/2 of medium red onion, sliced thin.
6. You need 1 of medium yellow squash, cut.
7. Prepare 6 of small bell peppers, seeded and cut (assorted colors).
8. It's 1 T of dried thyme.
9. It's 2 T of dried rosemary.
10. It's 1/4 c of olive oil plus alittle more to drizzle later.
11. You need 2 T of balsamic vinegar.
12. You need 1/2-3/4 tsp of salt and pepper (eyeball it).
13. You need 15 of grape tomatoes (assorted color).

You cannot go wrong with roasted vegetables. Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside. Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables. Stir until all the vegetables are coated evenly.

Oven roasted vegies step by step

1. Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes..
2. In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately..
3. In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring..
4. Spread the vegetables (except tomatoes)on a large sprayed baking sheet..
5. Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned..
6. Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables..
7. Serve..

Roast individual vegetables: Cook one type of vegetable at a time. You can roast potatoes by themselves, then later roast onions. Combine them when both are cooked. Group similar vegetables: Some vegetables have similar cook times, even if they're not quite the same. Potatoes and butternut squash, for example, cook at about the same pace.