Looking for Best Roasted Vegetables Ever recipe? Wait until you try these Italian Roasted Vegetables. Made on a sheet pan and packed with flavor, baked vegetables never tasted better.
Best Roasted Vegetables Ever
I love roasted vegetables. Honestly, I think I could eat them every day. And this recipe is the best roasted vegetables ever! I love how to flavors come together. The vegetables take on a sweet taste from being roasted and it just tastes amazing. If you have never had sheet pan roasted vegetables, you do not know what you are missing.
How to Store this Roasted Vegetables Recipe
When I make this roasted vegetables recipe I always make extras. I like to reheat them and eat them over the next few days. Sometimes, if I make more than I can eat before they go bad, I also make roasted vegetables soup with it and then freezer it. But honestly most of the time, the vegetables are long gone before it can even get close to going bad. When you store the leftover vegetables, keep them in the refrigerator in an airtight container.
How to Reheat Baked Vegetables
I usually take the baked vegetables leftovers and reheat them in the microwave. I have found this is the best way to not overcook the vegetables. I have done it in a skillet as well. Whenever I have tried to reheat it in the oven, the vegetables come out mushy.
How Many Weight Watchers Points in Italian Roasted Vegetables
I love whenever I can make a 0 point meal or side dish, but sometimes, that just isn’t the case. I love these roasted vegetables so much, that it is worth the few points that it has. This recipe comes in at
- Purple– 1 Point
- Blue: 2 Points
- Green: 2 Points
What to Serve with Sheet Pan Roasted Vegetables
There are many dishes that taste fantastic with these sheet pan roasted vegetables. Here are just a few of my favorites.
- Herbed Italian Chicken Breast with a Mushroom Sauce
- Chicken Parmesan
- Lemon Rosemary Chicken | Easy Skillet Chicken
- Cranberry Orange Chicken
- Instant Pot Boneless Pork Chops
Ingredients in Best Roasted Vegetables Ever
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- baby gold potatoes
- Campari tomatoes
- zucchini
- baby carrots
- garlic
- Olive oil
- dried oregano
- dried thyme
- Salt and pepper
- Parmesan cheese
- Crushed red pepper
- Parsley for garnish
How to Roast Vegetables
Preheat the oven to 425 degrees F.
Place the veggies, and garlic in a large mixing bowl.
Drizzle with olive oil
Add the dried oregano, thyme, salt and pepper.
Toss to combine.
Add the potatoes, and vegetables, spread them out on a foil covered baking pan
Roast in heated oven for 30 minutes.
Serve with a sprinkle of freshly grated Parmesan cheese and fresh parsley.
Enjoy!
Best Roasted Vegetables Ever
Ingredients
- 12 oz baby gold potatoes scrubbed cut in half
- 12 oz Campari tomatoes
- 3 zucchini cut into 1-inch pieces
- 1 bag (1lof baby carrots chopped
- 2 tbsp. minced garlic
- 1 TBSP Olive oil
- 1/2 tbsp dried oregano
- 1 tsp dried thyme
- Salt and pepper
- Freshly grated Parmesan cheese
- Crushed red pepper
- Parsley for garnish
Directions
- Preheat the oven to 425 degrees F.
- Place the veggies, and garlic in a large mixing bowl.
- Drizzle with olive oil
- Add the dried oregano, thyme, salt and pepper.
- Toss to combine.
- Add the potatoes, and vegetables, spread them out on a foil covered baking pan
- Roast in heated oven for 30 minutes.
- Serve with a sprinkle of freshly grated Parmesan cheese and fresh parsley.
- Enjoy!
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