Treat yourself and your family to a scrumptious and nutritious side dish with our super-easy recipe for Italian Oven Roasted Vegetables. Busy moms like you deserve a break, and this dish is here to make your life simpler and healthier. In just 20 minutes, you’ll whip up a colorful medley of fresh herbs and vegetables that will please even the pickiest eaters.
Say goodbye to boring side dishes and hello to a burst of flavors that will make your taste buds dance! Let’s dive into this hassle-free recipe that will leave you feeling like a kitchen superstar without breaking a sweat.
As much as I dearly wish that every night of the week we ate a home cooked dinner, it just doesn’t always work like that. We are busy! With so many nights coming and going we’ve gotten takeout more times than I’d like.
But here’s my take: let’s plan for the convenience we need while we are chasing vibrance with our people. What that looks like for us right now is using a frozen entree and adding in some simple sides for a complete meal that comes together quickly and makes the whole family happy. By planning for a night we needed a quick dinner I gave myself grace that it wasn’t all from scratch.
After my quick stop to my grocery store for some pantry staples for the main dish, I picked up some fresh vegetables, garlic cloves to make the Italian herb roasted vegetables. Then I grabbed a loaf of Italian bread from the baker section to complete our family dinner!
Preheat oven to 400 so it’s ready when you’re ready.
Next, start prepping the colorful fresh veggies! The new potatoes and cauliflower were already in bite size pieces, so I just gave them a quick rinse and tossed them in a large bowl. I got my red bell peppers and yellow bell peppers chopped and prepped next. Then I moved on to slicing the red onion. You want to get the chunks in 2 inch pieces.
Does anyone else find slicing vegetables therapeutic? I love it!
You can feel free to add any other yummy vegetables you have on hand–yellow squash, sweet potatoes, green bell peppers, brussel sprouts, artichoke hearts, or medium zucchini–would all work great in this recipe! Add what it is in season and what YOU love to create the perfect side dish for your family.
Next, spray a cookie sheet with cooking spray (I like to use olive oil spray) and then start arranging all your lovely veggies and fresh herbs on a large cookie sheet! Spread them all out in a single layer on the baking sheet. Look at all that beautiful color!!
Then add your fresh herbs. (I use kitchen scissors to cut mine!) If you don’t have fresh herbs gently shake 2 teaspoons dried Italian seasoning over the vegetables.
Layer in some garlic. I like to add garlic with the heart so feel free to add some extra if that’s your personal preference.
Then pour on the extra virgin olive oil and toss vegetables lightly to make sure they are thoroughly covered in a good layer of oil and the herbs are evenly distributed.
Crank on some fresh black pepper and sea salt. Roast vegetables in the hot oven for 20 minutes.
You can use this time to pop a frozen lasagna in the oven or whip up a super quick spaghetti or pasta with whole wheat noodles and canned sauce for the main course. I know, it’s Americanized Italian, but it is easy and a crowd-pleaser for little ones! Next, clean up the kitchen, slice bread, and set the table.
Pull the vegetables out when they are golden brown–after about 20 minutes. Now stand back and admire those beautiful veggies!! You are a culinary wonder!! (The fact that we spent minimal time in the kitchen can be our little secret, ok?)
Give yourself a slow clap for getting a delicious dinner with a healthy side dish on the table for your family to enjoy!
Feel free to sprinkle the roasted veggies and pasta with a generous portion of parmesan cheese. (That can be our little secret too, ok?!)
Italian Herb Roasted Vegetables Recipe
- 1 yellow bell pepper
- 1 red bell pepper
- 1 small red onion
- 1 cup cauliflower florets
- 1.5 cup new potatoes (or potato chunks)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- salt and pepper to taste, if desired
- Preheat oven to 400.
- Cut peppers and onion into bite-size pieces. You should have about 4 cups of vegetables total. Feel free to tweak the amounts to your preference!
- Place veggies on baking sheet. Sprinkle fresh herbs over the vegetables. Add a sprinkle of salt and pepper to taste if desired.
- Pour the olive oil over the vegetables and toss gently to thoroughly coat.
- Bake at 400 for 20-25 minutes.
Nutrition Information:Yield: 8 Serving Size: 1/8 recipe
Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 45mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 2g
All recipe nutrition information is approximate.
A simple recipe that is flexible and healthy is my love language. Making authentic completely from scratch Italian recipes may be in my future some day, but right now simple and tasty ones that feed my picky eaters without fuss are my jam! This recipe makes it a great addition to your go-to tasty side dish recipes.
This healthy side dish pairs really well with…
Healthy Meatball Recipe (make some of these for your freezer to make your Italian dinner night SUPER easy!)
If you take the time to try these Italian Oven Roasted Vegetables I’d love if you leave a review or rating! Especially if you tweaked or adjusted it to suit your tastes!