FoodLink - Purdue Extension

Easy Roasted Veggies


Roasting brings out the sweetness of the vegetables in this recipe.

Recipe adapted from Iowa State University Extension.

15 min
45 min
Total Time
60 min
Servings: 5


5 cups assorted vegetables cut into chunks (potatoes, sweet potatoes, winter squash, turnips, carrots, onions, mushrooms)

1 tablespoon oil (canola or vegetable)

2 teaspoons dried Italian seasoning

1/8 teaspoon ground black pepper

1/8 teaspoon salt


  1. Heat oven to 425ºF.
  2. Line a 9 x 13 inch baking pan with aluminum foil.
  3. Spread vegetables in pan, sprinkle oil over the vegetables, and stir.
  4. Sprinkle with Italian seasoning, pepper, and salt, and then stir again until vegetables are evenly coated.
  5. Bake uncovered for 45 minutes. Turn vegetables every 15 minutes.
  6. Serve while hot.

Quick Tips

Use thyme, basil, or rosemary in place of dried Italian seasoning.

Save energy: Roast vegetables in oven with other food or right after other food is done.