Italian Roasted Vegetables
These Italian roasted vegetables are the perfect medley of potatoes, broccoli, squash, onion, and tomatoes. This easy side dish comes together quickly to serve for a weeknight dinner. It is a no fuss side dish packed with vibrant colors, delicious flavor, and the perfect crispy texture in each bite.
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Italian Oven Roasted Vegetables
This simple side dish recipe tosses potatoes, broccoli, yellow squash, onions, and tomatoes in avocado oil, garlic, and a blend of Italian herbs. Roasting the vegetables in the oven brings out their natural sweetness while giving them a savory, crispy edge.
My family has enjoyed this vegetable side with easy meals such as grilled chicken, Healthy Grilled Shrimp, and Easy Crock Pot Mississippi Pot Roast. It is a filling, flavorful, and healthy side dish. The potatoes and broccoli become slightly charred and crispy. The onions and tomatoes soften, and the oven roasting brings out some natural sweetness. They all work perfectly together.
Ingredients used
- Fresh Broccoli: I buy the full broccoli crown and then chop it up myself
- Russet potatoes: this is what I had on hand, but I’ve also made it with red potatoes and baby potatoes
- Yellow squash: a nutritious vegetable rich in vitamins
- Cherry tomatoes: oven roasting brings out the perfect slightly sweet flavor
- Yellow onion: you can also use red or white if you have that on hand
- Avocado oil: to toss the vegetables in
- Italian Seasoning: the store-bought blend typically contains thyme, oregano and parsley
- Minced garlic: I recommend buying whole cloves and mincing them yourself for the best flavor
- Salt and pepper
How to make Italian roasted vegetables
Preheat oven to 425 and cover a baking sheet with parchment paper.
Mix together avocado oil, minced garlic, Italian seasoning, salt, and pepper.
Toss the potatoes in 2 tablespoons of the oil seasoning. The potatoes require extra bake time so bake them alone for 10 minutes.
While the potatoes are roasting, place the remaining vegetables in a large bowl and toss in the remaining 3 tablespoons of oil and seasonings.
Add the remaining vegetables to the baking sheet. Roast for an additional 15-20 minutes until the vegetables are soft. I like to watch for the broccoli and potatoes to begin to be a bit brown and crispy.
Why you will love this recipe
Simple: All you need to do is chop, season, and roast in the oven!
Variety of flavors: All the flavors of the vegetables work perfectly together.
Perfect side dish: Pairs well with such a large variety of main dishes.
FAQ
How do you get vegetables to roast crispy?
Spread them out evenly on the baking sheet with some space between them. You do not want the vegetables stacked or overlapping. If the vegetables are bunched up or overlapping, they will steam cook instead of roast. You should note:
- The onions, tomatoes, and yellow squash in this recipe do become “softer” rather than crispy. They have a higher water content in them.
- The broccoli and potatoes will be crispy.
What are traditional Italian vegetables?
There are several vegetables used in traditional Italian cooking ranging from leafy greens to root vegetables. You should also keep in mind what vegetable is in season. I prepared this recipe in the wintertime and used more root vegetables.
Substitutions
Russet potatoes: baby potatoes or red potatoes
Any vegetables: you could swap them for mushrooms, zucchini, or bell peppers.
Avocado oil: Extra virgin olive oil
What to serve it with
This recipe would go well with any type of pasta or protein (healthy grilled shrimp, chicken, steak, or pot roast).
Equipment needed
How to store and reheat
Store in an airtight container in the fridge. Reheat in the oven at 350 degrees until warm. Add additional avocado oil as needed to prevent it from drying out when reheating.
Tips for Success
The potatoes will need additional bake time so first roast those alone for 10 minutes.
Make sure all the vegetables are evenly coated with avocado oil and spices. To do this, toss them all in a large bowl prior to placing them on the baking sheet.
Roast on the middle rack of your oven.
More vegetable side dishes
The Best Brussel Sprouts (Oven-Roasted)
Sauteed Green Beans with Bacon and Onion
Italian Roasted Vegetables
Equipment
Ingredients
- 1 fresh broccoli crown cut into small florets
- 3 medium russet potatoes peeled and cut into 2-inch chunks
- 10 ounces cherry tomatoes
- 1 medium red onion sliced into large pieces
- 1 medium yellow squash cut into 2-inch pieces
- 5 tablespoons avocado oil or extra virgin olive oil
- 1 tablespoon Italian seasoning
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Line baking sheet with parchment paper and preheat oven to 425 degrees.
- In a small bowl mix together avocado oil, Italian seasoning, minced garlic, salt, and pepper.5 tablespoons avocado oil, 1 tablespoon Italian seasoning, 3 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Place chopped potatoes into the large mixing bowl and spoon over two tablespoons of the oil with the seasonings. Mix together well.3 medium russet potatoes
- Lay ONLY the potatoes out on the baking sheet (They require a bit more cook time). Roast for 10 minutes.
- While the potatoes are roasting, place the remaining vegetables in the large mixing bowl. Pour on the remaining three tablespoons of avocado oil seasoning.1 fresh broccoli crown, 10 ounces cherry tomatoes, 1 medium yellow squash, 1 medium red onion
- Toss the vegetables until they are evenly coated.
- Once the potatoes have roasted for 10 minutes, take the baking sheet out of the oven and add the remaining vegetables to the potatoes.
- Spread the vegetables out among the potatoes on the baking sheet evenly. Roast for an additional 15-20 minutes until all vegetables are soft and slightly charred.
Delicious and simple sheet pan recipe!