These roasted vegetables in the oven makes for a savory recipe that can be served with a variety of dishes such as a winter pot roast. Every time I eat a roast I think of Sunday’s after church and coming home to the aroma of the roasted vegetables cooking. With or without a pot roast, everyone will be sure to love the aroma in the house created from the slow roasted vegetables in the oven.

Preparing the Roasted Vegetables for the Oven

We like to include carrots, celery, mushrooms, red potatoes, and onions for the roasted root vegetables. Make sure to peel the carrots first, then chop all of the vegetables up into small/medium sized pieces. Place them on a stainless steel baking sheet.

Seasoning the Roasted Vegetables for Flavor

Our all time favorite seasoning for any type of vegetable (if I’m being honest) is the Rustic Herb Seasoning from Tastefully Simple Inc. Check out our Roasted Asparagus recipe which also features the seasoning! Please note: we are not getting paid to advertise for Tastefully Simple Inc. Our thoughts are based solely on opinion only and we will always be honest about products we love. 🙂

To season the roasted vegetables, begin by drizzling olive oil all over them. Add the Rustic Herb Seasoning as well as the salt and pepper. Mix everything together using your hands.

Putting the Roasted Vegetables in the Oven

Once the oven is preheated and the seasoning has been mixed in, add the roasted vegetables to the oven. Allow the vegetables to cook for about 20 minutes, then take out of the oven and toss. Put them back in the oven and allow to finish cooking for about 20-25 minutes, or until crispy.

The roasted vegetables in the oven can be served with a variety of dishes including pot roast, chicken, brussel sprouts, etc. Enjoy! 🙂

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