Easiest Oven Roasted Vegetables — No Mess or cleanup!

Ingredients

• 1 pound Baby Potatoes (washed, halved if large)
• 1 large Onion (peeled and cut into wedges)
• 2 Zucchini (cut into ½‑inch thick half‑moons)
• 1 head Broccoli Florets (cut into bite‑size florets)
• 2 Carrots (peeled and sliced on a diagonal, about ½‑inch thick)
• 8 oz Mushrooms (cleaned and halved)
• 2 tablespoons Avocado Oil (high smoke‑point oil for roasting)
• 1 teaspoon Salt (preferably kosher or sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dried Oregano (Italian dried oregano preferred)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 425°F

2. Line Sheet Pan

   Place a sheet of parchment paper on the sheet pan; this prevents sticking and makes cleanup easy.

   Time: PT2M

3. Wash and Cut Vegetables

   Rinse all vegetables under cold water. Cut baby potatoes in half, slice onions into wedges, halve zucchini, break broccoli into florets, slice carrots diagonally, and halve mushrooms.

   Time: PT10M

4. Season and Oil

   Place all cut vegetables in the mixing bowl. Add avocado oil, salt, pepper, and dried oregano. Massage the mixture with clean hands until every piece is evenly coated.

   Time: PT5M

5. Arrange on Pan

   Spread the seasoned vegetables in a single, even layer on the parchment‑lined sheet pan. Avoid overcrowding; use two pans if necessary.

   Time: PT3M

6. Roast

   Place the pan in the preheated oven and roast for 25‑30 minutes, stirring or flipping the vegetables halfway through for even browning.

   Time: PT30M

   Temperature: 425°F

7. Finish and Serve

   Remove the pan with oven mitts, let the vegetables rest a minute, then transfer to a serving dish. Serve hot or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

4 g