Simple Roasted Vegetables
These roasted zucchini and cauliflower vegetables are an easy, healthy side dish with crispy edges and simple seasoning. Perfect for weeknight dinners or meal prep!
Servings 4
Ingredients
- 1 medium zucchini sliced into half moons
- 1 head cauliflower cut into florets
- 2-3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Cut zucchini and cauliflower into evenly sized pieces for even cooking.
- Place vegetables on the sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and italian seasoning (or seasonings of choice). Toss to coat evenly and spread into a single layer.
- Bake for 20–25 minutes, flipping halfway through, until the edges are golden and slightly crispy and the vegetables are tender.
- Serve warm as a side or add to bowls, wraps, or salads.
Notes
- Don’t overcrowd the pan—use two pans if needed.
- Roast at high heat (425°F) for best caramelization.
- Cut veggies evenly so they cook at the same rate.
- Dry vegetables well before roasting to prevent steaming.
