{"id":278,"date":"2026-03-13T11:14:29","date_gmt":"2026-03-13T16:14:29","guid":{"rendered":"https:\/\/foodnservice.com\/staging\/?p=278"},"modified":"2026-03-13T11:14:29","modified_gmt":"2026-03-13T16:14:29","slug":"oven-roasted-vegetables","status":"publish","type":"post","link":"https:\/\/foodnservice.com\/staging\/oven-roasted-vegetables\/","title":{"rendered":"Oven Roasted Vegetables"},"content":{"rendered":"\n

You know those nights when you want a veggie side that\u2019s more exciting than steamed broccoli but doesn\u2019t add a sinkful of dishes? Enter my go-to oven-roasted vegetables<\/strong>: a rainbow mix of zucchini, bell peppers, carrots, and grape tomatoes (and more) slicked with garlicky olive oil and roasted hot and fast for caramelized edges and tender centers. One pan, 10 minutes of prep, and 25 minutes in the oven\u2014done. Pair it with chicken, salmon, or toss the whole sheet onto a bowl of quinoa for an effortless dinner win.<\/p>\n\n\n

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I absolutely love oven-roasted vegetables, and luckily so does my family! \u00a0I'm sharing one of my personal favorite dishes that I love to cook! It's always a huge hit in my family, especially when you have a ton of great vegetables in stock! Squashes and root vegetables are definitely my favorite! \u00a0Fair warning: \u00a0I like to cook in big batches, so I don't have to cook a lot later!<\/strong> Let's get started!<\/p>\n\n\n\n

Why You\u2019ll Love This Side<\/h2>\n\n\n\n