Clean & Easy Recipe: Roasted Vegetables

Clean & Easy Recipe: Roasted Vegetables

Anytime I've been on Pinterest lately it's all about Whole30, clean eating, or Paleo. I love 'eating clean' but I also love Pizza Rolls. So, I balance both. Eating clean on the weekdays and on the weekends splurging on my food choices.

In the winter, one of my favorite things to make are roasted vegetables. It's easy, fast cleanup, and delicious.

The vegetables that I used... 

Red potatoes, onion, white mushrooms and red bell pepper 

Good mix of hearty and healthy

The dressing couldn't be any easier and more than likely things you already have in your pantry. 

Hopefully you aren't almost out of balsamic vinegar like I am. 

Step 1. Cut up your red potatoes. 

For roasted veggies, you better be prepared to chop. 

Next, rinse off your mushrooms and throw them into your 13x9 pan with the cut up potatoes.

Chop up your onion, and toss that in as well. 

I use a whole onion, but if you wanted less you could use half. 

That's the best part about this recipe, you just throw in whatever you like. 

Now, you also cut up the red bell pepper and throw that in as well, but I was having cutting/photography issues and didn't capture that moment. (Apologies) 

Now for the 'dressing' 

Couldn't be simpler.

3 tablespoons of olive oil
2 tablespoons of balsamic vinegar 
1 teaspoon of thyme 
1 teaspoon of rosemary 

Mix it all up and ... 

Toss it around in your veggies

Put your oven on 400 degrees and roast those veggies away.

Now, you'll notice that I haven't added the tomatoes yet, that's because I like to add
those at the end about 5-7 minutes before they vegetables are done. I still like them whole, and if you leave them in too long they seem to get mushy to me. 

Oh my goodness... 

After about 35 minutes with the vegetables and another 7 minutes after you add the cherry
tomatoes, you will be good to go. 

I should just apologize now for how hard it is to not pick at the food, especially the mushrooms. 


Roasted Vegetables Recipe 

  • 6-9 medium sized red potatoes 
  • 1 carton of whole white mushrooms
  • 1 red bell pepper
  • 1/2 cup - 1 cup of cherry tomatoes 
  • 1/2 - 1 chopped onion  (preference) 
  • 3 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon of thyme 
  • 1 teaspoon of rosemary 


  1. Heat oven to 400 degrees
  2. Cut up the red potatoes, red bell pepper, and onion and add to a 13x9 inch baking pan 
  3. Add mushrooms to the pan
  4. Mix ingredients for the 'dressing' and pour over vegetables and toss vegetables to evenly coat
  5. Place 13x9 pan into oven for about 35-40 minutes, then add cherry tomatoes 
  6. After the tomatoes are heated through remove roasted vegetables
  7. Let cool and enjoy! 
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  1. Yum! I'm not a big veggie girl but these do look good

    xoxo A

  2. roasting vegetables is always my go-to when I need something clean & quick to cook...and eat! x, nicole //

  3. These look delicious...except the mushrooms lol!! I'll have to try sometime.

  4. Yummy these look so good!!! I love roasting vegetables.

  5. Roasted veggies is one of my FAVORITE things to quick whip up - so simple, but healthy and fresh!

    Coming Up Roses

  6. This looks so good. We're looking for more healthy options so we'll need to check this out.

  7. YUM! These look good!

    Alix |

  8. Yum! I love roasted veggies!
    -Anna |

  9. Oh this sounds delicious! I'll have to make it later this week

  10. This looks so yummy! Need to try this out!
    Amy | Pastel N Pink

  11. This looks so good! Perfect as a side to any main dish!

  12. Yum! This looks like such an easy and delicious recipe.

    xo //

  13. This looks sooo good! I LOVE roasted veggies and veggies in general, so this is right up my alley!

  14. Roasted veggies are my thang!!!! So healthy and yummy! I am going to have to use your recipe next time I cook them!


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