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Harvest Bounty Roasted Vegetables

  • Course: Side Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • Various in-season vegetables of your choice (great options include most varieties of squash, zucchini, sweet potatoes, new potatoes, miniature onions, brussel sprouts, eggplant, carrots, radishes)
  • Salt and pepper, to taste
  • Other seasoning of choice (we use Italian seasoning)
  • Extra virgin olive oil
  • Reynolds® Parchment Paper


Step 1

Preheat your oven to degrees. Tear a sheet of Reynolds® Parchment Paper to fit a baking pan with raised edges. If your sheet is too large and hangs over the edges, just grab a pair of scissors and cut it to size. Depending on the number of guests you are serving, you may need more than one pan for roasting.

Step 2

Scrub your vegetables and slice as needed for optimal roasting (you will see in my example that I cut squash into bitesize pieces, cut brussel sprouts in half, and left the miniature onions and carrots whole).

Step 3

In a large bowl, add roughly / cup olive oil, salt, pepper, and selected seasoning. Mix well to combine. Then add the vegetables to the bowl and toss well to ensure they are all coated with oil.

Step 4

When the oven is ready, place your oiled and seasoned veggies on your parchment paper, and spread them out so that they aren't piled on top of each other. Bake for minutes. Remove from the oven and flip over the vegetables. Return to the oven for an additional minutes.

Step 5

Serve immediately! The vegetables will slide right off the parchment paper with no sticking, and the cleanup will consist of simply tossing the parchment paper. One less thing to clean on a very busy day is something we all can be thankful for!

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