Baked Vegetables Recipe

This baked vegetables recipe is perfect as a side for any main dish! I love to eat these tender and flavorful vegetables year round but they are super tasty at the holidays!

vegetables plated with some pulled pork with more veggies in a baking dish in the backgroundPin

I love almost all vegetables and these baked vegetables are a family favorite for a few different reasons:

  1. You get to eat a variety of vegetables. So, you can choose to eat one kind of vegetable or all of them.
  2. There is very little muss and no fuss to the preparation.
  3. You can use whatever vegetables you prefer. I chose these vegetables because I really like how colorful they are.

Here’s how easy it is: all you have to do is light the oven, cut up the veggies, season them, drizzle with oil, wrap in foil and bake to perfection!

Wrapping them in foil allows the veggies to get so tender and delicious.


*Does a back handspring, because we can do anything in the virtual world*

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Helpful tips

  • Use whatever vegetable you prefer.
  • Wash the vegetables like yams and carrots before baking them.You are going to peel the onions and shallots.
  • I choose not to peel the the yams or carrots because I like the extra nutrients but if you want to, I say go for it.
  • Each vegetable get’s its own foil packet.
  • Don’t be afraid to be generous with the olive oil.

How to make baked vegetables


Pre-heat the oven to 350 degrees Fahrenheit. Get a few jelly roll pans and aluminum foil.

Step one

Gather the vegetables – shallots, carrots, yams and onion.

shallots, carrots, sweet potatoes and onions on a colorful towel and on a wooden tablePin

Step two

Peel the shallots and onions and wash the carrots and potatoes.

You will slice all the vegetables length-wise. I wanted to state that so I didn’t have to write it each time. 🙂

Step three

Slice the carrots and shallots. Once the yellow onion is in half, place it cut side down on the cutting board, then cut an X in the rounded side of both halves being careful not to slice all the way through.

This will help them cook and let the olive oil in to make them nice and juicy.

I only do this with the onion in this recipe since it is the biggest thing and needs the most help cooking.

Step four

In the photo above the sweet potato is cut, take the halves, put them cut side down on the board and continue making 1/2 inch slices lengthwise.

Wrap it up

Step five

Tear off big pieces of heavy duty aluminum foil.

Since you’re going to fold the foil over on itself and scrunch the ends together, lay the vegetables on the foil close to one of the edges.

Separate the different kinds of vegetables in their own packet. So, shallots in one packet, yams in another, etc…

Step six

Drizzle olive oil on the vegetables and then sprinkle them with garlic and onion powder, salt and pepper.

Step seven

Fold the foil down over the veggies and scrunch up the ends.

Vegetables are tucked inside foil and placed on a jelly roll panPin

Step eight

Place the packets on a few jelly roll pans and bake for 40 minutes.

You will know when they are done by donning an oven mitt and pressing down lightly on the foil packets. There will be some give to the baked vegetables.

All that is left is to carefully unwrap the vegetables (let the steam vent!) and place them in a serving dish.

The baked vegetables taken out of their foil packets and placed in a serving dishPin

I decided to pair this dish with pulled pork.  You will see the steaming pork butt in the background before I shredded it!

Close up of the colorful vegetables on a blue plate with pulled porkPin

Doesn’t that look delectable?

I hope you enjoyed this baked vegetables recipe.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A baking dish filled with baked carrots, yams, shallots and onions. There is also a pork butt in the backgroundPin

Baked Vegetables Recipe

These beautiful vegetables are baked with some oil and seasoning! Such a treat for little work!
5 from 5 votes
Print Pin Rate
Course: Vegetables
Cuisine: Vegetable
Keyword: baked vegetables, baked vegetables recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 cups
Calories: 149kcal


Cut all vegetables length-wise

  • 2 sweet potatoes (washed and once cut in half, cut in 1/2 inch slices)
  • 4 shallots (halved)
  • 1 yellow onion (halved and a shallow X cut in rounded part)
  • 6 carrots (sliced in half and cut into smaller pieces, see photo)
  • 3 tablespoons olive oil (to drizzle)
  • 2 teaspoons onion powder (sprinkle how much you want)
  • 2 teaspoons garlic powder (sprinkle how much you want)
  • 1/2 teaspoon salt
  • 1/16 teaspoon pepper


  • Pre-heat oven to 350 degrees F
  • Tear off 3 or 4 large pieces of heavy duty foil
  • Put each type of vegetable in it's own packet. Place on the lower end of the foil – leave enough room to fold and seal the foil
  • Drizzle olive oil on vegetables
  • Sprinkle onion and garlic powder and salt and pepper
  • Fold foil over vegetables and seal by scrunching the ends together
  • Place foil packets on jelly roll pans and bake for 40 minutes
  • Unwrap foil carefully so you’re not burned by escaping steam
  • Place in serving bowl
  • Serve
  • Eat
  • Enjoy
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Helpful tips
  • Use whatever vegetable you prefer.
  • Wash the vegetables like yams and carrots before baking them. You are going to peel the onions and shallots.
  • I choose not to peel the the yams or carrots because I like the extra nutrients but if you want to, I say go for it.
  • Each vegetable get’s its own foil packet.
  • Don’t be afraid to be generous with the olive oil.


Serving: 1cup | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16340IU | Vitamin C: 7.5mg | Calcium: 46mg | Iron: 0.8mg
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Recipe Rating


  1. I’m a big fan of baked vegetables as well. So easy to prepare & tasty. Love pretty much all veggies as well!

  2. I love how easy this recipe is! I also love the selection of veggies you chose…shallots have my heart pitter-pattering! <3 And I would totally burn myself opening the foil packets in .01 seconds after they've come out of the oven in my hurry to eat those glorious veggies!

  3. Love it! It’s good to get back to the basics, even the little love baked veggies (at least mine does!)

  4. These look great! I love the idea of using aluminum foil to make veggie packets. I’ve never done that before! I’m going to try this ASAP. My husband and I could eat baked veggies like this twice a week. YUM.

  5. Roasted veggies are SO GOOD… and I always forget about making them! I need to do this soon- It’s so good with fall root vegetables- YUM

  6. Yes, these look delectable. I love roasting veggies, especially root veggies. One of my favs to roast is parsnips. They get super sweet from roasting.

  7. If there is one thing we love in out house is simple baked veggies. A great way to get the kids to eat veggies. These look so perfectly baked tender.

  8. Love the ease of preparation for this recipe! Delicious produce truly needs little added to it to be delicious. Baked and roasted veggies are the perfect side for so many dinners!

  9. nothing more simple and healthier than baked vegetables. this is my kind of “in hurry” side dish menu that İ can prepare in ahead.

  10. The simplicity of this recipe makes me smile! I LOVE roasted veggies with olive oil, salt and pepper!! I love it!