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There are plenty of ways to cook vegetables, but roasted vegetables is one of the easiest ways to bring out the flavor every time. This roasted vegetable medley has mushrooms, peppers, onion, potatoes, broccoli and more drizzled in a rosemary balsamic sauce, making it the perfect side dish for any protein or to enhance a holiday meal.
If you have some vegetables left after the roasted vegetable recipe is finished, then you could whip up a simple minestrone soup with them – all you need is a little pasta. Or for Instant Pot fans, why not get some beef and make a classic Instant Pot pot roast using some of the leftover veg?
Ingredients for oven roasted vegetables
You will need:
- 1 cup whole white mushrooms, cut in half
- 1 small red onion, cut into chunks
- 1⁄2 red bell pepper, seeded and cut into strips
- 3 medium (12 to 16 ounces) red potatoes, cut into 1-inch chunks
- 1 medium (8 ounces) sweet potato, peeled, cut into 1-inch chunks
- 3 carrots, cut into 2 to 3-inch lengths
- 1 small head broccoli (10 to 12 ounces), cut into florets
- 1⁄4 head cauliflower (10 to 12 ounces), cut into pieces
- 1 small butternut squash, cut into chunks
- 1 head garlic, peeled, cloves separated (6 to 8 cloves)
- 5 tablespoons olive oil
- 5 tablespoons balsamic vinegar
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon pepper
- 1 tablespoon (or 4 sprigs) fresh rosemary
- 1 tablespoon (or 2 sprigs) fresh thyme
Ingredients substitutions and additions
VEGETABLES: Swap the vegetables around to suit what you have and what you like. Butternut squash and parsnip are two good ones not on the list that work perfectly in this roasted vegetable recipe.
TOMATOES: You can also add tomatoes to the mix if you want to add their flavor to the dish. Just make sure you only add them halfway through the cooking process, so they stay moist and don’t try out too much
BALSAMIC VINEGAR: If you aren’t a fan of balsamic vinegar, that’s okay just increase the olive oil to compensate. The balsamic does add an intense and slightly sweet flavor that makes the recipe even tastier, but you can change things if you prefer.
How to make roasted vegetables
STEP ONE: Preheat the oven to 425 degrees F.
STEP TWO: In a small bowl, mix the olive oil, balsamic vinegar and salt and pepper
STEP THREE: Put the mushrooms, onions and pepper in a glass bowl and add 2 tablespoons of the mixture then stir. These are added to the baking sheet later in the process.
STEP FOUR: In a medium-sized bowl add the potatoes, carrots, broccoli, butternut squash, cauliflower, and garlic. Add the rosemary and thyme and pour the rest of the olive oil mixture then stir.
STEP FIVE: Spread the vegetables across the baking sheet in a single layer and cook for 20 minutes
STEP SIX: Add the mushrooms, onions and peppers and stir then bake for 35-40 minutes, stirring halfway through.
Storing the recipe
In the fridge
If you don’t eat all of the oven roasted vegetables in the first sitting, you can wait until they cool then store them in a box with a lid in the fridge. They will be fine here for 3-4 days and you can reheat them in the oven to serve.
Don’t freeze roasted vegetables as this doesn’t work well.
Can you roast frozen vegetables?
Oven baked vegetables are delicious but sometimes fresh veggies can be hard to come by. If that’s the case, you can roast frozen vegetables with a couple of slight amendments to the recipe.
First, make sure the baking pan is hot before you add the vegetables with a little olive oil in it as it preheats. Second, increase the temperature of the oven to 450 F to make sure any condensation from the defrosting vegetables goes away – otherwise, they steam rather than roast.
Finally, be a little heavier on the olive oil as this helps to cook them thoroughly. The aim is to have a thin layer of oil mixture coating all of the vegetables. Plus, it enhances their flavor.
Best vegetables to roast
You can roast almost any vegetable including root veg and even things like tomatoes and onions. In addition to the ones mentioned here, some of the other best vegetables to roast include:
- Brussel sprouts
- Broccolini (miniature broccoli popular in Japan)
- Butternut squash
- Sweet potatoes
- Green beans
Tips for making A Baked vegetable medley
There are two reasons to add the mushrooms, peppers, and onions later in the process. For starters, by letting them marinate in the oil and vinegar, they have a better flavor. But the most important thing is that you don’t want them to overcook. So, by adding them this way, you can ensure they are cooked but not too much.
The great thing about this roasted vegetable recipe is that you can easily mix and match your favorite vegetables into it. From summer to winter, this dish is perfect for a wide range of meals and occasions and you can even substitute frozen vegetables if that’s what you have.
More Vegetable based REcipes You’Ll Love
- Easy Vegetable Casserole
- Salmon Foil Packets with Summer Vegetables
- Cauliflower Breadsticks
- Sweet Potato Chili
- Grilled Corn on the Cob
- 1 cup white mushrooms cut in half
- 1 small red onion cut into chunks
- 1/2 red bell pepper seeded and cut into strips
- 3 medium red potatoes (12 to 16 oz) cut into 1 inch chunks
- 1 medium sweet potato (8 oz) peeled, cut into 1 inch chunks
- 3 carrots cut into 2 to 3 inch lengths
- 1 small head broccoli (10 to 12 oz) cut into florets
- 1/2 head cauliflower (10 to 12 oz) cut into pieces
- 1 small butternut squash cut into 1 inch chunks (about 1 cup)
- 1 head garlic (6-8 cloves) peeled, cloves separated
- 5 tbsp olive oil
- 5 tbsp balsamic vinegar
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1 tbsp fresh rosemary or 4 sprigs
- 1 tbsp fresh thyme or 2 sprigs
- Preheat the oven to 425º.
- In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
- Place the mushrooms, onion, and pepper into a small bowl. Pour 2 tablespoons of the olive oil mixture over the vegetables and stir. Set aside. These vegetables will be added later to the baking sheet.
- In a medium size bowl, place potatoes, butternut squash, carrots, broccoli, cauliflower, and garlic cloves. Add the rosemary and thyme. Pour remaining olive oil mixture over the vegetables and stir. Spread the vegetables into a single layer onto the sheet pan. Bake for 20 minutes.
- Add the mushrooms, onion, and pepper to the sheet pan. Stir. Bake 35 to 40 minutes longer, stirring half-way through.