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Oven roasted vegetables are a healthy and delicious accompaniment to your traditional thanksgiving dinner or any winter meal. This roasted vegetables recipe is super easy to make and is a great way to use up any extra veggies you have at home.
ingredients for ROASTED VEGETABLES
You will need:
- 2 cups of baby potatoes, cut into halves or quarters
- 2 cups of carrots, cut into small chunks
- 2 cups of sweet potatoes, cut into small chunks
- 2 cups of brussels sprouts, cut into halves
- 2 cups of asparagus, each piece cut into thirds
- 1 yellow bell pepper, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 1 cup of red onion, chopped into large pieces
- 3 cloves of garlic, minced
- 1/2 cup of extra virgin olive oil
- 1 teaspoon of cracked black pepper
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of garlic powder
- 1 tablespoon of dehydrated oregano leaves
- 1 tablespoon of dehydrated parsley
SUBSTITUTIONS and ADDITIONS
Vegetables: We believe that the ingredients for this recipe list the best vegetables to roast. But, if you have other veggies that need to be used up, you could also add parsnips, zucchini, marrow, broccoli, cauliflower, eggplant, squash, or most other kinds of root vegetables.
Balsamic Vinegar: You could add a few tablespoons of balsamic along with the olive oil for extra flavor.
Nutritional Yeast: Adding a couple of tablespoons of nutritional yeast flakes along with the spices will add a subtle cheesy taste and lots of extra vitamins and minerals.
HOW TO make this ROAST VEGETABLES recipe
STEP ONE: Line two baking sheets with parchment paper.
STEP TWO: Wash and chop all the vegetables and place them into a large bowl.
PRO TIP: Some vegetables cook faster than others, so you’ll want the slower cooking vegetables to be in smaller pieces than the faster cooking vegetables. Slow cooking vegetables are potatoes, sweet potatoes, carrots, and brussels sprouts. Fast cooking vegetables are bell peppers, asparagus, and onions.
STEP THREE: Pour the olive oil over top of the vegetables.
STEP FOUR: Add the minced garlic, olive oil and spices. Toss until the vegetables are evenly coated.
STEP FIVE: Place the vegetables onto the baking sheets. Use a spatula to scrape the remaining olive oil and spices from the bowl and drizzle it on top.
PRO TIP: Ensure the vegetables are in a single layer to ensure even roasting.
STEP SIX: Place both baking trays into the oven for 40 minutes. Be sure to stir them mid-way through cooking. Preheat the oven to 425°F.
STEP SEVEN: Remove from the oven and serve immediately.
IN THE FRIDGE: Oven baked vegetables can be stored in the refrigerator for up to five days in an airtight container.
IN THE FREEZER: Roasted vegetables can be stored in the freezer for up to three months. We suggest placing individual portions in Ziploc bags.
Roasted vegetables should be one of your go-to sides to accompany any kind of beef, pork, chicken or vegan dish. With so many different root vegetables to use, this recipe can be unique each time you make it, so you’ll never get bored of the same old veg.
MORE RECIPES YOU’LL LOVE
- Easy Vegetable Casserole
- Salmon Foil Packets with Summer Vegetables
- Cauliflower Breadsticks
- Sweet Potato Chili
- 2 cup baby potatoes cut into halves or quarters
- 2 cup carrots cut into small chunks
- 2 cup sweet potatoes cut into small chunks
- 2 cup brussels sprouts cut into halves
- 2 cup asparagus each piece cut into thirds
- 1 yellow bell pepper cut into large chunks
- 1 red bell pepper cut into large chunks
- 1 cup red onion chopped into large pieces
- 3 cloves garlic minced
- 1/2 cup extra virgin olive oil
- 1 tsp cracked black pepper
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 tbsp dehydrated oregano leaves
- 1 tbsp dehydrated parsley
- Preheat the oven to 425 degrees F.
- Line two baking sheets with parchment paper.
- Wash and chop all vegetables and place into large bowl. Some vegetables cook faster than others so you’ll want the slower cooking vegetables to be in smaller pieces than the faster cooking vegetables. For example, the potatoes, carrots and sweet potato should be in smaller bite-sized pieces as they take longer to cook. Vegetables like bell peppers, asparagus and onion cook faster so you’ll want these cut into larger pieces. This will help even out the cooking time so all vegetables can go into the oven at the same time.
- The potatoes, carrots, sweet potato, brussels sprouts, asparagus, bell peppers, red onion, and minced garlic should now be all in the large bowl.
- Pour the olive oil over top of the vegetables.
- Add all spices into the large bowl then toss to mix and evenly coat all vegetables.
- Spread vegetables onto parchment lined baking sheets. All vegetables should be in a flat single layer so they all roast evenly. You’ll find some olive oil still in the bowl so use a spatula to scrap out the remaining oil and spices mixture and pour over vegetables.
- Place both baking trays into the oven for 20 minutes. Remove from oven to stir vegetables around (placing back into a flat single layer) and cook for an additional 20 minutes. 40 minutes total in the oven.
- Remove from oven and serve while hot.