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Oven-roasted vegetables are such a great side dish for any meal and a great way to use up any extra seasonal vegetables you have at home. This recipe is super easy to make but delivers veggies with the perfect amount of crisp and so much flavor.
ROASTED VEGETABLES INGREDIENTS
- 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
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of cracked black pepper
- 1 teaspoon of kosher salt
- ½ 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 different vegetables that need to be used up, you could also add parsnips, zucchini, marrow, broccoli, cauliflower, sweet onion, green bell pepper, eggplant, butternut squash, or most other kinds of root vegetables.
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.
SPICE: You can customize the spice in this recipe and give it a different delicious flavor each time. Try a dash of chili powder, curry powder, or even fresh herbs such as fresh thyme or rosemary.
HOW TO MAKE THIS ROAST VEGETABLES RECIPE
STEP ONE: Preheat the oven to 425°F. Line two baking sheets with parchment paper.
STEP TWO: Wash and chop all the vegetables and place them into a 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. 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 and balsamic vinegar 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.
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.
The edges of the baking sheet tends to cook hotter than the center, plus if you don’t toss they may brown too much on the bottom.
STEP SEVEN: Remove the roast vegetables from the oven and serve immediately.
HOW TO SERVE
Roast veggies are the perfect side dish along with your favorite meat entree. The great flavor will complement almost any dish. Try our easy recipes for grilled salmon, pork tenderloin, or chicken cacciatore.
MORE VEGETABLE RECIPES
IN THE FRIDGE: Easy 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 veggies should be one of your go-to sides to accompany any kind of beef, pork, chicken or vegan dish. With so many different types of vegetables to use, this recipe can be unique each time you make it, so you’ll never get bored of the same old vegetables.
FREQUENTLY ASKED QUESTIONS
You could opt to use avocado oil, vegetable oil, or coconut oil in place of olive oil.
Roasted veggies can be frozen for up to three months stored in an airtight container.
Not all vegetables roast well and some have different cooking times. Try to pick vegetables with similar cooking times and ones that are a bit heartier. Root veggies are a great choice.
MORE RECIPES YOU’LL LOVE
- Easy Vegetable Casserole
- Salmon Foil Packets with Summer Vegetables
- Cauliflower Breadsticks
- Sweet Potato Chili
- 2 cups baby potatoes cut into halves or quarters
- 2 cups carrots cut into small chunks
- 2 cups sweet potatoes cut into small chunks
- 2 cups brussels sprouts cut into halves
- 2 cups 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
- 2 tablespoons olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 tablespoon oregano leaves dehydrated
- 1 tablespoon parsley dehydrated
- Preheat the oven to 425°F.
- Line two baking sheets with parchment paper.
- Wash and chop all vegetables then place into 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.
- Remove from oven and serve while hot.