Learn how to make delicious and Easy Roasted Vegetables! They’re perfect for using up older produce in your refrigerator and can be enjoyed as a side dish or mixed into rice and pasta.
Today, we’re making delicious and Easy Roasted Vegetables! If you’re anything like me, you regularly find your refrigerator packed with random vegetables that you bought with good intentions but are now on their last leg 🙂 Instead of throwing them away, one of the easiest things to do is roast them up!
Roasted vegetables have great flavor and can be enjoyed as a side dish, or you can mix them into pasta, rice, and Buddha bowls. This recipe is also very adaptable, and you can use almost any vegetables you have on hand.
Why Your Body Will Love Roasted Veggies
Roasting is a great way to retain and enhance the natural gifts of veggies. Roasting helps keep B vitamins like thiamine and riboflavin, making other nutrients like lycopene (found in tomatoes) and beta-carotene (carrots) even more bioavailable. Butter and olive oil, which make the roasted veggies so delicious, aid in the absorption of fat-soluble vitamins (K, E, and A). When choosing an oil, aim for one that stands up to high heat and has a high smoke point; this preserves the oil’s natural benefits.
Easy Roasted Vegetable Recipe Ingredients
- Vegetables – The really great thing about this roasted vegetable recipe is that you can use almost any vegetables you like! That’s why it’s perfect for using up those older veggies in your refrigerator. I used broccoli, carrots, and Brussels sprouts because that’s what I happened to have, and they’re some of my favorites.
- Olive Oil – I love using olive oil on my roasted vegetables. I love the flavor; it helps them caramelize, which is important for developing that delicious roasted vegetable flavor. You can use any kind of oil you prefer.
- Salt & Pepper – Salt and pepper are also really important for making these roasted vegetables taste great! Since there are not many ingredients in this recipe, ensure the vegetables are seasoned well; don’t be shy with the salt and pepper!
- Seasonings & Herbs – I like adding granulated garlic to my roasted vegetables for extra flavor. You can add other seasonings like onion powder, paprika, cumin, chili powder, etc. Herbs are an optional ingredient in this recipe, but if you have some on hand, I recommend throwing them in! I used some fresh thyme leaves, but rosemary is also great. You can use fresh or dried.
How To Make Roasted Vegetables
Roasted Vegetables are so easy to make! There are only a few steps:
- Start by pre-heating your oven to 425 degrees F. You want it pretty hot in order for it to caramelize the vegetables. This step isn’t necessary, but I like to put the sheet pan in the oven while it’s pre-heating, so you put the vegetables on the hot pan to get them cooking immediately.
- Next, wash and dice your vegetables. Make sure everything is similar in size to ensure everything cooks through simultaneously. I like to cut the broccoli into bite-size florets, slice the Brussels sprouts in half, and chop the carrots into little chunks.
- Add all the chopped vegetables to a bowl and add olive oil, salt, pepper, garlic powder, and herbs. Toss to ensure all vegetables are evenly coated with olive oil and all the seasonings.
- Remove the sheet pan from the oven and pour all the vegetables on. Give it a little shake to make sure everything is evenly spread out, and then place it back in the oven. Roast vegetables until they’re browned and caramelized, about 30 minutes, flipping once.
Tips For Making The Perfect Roasted Vegetable Recipe
While making delicious roasted vegetables is really easy, here are a few tips for making them perfect:
- Heat up a sheet pan before adding your veggies. I don’t always do this, but I do think it makes a difference. Put the sheet pan in the oven when you start to pre-heat it, and then add the veggies onto the already hot sheet pan. This allows the veggies to start roasting immediately and helps them brown.
- Make sure all your veggies have the same cooking time. You don’t want some vegetables burned while others still need extra time. If you want to use vegetables with different cooking times, start with the ones that take the longest and then add the others 15 minutes or so later.
- Don’t overcrowd your pan. If you pile your pan high with veggies and they’re crowded, they will steam rather than roast. They’ll end up cooked through, but they won’t get that delicious caramelization you want with roasted vegetables.
- Don’t skimp on oil or seasonings! There aren’t many ingredients in this recipe, so the olive oil, salt, and pepper are the key to seasoning the vegetables. Don’t be afraid to add other seasoning or herbs to give an exciting kick to your roasted vegetables.
Roasted Veggie Frequently Asked Questions
- Can I use different vegetables? Yes, just make sure they all have a similar baking time.
- Can I just use one type of vegetable? Yes!
- Can you freeze frozen vegetables? You can freeze them, but they’re best when eaten right out of the oven or within a few days. To freeze: Store it in an airtight container in the freezer for up to three months.
- Can I make this recipe ahead of time? You can cut all the vegetables and toss them with the oil and seasonings up to two days before. Or, you can completely roast everything and store it in the refrigerator for about three days before reheating it in the oven.
- How should I enjoy these roasted vegetables? You can enjoy them as a side dish or mix them into meals like pasta, rice, or Buddha bowls.
Have a question that I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Side Dish Recipes?
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How To Make Easy Roasted Vegetables
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
These Easy Roasted Vegetables are a great way to use up all those extra veggies in your refrigerator! They’re perfect for a side dish or a mix in for pasta, rice and buddha bowls.
Ingredients
- 8 cups diced vegetables, you can use whatever kind you like
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon fresh ground black pepper
- 1–2 teaspoons fresh herbs, like thyme or rosemary
Instructions
- Pre-heat oven to 425 degrees F. Place large sheet pan in the oven while it is pre-heating.
- Make sure your vegetables are washed thoroughly and dice into similar sized pieces. I find that bite size pieces are best.
- Add vegetables to a large bowl and then add in the olive oil and remaining ingredients. Mix with your hands to make sure everything is evenly coated. Carefully remove pan from the oven and pour vegetables on. Shake the pan to make sure they are evenly spread out and that they’re not on top of each other.
- Roast vegetables until golden brown and caramelized, about 30 minutes, flipping once. Enjoy while warm straight out of the oven or refrigerate for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side, Vegan
- Method: Oven
- Cuisine: American
The recipe for roasted vegetables are good to cook and it’s a healthy recipe too for lunch or dinner whatever you feel. However, I use olive ghee oil here instead of using olive oil. Besides the flavor of ghee, I like ghee cleanse benefits, which keep my colon healthy and bowel movements clear.
https://milkio.co.nz/ghee-cleanse/
My favorite way to use up vegetables!
The best way!!