Roasted Vegetables Recipe

If your body is craving some healthy food but you’re tired of the usual steamed veggie side dish, we can’t think of an easier alternative than this roasted vegetables recipe.

Roasting vegetables brings out their natural sweetness, and it’s these sweet and savory flavors that make them the perfect accompaniment to any main dish, especially meaty ones.

We use readily available vegetables and basic seasoning to make the process even easier. And as an added bonus, they make great leftovers and hold up well when reheated.

Are Roasted Vegetables Healthy?

To roast vegetables you bake them with a little oil until they soften and caramelize. We all know vegetables to be healthy, but is roasting a healthy way to eat them? Nutritionally, it depends.

If you roast your vegetables to a deep golden brown color, it’s possible you will decrease their nutritional content because many nutrients are sensitive to heat. Charring starchy foods such as potatoes can even lead to the formation of Acrylamide — a potential cancer-causing chemical.

But, as long as you don’t over-roast your veggies, you will still get many health benefits from them. Evidence suggests that roasting vegetables may help minimize vitamin loss, especially vitamin C, compared to other methods like frying or sauteing.

Also, roasting improves flavor and texture and can make some vegetables more palatable. It’s an easy and appetizing way to incorporate more veggies into your eating plan.

Calories

Each serving of our roasted vegetables provides approximately 200 calories which makes it a great light side dish for lunch or dinner.

Save

Seasoning

The classic seasoning blend for roasted vegetables is quite simple with some salt and olive oil. Through experimenting, we found out that freshly cracked pepper and thyme make a world a difference to the flavor profile when compared to the traditional mixture.

1. Balsamic Vinegar

Balsamic is an Italian concentrated seasoning with a special sharp taste. After roasting vegetables, try tossing them with a little balsamic vinegar. This tangy vinegar is a great way to enhance the natural sweetness of any vegetables.

2. Rosemary

We often use dried rosemary to infuse roasted vegetables with a delicate aroma. Fresh herbs tend to lose their vibrancy when baked at high temperatures, so we suggest using them after cooking.

With a sprinkle of rosemary, you will get all the goodness —sweet, earthy, and savory flavor— in each bite.

Sauce for Roasted Vegetables

What can make your roasted vegetables even better? A sauce to dress them or dip your veggies in.

1. Yogurt Sauce

This easy yogurt sauce is made with Greek yogurt, olive oil, garlic, and fresh mint. It adds a creamy note and lifts all the other ingredients with fresh herbs, making this yogurt sauce a game-changer for any baked dishes.

2. Tahini Sauce

The basic tahini is made by grinding sesame seeds into a smooth paste. To customize the sauce for roasted vegetables, add olive oil, garlic, and lemon juice to tahini.

This homemade dressing offers a wonderful mix of rich, nutty flavor that turns your regular veggies into an irresistible dish.

Save

How to Roast Frozen Vegetables

There is no need to thaw the frozen vegetables before baking. They can quickly thaw during the heating process and easily achieve the crunchy texture from the frozen state.

Just remember that in comparison to their fresh counterparts, frozen veggies need a little bit longer to cook.

How Long Does It Last?

Roasted vegetables should be consumed within the first 24 hours after baking. If you store roasted veggies in the refrigerator, they can last up to 3-4 days.

Can You Freeze Roasted Vegetables?

This roasted vegetables recipe may not be the best candidate for freezing since juicy veggies like tomatoes will turn out soft and soggy when reheated. However, vegetables with a firmer texture such as carrots or potatoes are freezer-friendly.

Freezing roasted veggies isn’t difficult. First, give your dish plenty of time to cool down completely at room temperature.

Once cooled, transfer the vegetables to a glass container or a freeze-safe plastic bag, seal it up and place it in the freezer. Your frozen roasted vegetables can keep in the freezer for up to 6 months.

What to Serve With

There are many ways to serve roasted vegetables as part of your main meal. Here are some of our suggestions of what to pair them with:

1. Chicken

Roasted chicken and vegetables are a staple for many American families and for good reason. This simple recipe requires a short amount of time in the kitchen to prepare the ingredients, and then the rest is baking time.

The result is succulent chicken with a rainbow of crunchy veggies. Add in your favorite herbs and a sprinkle of cheese, and you have a delicious one-pan dinner.

Lastly, if you line your pan with parchment paper, the clean-up is especially fast and easy.

2. Baked Penne

Penne is a short pasta tube that is popular in Italian cuisine. This pasta complements many sauces and is also great for baked dishes.

A baked penne with roasted vegetables recipe calls for an additional element — marinade sauce. Not only does it add flavor to plain cooked pasta and roasted vegetables, but the sauce also helps to pull everything together for a mouth-watering experience.

3. Pasta

You can also use roasted vegetables to top other kinds of pasta. At the same time you put your veggies in the oven, boil your pasta. 

As soon as your roasted vegetables caramelize in the oven, take them out and toss them with the freshly-cooked pasta, cheese, and fresh herbs.

You can add chicken, pork, or seafood to the recipe, however, we find that the hearty texture of veggies is a great substitution for meat. This dish can satisfy even the pickiest meat lovers.

4. Sausages

There is nothing easier than combining sausages and vegetables in the same baking dish and before you know it, you’re all ready for a quick main meal. Serve the dish with some grains like rice or quinoa so that your body is provided with enough calories and energy until the next meal.

Save

More Vegetable Recipes Right Here

• Instant Pot Asparagus Recipe
• Instant Pot Potatoes and Carrots Recipe
• Caesar Salad Recipe
• Instant Pot Ratatouille Recipe

Roasted Vegetables Recipe

5 from 2 votes

This roasted vegetables recipe is a simple method to bring out the natural sweetness and depth of flavor in veggies. And it can be adapted to fit any veggies you have on hand.

Pin Print

• cook TIME 30 mins
• prep TIME 15 mins
• total TIME 45 mins

• COURSE Side Dish
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 199 kcal

INGREDIENTS

1x2x3x

• 6 oz baby potatoes (halved)
• 6 oz grape tomatoes
• 6 oz bell pepper (cubed)
• 6 oz broccoli florets
• 4 oz zucchini (sliced)
• 4 oz baby carrots
• 4 oz red onion (cubed)
• 1/2 tsp salt
• 1 tsp fresh thyme (chopped)
• 1/2 tsp oregano
• 3 tbsp olive oil
• 1/4 tsp black pepper
• 10 cloves garlic
• 1 tbsp Parmesan cheese
• 1 tbsp fresh parsley (chopped)

INSTRUCTIONS

1

Preheat the oven to 400°F.

2

In a large bowl, add 3 tbsp olive oil, 1/4 tsp black pepper, 1 tsp fresh thyme, 1/2 tsp oregano, and 1/2 tsp salt.

3

Toss all the veggies (6 oz baby potatoes, 6 oz grape tomatoes, 6 oz bell pepper, 6 oz broccoli florets, 4 oz zucchini, 4 oz baby carrots, 4 oz red onion) lightly with the oil mixture so that they are all coated.

4

Place baby potatoes, baby carrots, and garlic cloves in a single layer on a baking sheet and roast for 10 minutes.

5

Add the remaining vegetables to the baking sheet and return to the oven until tender. Remove from the oven.

6

Sprinkle with 1 tbsp Parmesan cheese and 1 tbsp fresh parsley.

7

Serve immediately.

NUTRITION

Nutrition Facts

Roasted Vegetables Recipe

Amount Per Serving (1 serving)

Calories 199Calories from Fat 99

% Daily Value*

Fat 11g

17%

Saturated Fat 2g

13%

Trans Fat 11g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 1mg

0%

Sodium 270mg

12%

Potassium 712mg

20%

Carbohydrate 23g

8%

Fiber 5g

21%

Sugar 7g

8%

Protein 5g

10%

Vitamin A 6027IU

121%

Vitamin C 114mg

138%

Calcium 87mg

9%

Iron 2mg

11%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: How to make Roasted Vegetables, Roasted Vegetables, Roasted Vegetables Recipe