If your body is craving some healthy food but you want a break from the usual steamed veggie side dish, I can’t think of an easier alternative than this roasted vegetables recipe.
These sweet and savory caramelized vegetables are versatile and loaded with amazing natural flavors. They hold up well to reheating, and their flavor matches a wide variety of main dishes, especially meaty dishes.
Are Roasted Vegetables Healthy?
Roasting vegetables means baking them with a little oil until they caramelize and have a toasty flavor. Is roasting a healthy way to eat vegetables? Nutritionally, it depends.
If you roast your vegetables to a deep golden brown color, then yes 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. However, vitamin loss is minimized with this cooking method, especially vitamin C.
The bottom line is that no one cooking method can preserve 100 percent of the nutrients. As long as you don’t overcook your veggies, just go for what your heart desires.
Each serving of our roasted vegetables provides approximately 200 calories which makes it a great light side dish for lunch or dinner.
A How-to Guide for Delicious Roasted Vegetables
There is some debate as to what makes a perfectly roasted vegetable. However, we know of some no-fail tips and tricks for perfect roast veggies that we will share with you today.
1. Choosing the vegetables
Keep in mind that you can roast almost any vegetables. Root veggies like potatoes, winter squash, and carrots are old dependables when it comes to classic roasting. However, we find that all sorts of veggies, like asparagus and mushrooms, are well-suited to roasting.
If you’re not sure if a particular vegetable can be roasted, our recommendation is to give them a try. It might not end up being your favorite way to eat that vegetable, but it’s worth the experiment to find out. I’ve never regretted roasting a vegetable!
Typically, the ideal temperature for roasting vegetables ranges from 400 – 450 degrees F. This fairly high temperature allows your vegetables to retain a crunchy texture and vivid color without drying them out. If the oven temperature is too low, the vegetables will overcook before achieving the desired crisp exterior.
3. Cooking Time
Different vegetables take various amounts of time to cook. Softer veggies like zucchini cook more quickly, while harder ones like potatoes require a longer baking time.
Our tip is to combine those that have the same “cooking time” on the same baking sheet and roast them together. Starting with hardest, longer-cooking vegetables first, and then adding quicker-cooking vegetables later on. The aim is to have all the vegetables finish roasting around the same time.
General Vegetable Roasting Times:
Root vegetables and winter squash (beets, carrots, potatoes, onions, etc.): 45- 60 minutes.
Crucifers (broccoli, cauliflower, asparagus, etc.): 15-25 minutes.
Soft vegetables (bell peppers, zucchini, mushrooms, etc.): 10-20 minutes.
You should keep one single layer of vegetables with no overlapping. If vegetables are piled on top of each other on the sheet pan, they will end up steaming instead of roasting.
To avoid overlap, use a large baking sheet pan or roast the vegetables on two different sheet pans.
Seasoning for Roasted Vegetables
The classic seasoning blend for roasted vegetables is quite simple with some salt and olive oil. We found out that freshly cracked pepper and thyme make a world a difference compared to the traditional mixture.
Protip: be generous, but not excessive. Add enough seasoning and toss well so that each piece of vegetable gets a light coating but is not overwhelmed to the point of losing their natural sweetness.
1. Balsamic Vinegar
Balsamic is an Italian concentrated seasoning with a special sharp taste. After roasting vegetables, try to toss them with a little balsamic vinegar. This tangy vinegar is a great way to enhance the natural sweetness of any fresh vegetables.
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 —sweetness, earthy, and savory flavor— in each bite.
Sauce for Roasted Vegetables
What can make your roasted vegetables even better? A sauce to dress on or dip your veggies in.
1. Yogurt Sauce
This easy yogurt sauce is made with Greek yogurt, olive oil, garlic, and fresh mint. Adding a creamy note while brightening all the other ingredients with fresh herb, this yogurt sauce is 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.
How to Make Roasted Vegetables in Oven
Step 1: Preheat the oven
Preheat the oven to 400°F.
Step 2: Make the seasoning blend
In a large bowl, add olive oil, pepper, thyme, oregano, and salt.
Step 3: Coat the vegetables
Toss all the veggies lightly with the oil mixture so that they are all coated.
Step 4: Bake potatoes, carrots, and garlic
Place potatoes, carrots, and garlic in a single layer on a baking sheet and roast for 10 minutes.
Step 5: Bake the rest of the veggies
Add other vegetables to the baking sheet and return to the oven until tender. Remove from the oven
Step 6: Add cheese and parsley
Sprinkle with parmesan cheese and fresh parsley.
Step 7: Serve
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.
The only thing to be noticed is that in comparison to their fresh counterpart, frozen veggies need a little bit longer time to cook.
How Long Do Roasted Vegetables 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?
Roasted vegetables recipe may not be the best candidate for freezing since juicy veggies like tomatoes will turn out soft and soggy when reheating. However, vegetables with 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 and place it in the freezer. Your frozen roasted vegetables can keep in the freezer for 6 months.
What to Serve With Roasted Vegetables
There are many ways to serve roasted vegetables in your main meal. Here are some of our suggestions:
Roasted chicken and vegetables are a staple in many American families and there are good reasons for that. This simple recipe requires you only a few minutes in the kitchen to prepare the ingredients, and 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, since everything is combined on parchment paper, the clean-up now is 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 baking dishes.
Baked penne with roasted vegetables recipe calls for an essential element — marinade sauce. Not only adding flavor to plain cooked pasta and roasted vegetables, but marinade sauce also helps to hold everything up for a mouth-watering experience.
Roasted vegetables, besides being served as a side dish, can be used as paste toppers. As soon as your roasted vegetables caramelize in the oven to reach the sweet and savory aromas, toss them with warm 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 be satisfied with even the pickiest meat lovers.
There is nothing easier than combining sausages and vegetables in the same baking dish and you’re ready for a quick main meal. Serve the dish with some grains like rice or quinoa so that your body is provided enough calories and energy until the next meal.If you are looking for a more healthy roasted recipe, our roasted broccoli is a great option.
Roasted Vegetables RecipePrint RATE
- 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
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- Preheat the oven to 400°F.
- In a large bowl, add olive oil, pepper, thyme, oregano, and salt.
- Toss all the veggies lightly with the oil mixture so that they are all coated.
- Place potatoes, carrots, and garlic in a single layer on a baking sheet and roast for 10 minutes.
- Add other vegetables to the baking sheet and return to the oven for 15-20 minutes, or until tender. Remove from the oven.
- Sprinkle with parmesan cheese and fresh parsley.
- Serve immediately.
- The timings in the recipe are approximate and will depend on the vegetables you choose and the size you chop them.
- Cut all the veggies into similar sized pieces so that they can be cooked the same amount of time.
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