oven roasted veg recipe

Written ByJenny Smyth Posted on
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The Best oven roasted veg recipe

I’m so excited to share this oven roasted veg recipe with you all. I’ve been making it for years, and it’s always a crowd-pleaser. My kids love helping me in the kitchen, and they’re always eager to be my taste-testers.

This recipe is perfect for a weeknight dinner or a special occasion – it’s easy to make and feeds a crowd. Plus, it’s packed with nutritious veggies that are good for us all. I like to think of it as a hug in a bowl, warm and comforting on a chilly evening.

The best part? It’s incredibly easy to customize to your liking – just add your favorite veggies and seasonings. My family loves it when I serve it with a side of crusty bread or over rice.

It’s also great for meal prep, as you can roast the veggies ahead of time and reheat them later. I like to think of this recipe as a staple in our household – it never fails to bring us together around the dinner table. The aroma of roasting veggies is one of my favorite things in the world – it’s like a big ol’ hug for the senses.

And let’s not forget the health benefits! Roasting brings out the natural sweetness in veggies, making them irresistible to kids (and adults alike). Plus, it’s an excellent way to get your daily dose of fiber and vitamins without even thinking about it.

I could go on and on about this recipe, but I’ll stop there – let’s get cooking!

Oven Roasted Vegetables

4.9 from 1102 votes

A simple and flavorful side dish featuring a medley of seasonal vegetables roasted until tender and caramelized. This versatile recipe pairs well with any main course and is easy to customize with your favorite herbs and spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Vegetables

2 cups broccoli florets
2 cups cauliflower florets
2 medium carrots, peeled and sliced
1 red bell pepper, seeded and cut into chunks
1 yellow squash, sliced
1 zucchini, sliced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2This high heat ensures the vegetables roast quickly and develop a nice caramelized exterior.
3In a large mixing bowl, combine the broccoli, cauliflower, carrots, bell pepper, yellow squash, and zucchini.
4Drizzle with olive oil and sprinkle with salt, pepper, thyme, and rosemary, then toss well to coat all pieces evenly.
5Spread the vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded for even roasting.
6Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and edges are lightly browned.
7Remove from the oven and let cool for 2 minutes before serving.
8The vegetables should be fork-tender and slightly crispy on the outside.

🔧Equipment

Large baking sheet
Mixing bowl
Chef’s knife
Cutting board
Measuring spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 4g

📝Notes

For best results, cut vegetables into uniform sizes to ensure even cooking. You can substitute any seasonal vegetables like sweet potatoes, Brussels sprouts, or asparagus. Add fresh garlic cloves or a squeeze of lemon juice after roasting for extra flavor.

Watch Video Of How Oven Roasted Vegetables Works

This oven roasted veg recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner solution.

One of my favorite things about this recipe is how versatile it is – feel free to swap out veggies or seasonings to suit your tastes.

And don’t worry about leftovers; these roasted veggies store beautifully in the fridge for up to three days or freeze well for future meals.

❓ Frequently Asked Questions About Oven Roasted Vegetables

Q: What types of vegetables work best for oven roasting?

A: You can use any combination of your favorite veggies, but some popular options include carrots, Brussels sprouts, broccoli, sweet potatoes, and cauliflower.

Q: Can I roast vegetables at high temperatures?

A: While you can roast at high temperatures, be aware that this may lead to uneven cooking and potentially burnt edges.

Q: How long does it take to roast vegetables?

A: Cooking time will depend on the types and quantities of vegetables you’re using, but generally speaking, you can expect 20-40 minutes at 425°F (220°C) or 30-50 minutes at 400°F (200°C).

Q: Can I add oil or other seasonings during roasting?

A: Yes, absolutely! Drizzle some olive oil over your veggies before roasting for added flavor and moisture.

Q: Will my vegetables be tender if I roast them at high temperatures?

A: Yes, but keep an eye on them to prevent burning – you can always adjust cooking time or temperature if needed.

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