pan roasted veggies recipe

Written ByJenny Smyth Posted on
pan roasted veggies recipe
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The Best pan roasted veggies recipe

I’ve been making pan roasted veggies for years, and it’s a recipe that never fails to impress my family. It’s a simple yet flavorful dish that can be customized to suit your taste preferences.

I love how the vegetables are tenderized to perfection, bringing out their natural sweetness. My kids adore the way the veggies are arranged in a colorful medley on the plate, making mealtime a fun experience.

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family. The beauty of pan roasted veggies lies in its versatility – you can use any combination of vegetables you like, and adjust the seasonings to your taste.

I often serve it with a side of quinoa or brown rice for a nutritious and filling meal. The best part?

It’s incredibly easy to make, requiring just a few minutes of prep time and some basic cooking skills. Pan roasted veggies is a staple in our household, and I’m excited to share the recipe with you today.

Pan Roasted Vegetables

Pan Roasted Vegetables

4.9 from 970 votes

A simple and flavorful side dish featuring a medley of seasonal vegetables caramelized in a hot skillet. This method yields tender interiors with beautifully browned edges, perfect alongside any main course.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Vegetables

2 cups broccoli florets, cut into bite-sized pieces
1 large red bell pepper, sliced into 1-inch strips
1 medium zucchini, halved lengthwise and sliced into half-moons
1 medium yellow onion, cut into 1-inch wedges
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice (optional)

👨‍🍳Directions

1Place a large heavy-bottomed skillet over medium-high heat and add 3 tablespoons of olive oil.
2Allow the oil to shimmer for about 1 minute, indicating it is hot enough for searing.
3Add the broccoli florets, bell pepper strips, zucchini half-moons, and onion wedges to the skillet in a single layer.
4Cook undisturbed for 3 minutes to develop a deep golden-brown crust on the vegetables.
5Stir the vegetables with a wooden spoon, then add the minced garlic, dried oregano, salt, and black pepper.
6Continue cooking for another 4 to 5 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly charred in spots.
7Remove the skillet from the heat and drizzle the fresh lemon juice over the vegetables if desired.
8Toss gently to combine, then transfer to a serving dish and serve immediately while hot.

🔧Equipment

Large heavy-bottomed skillet (12-inch)
Cutting board
Chef’s knife
Wooden spoon or spatula
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 310mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 5g

📝Notes

For best results, avoid overcrowding the skillet; cook in batches if necessary to ensure proper browning. You can substitute any seasonal vegetables such as asparagus, mushrooms, or cherry tomatoes. Adjust cooking time based on the density of the vegetables.

Watch Video Of How Pan Roasted Vegetables Works

I always come back to this pan roasted veggies recipe because it is so reliable and fits any occasion. Whether I am making a quick dinner for my family or bringing a dish to a potluck, it never disappoints.

The vegetables come out looking beautiful and tasting even better, and everyone always asks me how I got them so good. For storing leftovers, let them cool completely and then put them in an airtight container in the fridge.

They will keep for about 3 to 4 days. To reheat, I like to toss them back in a hot skillet for a few minutes to bring back some of that crispiness, but the microwave works in a pinch.

You can also serve them cold in a salad or wrap for lunch the next day. This recipe is truly a workhorse in my kitchen and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Pan Roasted Vegetables

Q: What type of vegetables can I use in this recipe?

You can use any combination of vegetables you like! Some popular options include broccoli, cauliflower, Brussels sprouts, sweet potatoes, carrots, and onions.

Q: Can I add protein to this recipe?

Yes, you can definitely add protein to this recipe. Some options include chicken breast, salmon fillets, tofu, or even cooked chickpeas.

Q: How do I know when the vegetables are done?

Cook the vegetables until they’re tender but still crisp. You can check for doneness by inserting a fork or knife into one of the larger vegetables; if it slides in easily, they’re done.

Q: Can I make this recipe ahead of time?

Yes, you can prepare this recipe ahead of time by chopping the vegetables and seasoning them in advance. Simply cook them when you’re ready to serve.

Q: What’s the best way to store leftover pan roasted veggies?

To store leftover pan roasted veggies, let them cool completely before refrigerating or freezing them. You can store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

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