How to turn your garden produce into delicious wholesome oven roasted vegetables! Not only does this taste marvelous, but it is also beautiful!!!

When it comes to roast vegetables, the easier the better. With just a little bit of prep work and minimal ingredients, (i.e- use your favorite veggies to have a delicious and healthy side dish that is sure to please.)

Easy Recipe: Oven Roasted Vegetables

Whether you are looking for an easy weeknight side dish or want a delicious carry-in dish make sure to give these oven-roasted vegetables a try!

There are several reasons why you are going to love this recipe!

Oven Roasted Vegetables Retain Nutrients

Oven roasted vegetables is a gentle cooking method that helps to retain more nutrients than other cooking methods. Boiling vegetables can cause them to lose some of their nutrients, but oven roasting helps to preserve them.

Easy Preparation

Preparing vegetables for oven roasting is quick and easy.  You can also add other seasonings or herbs to give them extra flavor.

Crispy Texture

Oven roasted veggies gives them a crispy texture on the outside yet tender on the inside. This makes them more enjoyable to eat and can help picky eaters to enjoy their veggies.

Easy Clean Up

Oven-roasted vegetables is a one-pan meal, which means less clean-up for you. By lining your baking sheet with parchment paper offers a super easy clean-up.

I prefer using parchment paper instead of aluminum foil but use what you have on hand.

Also, consider using a Lodge black cast iron pan for all your roasting recipes!

First, you will need potatoes. I like to use new potatoes in a variety of colors. My favorites are Purple Majesty, Red Adirondacks, & Yukon Golds.

 These are not necessary but they do provide a lively looking mixture of color. Consider growing potatoes in your garden!

Best Vegetables for Oven Roasting

Here are the best vegetables to roast: it is fun trying different vegetables to see what you love the best. You are bound to come up with your favorite vegetables roasted in your favorite way! Remember that the easiest way is to use the veggies that you like. 

Root Vegetables

Consider using carrots, beets, parsnips, and sweet potatoes are perfect for oven roasting. Cut them into equal-sized pieces to ensure even cooking.

Broccoli, Cauliflower & Brussels Sprouts

These healthy veggies are great for roasting in the oven. They have a slightly bitter taste that mellows out when roasted.

Bell Peppers

Adding various colors of bell peppers of a wonderful addition to your roasted vegetables.

Variety of Potatoes

Potatoes are one of the mainstay ingredients for oven roasting. Try different color potatoes if you can. The colorful ones work great!

Mushrooms and Onions

Also consider adding purple or yellow onions. Mushrooms can be added towards the end as they are a softer and do not need as long of a roasting time. Adding onions is another great option. Consider adding either a red onion, yellow or purple one.

Leafy Green Vegetables

These offer a healthy addition while also adding color! Kale and spinach are a good place to start.

Tomatoes

I haven’t tried adding tomatoes…..but, that is on my list! So, consider adding several smaller tomatoes or cherry tomatoes about half way through the roasting time. Adjust for size. Tomatoes will definitely add extra color and flavor!

Herbs for flavor and color

As a final touch, consider adding herbs like fresh parsley and fresh rosemary! Both will add interest, flavor and color to your dish. You an also use dried herbs. Try a teaspoon to begin with and adjust from there.

Preparing Vegetables for Oven Roasting

To achieve perfectly roasted vegetables, it is important to prepare them properly beforehand. 

Washing and Drying Vegetables

Wash and rinse all produce. After washing, dry them thoroughly with a clean towel or paper towel. Moisture on the vegetables can cause them to steam instead of roast, resulting in a less crispy texture.

Cut Vegetables into same size pieces

To ensure that all the vegetables cook evenly, it is important to cut them into uniform sizes. This will also help them to cook at the same rate. 

Seasoning and Flavoring Vegetables

Be sure to toss the vegetables well to ensure that they are evenly coated with the seasoning.

Oven Roasting Techniques

Roasting Vegetables on Cookie pan or Sheet Pan

1. Preheat your oven to 425°F.
2. Cut your vegetables into even-sized pieces.
3. Toss the vegetables in a bowl with your preferred seasoning and oil.
4. Spread the vegetables out in a single layer on a sheet pan.
5. Roasting time is approximately 20-30 minutes, stirring and watching carefully.

Using a sheet pan is great because it allows for even cooking and easy cleanup. 

Roasting Vegetables in a Cast Iron Skillet

Roasting vegetables in a cast iron skillet is another great option. Cast iron offers such even heat. These pans, griddles and skillets work well.

1. Preheat your oven to 425°F.
2. Cut your vegetables into even-sized pieces.
3. Coat vegetables with oil in skillet or use vegetable oil spray.
4. Roast for 25 to 30 minutes or until done.

Tips for Perfectly Roasted Vegetables

Here are some tips to follow:

Using the Right Amount of Oil

Using the right amount of oil is crucial when roasting vegetables. Begin with approximately 1 tablespoon of oil per cup of vegetables. I like using cooking spray as this helps to insure all the vegetables are evenly coated with oil. Avocado is may favorite as it has such a high smoke point which makes it ideal for roasting.

Roasting Vegetables at the Right Temperature

The best oven temperature is between is 400 degrees to 425°F.

Stirring Vegetables During Roasting

Watch your vegetables closely during roasting. With a hot oven, you will need to stir them occasionally to prevent sticking. If you using a variety of vegetables, add the ones that take longer to cook first and then add the others later.

Knowing When Vegetables are Done

By following these tips, you can achieve perfectly roasted vegetables every time. Enjoy your delicious and healthy roasted vegetables!

Serving Easy Oven Roasted Vegetables

Here are some ideas for how to serve 

~As an Easy Side Dish

Oven roasted vegetables make a great side dish for any meal.

~In Salads

Roasted vegetables can add a nice touch to your salads. Add them to your greens and your favorite dressing for a healthy and satisfying meal.

~As a Topping for Pizza or Pasta

Roasted vegetables can be a delicious and healthy topping for pizza or pasta. You can mix them with tomato sauce or pesto, and add some cheese for a tasty and satisfying meal. 

Roasted vegetables also pair well with other toppings like olives, mushrooms, or onions. Small sliced, roasted potatoes actually like look pepperoni on a pizza which is so perfect for vegetarians and vegans!

~In Sandwiches or Wraps

Roasted vegetables can be a great addition to sandwiches or wraps. They also go well with other sandwich or wrap fillings like grilled chicken, turkey, or tofu.

Recipe:

• 1 1/2 to 2 pounds of freshly scrubbed and sliced small red or multi-colored potatoes (purple and red fleshed potatoes make this for extremely colorful roast veggies!
• One cup green, yellow, orange and red pepper. Cut in medium-size chunks (one color or more)
• 2 cups of washed and sliced carrots: slice carrots is 1/2 to 3/4 inch chunks
• One cup washed and chopped Kale
• One cup onion. Cut in medium size chunks or left whole if small
• 1/4  cup of avocado oil 
• ~or 1/4 cup of Ghee Organic Valley, Ghee
• black pepper to taste
• extras can be added like 1 teaspoon of rosemary or mixed herbs or fresh herbs
• optional is a dash of balsamic vinegar

Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Toss any discarded onion paper or pepper stems into your compost pile. 

Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee. 

Grind a sprinkling of Peppercorn Blend and Himalayan Pink Salt Pink Salt Grinder over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.

Bake for 30 minutes at 425 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with a fork. 

If they need further roasting, set timer for 15 more minutes. 

You will be adding the chopped kale at the end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.

If roasting just potatoes instead of all the other ingredients, then simply follow the recipe but leave out the rest of the vegetables.

It will still be a marvelous side dish!

You May Also Enjoy: 

• 14+ Healthy Dinner Ideas for Easy Summer Meals!
• Best and Easy Family Meatloaf Recipe 

For picnics and carry-in dinners, first, roast the vegetables in your oven and then transfer them to your Family Size Crock-Pot to keep them warm.

In Conclusion: Roasted Vegetables are the perfect side dish!

In conclusion, this roasted vegetable recipe is a super versatile and delicious dish that can be served in several ways.  Plus, they pair well with so many different types of main dishes!

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