How to Make Delicious Oven-Roasted Vegetables from Your Garden Produce! Roasting vegetables not only tastes great, but it also looks beautiful!

Roasting vegetables is simple. With a bit of prep and a few ingredients, you can use your favorite veggies to create a tasty and healthy side dish that everyone will enjoy.

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 cook gently, keeping more nutrients than other methods. Boiling can make vegetables lose some nutrients, but oven roasting helps keep them intact.

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 are crispy on the outside and tender on the inside. This texture makes them tastier and helps picky eaters enjoy their veggies.

Easy Clean Up

Oven-roasted vegetables are a one-pan meal, so there’s less clean-up for you. Lining your baking sheet with parchment paper makes cleaning up even easier.

I like using parchment paper instead of aluminum foil, but feel free to use what you have.

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’s fun to experiment with different veggies to find your favorites. Use the vegetables you enjoy the most for the best results.

Root Vegetables

Carrots, beets, parsnips, and sweet potatoes are excellent for roasting. Cut them into equal pieces for even cooking.

Broccoli, Cauliflower & Brussels Sprouts

These healthy vegetables roast well. Their slightly bitter taste becomes milder when cooked.

Bell Peppers

Add bell peppers in different colors to enhance your roasted vegetable mix.

Variety of Potatoes

Potatoes are a staple for roasting. Try using different-colored potatoes for added visual appeal.

Mushrooms and Onions

Include purple or yellow onions for flavor. Add mushrooms toward the end of roasting since they cook faster. You can use red, yellow, or purple onions too.

Leafy Green Vegetables

Kale and spinach add health benefits and color to your dish.

Tomatoes

I haven’t tried tomatoes yet, but I plan to! You can add small tomatoes or cherry tomatoes halfway through roasting for extra color and flavor.

Herbs for Flavor and Color

Finish your dish with fresh herbs like parsley and rosemary for added interest. Dried herbs work too; start with a teaspoon and adjust to taste.

Preparing Vegetables for Oven Roasting

Preparing Vegetables for Roasting

To roast vegetables perfectly, prepare them well first.

Washing and Drying Vegetables

Wash all vegetables thoroughly. Then, dry them completely with a clean towel or paper towel. If they are wet, they will steam instead of roast, which makes them less crispy.

Cutting Vegetables

Cut all vegetables into the same size pieces. This helps them cook evenly and at the same time.

Seasoning Vegetables

Toss the vegetables well so they are evenly coated with 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 for even cooking and easy cleanup. Line with parchment paper for even easier clean-up!

Roasting vegetables in a cast iron skillet is also a good choice. Cast iron heats evenly, making these pans, griddles, and skillets effective.

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

Tips for Perfectly Roasted Vegetables

Here are some simple tips to follow:

Using the Right Amount of Oil 

Use about 1 tablespoon of oil for each cup of vegetables. I prefer cooking spray because it coats the veggies evenly. My favorite oil is avocado oil since it can handle high heat well.

Roasting Vegetables at the Right Temperature 

Set your oven temperature between 400 and 425°F.

Stirring Vegetables During Roasting 

Make sure to keep an eye on your vegetables while they are roasting. Stir them occasionally to stop them from sticking. If you have different types of vegetables, start with the ones that take longer to cook and add the others later.

Knowing When Vegetables are Done 

By following these tips, you’ll get perfectly roasted vegetables every time. Enjoy your tasty and healthy dish!

Serving Easy Oven Roasted Vegetables

Here are some easy ways to serve roasted vegetables:

As a Side Dish 

Oven-roasted vegetables are a delicious side for any meal.

In Salads 

Add roasted vegetables to your salads for extra flavor. Mix them with greens and your favorite dressing for a healthy option.

As Pizza or Pasta Toppings 

Roasted vegetables make excellent toppings for pizza or pasta. Combine them with tomato sauce or pesto and cheese for a tasty dish. They also go well with olives, mushrooms, or onions. Small roasted potatoes can resemble pepperoni on pizza, making them great for vegetarians and vegans!

In Sandwiches or Wraps 

Roasted vegetables add great flavor to sandwiches or wraps. They pair well with 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. Use a spatula to stir the vegetables for even roasting. Set a timer for another 15 minutes. Check the potatoes with a fork to see if they are tender.

If they need more time, set the timer for another 15 minutes.

Add the chopped kale during the last 15 minutes of roasting. Stir again and check for tenderness.

If you are only roasting potatoes, just follow the recipe without the other vegetables. It will still be a great 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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Yield: 6 Servings

Oven Roasted Vegetables

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Delicious Hearty Potato Vegetable Medley

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 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 
• >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

Instructions

1. Preheat oven to 425 degrees.
2. Prepare all vegetables by rinsing and then either slicing or cutting into chunks. 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 black pepper Frontier Natural Products, Peppercorn Blend and Himalayan Pink Salt Frontier Pink Salt Grinder over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.
3. Bake for 25 to 30 minutes at 425 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 5 to 10 more minutes. At this point, check potatoes for tenderness by poking with at fork. If they need further roasting, set timer for 5+ more minutes. You will be adding the chopped kale at the very end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.
4. This is a healthy potato side dish perfect for dinners, carry-ins, picnics!!! For picnics and carry-in dinners, first roast the vegetables in your oven and then transfer them to your Crockpot to keep them warm.

Notes

Try using 1/4 cup of Ghee Organic Valley, Ghee for a more buttery flavor!

Also, consider using a vegetable oi spray to coat all the vegetables prior to roasting instead of the avocado oil.

Oven Roasted Vegetable pair nicely this Easy Homemade Family Meatloaf !

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 249Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 56mgCarbohydrates 38gFiber 7gSugar 9gProtein 5g

Nutrition information isn’t always accurate due to variations of ingredients used in recipe. Did you make this recipe?

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