There’s something magical about a tray of oven-roasted vegetables. With their vibrant colors and irresistible aromas, they can brighten up any meal and are the perfect side dish for just about any occasion. Whether you’re looking to up your veggie intake or simply want a delicious, wholesome dish, this Oven-Roasted Vegetables Recipe is sure to become a staple in your kitchen. Packed with flavor and nutrients, these roasted veggies are easy to prepare and perfect for meal prep. Let’s dive in!
Why You’ll Love This Recipe
This Oven-Roasted Vegetables Recipe is not just incredibly tasty but also incredibly flexible. You can adjust the ingredients based on what you have on hand, making it a great way to reduce food waste. The combination of sweet potatoes, bell peppers, zucchini, red onion, and broccoli creates a colorful medley that is not only pleasing to the eye but also packed with nutrients. Roasting brings out the natural sweetness of the vegetables, and the addition of Dijon mustard and Italian seasoning elevates the flavors. Plus, it’s simple enough for a weeknight dinner yet impressive enough for entertaining guests!
What You’ll Need
- 2 medium bell peppers, cut into 1-inch pieces
- 2 medium zucchini, ends trimmed and cut into 1-inch pieces
- 1 small sweet potato, scrubbed and cut into 1-inch pieces
- 1 small red onion, cut into 1-inch cubes
- 1 small head of broccoli, cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 3 tablespoons grated Parmesan cheese (optional)
Equipment & Tools
- Baking sheet: A large, rimmed baking sheet will help catch any juices and prevent spillage.
- Mixing bowl: For tossing the vegetables with the seasoning and oil.
- Spatula or wooden spoon: Useful for mixing the veggies and ensuring they are evenly coated.
- Oven mitts: To safely handle the hot baking sheet.
Oven-Roasted Vegetables Recipe in Steps
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that perfect caramelization on your vegetables.
Step 2: Prepare the Vegetables
Wash and chop all your vegetables into bite-sized pieces. Try to keep the sizes uniform for even cooking.
Step 3: Make the Marinade
In a mixing bowl, whisk together the extra-virgin olive oil, Dijon mustard, Italian seasoning, kosher salt, garlic powder, and black pepper. This mixture will serve as the flavorful coating for your vegetables.
Step 4: Toss the Vegetables
Add the chopped vegetables to the bowl with the marinade. Toss them until they are evenly coated in the flavorful mixture.
Step 5: Arrange on the Baking Sheet
Spread the coated vegetables in a single layer on the baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting.
Step 6: Roast in the Oven
Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, give the vegetables a good stir to ensure even cooking.
Step 7: Add Parmesan Cheese (Optional)
If you’re using Parmesan cheese, sprinkle it over the vegetables in the last 5 minutes of roasting. This will give them a delicious cheesy crust.
Step 8: Serve and Enjoy!
Once the vegetables are tender and slightly caramelized, remove them from the oven. Serve hot as a side dish or toss them into salads, grain bowls, or pasta dishes for added flavor and nutrition.
What to Use Instead
- Bell peppers: Any color will work! You can also substitute with cherry tomatoes for a different flavor.
- Zucchini: Summer squash or yellow squash can be used as alternatives.
- Sweet potato: Regular potatoes or butternut squash can be good substitutes.
- Broccoli: Cauliflower or Brussels sprouts can add a similar texture.
Slip-Ups to Skip
- Overcrowding the baking sheet: This leads to steaming rather than roasting. Give the veggies room to breathe!
- Not preheating the oven: A hot oven is crucial for achieving that nice caramelization.
- Forgetting to toss: Make sure to stir the vegetables halfway through cooking for even roasting.
- Using too little oil: A good amount of oil helps in roasting and adds flavor, so don’t skimp!
Cooling, Storing & Rewarming
Once your Oven-Roasted Vegetables Recipe is ready, you can let any leftovers cool down to room temperature before storing them. Place them in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also pop them in the microwave for a quick reheat, but the oven method retains the crispy texture better.
Oven-Roasted Vegetables Recipe Q&A
Can I prepare the vegetables ahead of time?
Absolutely! You can chop the vegetables and toss them in the marinade a day in advance. Store them in the refrigerator until you’re ready to roast.
What can I pair these roasted vegetables with?
These oven-roasted veggies are incredibly versatile! They pair beautifully with proteins like grilled chicken, fish, or Garlic Herb Butter Roasted Chicken Root Veggies. They also make a great addition to salads or grain bowls.
Can I freeze the roasted vegetables?
Yes, you can freeze leftover roasted vegetables! Allow them to cool completely, then transfer them to a freezer-safe container. They can be stored for up to 3 months. Reheat from frozen in the oven for the best results.
Can I use different seasonings?
Definitely! Feel free to experiment with different herbs and spices. Paprika, cumin, or even curry powder can add a unique twist to your Oven-Roasted Vegetables Recipe.
Time to Try It
Now that you have everything you need, it’s time to roll up your sleeves and start roasting! This Oven-Roasted Vegetables Recipe is a delightful way to incorporate more vegetables into your diet while enjoying bold flavors and textures. With just a few simple steps, you’ll have a colorful and delicious dish that can complement any meal. So preheat that oven, gather your ingredients, and get ready to savor every bite!
Oven-Roasted Vegetables Recipe
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that perfect caramelization on your vegetables.
- Step 2: Prepare the Vegetables - Wash and chop all your vegetables into bite-sized pieces. Try to keep the sizes uniform for even cooking.
- Step 3: Make the Marinade - In a mixing bowl, whisk together the extra-virgin olive oil, Dijon mustard, Italian seasoning, kosher salt, garlic powder, and black pepper. This mixture will serve as the flavorful coating for your vegetables.
- Step 4: Toss the Vegetables - Add the chopped vegetables to the bowl with the marinade. Toss them until they are evenly coated in the flavorful mixture.
- Step 5: Arrange on the Baking Sheet - Spread the coated vegetables in a single layer on the baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting.
- Step 6: Roast in the Oven - Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, give the vegetables a good stir to ensure even cooking.
- Step 7: Add Parmesan Cheese (Optional) - If you're using Parmesan cheese, sprinkle it over the vegetables in the last 5 minutes of roasting. This will give them a delicious cheesy crust.
- Step 8: Serve and Enjoy! - Once the vegetables are tender and slightly caramelized, remove them from the oven. Serve hot as a side dish or toss them into salads, grain bowls, or pasta dishes for added flavor and nutrition.
Notes
- Feel free to substitute any vegetables based on what you have on hand.
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven for the best texture.
