Roasted Vegetables

A Versatile Side Dish

• Change up the vegetables and use what you have in the fridge. Almost any veggie can be roasted.
• Root vegetables can be found all year long and they are inexpensive making this a budget-friendly side.
• Not only is this roasted vegetable recipe super healthy, but it’s beautiful and flavorful.
• Can be made ahead of time and served chilled in salads or room temperature. Keep them warm in a crockpot on a buffet table.

Ingredients for Roasted Vegetables

We serve a vegetable side dish with almost every meal and this one is a regular in our rotation. You’ll need about 6-8 cups of vegetables for this recipe (a little more or less works just fine too!). Choose what you love.

Seasoning for Roasted Vegetables

Seasonings for roasted vegetables can be almost any herb you’d like.

• Start with a base of olive oil, balsamic vinegar, and honey for flavor (and the honey helps with browning).
• Add in some garlic cloves (or garlic powder), rosemary, and your own favorite fresh herbs or dried spices like oregano or thyme.

How Long to Roast Vegetables

Since I use a variety of vegetables and I usually cook them in 2 stages.

1. Root vegetables and harder veggies need about 40 minutes (so I start those first).
2. Add quick-cooking vegetables about 20 minutes into the cooking time.

Longer Cook Time (about 40  min): Any of the following will need about 40 minutes. Potatoes, sweet potatoes, beets, carrots, brussels sprouts, red onion, potatoes, sweet potatoes, turnips, mushrooms, squash, cauliflower, cabbage, butternut squash.

Shorter Cook Time (add to the pan after 20 min): Broccoli, zucchini, green or red bell pepper, asparagus, green beans, tomatoes.

How to Roast Vegetables

1. Chop the vegetables into bite-sized pieces.
2. Combine the marinade ingredients in a large bowl per the recipe below. Add veggies and toss well.
3. Add the root veggies to the pan in a single layer and roast. After 20 minutes, add the quick cooking vegetables and continue roasting until tender.

Make it a meal by adding protein to the pan like split chicken breasts at the beginning of cooking or smoked sausage (at the 20-minute mark).

Tips for The Best Oven Roasted Vegetables

• Cook the root vegetables (or veggies that need longer) first and add the quicker-cooking veggies after about 20 minutes.
• Line the pan with parchment paper for easy cleanup.
• Roast on a large sheet pan instead of a baking dish. If the vegetables are more spread out they’ll caramelize better (which means more flavor).
• A little bit of honey (or maple syrup) helps them brown better.

Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Use leftovers in a hearty vegetable soup or add them into an omelet, casserole, or kale salad.

Freeze roasted vegetables in a zippered bag with the date labeled on the outside for up to 8 weeks. Reheat them (thawed or frozen) in a saucepan with a little water.