Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!
Oven Roasted Vegetables
Oven Roasted Vegetables medley is a colorful complement to beef, chicken, pork, or fish. The inspiration for this recipe came from the Claim Jumper Restaurant. I ordered their roasted vegetables and loved them so much, I came up with my own version at home. All of my favorite vegetables are included in this dish. And the best part is, you can add or subtract vegetables to your taste. This is my very favorite way to eat vegetables, since I hate mushy or soggy veggies. Roasting makes vegetables crisp yet tender, slightly caramelized, and extremely flavorful. These Roasted Vegetables will make a believer out of even the biggest veggie skeptics!
Tips for Perfect Oven Roasted Vegetables
- There are a few types of veggies that don’t roast super well, in my opinion, like broccoli and green beans. You can roast them, and they taste great, but they don’t turn out as colorful as if you just blanch them in some boiling water. But most vegetables roast beautifully. I’ve included my favorites in this recipe, but you could also try roasting butternut squash, asparagus, eggplant, cauliflower and Brussels sprouts.
- Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 450 is just right. Make sure to keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges.
- Another tip for perfectly roasted vegetables, is to not overload the pan. They cook more evenly when they are spaced out a bit. Give those gorgeous veggies room to do their thing!
- Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and the woodsy, pine flavor it brings out in the food. Add the tablespoon it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
- In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
- Oven Roasted Vegetables are best served straight out of the oven. They tend to wilt and get soggy if made ahead of time and reheated. It’s worth it to take the extra few minutes just before dinner to roast fresh vegetables. So good!
What to Serve with Oven Roasted Vegetables
This beautiful side dish complements just about any dinner, but here are a few delicious recipes to try:
- Crock Pot Steak and Gravy
- Easy Cheesy Manicotti
- Instant Pot Pork Chops and Gravy
- Baked Chicken Parmesan
- Rosemary Tri-Tip Roast
More Seasoned Vegetable Side Dishes
Once you figure out how to season and cook veggies, I promise even your pickiest eater will love them! Here are a few more delicious recipes for your dinner arsenal:
- Best Oven Roasted Asparagus
- Oven Roasted Green Beans
- Roasted Potatoes with Brussels Sprouts and Bacon
- Roasted Parsnips and Carrots
How to Make Roasted Vegetables
Ingredients
- 3 zucchini squash cut lengthwise into fourths, and then slice into bite size pieces
- 3 yellow squash sliced same as zucchini
- 1 red pepper cut into 1" pieces
- 1 red onion cut into wedges
- 1 package whole mushrooms
- 1 garlic clove minced
- 1 tablespoon balsamic vinegar (more to taste)
- 1 tablespoon olive oil
- 1 tablespoon rosemary leaves
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 450 degrees.
- Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
- Mix all of the cut up vegetables and garlic in a large bowl.
- Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
- Add rosemary leaves and salt, and toss again.
- Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
becky says
I love roasted broccoli!! It’s great, but it wouldn’t be good in this recipe because it cooks much faster than these. Thanks for the idea here. Looks great!
Christina says
Thanks for sharing. About how much does this make? I need to make a half tray for a party and not sure if I should triple this or what. Thanks!
Echo says
It makes enough as a side serving for about 8 people. Good luck with your party!
Mary Teixeira says
450 is way to hot. Turned my down to 375. But I think I will just do 350 next time. I don’t like my food incinerated!
HP says
I also think 450 is too hot for veggies. I made them at 400 and took them out in 20 minutes. They were much more brown than the picture here. Great recipe. Definitely re-making these 🙂
Philip Gibson says
This look good have to try it well let you how it came out, thanks
Ann Jordan says
Delicious! Thank you for sharing this. Love to all-
Deanna says
This was good. I didn’t have any problem with the temperature. I personally wasn’t the most enthusiastic fan because Im not very keen on zuchini or summer squash, but I thought it was good, so…
Donna Ausmus says
This was so yummy and good!
Diane says
Can this be placed in a disposable pan and roasted on the grill (I need a very large amount of veggies as a side)?
Echo says
To roast the vegetables on the grill, you will either want to use a grill basket (which probably wouldn’t be big enough if you need a large amount) or foil packets. You can make several foil packets to grill at once. Use heavy duty aluminum foil or 2 layers of regular foil. Tear off a large piece of foil. Use a pastry brush to oil the foil well and then place vegetables in the middle of the foil. Securely fold and seal the packet edges. For the vegetables in this recipe, you will want to grill on medium to medium-high for 10-12 minutes on each side. Every grill is different so you will want to check the vegetables after you turn them so you can adjust the cooking time if necessary. I hope this helps! Good luck!
Rachel says
Can this recipe be prepared in advance and get heated later when the company arrives?
Echo says
Yes, it can…but be warned that the vegetables become soft when saved and reheated. They really are best right out of the oven. Thank you for asking!
Jon says
I had a very similar recipe to this in a cafeteria style restaurant once, and LOVED it– just the right amount of tenderness and crispness– fresh-tasting and LIGHT! I can’t wait to try this version, what with the spices and other flavors used!!
Miranda says
what about adding eggplant instead of summer squash? Has anyone tried that?
Echo says
I haven’t tried it – but, I think I will. It would work great!
Nancy says
Add any vegetable you have on hand. Ive used all diiferent veggies, and they are always delicious!!!
Wendy says
Trying this for a holiday party tonight!
Echo says
Yum! I love that you’re eating healthy at a holiday party!
Patty says
Thankfully my husband, children & grandchildren love roasted vegetables. I’m always looking for new ways to change them up, thanks for giving me another way to do that. I thought I’d offer another suggestion. Use a grill pan, basket with the holes or disposable pan with or without holes & add some sun dried tomato salad dressing. I also marinate chicken breast in a bag at least 2-3hrs with the same dressing then grill both. The dressing is amazing on the veggies & the chicken. If you don’t want juice dripping on your grill don’t put the holes in the pan. I’ve done it both ways & it’s so good. Just use less dressing if using a pan without holes. Remove the veggies when they’re as done as you like (we like ours still lil crunchy). Remove the chicken when it’s done & juice runs clears. Thanks again for a new idea. I’m going to try yours in the oven & on the grill.
Brenda Ferguson says
Does your vegetable medley have a slightly sweet taste to it? If so its great. I was hospitalized a few months ago and they had this on the menus, and decided to try it, it was wonderful!!!
Kris says
I have found that roasting broccoli or brussels sprouts (both of which I love) overpowers the other vegetables. Roasting them also brings out a strong cabbage family smell that isn’t nice. I recommend leaving the cabbage family for a different cooking method.