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
Roasted Vegetable Medley
- 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
- 8 ounces 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
- 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.