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Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!
Featured with this Recipe
Take your meals to the next level with a colorful and flavorful medley of oven roasted vegetables. Whether you’re a vegetable lover or need some convincing, the crispy yet tender texture and the caramelized, savory flavors will win you over.
Our 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. This Roasted Vegetable recipe will make a believer out of even the biggest roast veggies skeptics!
Benefits of Oven Roasting Veggies
Oven roasting vegetables offers many benefits, which is why it’s popular cooking method. Firstly, it requires minimal effort and time, making it a convenient option for busy families. Additionally, roasting allows the vegetables to caramelize and develop a delightful sweetness, enhancing their natural flavors. The high heat of the oven also creates a crispy exterior while maintaining a tender and juicy interior. Last but not least, roasting vegetables helps to retain their nutritional value, as minimal water is used in the cooking process.
Choosing the Right Vegetables for Roasting
When it comes to oven roasting, selecting the right vegetables is key. Opt for a variety of colors and textures to create a visually appealing and flavorful dish. Vegetables like bell peppers, zucchini, squash, carrots, onions, and sweet potatoes are excellent choices. Ensure that the vegetables are fresh and evenly sized for even cooking. Don’t be afraid to experiment with different combinations to find your favorite flavor profiles. Here are the ingredients we like to use use:
- Zucchini
- Yellow Squash
- Red Bell Pepper
- Red Onion
- Mushrooms
- Garlic Cloves
- Balsamic Vinegar
- Olive Oil
- Rosemary – fresh or dried. You can also use other herbs like basil, thyme, and sage. I sometimes use Italian seasoning as well. Red Pepper Flakes and Parmesan cheese are also welcome additions!
- Kosher Salt
Roasting Vegetables Step-by-Step
Prep the Veggies
Start by washing and drying the vegetables thoroughly. For root vegetables or denser options, such as potatoes, parsnips, or beets, consider pre-boiling or parboiling them briefly to ensure they cook evenly. Next, chop or slice the vegetables into uniform pieces to ensure even cooking and browning. Toss the vegetables in a generous amount of oil to promote caramelization and prevent sticking. Season with your favorite herbs, spices, and seasonings for added flavor.
Seasoning the Roasted Vegetables
Seasoning is where the magic happens! In this recipe, we simply use balsamic vinegar, garlic, rosemary and salt, but don’t be afraid to experiment with other fresh herbs like basil, thyme, and sage. Italian seasoning, red pepper flakes, black pepper, paprika, and Parmesan cheese also make welcome additions to elevate the taste profile. You can also use seasoning blends such as Zesty Italian seasoning, pesto, and dry Ranch dressing seasoning mix. Add the amounts it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
Perfecting the Process
Roasting vegetables at a higher heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 400 is just right (a temperature of 450 is also commonly used). Spread the vegetables in a single layer on a sheet pan or roasting pan, ensuring they have enough space to allow the hot air to circulate. Roast the vegetables, stirring occasionally, until they are tender and golden brown. The exact cooking time will vary depending on the size and type of vegetables, so keep an eye on them to avoid overcooking. They are perfect when they are starting to brown a little on the edges.
Serve Immediately
For the ideal flavor and texture experience, serve oven roasted vegetables straight out of the oven. They tend to wilt and lose their crispness when made ahead of time and reheated. Taking those extra few minutes just before dinner to roast the vegetables fresh will be worth it. Trust me, the results are simply mouthwatering! If you must re-heat them, we have found that using the air fryer is a great way to go.
Frequently Asked Questions
We like to roast our veggies at 400 degrees. It ensures the veggies come out nice and crispy.
Yes! Make sure you are using high quality extra-virgin olive oil.
Store leftovers in an airtight container in the fridge. The best way to reheat is in the oven or air fryer. However, you can also reheat in the microwave.
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Serving Ideas
Once your oven roasted vegetables are ready, the possibilities are endless! Serve them as a nutritious side dish, toss them with cooked grains for a hearty salad, or use them as a flavorful topping for pizzas, tacos, or sandwiches. You can even blend them into soups or purees for an extra dose of vegetable goodness. Feel free to experiment and find new ways to enjoy these veggies.
Try Roasted Vegetables with These Easy Recipes
This beautiful side dish complements just about any dinner, but here are a few delicious recipes to try:
More Roasted 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 roasted veggie 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 Oven Roasted Vegetables
Roasted Vegetable Medley
Video
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
- 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
Instructions
- Preheat oven to 400 degrees.Spray a large baking sheet with cooking spray (or you can use parchment paper).
- 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.
Notes
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- There are a few types of veggies that don’t roast super well with this recipe, in my opinion. Broccoli and green beans need to be roasted at a lower temp or they can dry out or get scorched.
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- Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 400 is just right (450 at the highest). 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.
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- 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 and make sure they don’t overlap!
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- 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.
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- In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
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- 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!
It was great! I brought it to a potluck get together and everybody loved it. The rosemary adds a lot. Be sure to use fresh.. rosemary.
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.
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!!!
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.
Trying this for a holiday party tonight!
Yum! I love that you’re eating healthy at a holiday party!
what about adding eggplant instead of summer squash? Has anyone tried that?
I haven’t tried it – but, I think I will. It would work great!
Add any vegetable you have on hand. Ive used all diiferent veggies, and they are always delicious!!!
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!!
Can this recipe be prepared in advance and get heated later when the company arrives?
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!
Can this be placed in a disposable pan and roasted on the grill (I need a very large amount of veggies as a side)?
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!
This was so yummy and good!
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…
Delicious! Thank you for sharing this. Love to all-
This look good have to try it well let you how it came out, thanks
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!
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 🙂
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!
It makes enough as a side serving for about 8 people. Good luck with your party!
Even roasted cut garlic bulbs are a classic addition to any veg roast medley!
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!