Oven-Roasted Vegetables

Oven-Roasted Vegetables are a great side dish for any meal, and this recipe is an easy and delicious way to prepare them.

These oven-roasted vegetables are perfect for any time of the year, and they’re especially delicious during the colder months when you might not want to turn on your stove or grill.

Oven-roasting vegetables is one of the easiest ways to cook them. Tossing them in salt, oil, and spices before roasting creates an incredible flavor that can’t be matched by any other cooking method.

This recipe for oven-roasted vegetables will help you create a vibrant side dish for your next gathering!

What Vegetables are Good for Roasting?

Root vegetables, like potatoes, carrots, beets or parsnips, are delicious when roasted, but you can roast any vegetable you like really.

Bell peppers, asparagus, onion, cauliflower, brussel sprouts, and fennel are some other great options. Some hardier leafy vegetables like kale or swiss chard are great roasted too.

Skip more watery vegetables, like Mushrooms, Tomatoes, Zucchini or Summer Squash if you plan to freeze your roasted vegetables.

How to Use Up Left Over-Roasted Vegetables

Put Them in a Salad

Leftover roasted vegetables are the perfect addition to a salad.

Take a bed of mixed greens and add in any leftover roasted vegetables. Top with your favourite dressing and enjoy.

Try my Roasted Butternut Squash Quinoa Salad for an example of just how delicious roasted veggies are in salad.

Make a Dip

Combine pureed roasted vegetables with sour cream or mayonnaise, add salt and pepper to taste. Serve with pita, chips or vegetables.

Make Roasted Vegetable Soup

Use leftover roasted vegetables to add body and flavour to soups. Blend in a blender or with an immersion blender, along with some stock and add salt and pepper to taste.

Add them to Grain Bowls

Leftover roasted vegetables make a great pairing with any type of grain. Try them on a bed of quinoa, barley or rice. Add a dressing and fresh vegetables for a quick lunch that’s tasty and filling.

How to Store Oven-Roasted Vegetables

Oven-Roasted Vegetables can be stored in the fridge for up to 4 days in an airtight container.

Roasted vegetables don’t suffer in quality if you want to freeze them for later use. Just be sure to cool the vegetables completely before freezing and use within a few months. Skip on trying to freeze watery or more fragile vegetables like zucchini or kale.

Freezer containers work best for freezing roasted vegetables.

Reheat in the oven in a baking dish covered with foil at 350 F for 20-25 minutes or until heated through.

About the Ingredients for Oven-Roasted Vegetables

Vegetables – We used a medley of potatoes, carrots, broccoli , zucchini, onion, and butternut squash. They need to be uniform in shape and placed in a single layer on the sheet pan in order to make sure they roast evenly.

Seasoning – We season our vegetables with fresh garlic, smoked paprika, dry parsley, and Italian Seasoning.

Olive Oil – You can use any neutral flavoured oil here.

Looking for More Easy Vegetable Side Dish Recipes?

Check out some of my favourite veggie side dish recipes:

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

These glazed carrots are smothered in brown sugar and butter for an easy side dish that’s perfect for a holiday meal or weekday dinner.

These Pesto Roasted Potatoes are such a classic side dish that goes well with a variety of proteins! Tender potatoes, coated with flavourful pesto and roasted to crispy perfection.

Oven-Roasted Vegetables

Ingredients:

• 4 red potatoes
• 2 large carrots
• 1 cup broccoli, cut small
• 1/2 large zucchini
• 1/2 red onion 
• 1 cup butternut squash, cubed 
• Salt & pepper
• 1 tsp smoked paprika
• 2 tsp minced garlic
• 1 tsp dried parsley
• 2 tsp Italian seasoning
• 2 tbsp olive oil

Directions:

Cut all main ingredients into bite sized pieces.

Drop everything into a gallon zip top bag.

Shake to evenly coat, then spread out everything onto a baking sheet lined with foil.

Shake some salt, pepper and garlic powder over it lightly, then bake at 350 for 30 minutes. 

Roasted vegetables are delicious, easy to make and can be enjoyed in many different ways.

Roasting is a great way to cook all types of vegetables, so next time you have some vegetables hanging out in the fridge take them out and try roasting!

It could become your new favourite way to cook vegetables.over