Roasted vegetables are a simple yet delicious way to enjoy a medley of flavors and nutrients in one dish. Whether you’re a seasoned home cook or just starting your culinary journey, this easy roasted vegetable recipe will become a staple in your kitchen.
The magic of roasting brings out the natural sweetness and caramelization in vegetables, creating a tender and flavorful side that pairs beautifully with almost any meal. Plus, roasting is a hands-off cooking method that frees you up to prepare other dishes or relax while the oven does the work.
With just a handful of fresh ingredients and a few basic kitchen tools, you can create a colorful, nutritious dish that is perfect for weeknight dinners, meal prep, or even entertaining guests. This recipe is highly adaptable, allowing you to customize your vegetable choices and seasonings to suit your taste.
Get ready to transform everyday veggies into a mouthwatering feast that everyone will love!
Why You’ll Love This Recipe
This roasted vegetable recipe is incredibly easy to make and requires minimal prep time, making it perfect for busy weeknights or last-minute gatherings. Roasting vegetables enhances their natural flavors, giving them a delightful caramelized texture that’s both crispy and tender.
Not only is this dish packed with vitamins and fiber, but it’s also highly versatile. You can swap out vegetables based on what’s in season or what you have on hand.
Whether you’re cooking for yourself, your family, or a crowd, this recipe is a reliable go-to that satisfies a variety of dietary preferences, including vegan and gluten-free.
Plus, it pairs wonderfully with many other recipes like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. Keep reading to master this effortless yet impressive dish!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrots | 3 medium | Cut into sticks or rounds |
| Red bell pepper | 1 large | Seeded and sliced |
| Broccoli florets | 2 cups | Fresh |
| Zucchini | 1 medium | Cut into half-moons |
| Red onion | 1 small | Cut into wedges |
| Garlic cloves | 3, minced | Fresh |
| Olive oil | 3 tablespoons | Extra virgin preferred |
| Dried thyme | 1 teaspoon | Or fresh, finely chopped |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh parsley | 2 tablespoons, chopped | Optional garnish |
Equipment
- Baking sheet or roasting pan
- Mixing bowl
- Measuring spoons
- Kitchen knife and cutting board
- Spatula or tongs
- Oven preheated to 425°F (220°C)
Instructions
- Prep your vegetables: Wash and dry all vegetables thoroughly. Peel the carrots and cut into sticks or rounds, slice the red bell pepper, cut broccoli into florets, slice zucchini into half-moons, and wedge the red onion. Mince the garlic cloves finely.
- Combine ingredients: In a large mixing bowl, toss all the cut vegetables and minced garlic with 3 tablespoons of olive oil, 1 teaspoon dried thyme, salt, and black pepper until everything is evenly coated. This step ensures your vegetables roast perfectly and absorb all the flavors.
- Arrange on baking sheet: Spread the vegetables out in a single layer on your baking sheet or roasting pan. Avoid overcrowding to promote even roasting and browning.
- Roast the vegetables: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges. Keep an eye on them to prevent burning, especially thinner slices like zucchini.
- Finish and serve: Once roasted, remove the vegetables from the oven and transfer to a serving dish. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately as a side or incorporate into your favorite dishes.
Tips & Variations
“For perfectly roasted vegetables, make sure they are cut into similar sizes for even cooking.”
If you want to mix things up, try adding other vegetables like sweet potatoes, Brussels sprouts, or cherry tomatoes. Adjust cooking times accordingly since some veggies roast faster than others.
Experiment with herbs and spices such as rosemary, smoked paprika, or cumin for different flavor profiles. Adding a squeeze of fresh lemon juice after roasting brightens the dish beautifully.
For a heartier meal, toss your roasted vegetables with cooked quinoa or chickpeas, or use them as a filling in the Veggie Quesadilla Recipe Indian Style Easy & Delicious. Another great idea is to pair them with freshly baked bread from the Vegan Bread Maker Recipe for Soft and Delicious Loaves.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 120 | 6% |
| Total Fat | 7g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 250mg | 11% |
| Total Carbohydrates | 15g | 5% |
| Dietary Fiber | 5g | 18% |
| Sugars | 6g | — |
| Protein | 3g | 6% |
| Vitamin A | 150% | — |
| Vitamin C | 120% | — |
| Calcium | 6% | — |
| Iron | 8% | — |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
Roasted vegetables make a versatile side dish that complements a variety of main courses. Serve them alongside grilled tofu or tempeh for a protein-packed vegan meal.
They also pair well with hearty grains like brown rice or couscous.
For something different, incorporate these veggies into wraps or grain bowls. They add wonderful texture and flavor to dishes like the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor or a simple hummus wrap using the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Leftovers can be tossed into salads, blended into soups, or even used as a topping for homemade pizzas, making this roasted vegetable recipe a flexible and healthful choice for your weekly meal rotation.
Conclusion
Easy roasted vegetables are a delicious and nutritious way to bring vibrant flavors and colors to your plate. This recipe requires minimal effort yet delivers maximum taste, making it ideal for cooks of all skill levels.
The combination of fresh vegetables, olive oil, and simple seasonings roasted to perfection creates a dish that’s both comforting and elegant.
Whether you’re preparing a quick weeknight dinner or meal prepping for the week ahead, this recipe offers endless versatility and health benefits. Don’t hesitate to experiment with different vegetables and herbs to make it your own.
And if you’re looking for more plant-based inspiration, be sure to explore other fantastic recipes on the site, like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Bread Maker Recipe for Soft and Delicious Loaves.
Happy roasting, and enjoy your flavorful vegetable feast!
📖 Recipe Card: Easy Roasted Vegetables
Description: A simple and delicious mix of roasted seasonal vegetables seasoned with herbs. Perfect as a side dish or a healthy snack.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine all vegetables.
- Drizzle olive oil over vegetables and toss to coat evenly.
- Sprinkle thyme, rosemary, garlic powder, salt, and pepper over vegetables and toss again.
- Spread vegetables in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- Remove from oven and serve warm.
Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 10 g | Carbs: 14 g
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