Baked vegetables are a simple yet incredibly flavorful way to enjoy a variety of fresh produce. Whether you’re looking for a healthy side dish or a hearty main, roasting vegetables unlocks their natural sweetness and creates a satisfying texture that’s hard to beat.
This recipe is perfect for busy weeknights, family dinners, or even meal prepping for the week ahead. You can customize the mix with your favorite veggies, herbs, and spices, making it a versatile addition to any meal plan.
Not only is this dish vibrant and delicious, but it also requires minimal effort and cleanup. Plus, baked vegetables are a fantastic way to boost your intake of vitamins, minerals, and dietary fiber.
If you love exploring plant-based meals, you’ll find this recipe pairs beautifully with many vegetarian and vegan dishes — and if you want more inspiration, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.
Why You’ll Love This Recipe
Baking vegetables enhances their natural flavors, making them sweeter and more tender without losing their nutrients. This recipe is incredibly flexible, allowing you to use whatever vegetables you have on hand.
It’s a one-pan meal that’s both budget-friendly and easy to prepare, perfect for beginner cooks and seasoned chefs alike.
Here are some reasons why this baked vegetables recipe will become a staple in your kitchen:
- Simple preparation: Just chop, season, and bake.
- Healthy and nutritious: Packed with vitamins, antioxidants, and fiber.
- Customizable: Swap in your favorite veggies and herbs.
- Minimal cleanup: One baking dish, no fuss.
Ingredients
- 2 cups broccoli florets, washed and trimmed
- 2 medium carrots, peeled and sliced diagonally
- 1 medium red bell pepper, cut into strips
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, sliced into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 tablespoon balsamic vinegar (optional, for a tangy finish)
Equipment
- Baking sheet or roasting pan (preferably rimmed)
- Mixing bowl
- Measuring spoons
- Knife and cutting board
- Spatula or tongs
- Oven
Instructions
- Preheat your oven to 425°F (220°C). This high temperature helps the vegetables roast quickly and develop caramelized edges.
- Prepare the vegetables: Wash, peel, and chop the broccoli, carrots, bell pepper, zucchini, and onion into bite-sized pieces to ensure even cooking.
- In a large mixing bowl, toss the vegetables with minced garlic, olive oil, dried thyme, rosemary, salt, and pepper. Make sure each piece is evenly coated with the oil and seasoning.
- Spread the seasoned vegetables evenly on your baking sheet in a single layer. Avoid overcrowding, as this will steam the veggies rather than roast them.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through, use a spatula or tongs to stir the vegetables for even browning.
- Check for doneness: The vegetables should be tender and slightly browned on the edges. If you like them crispier, roast for an additional 5-10 minutes, watching carefully to avoid burning.
- Optional step: Drizzle with balsamic vinegar right after removing from the oven for a delicious tangy glaze.
- Serve warm as a side dish or toss with cooked grains or pasta for a complete meal.
Tips & Variations
“For extra flavor, add a sprinkle of chili flakes or a dash of smoked paprika before roasting.”
Feel free to swap out the vegetables based on what’s in season or what you prefer. Sweet potatoes, cauliflower, Brussels sprouts, or asparagus work wonderfully with this method.
For a protein boost, toss in some chickpeas or tofu cubes before roasting.
If you want to keep this recipe oil-free, substitute olive oil with a light coating of vegetable broth and roast at a slightly lower temperature to prevent drying.
Check out our Cheap Vegetarian Recipes For Families Everyone Will Love for more budget-friendly meal ideas featuring wholesome veggies.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 5 g |
| Vitamin C | 120% Daily Value |
| Vitamin A | 90% Daily Value |
| Iron | 10% Daily Value |
Serving Suggestions
Baked vegetables are incredibly versatile and complement many dishes. Serve them as a nutritious side alongside grilled tofu or tempeh for a protein-packed meal.
They also pair well with whole grains like quinoa, brown rice, or farro to create a balanced bowl.
For a quick lunch, toss leftover baked vegetables into a wrap or pita with some hummus and fresh greens. You can also mix them into pasta with a drizzle of your favorite vegan sauce — try our Amazing Vegan Pasta Recipes for Easy Delicious Meals for inspiration.
Conclusion
Baked vegetables are an easy, delicious, and nutritious way to enjoy a rainbow of produce with minimal effort. This recipe offers endless opportunities to customize based on your pantry and preferences, making it a reliable go-to for healthy eating.
The roasting process transforms humble vegetables into something vibrant, sweet, and satisfying.
Whether you’re a seasoned cook or just starting out, this recipe guarantees a tasty, colorful addition to your meals. Plus, it’s a wonderful way to sneak more veggies into your diet without compromising on flavor.
Be sure to explore more wholesome recipes like our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals to keep your menu exciting and nutritious!
📖 Recipe Card: Baked Vegetables
Description: A simple and healthy recipe for mixed baked vegetables seasoned with herbs. Perfect as a side dish or a light meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 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 400°F (200°C).
- In a large bowl, combine all vegetables.
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Sprinkle thyme, rosemary, garlic powder, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Bake for 25-30 minutes, stirring halfway through.
- Remove from oven and serve warm.
Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 8 g | Carbs: 18 g
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