Roasted Vegetable Dishes
What You’ll Love About This Recipe
Roasted vegetables are a simple, delicious way to enjoy fresh produce with minimal effort. You’ll love how easy it is to make a flavorful, healthy dish that everyone will enjoy.
- Rich, caramelized flavors—roasting brings out the natural sweetness and depth of vegetables.
- Versatile and customizable—use any veggies you have on hand, and season them your way.
- Quick and hands-off—just chop, toss, and let the oven do the work while you relax.
Recipe
Roasted vegetables are a simple, nutritious, and flavorful dish that brings out the natural sweetness and depth of seasonal produce. Perfect as a side or a main course, this dish is versatile and easy to customize with your favorite vegetables and seasonings.
Ingredients:
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli, cauliflower, etc.), chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (thyme, rosemary, or oregano)
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, pepper, garlic powder, and dried herbs until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
Notes:
- Cut vegetables into uniform sizes for even cooking.
- Add a sprinkle of Parmesan cheese or balsamic glaze before serving for extra flavor.
Time:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: ~120 per serving
- Cuisine: Mediterranean
Nutrition
Roasted vegetables are a nutritious and flavorful dish packed with essential vitamins and minerals. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 6 g |
| Vitamin A | 50% DV |
| Vitamin C | 30% DV |
| Iron | 10% DV |
What To Serve With It
I love pairing roasted veggies with protein like grilled chicken or tofu—it keeps the meal balanced and satisfying. For something heartier, I’ll add grains like quinoa or brown rice, which soak up all those delicious flavors. Trust me, these combos turn a simple side into a meal you’ll want to make again and again.
Protein Pairings
When I’m making roasted vegetables, I like to think about how I can turn them into a full meal by adding the right protein. Tofu options are a favorite of mine—it’s versatile and soaks up flavors beautifully. I’ll marinate it in soy sauce, garlic, or even a bit of maple syrup before roasting it alongside the veggies. For flavor enhancers, I’ll toss in herbs like rosemary or thyme, or a splash of balsamic vinegar. Grilled chicken or shrimp also pair wonderfully, adding a savory touch. It’s all about balancing textures and tastes to make the dish feel complete.
Grain Accompaniments
Since roasted veggies shine on their own, pairing them with the right grains can turn a simple side into a satisfying meal. I love how flavor variations in grains, like nutty quinoa or earthy farro, complement the caramelized sweetness of roasted vegetables. Cooking methods matter too—I often toast grains before boiling them for extra depth. A simple pilaf with roasted carrots or a hearty bowl of brown rice with Brussels sprouts feels like a cozy hug. Sometimes, I’ll toss in herbs or a squeeze of lemon to brighten things up. It’s an easy way to make dinner feel special.
