The Best Roasted Vegetables Recipe
What You’ll Love About This Recipe
This roasted vegetables recipe is simple to make and packed with delicious flavors everyone will enjoy. With just a few steps, you’ll have a colorful, healthy side dish that’s perfect for any meal.
You’ll love how easy it is to customize with your favorite veggies or whatever you have on hand. The caramelized edges and tender centers make each bite a treat, and the aroma filling your kitchen is irresistible. Plus, it’s a great way to get your daily dose of veggies without any fuss.
Recipe
Roasting vegetables brings out their natural sweetness and adds a delicious caramelized flavor, making them a versatile and healthy side dish or main course.
Ingredients:
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine zucchini, yellow squash, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Sprinkle with salt, black pepper, thyme, and rosemary, and toss again.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve immediately.
Notes:
- For added flavor, you can sprinkle grated Parmesan cheese over the vegetables before serving.
- Feel free to substitute or add other vegetables like carrots, broccoli, or Brussels sprouts.
Equipment:
- Large mixing bowl
- Baking sheet
- Oven
Time:
- Prep time: 10 minutes
- Cooking time: 30 minutes
Cuisine:
International
Servings:
4
Nutrition
Roasted vegetables are a healthy and delicious dish that provides a variety of essential nutrients. Here’s a breakdown of their nutritional profile per serving (approximately 1 cup):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Protein | 3 g |
| Vitamin A | 120% DV |
| Vitamin C | 30% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
What To Serve With It
I love pairing roasted veggies with protein like grilled chicken or tofu for a hearty meal, though they’re also fantastic as a side dish next to rice or quinoa. When I’m feeling fancy, I’ll add a slice of crusty bread or a sprinkle of nuts for extra texture. Trust me, figuring out what to serve with roasted vegetables is almost as fun as making them!
Protein Pairings
When I’m planning a meal with roasted vegetables, I always think about what protein will complement their flavors best. For plant proteins, I love tossing chickpeas or lentils right into the roasting pan—they crisp up beautifully and add a hearty bite. If you’re into meat alternatives, try marinated tofu or tempeh; their savory notes pair perfectly with caramelized veggies. On meaty nights, I go for simple grilled chicken or salmon, letting the veggies shine. The key is balancing textures and flavors, so nothing overpowers the dish. Trust me, the right protein turns roasted veggies from a side to a star!
Side Dish Ideas
Since roasted veggies are already packed with flavor, you’ll want sides that complement without competing. I love pairing them with seasonal variations like a crisp apple salad in fall or a tangy citrus quinoa in winter. For spring, try a light herbed couscous, and in summer, a cooling cucumber-yogurt dip works wonders. Don’t forget grains—simple rice or creamy polenta make great bases. If you’re prepping ahead, storage tips are key; keep sides in airtight containers to lock in freshness. These combos let the veggies shine while adding texture and balance, making every bite feel like a well-rounded meal.
