Roasting vegetables is a simple, satisfying way to create a healthy side dish that complements any meal. It brings out their natural sweetness, deepens their earthy flavors, and gives them a nice, crispy crunch on the outside. Plus, it’s perfect for using up any veggies in your fridge before they go bad.
My go-to blend for roasting includes zucchini, any type of onion, sweet potato, and broccoli. This mix provides a great variety of textures. Today, I’ll walk you through how to prep, roast, and enjoy them! If you love this blend, fantastic! But if you want to swap in other veggies you have on hand, go for it. Just be sure to cut them into similar sizes so they cook evenly.
Ingredients:
- 1 large zucchini, sliced into 1 ½ to 2-inch thick half-moons
- 1 large sweet potato, sliced into 1 ½ to 2-inch thick half-moons
- 1 large onion, sliced into wedges
- 1 head of broccoli, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste (I start with about ½ teaspoon of each which gives me the flexibility to add more if needed later).
- Optional for Extra Flavor: 1 teaspoon garlic powder and ½ teaspoon smoked paprika
How to Roast Vegetables:
- Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help the veggies cook evenly and get those crispy golden edges.
- Prepare Your Vegetables: Wash and dry your vegetables thoroughly. Chop the zucchini and sweet potato into half-moons, slice the onion into wedges, and cut the broccoli into bite-sized florets.
- Oil and Season Your Veggies: Place all your vegetables in a large mixing bowl. Drizzle them with olive oil, ensuring each piece is lightly coated. Add your seasonings and toss everything together with your hands or a spoon.
- Spread on a Baking Sheet: Arrange your vegetables in a single layer on a large baking sheet (I like to use parchment paper for easier cleanup). Don’t overcrowd the pan. Give them space to roast rather than steam.
- Roast Your Vegetables: Place the sheet in the preheated oven and roast for 30 to 35 minutes, stirring halfway through to ensure even cooking. Keep an eye on them around the 25-minute mark. You want them to be tender on the inside and crisp on the outside.
- Serve Them Warm: Once they’re golden brown and crispy, remove the veggies from the oven and serve warm. Roasted veggies pair nicely with almost any main dish or can be enjoyed on their own.
Tips for Perfectly Roasted Vegetables
- Cut them into Uniform Sizes: Cutting your veggies into uniform sizes helps them cook at the same rate.
- Don’t Overcrowd the Pan: We want the vegetables to get a nice roast! Overcrowding the pan leads to steaming rather than roasting. If needed, use two baking sheets.
- Use Any Seasoning You Like: If you prefer a particular seasoning or blend that isn’t suggested, feel free to use it and enjoy your veggies your way.
How to Serve Roasted Vegetables:
- Enjoy them as-is with a dipping sauce
- Serve them as a side dish
- Pair them with protein
- Add them to grain bowls
- Blend them into sauces and soups (a great way to disguise vegetables in kids’ meals).
How to Roast Vegetables
Course: How To, Side DishesDifficulty: Easy4
servings10
minutes35
minutes45
minutesRoasting vegetables is a simple, satisfying way to create a healthy side dish that complements any meal. It brings out their natural sweetness, deepens their earthy flavors, and gives them a nice, crispy crunch on the outside. Plus, it’s perfect for using up any veggies in your fridge before they go bad.
Ingredients
1 large zucchini, sliced into 1 ½ to 2-inch thick half-moons
1 large sweet potato, sliced into 1 ½ to 2-inch thick half-moons
1 large onion, sliced into wedges
1 head of broccoli, cut into florets
2 tablespoons olive oil
Salt and pepper to taste (I start with about ½ teaspoon of each which gives me the flexibility to add more if needed later).
Optional for Extra Flavor: 1 teaspoon garlic powder and ½ teaspoon smoked paprika
Directions
- Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help the veggies cook evenly and get those crispy golden edges.
- Prepare Your Vegetables: Wash and dry your vegetables thoroughly. Chop the zucchini and sweet potato into half-moons, slice the onion into wedges, and cut the broccoli into bite-sized florets.
- Oil and Season Your Veggies: Place all your vegetables in a large mixing bowl. Drizzle them with olive oil, ensuring each piece is lightly coated. Add your seasonings and toss everything together with your hands or a spoon.
- Spread on a Baking Sheet: Arrange your vegetables in a single layer on a large baking sheet (I like to use parchment paper for easier cleanup). Don’t overcrowd the pan. Give them space to roast rather than steam.
- Roast Your Vegetables: Place the sheet in the preheated oven and roast for 30 to 35 minutes, stirring halfway through to ensure even cooking. Keep an eye on them around the 25-minute mark. You want them to be tender on the inside and crisp on the outside.
- Serve Them Warm: Once they’re golden brown and crispy, remove the veggies from the oven and serve warm. Roasted veggies pair nicely with almost any main dish or can be enjoyed on their own.
Notes
- Ensuring each vegetable is coated with oil will help them roast evenly and crisp up.
- Instead of garlic powder, you can use whole garlic cloves and roast them along with the other vegetables.
