Mmmmm there is something special about knowing how to make warm roasted vegetables. They are simple yet so flavorful. You can turn your roasted vegetables into a meal and pair them with a protein or rice. You can also add the roasted vegetables on top of salad greens and you’re ready to go.

Roasted Vegetables How To

RATING

5 from 4 votes

DIFFICULTY / TIME

Easy / 1 hour

POSTED ON

October 21, 2020

SOCIAL

Vegetables are so versatile and knowing how to make roasted vegetables amplifies the number of dishes in your repertoire. You can have steamed vegetables, sautéed vegetables, and the ultimate dish is roasted vegetables. Just chop up your veggies, drizzle some olive oil and balsamic vinaigrette, and top with fresh spices. Delish!!

Roasted Vegetables How To Ingredients

TIPS FOR ROASTED VEGETABLES

So how do you make roasted vegetables? There are a few little tricks on how to make your roasted vegetables stand out and a dish the you come back to again and again.

  • Pair vegetables
  • Chop the same size
  • Spread vegetables in a single layer

The first little tip is to pair your vegetables with other vegetables with similar cook times. For instance, you can pair sweet potatoes, potatoes, or butternut squash as they take longer to cook. You can pair chopped zucchinis, onions, and bell peppers together as they don’t take quite as long.

Next, you will want to chop your vegetables roughly the same size. This helps the vegetables cook in a more uniform fashion and leads to better cooking results. Your potatoes and sweet potatoes will all be about the same size.

Roasted Vegetables How To

Third, you want to give your vegetables enough space to cook. I like to create a single layer of vegetables and use two trays, so that I can spread the roasted vegetables out.

A pro tip for how to roast vegetables is to use parchment paper, so they don’t stick to the baking tray. Parchment paper is much better than aluminium foil for roasting vegetables. Recent studies have shown that aluminium foil can get into our cooked veggies.

How To Make Roasted Vegetables

Preheat oven to 425 F / 218 C. Anything in the 325 – 425F works well for roasting veggies.

In a mixing bowl, combine the zucchini, red bell peppers, and onions. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a parchment lined tray. Set aside.

To the mixing bowl, add the chopped sweet potatoes and potatoes. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a separate parchment lined tray. Set aside.

Roasted Vegetables How To

Place the sweet potatoes, potatoes, and onions in a parchment lined tray and place in the oven for 45 minutes.

Place the peppers and zucchini on a parchment lined tray and cook in the oven for 30 minutes. You can add more bell peppers, potatoes, and sweet potatoes based on your preference. Check and flip the veggies every 15 minutes.

Roasted Vegetables How To

When the roasted vegetables are lightly browned, take them out of the oven and enjoy warm. These can quickly become a fall and winter favorite in your home.

Roasted Vegetables How To

More Easy Side Ideas

If you like this roasted vegetables how to recipe, you’ll love my grilled vegetables on skewers recipe. The grilled veggies are paired with an easy homemade chimichurri sauce.

Roasted Vegetables How To

5 from 4 votes
Mmmmm there is something special about knowing how to make warm roasted vegetables. They are simple yet so flavorful. You can turn your roasted vegetables into a meal and pair them with a protein or rice. You can also add the roasted vegetables on top of salad greens and you’re ready to go.
GUIDE
Course Side Dish
Cuisine healthy
Servings 10
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
INGREDIENTS

Ingredients

  • 1 zucchini sliced into 1/2 in / 1 cm circles
  • 1 red bell pepper seeded and sliced into quarters
  • 1-2 sweet potato peeled and cubed into 1/2 in / 1 cm
  • 2 potatoes cubed into 1/2 in / 1 cm
  • 1 onion quartered
  • 1/4 cup olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoon fresh rosemary chopped
  • Salt and freshly ground black pepper
INSTRUCTIONS

Instructions

  • Preheat oven to 425 F / 218 C. Anything in the 325 - 425F works well for roasting veggies.
  • In a mixing bowl, combine the zucchini, red bell peppers, and onions. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a parchment lined tray. Set aside.
  • To the mixing bowl, add the chopped sweet potatoes and potatoes. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a separate parchment lined tray. Set aside.
  • Place the sweet potatoes, potatoes, and onions in a parchment lined tray and place in the oven for 45 minutes. Place the peppers and zucchini on a parchment lined tray and cook in the oven for 30 minutes. Check and flip the veggies every 15 minutes.
NOTES

Notes

You can add more bell peppers, potatoes, and sweet potatoes based on your preference.
NUTRITION FACTS
Calories: 115calCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 18mgPotassium: 356mgFiber: 2gSugar: 3gVitamin A: 3663IUVitamin C: 30mgCalcium: 22mgIron: 1mg
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4 Comments

  1. nour October 22, 2020 at 7:28 pm - Reply

    seems really delicious i’ll try it and tell you about it 😍

    • Emily October 23, 2020 at 5:45 am - Reply

      Thanks Noor! Yes please do let me know how it turns out for you. It is a new hit in my home :)

  2. Sara Dent November 21, 2020 at 3:03 pm - Reply

    I made this for my husband and I a few weeks back. I’m a vegetarian/pescatarian and my husband is not. :) He does eat veggies…and really enjoyed this flavor combo!
    I cannot get enough sweet potatoes this fall. All of these veggies really come together so well – we both love the rosemary in this recipe! I will be making this as a side dish for Thanksgiving this year.

    • Emily November 23, 2020 at 7:31 am - Reply

      Wahoooo bring on the sweet potatoes!! It’s awesome to hear your hubby enjoyed this roasted veggie dish too. A really great find by you to share for Thanksgiving. Thanks again for your review Sara :)

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