Roasted vegetables are a delicious and easy way to enjoy a healthy meal. This recipe is perfect for beginners and yields perfectly tender, flavorful veggies every time.
Key Ingredients & Substitutions
- Firm Vegetables: Carrots, broccoli, bell peppers, zucchini, potatoes, sweet potatoes.
- Substitution: Any firm, roastable vegetable you enjoy. Avoid watery vegetables like cucumber.
- Olive Oil: Helps vegetables crisp and absorb flavors.
- Substitution: Avocado oil or another high-smoke-point oil.
- Garlic Powder: Adds a warm, savory note.
- Substitution: Fresh minced garlic (add in the last 15 minutes of cooking to prevent burning).
- Dried Herbs: Italian seasoning, dried thyme, or dried rosemary.
- Substitution: Fresh herbs (add after roasting) or your favorite spice blend.
Ingredients
Main Ingredients:
* 2 cups broccoli florets
* 2 large carrots, peeled and chopped into 1-inch pieces
* 1 bell pepper (any color), seeded and chopped into 1-inch pieces
* 1 medium zucchini, chopped into 1-inch pieces
* 1 medium potato, scrubbed and chopped into 1-inch pieces
Seasoning:
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon dried Italian seasoning
* 1/4 teaspoon black pepper
* 1/2 teaspoon salt (or to taste)
How Much Time Will You Need?
- Total Time: 40-50 minutes
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Servings: 4
- Calories per serving: Approximately 150-200 (varies based on vegetables used)
- Tools Needed: Large baking sheet, large mixing bowl, vegetable peeler, sharp knife.
Step-by-Step Instructions
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and helps with even cooking.
2. Chop and Wash Vegetables
Wash all your vegetables thoroughly. Peel carrots and potatoes, then chop all vegetables into roughly 1-inch pieces. Try to keep the pieces similar in size for even roasting.
3. Season the Vegetables
In a large mixing bowl, combine the chopped vegetables. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, dried Italian seasoning, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
4. Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on your prepared baking sheet. Do not overcrowd the pan; this ensures the vegetables roast instead of steam. Use two baking sheets if necessary.
5. Roast Until Tender and Lightly Browned
Bake for 25-35 minutes, stirring halfway through. The roasted vegetables are ready when they are tender-crisp and have lightly browned edges. Cooking time will vary depending on the vegetable size and oven.
Storage Instructions
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes, or microwave until heated through. Reheating in the oven helps maintain some crispness.
Frequently Asked Questions (FAQ)
Q: What are the best vegetables for roasting?
A: Firm vegetables like broccoli, carrots, potatoes, sweet potatoes, bell peppers, zucchini, Brussels sprouts, and cauliflower all roast beautifully.
Q: Can I use frozen vegetables for roasted vegetables?
A: Yes, but frozen vegetables tend to release more water. Don’t thaw them first; roast directly from frozen and cook a bit longer.
Q: My roasted vegetables are soggy. What went wrong?
A: The pan was likely overcrowded, causing the vegetables to steam instead of roast. Ensure they are in a single layer with space between them.
Q: How do I get my roasted vegetables crispy?
A: Don’t overcrowd the pan, use a high oven temperature, and consider adding a tiny bit more oil. Roasting longer can also help achieve more crispness.
Q: Can I prepare the vegetables ahead of time?
A: You can chop the vegetables a day in advance and store them in an airtight container in the refrigerator. Season just before roasting.
Q: What can I serve with roasted vegetables?
A: Roasted vegetables are versatile! They pair well with roasted chicken, fish, steak, or even as a flavorful side for grains like quinoa or rice.