When it comes to adding a burst of flavor and nutrition to your meals, oven-roasted vegetables are the way to go. Whether you’re looking for a side dish to complement your main course or a delicious addition to salads and bowls, roasted vegetables are versatile, easy to prepare, and oh-so-delicious. In this recipe, we’ll show you how to create a colorful medley of oven-roasted vegetables that are seasoned to perfection and sure to impress. Let’s dive in and discover how to elevate your meals with this simple yet satisfying dish.
Ingredients:
- 1 cup Baby carrots
- 2 cups Baby portobello mushrooms
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1/2 tsp Garlic powder
- 1 Red bell pepper, sliced
- 1 Yellow onion, small, sliced
- 1 1/2 tsp Italian seasoning
- Salt and freshly ground pepper, to taste
- 2 tbsp Olive oil
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Vegetables: In a large mixing bowl, combine the baby carrots, baby portobello mushrooms, broccoli florets, cauliflower florets, red bell pepper slices, and sliced yellow onion.
- Season Vegetables: Drizzle olive oil over the vegetables, then sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss until the vegetables are evenly coated with the seasonings.
- Spread on Baking Sheet: Transfer the seasoned vegetables to the prepared baking sheet, spreading them out in a single layer to ensure even cooking.
- Roast: Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through the cooking time for even browning.
- Serve: Once roasted to perfection, remove the baking sheet from the oven and let the vegetables cool slightly before serving. Transfer to a serving dish and garnish with fresh herbs, if desired.
Cook Notes and Variations:
- Variety: Feel free to customize the selection of vegetables based on your preferences or what’s in season. Other great options include zucchini, squash, Brussels sprouts, asparagus, or cherry tomatoes.
- Additions: For extra flavor, consider adding minced garlic, lemon zest, balsamic vinegar, or grated Parmesan cheese to the seasoned vegetables before roasting.
- Texture: To achieve optimal texture, make sure to cut the vegetables into similar-sized pieces to ensure even cooking. Larger pieces may require additional roasting time.
Frequently Asked Questions (FAQs):
- Can I use frozen vegetables for this recipe? While fresh vegetables are recommended for the best flavor and texture, you can use frozen vegetables if that’s what you have on hand. Keep in mind that frozen vegetables may release more moisture during cooking and may require additional roasting time.
- How do I store leftover roasted vegetables? Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the oven or microwave until warmed through.
- Can I make this recipe ahead of time? Yes, you can prepare the seasoned vegetables ahead of time and store them in the refrigerator until ready to roast. Simply toss them with olive oil and seasonings, then cover and refrigerate until you’re ready to cook.
Keto and Low Carb Versions:
For a keto or low-carb version of oven-roasted vegetables, simply omit the carrots and reduce the amount of onion used. You can also experiment with adding low-carb vegetables such as bell peppers, broccoli, cauliflower, and mushrooms. Season with keto-friendly herbs and spices, and use olive oil or avocado oil for roasting.
Oven-roasted vegetables are a simple yet satisfying way to add flavor, color, and nutrition to any meal. With this easy recipe, you can create a delicious medley of roasted veggies that are perfect for serving alongside your favorite dishes or enjoying on their own. So fire up your oven, gather your favorite vegetables, and get ready to elevate your meals with this flavorful and nutritious side dish.
