What You’ll Love About This Recipe
Roasted vegetable dishes are simple to make, but they pack a ton of flavor and nutrition into every bite. You’ll love how easy it is to turn everyday veggies into something special.
- Minimal effort, big taste—just chop, season, and let the oven do the work.
- Versatile and customizable—use whatever veggies you have on hand for a dish that’s always fresh.
- Healthy and satisfying—roasting brings out natural sweetness while keeping things light and nutritious.
Recipe
Ingredients:
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli, cauliflower, sweet potatoes)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (thyme, rosemary, or oregano)
Instructions:
- Preheat the oven to 400°F (200°C).
- Wash and chop the vegetables into even-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, garlic powder, and dried herbs until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until tender and slightly charred.
Notes:
- Avoid overcrowding the pan to guarantee even roasting.
- Adjust seasoning to taste and experiment with different herbs and spices. Quick and easy methods can streamline your meal prep process.
Time:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: ~120 per serving
- Cuisine: Mediterranean
Equipment
To prepare delicious roasted vegetable dishes, having the right equipment guarantees even cooking and best flavor. Proper tools make the process efficient and enjoyable.
- Large baking sheet or roasting pan
- Parchment paper or silicone baking mat
- Sharp chef’s knife and cutting board
- Mixing bowls for tossing vegetables
- Measuring spoons and cups
- Tongs or spatula for flipping vegetables
- Oven mitts for handling hot pans
Nutrition
Roasted vegetables are packed with essential nutrients, offering a healthy and flavorful meal option. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Carbohydrates | 20g |
| Fiber | 6g |
| Fat | 7g |
| Vitamin A | 120% DV |
| Vitamin C | 60% DV |
| Iron | 10% DV |
What to Serve With This Recipe
I love pairing roasted veggies with simple sides, like a tangy grain salad or crusty bread, to keep things balanced. If you’re feeling fancy, a crisp white wine or light red can really make the flavors pop. Let’s talk about my go-to combos that never disappoint.
Complementary Side Dishes
What’s the best way to make roasted vegetables shine even brighter? Pair them with sides that balance their rich flavors. I love serving them with creamy mashed potatoes, fluffy quinoa, or a tangy grain salad. A warm slice of crusty bread soaks up any juices, while a crisp green salad adds freshness. Don’t forget a dollop of hummus or tzatziki for extra zest!
Wine Pairing Suggestions
When I’m enjoying a plate of roasted vegetables, I always think about how the right wine can take the meal to the next level. A crisp Sauvignon Blanc pairs well with lighter veggies like zucchini, while earthy mushrooms shine with a smooth Pinot Noir. For caramelized root vegetables, try a buttery Chardonnay. Don’t overthink it—just pick something you love, and let the flavors dance together.
