Fitness / March 22, 2024

Oven-Roasted Vegetables Recipe

As a savory side or satisfying snack, this Oven-Roasted Vegetables recipe is just what you need when health and flavor are the order of the day.

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At what point in your life did you realize that veggies were awesome?

For me, it was when I went away to college. You learn a lot about yourself when you leave the cozy confines of your parents’ property. For me, one of those lessons was that I did NOT eat well. At least, not when I was left to my own devices. I went for flavor and convenience (read: fast food) rather than anything resembling a home-cooked meal. And I definitely did not cook vegetables.

For starters, veggies were gross. They didn’t taste as good as my pre-packaged snacks and meals, full as they were of salts and sugars. They also required me to cook them (eating them raw was an option for other people, not me), which did not vibe with my can’t-talk-now-I’ve-gotta-go lifestyle.

Then a funny thing happened. I started feeling like crap. I told my mom who easily deduced my diet was to blame. I had to make changes. And I am SO glad I did. I started with the gateway veggies—carrots, tomatoes, onions—then branched off into slightly more exotic fare. Soon, veggies were a feature on the side of every entree. And now, I can write this recipe for oven-roasted vegetables and tell you solemnly: they are awesome.

Are Oven-Roasted Vegetables Healthy?

Yes, vegetables are good for you (duh!). They contain fiber, minerals, vitamins, and antioxidants. They’re good for your entire body so don’t hold back when it comes to eating them. In this particular recipe, we complement the naturally flavorful veggies with Dijon mustard, garlic powder, and Italian seasoning, none of which will frustrate your dietitian. It’s suitable for Mediterranean, vegetarian (natch), gluten-free, dairy-free (omit the cheese), and low-carb diets. To make it paleo, you may want to limit the amount of sweet potato and use coconut aminos instead of the mustard. To make it keto, reduce or cut out the sweet potato.

How Do I Avoid Soggy Vegetables?

There are a few reasons why roasted vegetables turn out soggy. Did you cover them up while roasting (see FAQs)? Did you pat them dry and remove as much moisture as possible before roasting them (this is of particular importance if you used frozen veggies… again, see FAQs)? Did you overcrowd the baking sheet? The hot air needs access to all areas of the veggies in order to roast them. Also, revisit the amount of oil you used. There’s no need to drown the vegetables; just a light coating will do.

INGREDIENTS

2 medium bell peppers, cut into 1-inch pieces
2 medium zucchini, ends trimmed and cut into 1/2-inch pieces
1 small sweet potato, scrubbed and cut into 3/4-inch pieces
1 small red onion, cut into 1-inch cubes
1 small head of broccoli, cut into florets
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbsp grated Parmesan cheese (optional)

INSTRUCTIONS

Prep

Preheat the oven and get your baking sheets ready.

Season

Toss the vegetables with oil, mustard, and spices in a large bowl.

Arrange

Lay out the vegetables on the baking sheets in a single layer.

Roast

Cook the vegetables until they are deliciously browned and tender, then add cheese.

Devour!

FAQs & Tips

How do I store my roasted vegetables?

Let your leftovers cool then store them in an airtight container or Ziploc bag in the fridge for up to three days. You can also freeze them for up to three months. You can either let them thaw in the fridge or reheat them from frozen in the microwave, in the oven, or on the stove. The texture will have changed but they should still be enjoyable.

Can I do this in an air fryer?

You sure can. Set your air fryer to 375–400°F then spread out your vegetables in a single layer in the basket. Let them cook for 15 minutes or so, being sure to shake/flip them halfway through.

How do I know when my vegetables are done?

They should be slightly browned and fork tender (i.e., you should be met with little resistance when you pierce them with a fork).

Do I need to cover my vegetables?

No. In fact, were you to do so, you might end up with soggy vegetables. That’s because you’d be trapping in all the steam, which would in turn soften everything up. Of course, if that’s what you’re after, then a sheet of aluminum foil over top is advisable.

Can I use frozen vegetables?

You can use frozen veggies. Let them thaw properly though, and pat them dry before putting them in the oven.

Serving Suggestions

Roasted vegetables are the ideal side dish. They’re healthy, taste great, and mix with almost any entree. Fish, chicken, beef, and pork will all go nicely with a helping of this veggie mix, though I would suggest preparing the meat in a healthy fashion (e.g., broiled, roasted, grilled) so it keeps in line with the nutrient-packed side. And while this recipe already includes sweet potato, don’t be afraid to use regular spuds in the form of mashed, roasted, or scalloped. It will all make for a delicious meal.

Oven Roasted Vegetables

As a savory side or satisfying snack, this Oven-Roasted Vegetables recipe is just what you need when health and flavor are the order of the day.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 173kcal

Author FoodFaithFitness

Ingredients

2 medium bell peppers cut into 1-inch pieces
2 medium zucchini ends trimmed and cut into 1/2-inch pieces
1 small sweet potato scrubbed and cut into 3/4-inch pieces
1 small red onion cut into 1-inch cubes
1 small head of broccoli cut into florets
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbsp grated Parmesan cheese optional

Instructions

Preheat the oven to 400°F and position the racks. Prepare two large, rimmed baking sheets with non-stick spray.
In a large bowl, combine the cut vegetables with olive oil, mustard, and seasonings, tossing well to ensure even coating.
Spread the vegetables in a single layer across the baking sheets, ensuring they are not overcrowded.
Roast in the preheated oven for 25–35 minutes, tossing and rotating the sheets halfway through, until vegetables are browned and tender. Finish with a sprinkle of Parmesan cheese, if desired.
DEVOUR!