Roasted Vegetables
One of my favorite ways to eat and make vegetables. Roasted vegetables bring out sweet flavor notes of veggies and they’re infused with the olive oil you drizzle it with.
It has been raining here for 6 days straight. It’s supposed to clear up today and we’re supposedly finally going to see some sun. The weather has really affected my mood, though. I’m typically ok with a couple days here and there of rain, but 6 days straight just really puts you in a crappy mood. I haven’t wanted to do anything, I’ve been lethargic, lazy, and moody. Maybe I should’ve flown to a tropical island this week :) do you notice your moods fluctuating with the weather? How do you deal with it?
A while back, I posted on Instagram one of my favorite ways to eat my veggies and I was inundated with questions on how I roast them and what recipe I use. Truth be told, I don’t really use a recipe. I honestly just eyeball a lot of it depending on how many veggies I’m roasting at the time. I put together a rough recipe below but really, any way you roast your veggies, it’ll turn out great :) roasted vegetables are hands down my favorite way to cook veggies and to incorporate them in any dish. Come back Wednesday for a quick & easy recipe on how to incorporate roasted vegetables into a pasta dish!
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Ingredients
- 1 large head of broccoli, florets chopped off from the stalk
- 1 large zucchini, chopped into half moons
- 1 large yellow squash, chopped into half moons
- 1 cup cherry tomatoes, sliced in halves
- 3 carrots, chopped
- 10 oz. portobello mushrooms, sliced
- 1/4 cup of olive oil
- 2-3 tsp. kosher salt
- 2 tsp. ground black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit
- In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
- Divide the vegetables among two jelly roll pans.
- Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.
Notes
You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you're roasting. I've done sweet potatoes, potatoes, cauliflower, bell peppers, etc.
Posted on October 14, 2013
Do you know if it would work to put two half sheet pans in the oven and road at the same time? Ie. One on the toprack and one underneath?
Yeah it would definitely work! Just swap them (top to bottom, bottom to top) halfway through
Easy and perfect recipe. I did carrots, cauliflower, zucchini, and yellow squash for Thanksgiving meal. My family loved it, you can still truly taste the vegetables when cooked this way. I made so much (big family) I used a baking sheet for each item, was nice since I broiled the squash at the end to add some extra crispness. Thank you!
Would this keep well in the fridge for a couple days?
It’ll get a little soggy but definitely still edible. We keep ours in the fridge all the time!
Does the time spent in the oven depend on the amount of vegetables you’re roasting? Also do you think it would just as well if you were to roast a small amount of veggies in a microwave oven?
The time spent in the oven depends on the size of the vegetables you’re roasting. I’ve roasted half the amount of vegetables in this recipe at the same time. However, I will say I have found the perfect roasted vegetable time to be between 25-35 minutes.
I love roasted vegetables, and have added parnsips, turnips, rutabaga, onions and beets to them, along with the broccoli, carrots, sweet potatoes, yellow (Yukon Gold) potatoes, and cauliflower. Can’t get enough of them when I make them!!
Hi,
Just a quick question. When you cook beets and potatoes do they need to be left in the oven for longer?
Thank you
Yes, definitely! They’re root veggies so they take slightly longer :)
I love the roasted vegetables especially when I’m dieting. I’m in need of some recipes to help me lose weight. Need to lose 15 lbs before April 9th. Help!
I’m a freshman and in health we had to make a food pertaining ti whatever food we got. I got vegetables and I made this. Everyone loved it! I tasted a carrot and I was hooked. If I ever want roasted carrots, I’m using this recipe!
Does anyone know of veggies that are great roasted and hold up well once frozen and then reheated? we food prep and are having a hard time knowing which veggies hold up well. Thanks in advance!
We freeze and then pull the meal out the night before and put in the fridge. Broccoli and sweet potato work great. So does sauteed Kale. I’ve also done a quinoa veggire stirfry.
Amazing!!! I roasted zucchini, yellow squash, carrots, mushrooms, broccoli, and sweet potatoes. It came out absolutely delicious!
I ate some tonight and will be using the rest to make the Roasted Vegetables and Andouille Orzo recipe tomorrow for dinner.
Thank you for this. I never ever prepare/cook food at home, but have been wanting to…so this was an amazing start for me. Simple and delicious. Thank you!
Do the veggies keep their nutrition and vitamin contents when roasted?
Good question! I didn’t know the answer to that so I looked it up on Google and it says this: Roasting vegetables is a healthy way to serve them because it doesn’t require large amounts of oil or butter to do. However, cooking vegetables at very high temperatures can sometime result in nutrient loss, but doing it the right way preserves the nutrition of the vegetables without sacrificing flavor. According to Fit Day, storing vegetables in the refrigerator until ready to cook them should help retain nutrients. Vegetables are a good source of fiber, vitamins, minerals and antioxidants so they should be part of a healthy and balanced diet. Roasting them often brings out the sweetness, making them more palatable for people who don’t really care for vegetables.
This recipe was awesome. Just made it for my daughter and add bean sprouts and rice. My daughter doesn’t eat meat. Pretty nice meal for your family.
Thank you so much
Michelle
First, I would like to say I never leave comments. That being said, I found your recipe on Pinterest and gave it a try. I must say this is by far one of the best recipes I have ever come across. It is so simple but makes all the difference in making vegetables go from blah to OMG we should have made a bigger batch! Thank you so much and I look forward to trying more of your recipes!
I’m so glad you enjoyed this! It’s our favorite way to eat vegetables :)
In order to save a bit of news, I often combine vegetables and oil, with or without garlic, in a zipper bag and dump directly onto pan and then add salt and pepper and sometimes a bit of parmesan cheese.
Everything was charred and stuck to the pan after 20 min. Big fail!
Interesting to hear this! I make roasted vegetables all the time. At least twice a week and this has never happened to me. I’m curious to hear what you may have done differently? How high was your oven rack? Was 425 degrees Fahrenheit a true 425 or perhaps your oven may have had certain hot spots? Anyway, sorry it didn’t work out for you.
The oven rack is in the middle of the oven. I did put foil on the pan, do you think that matters? I don’t think the oven was too hot, in the past I usually have to bake things a little longer.
No, I don’t think the foil would matter. That’s so strange yours burned like that. For you, I’d turn down the oven temperature then. I would roast at 375 degrees.
I am using your recipe!! I have done many like this before. But I plan to use it for my Instagram @Danna.marchmonte with my own pictures. How would you like me to credit your work in my post? :)
I would just say that you got the recipe from @tablefortwoblog’s website but please don’t post the entire recipe on instagram. Please just direct them to my site to grab the recipe. Thanks!