Roasted Vegetables Recipe. A combination of vegetables seasoned and roasted to perfection.
This Roasted Vegetables Recipe is super easy and the results are fantastic. It does require some time to get that perfect roasted vegetable, but it is well worth it. Start the roasted vegetables in the oven first, then move onto the rest of your meal. Most of the time, the rest of the meal will be finished at the same time.
For instance, the feature picture for this roasted vegetables recipe is how I served this dish. While the vegetables were roasting in the oven I breaded and fried some chicken cutlets and cooked some rice on the stovetop. By the time the vegetables were finished, so was the chicken and rice.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make this Roasted Vegetables Recipe
- Preheat the oven to 400 degrees.
Preparing the Vegetables:
- On a baking sheet combine all ingredients, ensuring to mix well to coat the vegetables with the olive oil.
- Place in the oven and roast for 15 minutes. Remove vegetables from the oven and mix.
- Place vegetables back into the oven and roast for 15-20 minutes until the vegetables begin to brown.
How to Serve this Roasted Vegetables Recipe
- Serve this roasted vegetables recipe as a side dish with chicken, pork, beef, or seafood.
- As an alternative, add pasta and serve this recipe as a main entrée. It makes a fantastic vegetarian options served this way.
More Vegetable Recipes
The Recipe
Roasted Squash, Broccoli, and Cauliflower
Ingredients
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 2 small zucchini sliced
- 2 small yellow squash sliced
- 1/2 cup extra virgin olive oil
- 6 gloves of garlic sliced
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- Preheat the oven to 400 degrees.
Preparing the Vegetables:
- On a baking sheet combine all ingredients, ensuring to mix well to coats the vegetables with the olive oil.2 cups fresh broccoli florets, 2 cups fresh cauliflower florets, 2 small zucchini sliced, 2 small yellow squash sliced, 1/2 cup extra virgin olive oil, 6 gloves of garlic sliced, 1 tsp. salt, ½ tsp. black pepper
- Place in the oven and roast for 15 minutes. Remove vegetables from the oven and mix.
- Place vegetables back into the oven and roast for 15-20 minutes until the vegetables begin to brown.
To Serve:
- Serve as a side dish with meat, or as the focal point in pasta.
Invent Your Recipe
Nutrition
Invent Your Recipe:
This Roasted Vegetables Recipe is a great way to enhance the flavor of vegetables with little added seasoning. I love the taste of vegetables and sometimes the less seasoning the better. You get a chance to really taste the vegetables. You can use any combinations of vegetables you like for this dish. A cooking tip; vegetables cut into the same size pieces tend to cook at the same rate.
The picture showcasing this roasted vegetables recipe is one of the ways I like to serve this dish. The fried chicken breasts pair well with the vegetables. You can also serve these vegetables alongside pork chops, a fillet of fish, or a fantastic steak.
Also with this sheet pan roasted vegetables recipe, you can serve this dish as a main entrée vegetarian option. Cook some pasta and mix the vegetables and the juices with the pasta. Add some grated cheese and you have a fantastic meal.
For more ideas like this, Roasted Vegetables Recipe, check out the side dish link below.
For even more ideas like these perfectly roasted vegetables take a look at our Pinterest page.
