Caramelized Oven Roasted Vegetables are the best side dish and a great way to get the family to eat more veggies! We make them for every holiday dinner.
Oven roasted vegetables are my favorite way to eat veggies besides this creamy veggie casserole or this corn salad…okay actually it is just ANOTHER one of my favorite ways to eat vegetables.
Roasted vegetables are a must for holiday dinners and can even be prepared ahead of time to save oven space!
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Where is the Oven Roasted Vegetables Recipe? In this post, I will share step-by-step instructions with photos for how to make the roasted veggies, as well as answering FAQs about the recipe and sharing ideas for leftovers. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Oven Roasted Vegetables
The great thing about making oven roasted vegetables is that you can choose your favorite veggies to roast. I’ve roasted cauliflower, broccoli, brussels sprouts, carrots, green beans, and squash.
Depending on how much time you have and what vegetables you have on hand, you can use fresh or frozen veggies.
For this recipe, I precooked frozen vegetables in the microwave to lessen the amount of time they need to roast in the oven. This can be done with fresh veggies as well.
Cut the vegetables into pieces that are roughly the same size so that they cook more evenly.
Put vegetables in a bowl. Add the olive oil, salt, and pepper. Stir to coat.
Spread the vegetables out in an even layer in a rimmed baking sheet.
Bake at 425° for 45 minutes, stirring every 15 minutes, or until tender, golden brown and caramelized.
Depending on the type of vegetables (how dense they are), if they are frozen, or if they are precooked, and how crispy you like them, the roasting time can take longer.
Oven Roasted Vegetables FAQs
1. What vegetables work well for roasting?
I’ve roasted broccoli, cauliflower, brussels sprouts, carrots, potatoes, tomatoes, zucchini, asparagus, peppers, and squash.
2. How can I make oven roasted vegetables for a crowd? The vegetables shrink significantly in size so you will need to make more than you would if you made steamed vegetables. Fill two pans with veggies and bake them on separate oven racks.
3. Can I make oven roasted veggies ahead of time and reheat them? Yes. Reheat roasted vegetables at 425° for 15-20 minutes or until hot.
How To Use Leftover Oven Roasted Vegetables
Serve leftover oven roasted veggies at another meal or use them in one of the following recipes.
Breakfast Skillet: Start the day with a hearty Breakfast Skillet of cheesy scrambled eggs, roasted vegetables, and fried sausage.
Slow Cooker Chicken Pot Pie Soup: This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is a hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!
Chicken Stir Fry: This chicken stir fry recipe quick, easy family dinner recipe is great for busy nights. You can substitute beef for the chicken and rice for the noodles.
Roasted Vegetable Salad with Goat Cheese by Martha Stewart: Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Roasted Vegetable Bruschetta by Jamie Oliver: With a little toasted bread and some shredded cheese, turn leftover roasted veggies into this delicious bruschetta.
Tater Tot Chicken Pot Pie: Tater Tot Chicken Pot Pie because admit itâ€¦pie crust is boring. The whole family will love this spin on the traditional chicken pot pie recipe.
Oven Roasted Vegetables
- 6 cups mixed vegetables
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- To shorten the roasting time, precook the vegetables in the microwave. If using frozen, bagged veggies, steam them according to the instructions on the bag. If using fresh veggies, put them in a bowl, add 1/4 cup of water, cover and cook on high for 2 1/2-3 minutes, until tender.
- Cut the vegetables into pieces that are roughly the same size so that they cook more evenly.
- Put vegetables in a bowl. Add the olive oil, salt, and pepper. Stir to coat.
- Spread the vegetables out in an even layer in a rimmed baking sheet.
- Bake at 425˚F for 45 minutes, stirring every 15 minutes, or until tender, golden brown and caramelized.
- Depending on the type of vegetables (how dense they are), if they are frozen, or if they are precooked, and how crispy you like them, the roasting time can take longer.
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