roasted vegetables recipe

Learn how to make roasted lemon garlic broccoli &amp; cauliflower to make the perfect easy and healthy side dish for any meal. 

Roasted Lemon Garlic Broccoli & Cauliflower

broccoli florets

cauliflower florets

olive oil

salt and pepper (to taste)

garlic powder ((or 2 teaspoons minced garlic))

Italian seasoning

lemon juice

parmesan cheese ((optional))

Preheat oven to 425 degrees. Combine broccoli and cauliflower in a large bowl.

In a small bowl stir together olive oil, salt and pepper, garlic powder (or minced garlic) Italian seasoning, and lemon juice, Pour mixture over veggies and toss to coat well.

Spread veggies out on a large baking sheet making sure the veggies are in one layer and not overlapping or piled on each other. (You can add lemon slices here if you like for added lemon flavor and garnish). If using parmesan cheese, sprinkle over veggies now.

Cook in preheated oven for 15-20 minutes until veggies are fork-tender and begin to brown on the edges. Serve immediately.

Roasted vegetables are an easy side dish made with simple ingredients that go with many different main meals.

Roasted Vegetables

potatoes

carrots

brussels sprouts

asparagus (each piece

yellow bell pepper

red bell pepper

onion

garlic (minced)

olive oil (extra virgin)

balsamic vinegar

black pepper

salt

garlic powder

oregano leaves (dehydrated)

parsley (dehydrated)

Preheat the oven to 425°F.

Line two baking sheets with parchment paper.

Wash and chop all vegetables then place into large bowl.

Pour the olive oil over top of the vegetables.

Add all spices into the large bowl then toss to mix and evenly coat all vegetables.

Spread vegetables onto parchment lined baking sheets. All vegetables should be in a flat single layer so they all roast evenly. You’ll find some olive oil still in the bowl so use a spatula to scrap out the remaining oil and spices mixture and pour over vegetables.

Place both baking trays into the oven for 20 minutes. Remove from oven to stir vegetables around (placing back into a flat single layer) and cook for an additional 20 minutes.

Remove from oven and serve while hot.

How to make crispy oven roasted vegetables. BEST method, including tips for cutting, seasoning, the correct roasting temperature, and more!

Oven Roasted Vegetables

medium bell peppers

zucchini

potato

broccoli

extra virgin olive oil

Dijon mustard (or one additional tablespoon olive oil)

Parmesan cheese (optional)

Preheat

Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.

Season

Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.

Divide

Divide the vegetables evenly between the two sheets, spreading them into a single layer.

Roast

Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans&#39; positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.

https://content.jwplatform.com/videos/Dr0Sktuw.mp4

How to make crispy oven roasted vegetables. BEST method, including cutting, seasoning, the correct roasting temperature, and more!

Roasted Marinated Vegetables can be cooked in an oven. Or make roasted grilled marinated vegetables on a grill. Naturally vegan and vegetarian.

Roasted Marinated Vegetables Recipe

red wine vinegar

fresh thyme, chopped

fresh oregano, chopped

fresh rosemary, chopped

sea salt

pepper

bell peppers

yellow squash

red onion

eggplant

corn

mushrooms

tomatoes on the vine

For marinade, combine all ingredients except vegetables in...

For marinade, combine all ingredients except vegetables in a small bowl. Set aside.

Cut all vegetables into thin slices. Cut the...

Cut all vegetables into thin slices. Cut the corn into 1-inch x 1-inch segments.

Place sliced and cut vegetables in a large...

Place sliced and cut vegetables in a large bowl or rimmed platter. Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes.

Heat oven to 375 degrees F.

Place vegetables in a large oven-safe pan, place...

Place vegetables in a large oven-safe pan, place in oven and cook for 20 minutes.

Stir vegetables and cook until soft and slightly...

Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more.

Serve and enjoy

These oven roasted vegetables are such a delicious side dish! Season them simply, with salt and pepper, or toss them with fresh herbs, lemon juice, and my apple cider vinaigrette.

butternut squash

Brussels sprouts

turnips

red radishes daikon radish

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

rosemary

Apple Cider Vinegar Dressing (optional)

Lemon wedges (for serving, optional)

Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.

Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. See the notes below for the approximate roasting times for each vegetable pictured. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through.

If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they’re done.

Vegetables can be served hot or warm. If you’d like to serve them piping hot, toss them all back into the oven to warm up for a few minutes before serving.

Mix the vegetables together and transfer to a serving platter. Season to taste with salt, pepper and squeezes of lemon. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if using. Serve with lemon wedges, if desired.

Jazz up your sweet potato recipe file with this recipe for perfectly crisp-tender roasted sweet potato cubes. The bite-size pieces of diced sweet potato have delectable caramelized edges and a meltingly soft texture inside, each one seasoned with savory spices. We love them as a vegetable side dish, in salads and so much more!

Spice-Roasted Sweet Potato Cubes

kosher salt (or ½ teaspoon fine salt)

cumin

½ teaspoon smoked or sweet paprika

granulated garlic or garlic powder

red pepper

parsley

Preheat the oven to 425 (220 C) and arrange oven rack to the lowest position.

Put the sweet potatoes on a large rimmed baking sheet. Make sure they&#39;re not crowded, or they will steam rather than brown on the edges. Use an additional pan if needed.

Pour the oil over the potatoes and sprinkle the salt and spices on top. Toss the potatoes with your hands to coat them evenly, then spread them out in an even layer.

Roast 25-30 minutes, until the potatoes are tender and crisp on the edges. Don&#39;t stir them — you want the sides of the sweet potatoes that are touching the bottom of the pan to get nice and caramelized.

Sprinkle the parsley over the sweet potatoes. Transfer to a platter to serve.

https://content.jwplatform.com/videos/oocdXLFn.mp4

Jazz up your sweet potato recipe file with this recipe for perfectly crisp-tender roasted sweet potatoes with savory spices.

Spice-Roasted Sweet Potatoes

Our fool-proof Roasted Vegetables recipe works with a variety of vegetables, like brussels sprouts, butternut squash, red bell pepper, and red onion, and is the perfect side dish to practically any entrée.

brussels sprouts (halved

butternut squash ((about 10 oz), cut into 3/4 inch cubes)

garlic (, minced)

herbes de provence

salt and black pepper

Preheat oven to 400 degrees F.

Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.

Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.

Looking forward to making prime rib and twice baked potatoes for Christmas dinner.

So much great information in addition to the recipe. Thank you so much

Where did you find your stainless sheet pans?

I used butternut squash, yellow squash, zucchini, brussels sprouts, red onion, and broccoli.  I also added extra spice and had to cook for about an hour total.  It with the wife.

What is really great about this recipe is not only does it give you the recipe but also helpful hints that I was unable to find anywhere else.  Thank you.... and by the way.... my veggies were awesome!  Thank you!

Hands down my favorite way to eat vegetables!  I love to sprinkle a little brown sugar on my sweet potatoes of squash.  This is a great resource!

https://content.jwplatform.com/videos/YmbIsN6T.mp4

A how-to guide for making perfect Roasted Vegetables with a variety of vegetables including Brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.

A vibrant and nutritious sheet pan dinner featuring roasted chickpeas and an array of vegetables paired with a creamy tahini-yogurt dressing. This vegan-friendly dish is quick to prepare, making it perfect for weeknight dinners or meal prepping.

Roasted Vegetables with Creamy Tahini-Yogurt Dressing

(large)

Broccoli (florets, 150 g / 5.3 oz)

Cauliflower (florets, 150 g / 5.3 oz)

tsp Seasoning (paprika, cumin, salt, pepper, chili flakes

Olive oil (30–45 ml)

Vegan

Lemon juice (30 ml)

Salt and pepper: (To taste)

Garlic (minced

tbp Olive oil (30 ml)

tsp Agave (or honey

Preheat the Oven Preheat your oven to 400°F (200°C).

Prepare

Prepare the Vegetables Spread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well.

Roast the Vegetables Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.

Dressing

Make the Dressing While the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency.

Assemble

Assemble and Serve Remove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil.

Loved the roasted vegetables and the dressing was fantastic. We just weren’t keen on the roasted chickpeas. Anyone have a plant based protein substitute?

Absolutely delicious and so easy to make! The roasted vegetables are perfectly tender, and the creamy tahini-yogurt dressing is amazing. Incredibly nutritious, flavorful, and my favorite winter food now. Thank you!

This is amazing! Easy to make. The tahini sauce is delicious.

made this twice recently, absolutely delicious! my only tweak was more garlic :)

Loove this recipe. Tons of flavor and it's warm so satisfying in the winter. I roast batches to meal prep and reheat quickly in a skillet so you still get good texture.  Also swap out with butternut squash and add brussels and purple cabbage.

This is one of the best dishes I’ve had this year. Roasting veggies is always so much better than any other cooking method. But this dressing is sooo good. Only substituted maple syrup for agave (better glycemic friendly). I ate half the recipe. Can’t wait for tomorrow to eat these rest. Thank you.

Made this and it turned out wonderful ! Thanks !!!!!

Is it 2 teaspoons of the seasonings combined or of each?

Roasted carrots and parsnips tossed with a mixture of olive oil, honey, garlic, lemon juice, and rosemary and caramelized to perfection in the oven. It requires only one sheet pan and makes a healthy and easy side that is mess-free. Serve them with a  delish homemade honey mustard dressing!

Roasted Carrots and Parsnips

garlic

(and

tbsp honey

Dijon mustard

tbsp balsamic vinegar

Peel and cut: Using a vegetable peeler, peel vegetables, and then place them on a cutting board. Cut each into halves crosswise. Then, cut each each of the halves in half again-- but this time lengthwise. Next, cut into sticks. Don’t cut them too thin though – they should be ½ to 2/3-inch thick.

Toss veggies: Place them onto a large sheet pan lined with foil (if you want to avoid scrubbing a greasy pan). Top them with olive oil, minced garlic, seasonings, honey, lemon juice, and chopped rosemary. Then toss everything together to coat veggies evenly. If you prefer, use a bowl to toss all ingredients together and then add to the pan.

Roast: Preheat oven to 400°F (200° C) and place the pan on the middle rack. Bake for about 25 (for al dente) to 30 minutes, for tender veggies. Serve by themselves while hot or with a side of honey mustard dressing.

Honey mustard dressing: Whisk honey, mustard, balsamic, and oil together until homogeneous.

Great way to eat healthy. Roasted veggies are perfectly crispy. Just love the homemade honey mustard dressing. Definitely will try the recipe Denise..

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Top 10 roasted vegetables recipe recipes from across the web

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Top Tags

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Spice-Roasted Sweet Potato Cubes

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Roasted Vegetables with Creamy Tahi...

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The most viewed roasted vegetables recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine