roasted veggies

Nothing makes the house smell better than baking bread. This recipe for roasted vegetable focaccia is no exception. Use your air fryer to roast the vegetables if you have one for a speedy shortcut.

Roasted Vegetable Focaccia

dry active yeast

water (about 90°F)

all-purpose flour

olive oil (plus more to drizzle)

onion

yellow pepper (chopped)

zucchini

cherry tomatoes

garlic (minced)

balsamic vinegar

oregano

salt

black pepper

rosemary

Combine the lukewarm water and the yeast in a large bowl or the bowl of a stand mixer and let it proof for 10 minutes. It should froth a little. If it doesn’t froth, your yeast is not active and you should start again with new yeast.

Add 2 tablespoons of olive oil and 5 cups of flour to the yeast mixture. Mix with a wooden spoon or the paddle attachment of the mixer until the dough comes together to form a sticky ball. Add additional flour to get the right consistency where you can knead the dough for about 10 minutes until it is elastic and smooth.

Wipe out the bowl and generously coat it with oil. Place the ball of dough in the bowl and coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2 hours.

While the dough is rising, prepare the vegetables. Pre-heat the air fryer to 400°F. (or pre-heat your oven to 450°F)

Toss the red onion, yellow pepper, zucchini, cherry tomatoes, olive oil, garlic, balsamic vinegar, oregano, salt and freshly ground black pepper all together in a large bowl. Air fry for 10 to 12 minutes, tossing a few times, until the vegetables begin to soften. Set aside to cool. (If you are using your regular oven, roast the vegetables on a baking sheet for 30 to 35 minutes.)

Cover the bottom of a 10” x 15” sheet pan with olive oil. Press and spread the dough out into the pan and flip it over to coat both sides with the olive oil. Using your fingertips, press the dough to form dimples. Cover the dough with a clean kitchen towel and let it rise for 45 minutes.

Brush olive oil over the dough and sprinkle with fresh rosemary leaves and salt. Spread the vegetables out over top the dough leaving some space between the vegetables and pushing them gently into the dough. Cover with the towel again and let the dough rise for another 20 minutes.

Pre-heat the oven 450°F. Bake the focaccia for 20 minutes until the bread is golden brown on both sides. Transfer to baking rack to cool.

Drizzle with a little more olive oil if desired. Season with salt and freshly ground black pepper. Cut into squares and serve warm.

Easy Roasted Veggies Meal-Prep Bowls recipe is one of the best ways to pack your body with good nutrients and feel satisfied. It’s also great for a vegetarian, paleo and whole30 dinner.

Easy Roasted Veggies Meal-Prep Bowls

potato

kale (chopped)

cauliflower

green beans (chopped)

olive oil

garlic powder

turmeric

Salt and black pepper

eggs —

Preheat the oven to 425ºF degrees.

Line a baking sheet with parchment paper. Arrange your vegetables (except green beans) in a single layer on the prepared baking sheet. Toss with olive oil, garlic powder, turmeric, salt and pepper.

Roast for 15-20 minutes. Then, remove from the oven, add the green beans, return the baking sheet to the oven and roast for 10 minutes or until all the veggies are tender.

Divide roasted veggies between four 22 or 24oz meal prep containers and add the eggs on top. Store in the fridge for up to 4 days. Enjoy!

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

Delicious tender veggies are roasted in your oven for a perfect side dish to chicken, beef, pork or seafood.

Easy Garlicky Roasted Vegetables

cauliflower florets

zucchini,

pepper

mushrooms

onions

Tablespoon chopped garlic

Teaspoon sea salt

Preheat oven to 400 degrees.

Line a large baking pan with foil or parchment paper.

In a large bowl, toss the veggies with olive oil and garlic. Spread out on the baking pan. Sprinkle with salt and  pepper.

Roast for about 25 minutes or until they are tender and cooked to your liking. Turn once in between cooking.

These vegetables are roasted with olive oil, balsamic vinegar, seasoning, and plenty of herbs for a simple side dish you&#039;ll love.

Herb Roasted Brussels Sprouts & Broccoli

brussels sprouts

broccoli

olive oil (extra virgin)

tbsp balsamic vinegar

tsp dried crushed rosemary

thyme

basil

onion powder

tsp black pepper

Preheat oven to 425 degrees.

Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown sprouts. Once this is done you'll have beautiful little bright green sprouts. Slice each sprout in half and add them to your baking sheet in a single layer.

Slice any large broccoli florets in half. Leave smaller ones whole. Add them to baking sheet.

Drizzle olive oil and balsamic vinegar over veggies.

Sprinkle dried rosemary, dried thyme, dried basil, salt, garlic powder, onion powder, and pepper over veggies.

Use a spatula to stir vegetables so that they&#039;re all coated with the oil, vinegar, and seasoning. Spread in a single layer.

Bake for 20 minutes.

Balsamic Glazed Brussels Sprouts and Sweet Potatoes are perfect for both entertaining or for any weeknight dinner. This colorful side dish combines roasted Brussels sprouts and sweet potatoes, crispy bacon, and a delicious Balsamic drizzle. 

Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Tablespoon honey

brussels sprouts (-

bacon (- cooked)

potatoes

Tablespoons olive oil (-

kosher salt (-

black pepper (-

Make a balsamic glaze. Combine the balsamic vinegar and honey in a small saucepan. Bring it to a simmer (bubbling slightly), and cook until reduced in half, approximately 10-15 minutes. Set aside.

Peel sweet potatoes and chop into bite sized pieces. Place on a baking sheet.

Remove outer leaves from brussels sprouts and slice in half. Place on a second baking sheet. Chop up the cooked bacon, and add to the brussels sprouts. 

Drizzle olive oil over the sweet potatoes and the brussels sprouts. Add kosher salt and freshly ground black pepper to taste.

Roast vegetables for 30-40 minutes or until they are fork tender and nicely browned. (For convection oven, bake at 375 degrees on convection roast for about 20 minutes. Cover for part of the time to avoid burning.)

Drizzle balsamic reduction over vegetables, and serve.

https://embed.mediavine.com/videos/cwnbsknyntay35nczqab

Balsamic Glazed Brussels Sprouts and Sweet Potatoes is perfect for both entertaining or for any weeknight dinner. This colorful side dish combines roasted Brussels sprouts and sweet potatoes, crispy bacon, and a delicious Balsamic drizzle.

This super yummy roasted veggie and quinoa casserole can be easily adjusted to make it vegetarian or vegan.

Roasted Veggie Quinoa Casserole

cauliflower diced

sweet corn kernels

zucchini diced

broccoli diced

brussel sprouts (cut small)

carrots

yellow squash

mini-sweet peppers

Tbs Parmesan Cheese

Salt and Pepper to taste

tsp garlic salt

dry mustard

T minced garlic

dry quinoa

chicken stock (or water)

grated cheese (your choice)

bread crumbs

c parmesan cheese

Dice all of your vegetables up. Toss veggies in olive oil and seasonings of choice. Preheat roasting pan in 450 F oven for 10 minutes

Put veggies in single layer on roasting pan.Bake for 30-45 minutes, stirring twice while cooking, until veggies are tender, and edges are browned.

Roast Vegetables

Rinse quinoa really well to remove bitter coating.

Add quinoa to a saucepan, along with the chicken stock (reserve 1/4 c), salt, dry mustard and pepper.

Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.

Mix quinoa and roasted peppers together, add in reserved chicken stock, and 2 cups grated cheese.

In separate bowl mix together Panko and Parmesan for topping

Put quinoa and veggie mixture into casserole dish

(If making into a freezer meal, freeze at this point along with a bag of topping mixture. Thaw fully on day you want to serve and continue with next step.)

Top casserole with breadcrumb and cheese mixture.

Bake at 375 in preheated oven for 30 minutes until golden

Let cool 10 minutes before serving.

The Rest

A delicious side dish in less than 10 minutes of hands on time?  Sign me up! These low carb green beans are absolutely irresistible.

Keto Green Beans with Parmesan

green beans

avocado oil

sea salt

Parmesan cheese

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

Toss the green beans, avocado oil, garlic powder, salt, and pepper in a large bowl.

Spread the beans on the prepared baking sheet.  Cook for 15 minutes.

Stir and sprinkle with Parmesan.  Cook for an additional 5 to 15 minutes, to desired tenderness.

This Meatloaf Meal-Prep recipe is healthy and whole30. The meatloaf is loaded with flavor and is delicious served with roasted green beans and sweet potatoes!

Healthy Meatloaf Meal-Prep Bowls

lb beef turkey

almond milk

almond flour

onion (diced)

hot sauce

Italian seasoning

parsley (chopped)

green beans (ends chopped off)

Salt and pepper

For the Meatloaf Sauce

whole30 ketchup

coconut aminos

red wine vinegar

Preheat oven to 350°F. Line a baking sheet with foil.

In a large bowl, add all the ingredients for the meatloaf. Stir to combine very well.

Form the ground beef mixture into a rectangle shape on the prepared baking sheet.

In a small bowl combine all the ingredients for the meatloaf sauce and mix well. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake for about 45-55 minutes.

Meanwhile, line a baking sheet with foil and place the sweet potato and green beans on it. Add olive oil, salt, pepper and Italian seasoning. Mix everything well to combine. Place the baking sheet in the oven (with the meatloaf) and bake the veggies for 15 minutes or until is tender. Make sure you dice the sweet potatoes in very small pieces so they can cook as fast as the green beans. Remove the baking sheet from the oven and let them rest.

After 45 minutes check to see if the meatloaf is ready. If so, remove from the oven and let it rest for 8-10 minutes. Cut the meatloaf into ½-inch slices and add two slices into 4 different glass containers along with the roasted veggies. Enjoy!

https://content.jwplatform.com/videos/brVF5H9O.mp4

Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish

Oven-Roasted Yellow Squash with Parmesan

yellow squash (thinly sliced)

Preheat oven to 450˚F.

Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.

Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.

Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.

Season with salt and pepper. Sprinkle with Parmesan cheese.

Bake for 15-20 minutes until cheese is browned.

This Greek Tofu &amp; Veggies recipe is full-proof. Marinated tofu is baked until crispy and served with a non-dairy lemon yogurt sauce!

Greek Tofu &amp; Veggies

smoked paprika

cumin

lemon (zested, reserve the juice

block extra firm tofu (drained, pressed and cubed)

red bell pepper (cubed)

non-dairy yogurt (plain)

vegan mayo

lemon pepper

lemon juice (to taste)

rice

romaine

feta

lemon wedges

pita bread

Combine all of the marinade ingredients (olive oil through lemon zest) to a large bowl and whisk to combine. Add the tofu, onion &amp; bell pepper and toss to coat. Set aside to marinate for 30 minutes.

Meanwhile, make the lemon yogurt sauce. Combine all of the ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed.

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the tofu &amp; veggies and spread in an even layer. Place in the oven and bake for 25 minutes, flipping after 15 minutes.

Serve the tofu &amp; veggies over rice with shredded romaine, vegan feta, pita and the lemon yogurt sauce.

https://www.youtube.com/watch?v=oZ3Avn2btvU

This Greek Tofu & Veggies recipe is full-proof. Marinated tofu is baked until crispy and served with a non-dairy lemon yogurt sauce!
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Greek Tofu & Veggies | This Savory Vegan

Grilled Vegetables in Foil are a healthy, easy and simple side dish. Plus they are fun! Roasting vegetables brings out wonderfully complex and intense flavors. We can’t wait to show you how to grill veggies in foil!

Grilled Vegetables in Foil Packs

sweet potatoes,

olive oil oil

Kosher or sea salt

rosemary rosemary

thyme leaves thyme

In a large bowl, toss the baby potatoes and sweet potatoes with the oil, salt, pepper, garlic powder, fresh thyme, and fresh rosemary.

Tear off six 1-foot-long pieces of heavy-duty foil or six 2-foot-long pieces of regular aluminum foil and fold them over to create a double layer of insulation.

Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets.

Preheat a gas or charcoal grill for direct cooking over medium-high heat. Or preheat the oven to 400°F.

Place the foil packets on the grill and cook for about 20 minutes, until the vegetables are tender and starting to caramelize in spots. Or bake for 20 minutes in preheated oven.

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Top 35 roasted veggies recipes from across the web

The most viewed roasted veggies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Roasted Veggies Meal-Prep Bowl...

Easy Garlicky Roasted Vegetables

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Balsamic Glazed Brussels Sprouts an...

Roasted Veggie Quinoa Casserole

Keto Green Beans with Parmesan

Healthy Meatloaf Meal-Prep Bowls

Oven-Roasted Yellow Squash with Par...

Greek Tofu &amp; Veggies

Grilled Vegetables in Foil Packs

Simple Roasted Vegetables

Roasted Broccoli and Cauliflower Re...

Garlic-Parmesan Roasted Cauliflower

Creamy Orzo and Acorn Squash

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Sheet Pan Veggies and Tofu

Roasted Veggie Chopped Salad

Roasted Cauliflower Tortilla Soup

Roasted Broccoli Salad

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Roasted Sweet Potato Salad

Instant Pot Sesame &amp; Basil Nood...

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