Healthy Roasted Vegetables – Simple, easy, and delicious way to enjoy vegetables. Just get your veggies and be ready to be rewarded with a healthy, flavorful, and nutritious meal.
Perfectly Roasted Vegetables
Roasting vegetables are a great way to get the most out of your veggies. With simple ingredients and a few minutes of baking time, you can enjoy perfectly roasted vegetables that are full of flavor and nutrients.
Roasted vegetables can also be served as a light lunch or dinner or as part of a larger meal. This delicious and healthy side dish can be served with various main dishes. Plus, you can easily customize the flavors with different herbs and spices.
Roasting vegetables
Roasting vegetables brings out their natural sweetness while also retaining their nutritional value. For a powerhouse of flavor, nutrition, and convenience, oven-roasted vegetables are the way to go.
This Oven Roasted Vegetable recipe makes for a delicious, easy, delicious and nutrient-dense meal of vegetables that have been meticulously roasted in the oven.
Making this savory and delightful meal will not cause you to break the bank. All you need to do are the vegetables you would like to roast and your seasonings.
Why you will love this Healthy Roasted Vegetables Recipe
It is healthy and nutrient-dense
Oven Roasted Vegetables are delicious and crispy
The meal is filling and can be eaten alone.
Ingredients for making Roasted Vegetables
Red bell pepper
Zucchini
Yellow squash
Red onion
Broccoli florets or swap cauliflower
Mushrooms- use cremini
Extra virgin olive oil
Balsamic vinegar, or more, to taste
Garlic
Dried thyme
Salt and pepper to taste
How to make Oven roasted vegetables
Preheat the oven to 425 degrees Fahrenheit and lightly grease or spray a baking sheet with nonstick cooking spray.
Combine the red bell pepper, zucchini, squash, red onion, broccoli florets, and mushrooms in a large bowl. Drizzle the vegetables with olive oil and balsamic vinegar and season with garlic, thyme, salt, and pepper.
Spread the vegetables in a single layer on the two baking sheets.
Place the baking sheets in the oven and roast for 12-15 minutes or until the vegetables are tender and browned at the edges.
Serve hot, and enjoy!
How do I season Oven Roasted Vegetables?
You can season oven-roasted vegetables with a variety of herbs, spices, and seasonings such as garlic powder, onion powder, cumin, smoked paprika, Italian seasoning, oregano, rosemary, thyme, salt, pepper, and basil. Just make sure to season generously as desired to achieve the best and yummy flavor.
How long should I roast vegetables in the oven?
Roast Vegetables in the oven for 12-15 minutes or until the vegetables are tender and browned at the edges.
What temperature is best for roasting vegetables?
The best temperature for roasting vegetables is around 400 to 425 degrees Fahrenheit. For this recipe, we preheat the oven to 425 degrees Fahrenheit. This will ensure that the vegetables are cooked through. Additionally, they will remain crispy yet tender. Any temperature higher than this can result in the vegetables getting burnt.
What vegetables are best for roasting?
Roasting vegetables brings out the best in the flavors. The best vegetables for roasting include onion, squash, zucchini, bell pepper, broccoli florets, garlic, and many more.
Are mushrooms vegetables?
We use mushrooms in the recipe, but mushrooms are not considered vegetables. They are a type of fungus and not plants, so they are not classified as either fruits or vegetables. However, mushrooms do have the nutritional attributes of a vegetable and are often used as a substitute for vegetables in recipes.
Are oven-roasted vegetables healthy?
Yes, oven-roasted vegetables are healthy, flavorful, and highly nutritious. They are full of minerals and vitamins. Roasting these veggies brings out the sweetness and flavor of the veggies. Even better, too much oil is not required to make this meal.
Should I season vegetables before or after roasting?
For this recipe, we season the vegetables before roasting them. However, it is important to season lightly to avoid adding too much salt, which can lead to the vegetables becoming overcooked and dry.
How do I keep roasted vegetables crispy?
If you want your roasted vegetables crispy, be sure to cut them into small, even pieces, then ensure there’s enough space between them on the baking sheet.
Generally, keep watch of your vegetables in the oven so you can remove them immediately when you get the desired level of crispness.
Can I make Roasted Vegetables ahead?
Yes, it is possible to make Oven roasted vegetables ahead and reheat them when you want to eat. However, you might want to undercook the vegetables, so they are not too tender when reheating.
What can I serve Roasted Vegetables with?
Oven Roasted Vegetables pair well with a variety of dishes. You can enjoy it with proteins such as chicken, fish, steak, and many more; grains such as rice and also dishes like roasted potatoes and salads.
Storage Tips
Can I store Oven Roasted Vegetables?
Yes, you can store it in an airtight container in the refrigerator for up to four days. Allow it to cool before keeping it in an airtight container.
Can I freeze Oven Roasted Vegetables?
Yes, you can definitely keep Oven Roasted Vegetables in the freezer, even for up to 6 months!
Simply spread the vegetables on a baking sheet/tray and freeze them individually. Allow them to freeze for about 2 hours, then transfer them into freezer bags or airtight containers.
Reheating Tips
How do I reheat Oven Roasted Vegetables?
When ready to reheat, place the vegetables on a baking sheet in a preheated oven at 400°F for about 10 minutes until heated through.
Tips to note
Remember to cut the vegetables into small and even pieces so that they cook well.
Preheat the oven to your desired temperature, between 400 to 425 degrees Fahrenheit.
Make sure to check on vegetables frequently and turn them occasionally to ensure that they brown evenly.
2zucchini ends trimmed and cut into 1/2-inch pieces
2yellow squash trimmed and cut into 1/2-inch pieces
1small red onion cut into 1-inch cubes
2cupsbroccoli florets or swap cauliflower
2cupscremini mushrooms
3tablespoonsextra virgin olive oil
2tablespoonsbalsamic vinegaror more, to taste
4clovesgarlicthinly sliced
2teaspoonsdried thyme
salt and pepper to taste
Instructions
Preheat the oven to 425 degrees F. Lightly grease a baking sheet or spray it with nonstick cooking spray.
In a large bowl, place the red bell pepper, zucchini, squash, red onion, broccoli florets, and mushrooms. Add the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper. Toss to coat.
Evenly divide the vegetables between two sheets, ensuring they are arranged in one layer.
Put the baking tray in the oven and bake for 12-15 minutes or until the veggies are tender, turning brown and crispy at their edges. Enjoy hot.
Notes
Remember to cut the vegetables into small and even pieces so that they cook well.
Preheat the oven to your desired temperature between 400 to 425 degrees Fahrenheit.
Make sure to check on vegetables frequently and turn occasionally to ensure that they brown evenly.
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