Let’s Roast Some Veggies!
Hey there! If you’re looking for a vibrant, colorful side dish that brings together a bunch of delicious vegetables, you’re in the right place! I absolutely love this roasted vegetable medley, and I bet you will too. It’s simple to prepare, packed with flavor, and the best part? You can adapt it with whatever veggies you have on hand! Plus, the roasting brings out the natural sweetness of each vegetable, making them irresistible!
Nutritional Benefits of Roasted Vegetables
One of the best things about this roasted veggie dish is how nutritious it is! Baby potatoes are a great source of complex carbs and vitamins, while carrots provide a solid dose of beta-carotene, which is awesome for your eyes. Brussels sprouts are full of fiber, and asparagus contributes vitamins A, C, E, and K. All these veggies together make for a powerhouse of nutrients! Not to mention, they’re all low in calories, so you can enjoy them guilt-free!
Adaptable Variations to Try
If you want to shake things up, here are some fun variations:
- Switch it up with seasonal vegetables: Use zucchini, bell peppers, or even sweet potatoes depending on what’s fresh or what you have on hand.
- Herbs and spices galore: Try different herbs like basil or cilantro for a unique flavor. You can also spice things up with a dash of paprika or chili flakes for a little kick!
- Make it heartier: Add in some protein like chickpeas or diced chicken for a complete meal, or toss in some nuts for added crunch and taste!
Easy Roasted Vegetable Recipe
Ingredients
- 1½ pounds baby potatoes (mix of red and yellow), halved
- 1 cup baby carrots
- 1 cup Brussels sprouts, halved
- 1 cup asparagus spears, trimmed and cut into halves or thirds
- 1 red bell pepper, cut into large chunks
- 3 tablespoons olive oil
- 3-4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (optional)
- 1 teaspoon dried oregano or rosemary (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon lemon juice or zest (for finishing)
Serves 4–6 people
Generous veggie portions → about 4 servings
Lighter side-dish portions → up to 6 servings
Instructions
- First things first, preheat your oven to 400°F (200°C).
- Next, wash and prepare all your lovely vegetables. Halve the baby potatoes and Brussels sprouts, trim and cut the asparagus, peel the carrots if you’d like, and chop the bell pepper into large chunks.
- In a large mixing bowl, toss together all the veggies with the olive oil, minced garlic (or garlic powder), chopped parsley, thyme (if you’re using it), oregano or rosemary (optional), along with some salt and pepper. Make sure everything is well-coated.
- Spread the veggies out on a big baking sheet. It’s important they’re in a single layer so they roast evenly and get nice and crispy.
- Roast the veggies in the oven for about 25 minutes. After that, give them a good toss to promote even browning!
- Put them back in the oven for another 10-15 minutes, until they look golden and crispy while still being tender inside.
- Once they’re done, transfer them to a serving dish. If you like, drizzle with a bit of lemon juice or sprinkle some lemon zest over the top for an added zing!
- Serve hot and enjoy your colorful side dish!
Practical Tips for Perfect Roasting
- If you want extra crunch, feel free to cook them a little longer, but keep an eye on them so they don’t burn!
- For easy cleanup, line your baking sheet with parchment paper or foil.
- Leftovers? Just store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or even enjoy them cold in salads!
Equipment Needed
Here’s what you’ll need to whip up this delicious dish:
- A large mixing bowl for combining all your ingredients.
- A sharp knife for chopping the veggies.
- A cutting board (safety first!) for prepping your vegetables.
- A large baking sheet for roasting.
- A spatula for tossing your veggies halfway through cooking (and for serving!).
- Measuring spoons for precise ingredient amounts.
Frequently Asked Questions
- Can I use frozen vegetables? Yes! Just be sure to toss them in some oil and possibly increase the roasting time since they might release moisture.
- Can I prepare these vegetables ahead of time? Absolutely! You can chop and toss them in the oil and herbs ahead of time, just store them in the refrigerator until you’re ready to roast.
- What if I don’t have fresh garlic? No problem! Garlic powder works just fine as a substitute.
- Can I make this vegan-friendly? Yes! This recipe is already vegan, as it contains no animal products.
- What else can I serve these with? They make a fantastic side for grilled meats, fish, or even as a fresh topping for salads and grain bowls!
Wrapping Up!
I hope you feel inspired to whip up this lovely roasted vegetable medley soon! It’s colorful, flavorful, and utterly delightful as a side dish. If you try it out, let me know how it goes! And don’t forget to share your delicious creations with me on Pinterest—I can’t wait to see your colorful dishes!
