Ovenroasted Vegetable Medley

Recipe Introduction

Craving Something Easy?

Fancy a side dish that actually gets eaten? I hear ya! This is it. The Easy Side That Goes with, well, everything! Think sweet, savoury, and perfectly roasted.

Honestly, even my picky kids hoover these Healthy Roasted Vegetables down.

Get Ready to Roast!

This Vegetable Roast Recipe is proper simple. Originating as a peasant dish, it highlights seasonal produce. It's dead easy to make, taking about 10 minutes to prep and 35 minutes to bake.

This recipe makes about 6 servings.

Why You'll Love This Medley

Roasting brings out the natural sweetness of the vegetables. It's also a great way to sneak in some extra veggies.

This is the perfect Easy Vegetable Side Dish for a Sunday roast, a BBQ, or a mid-week meal! These Quick Roast Vegetables are bake off worthy and very impressive

Onward to the ingredients we go.

The Star Veggie Line-Up

Here's what you'll need to get started. Don't worry; substitutions are totally fine! You can make something as simple as Easy Roasted Potatoes , or something with rosemary and garlic, known as Rosemary Potatoes .

Roasted New Potatoes are also great. Remember to pick good quality produce as the result can improve greatly!

• 1 large red onion, peeled and cut into wedges
• 2 carrots, peeled and chopped into 1 inch pieces
• 2 bell peppers (any color), seeded and chopped into 1 inch pieces
• 1 zucchini, chopped into 1 inch pieces
• 1 head of broccoli, cut into florets
• 4 cloves garlic, minced
• 3 tablespoons Olive Oil Garlic infusion
• 1 teaspoon dried Italian herbs
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Equipment To Have!

Having this equipment at hand will allow you to make the best version.

• Large baking sheet
• Large bowl

Ingredients & Equipment: Let's Get Started!

Alright, let's gather everything. Honestly, the right ingredients make or break The Easy Side That Goes with everything. This Roasted Vegetable Medley will blow you away.

Main Ingredients: Fresh is Best!

• 1 large red onion (about 250g ). Quartered is what we're aiming for.
• 2 carrots ( 200g ), chopped into 1 inch chunks. Honestly, size matters here for even cooking!
• 2 bell peppers ( 300g total), any colour, roughly chopped. I like a mix of red and yellow, it's prettier.
• 1 zucchini ( 200g ), chopped into 1 inch pieces. Avoid super soggy ones, you know?
• 1 head of broccoli ( 350g ), broken into florets. Smaller florets cook faster.
• 4 cloves garlic ( 15g ), minced. Don't skimp on the garlic.
• 3 tablespoons olive oil ( 45 ml ). Extra virgin is always best!
• 1 teaspoon dried Italian herbs ( 5 ml ).
• ½ teaspoon smoked paprika ( 2.5 ml ). This is chef's kiss !
• Salt and pepper to taste.
• Optional: Fresh parsley, chopped.

For the best results, look for firm, vibrant vegetables. Slightly soft carrots? Nah. Wilting peppers? Pass! We want that bake off worthy veg.

Seasoning Notes: Herbs and Spices!

Smoked paprika? Potatoes Oven with this ingredient. I swear, it adds a smoky depth. Dried Italian herbs are a must.

They’re a flavor enhancer . No Italian herbs? Use a mix of dried oregano, basil, and thyme. Add Olive Oil Garlic , for an enhanced flavour.

For a bit of heat, add a pinch of red pepper flakes.

Equipment Needed: Keep it Simple

• Large baking sheet. Don't overcrowd your baking tray!.
• Large bowl. For tossing the vegetables.

Don't have a baking sheet? Use a large oven safe dish. No large bowl? Any bowl will do, honestly. What about a nice batch of Easy Roasted Potatoes ? This recipe works great with potatoes!.

So the next time you are making Rosemary Potatoes , you can add a Roasted Vegetable Medley along with it.

A Quick Roast Vegetables side for an awesome pairing. An Easy Vegetable Side Dish is often the answer to a complete meal!.

Thinking about a Vegetable Roast Recipe for an Healthy Roasted Vegetables experience?.

Let's Get Roasting: The Ultimate Vegetable Medley

Okay, so you wanna know how to make vegetables actually taste good? Honestly, roasting is where it's at. This Easy Vegetable Side Dish is my go-to.

It's simple, versatile, and packed with flavour. Forget bland, boiled veggies! This recipe for Quick Roast Vegetables will become a family favourite.

Prep Like a Pro: Mise en Place is Key

First things first: prep your veggies. We're talking about 1 large red onion, 2 carrots, 2 bell peppers, 1 zucchini, and 1 head of broccoli.

Chop them into roughly 1 inch pieces. Mince 4 cloves of garlic. Having everything ready beforehand makes cooking so much smoother.

Plus, it’s way less stressful.

step-by-step to Roast Perfection

Here's The Easy Side That Goes with, well, everything!

1. Preheat your oven to 400° F ( 200° C) . This high heat is crucial for caramelization.
2. Toss those veggies in a large bowl with 3 tablespoons of olive oil, 1 teaspoon of dried Italian herbs, ½ teaspoon of smoked paprika, salt, and pepper.
3. Spread them in a single layer on a baking sheet. Don't overcrowd or they'll steam.
4. Roast for 30- 40 minutes , flipping halfway. Look for tender veggies with slightly caramelized edges.
5. Garnish with fresh parsley and serve immediately. Boom!

Pro Tips for oven-roasted Vegetable Glory

Here’s a little secret. Preheating your baking sheet in the oven helps veggies crisp even more. Also, don't be shy with the olive oil! The fat helps them brown properly.

For extra flavour, drizzle balsamic glaze after roasting. This Vegetable Roast Recipe has never tasted better!

Sometimes, I’ll throw in some Roasted New Potatoes for extra heartiness. If you do, add them at the beginning. They take a bit longer to cook.

Another winning variation is to add a blend of Olive Oil Garlic and Rosemary Potatoes. Oh my gosh, the aroma alone is heavenly!

Recipe Notes for Your Bake Off Worthy Roasted Veggies

Okay, so you're about to whip up The Easy Side That Goes with, like, everything , right? Awesome! But before you dive in, let's go over some bits to make sure your Easy Roasted Potatoes are totally banging.

Honestly, these Quick Roast Vegetables are super forgiving. A little tweak here and there can make all the difference. It's all about making it your own, innit?

Serving Suggestions: Ace Plating for Potatoes Oven and Beyond

Right, presentation matters. Nobody wants a boring plate of Healthy Roasted Vegetables , do they? So, here's the goss: Pile those beautiful, colourful Roasted Vegetable Medley high on a platter.

A sprinkle of fresh herbs think parsley or basil makes it look fancy. I love serving this with a dollop of garlic mayo on the side.

Chef's kiss! As for drinks, something crisp and cold works wonders. A nice glass of white wine, like a Sauvignon Blanc or even some lemonade on a warm day, is top tier.

Storage Tips: Keepin' it Fresh, Guv'nor!

Right, so leftovers are defo a thing. If you’ve got any of these Rosemary Potatoes left, pop them into an airtight container.

They will keep in the fridge for up to three days, no worries. Honestly, freezing isn't ideal as the texture can go a bit mushy.

But if you must , let them cool completely first. When you're ready to reheat, just spread them out on a baking sheet and warm them up in the oven.

Microwaving works too, but they might lose some of that lovely crispness. Olive Oil Garlic keeps the veggies tasty even after a reheat, though, for real!

Variations: Remix It, Baby!

Fancy a bit of a twist? Sorted! If you're trying to cut back on carbs, swap out some of the root vegetables with some greens, like kale or green beans.

For a vegan version, make sure your garlic mayo is vegan, or swap it for a lemon tahini dressing. Seasonal ingredient swaps? You know, in autumn, chuck in some butternut squash or Brussels sprouts.

In spring, asparagus is amazing. Use seasonal ingredients!

Nutrition Basics: Goodness in Every Bite

Okay, so let's talk about the boring stuff, but listen up! These Easy Vegetable Side Dish are packed with vitamins, minerals, and fibre.

It's a healthy win! Each serving has around 120 calories, 3g of protein, 8g of fat, and 12g of carbs.

Remember, that's an estimate. The vegetables themselves have a load of antioxidants, which are great for your skin. Roasted veggies are your ticket to healthy and happy.

Honestly, these Roasted New Potatoes will make you feel like a proper domestic goddess. So go on, give it a go!

Frequently Asked Questions

What veggies work best for "The Easy Side That Goes" with everything, and which ones should I avoid?

Hearty vegetables like bell peppers, red onion, carrots, broccoli, and zucchini roast beautifully. Avoid vegetables with a high water content that can become soggy, such as cucumbers or iceberg lettuce, unless you're looking for a very specific (and probably not delicious!) result.

Think about textures and flavors that complement each other for the best outcome - a true "Bake Off" winning strategy!

Can I prep "The Easy Side That Goes" ahead of time, or will the veggies get sad and wilted?

You can definitely chop the vegetables a day in advance! Just store them in an airtight container in the fridge. However, wait to toss them with the oil and seasonings until just before roasting. This will prevent them from getting soggy and ensure they stay fresh and vibrant.

Consider it your "Mary Berry" pre-prep technique for ultimate success!

How do I get my oven-roasted vegetables perfectly caramelized and not just…steamed?

The key to perfectly caramelized vegetables is high heat and not overcrowding the baking sheet. Make sure your oven is properly preheated to 400°F (200°C). Spread the vegetables in a single layer; if they're too close together, they'll steam instead of roast.

Tossing them halfway through also helps ensure even browning and caramelization. Also preheating the tray can help.

Help! My garlic always burns when I roast vegetables. What am I doing wrong?

Garlic is notorious for burning quickly in the oven. Try adding the minced garlic halfway through the roasting time. This gives the vegetables a chance to start cooking before the garlic is exposed to the intense heat. Alternatively, you could use garlic powder instead, as it's less likely to burn.

These roasted vegetables are such "The Easy Side That Goes" so follow these simple steps to enjoy them.

How long do leftover oven-roasted vegetables last, and what's the best way to reheat them?

Leftover oven-roasted vegetables will last for 3-4 days in an airtight container in the fridge. To reheat, you can spread them on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave them, but they might lose some of their crispness.

Try adding them to soups, salads or frittatas for a quick and easy meal!