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Roasted vegetables is an easy and delicious way to prepare and enjoy vegetables. They are perfectly cooked and full of amazing taste and flavor.
Why You’ll Love This Recipe!
Family Favorite. One of our favorite ways to enjoy our vegetables in the winter is roasted. It is actually our favorite way to eat them any time of year but especially in the winter. This recipe was given to me by a friend who caters large events. Her recipe used 20 lbs of vegetables but I cut it down so that it only calls for about 12 cups (not sure on the weight)
Amazing flavor. Roasting vegetables brings out their natural sweetness and even your picky eaters will enjoy them.
Ingredients Needed
- Vegetables, use your favorites. I used potatoes, sweet potatoes, carrots, bell peppers, onion, garlic cloves, mushrooms, zucchini, green beans.
- Olive Oil
- Worcestershire Sauce
- Paprika
- Garlic
How To Cut Vegetables for Roasting
Cut vegetables into even size pieces for even roasting.
- Round Root Vegetables – Cut root vegetables like potatoes, sweet potatoes, and beets into 3/4 inch pieces.
- Long Vegetables – cut carrots, parsnips, and other long vegetables crosswise into 1 1/2 inch long pieces.
- Cruciferous Vegetables – Cut broccoli or cauliflower into florets that are 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide. You can also use the stem of these veggies, cut into small rectangular pieces.
- Soft Vegetables – Do not cute soft vegetables like asparagus, cherry tomatoes, and green beans. Cut bell peppers into 3/4 inch pieces or 1/2 inch strips.
- Cut onions into 3/4 inch wedges.
How to Roast Vegetables
- Separate your root vegetables (carrots, potatoes) from your softer vegetables (mushrooms, peppers, zucchini, beans) because the root vegetables will take longer to cook.
- Wash veggies and pat dry.
- Cut vegetables using guidelines above and place in a large bowl.
- Mix together olive oil, Worcestershire sauce, paprika and garlic salt in a bowl and pour over vegetables. Toss to coat.
- Spread the root vegetables on a cookie sheet and bake at 425 F oven until the veggies just begin to get tender, about 15 minutes.
- Flip root vegetables and then add the softer veggies and stir to combine.
- Roast veggies until fork tender, about 15 more minutes.
Tips from leigh Anne
- Spread vegetables evely on the pan to insure they cook evenly. If you crowd them too much they will not crisp up and you will have mushy vegetables.
- Don’t skimp on the olive oil. The oil helps the veggies to caramelize and if you don’t have enough oil, they will dry out during the roasting process.
- Put your baking sheet in the oven as it preheats and then add vegetables to a hot pan to get crispier vegetables.
- If you are using more than one pan, be sure and rotate the pans halfway through the roasting time. Also, turn your pan 180 degrees half way through the cooking time.
- More great vegetables to roast are turnips, rutabaga, yams, beets, parsnips, asparagus, butternut squash, egg plant, cauliflower, garlic, brussels sprouts, red onion, parsnips, beets and tomatoes
- Add in any fresh herbs you may have such as thyme, rosemary, basil or oregano. You can also add in dry herbs.
Frequently Asked Questions
How should I store roasted vegetables?
Store any leftovers in the refrigerator in an airtight container for up to five days. Freeze roasted vegetables for up to 3 months. Frozen vegetables will be softer when thawed, but are great for soups and pastas. Reheat vegetables in the oven at 350 degrees F until heated through.
What is the best way to serve roasted vegetables?
Roasted vegetables are delicious and are great served as a side dish or as part of a main entree. Add them into your favorite pasta dishes or top your favorite salad with freshly roasted veggies. They are also great in omelets, stir fry, or as a pizza topping.
Check out more of my favorite vegetable recipes:
- Roasted Asparagus
- Roasted Broccoli with Parmesan Cheese
- Brown Butter Maple Brussels Sprouts.
- Roasted Red Pepper Soup
- Roasted Corn Salad
- Parmesan Carrots
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Roasted Vegetables Recipe
Ingredients
- 12 cups vegetables cut into similar size. Use potatoes, sweet potatoes, carrots, peppers, onion, garlic cloves, mushrooms, zucchini, green beans.
- 3/4 cup olive oil
- 1/8 cup Worcestershire sauce plus 1 Tbsp
- 1 1/2 Tbsp paprika
- 1 Tbsp garlic salt
Instructions
- Preheat oven to 425 degrees F. Place baking sheet in the oven while oven is preheating for crisper veggies.
- Cut vegetables into similar size pieces. Keep root vegetables (potatoes, carrots) separate from softer vegetables.
- Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
- Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
- Add in softer vegetables and turn vegetables on baking sheet making sure they are all coated in liquid mixture.
- Bake another 15 minutes or until the veggies are fork tender.
Tips & Notes:
- Make sure the vegetables are spread evenly so they cook evenly. If you crowd them too much they will not crisp up and you will have mushy vegetables.
- Put your baking sheet in the oven as it preheats and then add vegetables to a hot pan to get crispier vegetables.
- More great vegetables to roast are turnips, rutabaga, yams, beets, parsnips, asparagus, butternut squash, egg plant, cauliflower, garlic, brussels sprouts, red onion, parsnips, beets and tomatoes
- Feel free to add in any fresh herbs you may have such as thyme, rosemary, basil or oregano. You can also add in dry herbs.
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Nutrition Facts:
Erin says
I make this all the time – sometimes adding smoked sausage or kielbasa – for a super easy meal my whole family loves!
@photorecipe says
It’s winter and I love the idea of ??eating vegetables, reinforce defenses and have many other healthy qualities!
Thanks for your recipes, regards!
@photorecipe
Tamara H. says
Thanks for sharing this fabulous recipe. Tried several times to leave a comment on the guest blog, but could not.
Bethany says
Those roasted vegetables look delicious! And congrats on becoming a contributor! Very cool!