Roasted Veggies are simply delicious! Quick, easy and perfect for so many meals. We have a secret ingredient that takes ordinary veggies and makes them extraordinary.
It creates a sweet, tangy crust that will make your mouth soar with excitement. That might be a slight exaggeration but you get the drift. 🙂
We have a secret ingredient in our family that just sends these roasted veggies over the top.
It is something that might make you question me, but I promise you will not be disappointed. Drum roll please……balsamic vinegar!
Do you know why I know these are fabulous? Mr. Picky pants (aka, my son) will devour them. If you get his thumbs up in the vegetable department, you are golden!
Top these veggies with some honey goat cheese, gorgonzola, or feta and holy moly you will have an amazing side dish!
This is such an easy way to roast a ton of vegetables.
Check out my section of “What to serve with Roasted Veggies” for tons of meals options.
Perfect for meal prepping, especially if you have a busy week or you are just trying to be healthy.
Let’s get this Roasted Veggie party started and get cooking.
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Step by step instructions
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Slice and chop all your vegetables.
- Toss with oil of choice (I use avocado oil), balsamic vinegar, sprinkle salt, pepper, garlic powder, onion powder and Italian seasoning. Make sure to mix throughly. I throw some fresh thyme on the veggies while cooking.
- Place your baking sheet in the oven and roast for 25-35 minutes. Some oven temps vary so you might have to adjust your cooking time a few minutes.
Tips for Success
- Make sure you toss the veggies around every 15 minutes. This will help to make sure we don’t burn the vegetables.
- You want to keep them around the same size so they cook evenly.
- Top with some fresh herbs such as fresh parsley, thyme and rosemary. Nothing is better then fresh herbs!
What to serve with roasted veggies
So many wonderful way to serve and eat roasted veggies. Here are some great, easy dinner ideas for your family. We have chicken, beef, seafood and even pizza options.
Need a quick chicken dish? Check out my Balsamic Jam Chicken, Honey Garlic Chicken or Air Fryer Chicken.
Want Beef for Dinner? I got you covered, these dinner ideas are perfect. Italian Meatballs , Pineapple Lime Flank Steak, or Smokey Pepper Cheeseburgers.
How about Salmon, I have a delicious recipe for that also, Roasted Garlic Salmon.
My favorite way to eat these beautiful delicious vegetables is my Roasted Veggie Pizza. It is truly amazing! My family goes nuts every time I make it.
Man am I hungry now! 🙂
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
FREEZER OPTIONS:
I usually make a double batch of veggies to save for easy weeknight dinners. Place vegetables in a freezer safe bag. I use a super saver bag. Remove as much air as possible to maintain their freshness. They are good for 3 months in the freezer. Thawing instructions: Place frozen veggie bag in cold water. Defrost and then follow the reheating instructions below.
REHEATING INSTRUCTIONS:
MICROWAVE: Place veggies on a microwave safe plate and heat for 60-90 seconds.
STOVETOP: (Preferred heating method) Place veggies in a skillet on medium heat. Heat for 5 minutes or until the veggies are nice and warm.
I hope you enjoy these Roasted Veggies. Please leave a comment and review below if you have tried them!
Please check out some of my other veggie/side dishes:
Roasted Veggies Recipes
Equipment
- Baking sheet
Ingredients
- 1 large Sweet potato
- 1 medium Onion
- 12 ounces Small portabella mushrooms
- 1 large Red bell pepper
- 2 tablespoons Avocado oil or oil of choice
- 3 tablespoons Balsamic vinegar
- 1 1/2 teaspoon Pink Himalayan Salt
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Italian seasoning
- 6 sprigs Fresh thyme
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Slice and chop all veggies about the same size.
- Add veggies to the tray. Place oil, vinegar, salt, pepper, onion powder, garlic powder, and Italian seasoning over the veggies and toss evenly. Add fresh thyme down on top.
- Place tray in the oven and roast for 25-30 minutes.
Notes
- Make sure you toss the veggies around every 15 minutes. This will help to make sure we don’t burn the vegetables.
- You want to keep them around the same size so they cook evenly.
- Top with some fresh herbs such as fresh parsley, thyme and rosemary. Nothing is better then fresh herbs!
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