Best 4 Easy Roasted Vegetables Recipes

**Roasted vegetables:** a symphony of flavors and colors, a culinary delight that tantalizes taste buds and nourishes the body. From the earthy sweetness of roasted carrots to the vibrant tang of cherry tomatoes and the nutty richness of roasted broccoli, this medley of vegetables offers a harmonious blend of flavors and textures. Roasted vegetables are not only delicious but also incredibly versatile. They can be served as a standalone dish, as a side dish to grilled meats or fish, or tossed into salads and grain bowls for added color and crunch. With just a few simple ingredients and minimal preparation, you can create a delightful and nutritious meal that is sure to impress your family and friends. This article presents a collection of easy roasted vegetable recipes that cater to various tastes and preferences. From classic roasted vegetables with herbs and olive oil to more unique flavor combinations like honey-roasted carrots and balsamic-roasted brussels sprouts, these recipes offer a diverse range of options to suit any occasion.

**Recipes included:**

1. **Classic Roasted Vegetables:** This recipe showcases the simplicity and elegance of roasted vegetables. Using a variety of root vegetables, such as carrots, potatoes, and parsnips, along with bell peppers and onions, this recipe produces tender-crisp vegetables with a golden-brown exterior.

2. **Honey-Roasted Carrots:** This sweet and savory dish elevates the humble carrot to new heights. With a glaze made from honey, olive oil, and herbs, these carrots caramelize in the oven, creating a slightly crispy exterior and a tender, flavorful interior.

3. **Balsamic-Roasted Brussels Sprouts:** Brussels sprouts get a makeover in this recipe. Tossed in a mixture of balsamic vinegar, olive oil, and Dijon mustard, these sprouts roast until slightly charred and caramelized, resulting in a delightful balance of sweet and tangy flavors.

4. **Roasted Vegetable Skewers:** For a fun and interactive presentation, try these roasted vegetable skewers. Featuring an assortment of vegetables, including zucchini, mushrooms, tomatoes, and bell peppers, these skewers are perfect for grilling or roasting in the oven, making them ideal for summer barbecues or weeknight dinners.

5. **Roasted Vegetable Salad:** This salad combines the goodness of roasted vegetables with the freshness of greens. Featuring a variety of roasted vegetables, such as broccoli, cauliflower, and sweet potatoes, tossed with a tangy dressing, this salad is a great way to incorporate more vegetables into your diet.

6. **Roasted Vegetable Soup:** This hearty and comforting soup is packed with roasted vegetables, including carrots, celery, and onions, along with lentils and herbs. Perfect for a chilly day, this soup is easy to make and offers a delicious and nutritious meal.

Here are our top 4 tried and tested recipes!

EASY ROASTED VEGETABLES

Easy Roasted Vegetables image

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

Provided by Jody Fernandez

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g

EASY ROASTED VEGETABLES

Easy Roasted Vegetables image

Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 8

Ingredients

Potatoes, such as russet, cut into 3/4-inch pieces
Cherry or cocktail tomatoes, halved
Summer squashes, such as zucchini, cut into 1/2-inch rounds
Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces
Carrots, peeled and cut on the bias into 1 1/2-inch pieces
Green or white cauliflower florets, cut into bite-size pieces
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.
Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.

EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA

Easy Lemony Orzo with Roasted Vegetables and Feta image

Provided by Marilena Leavitt

Categories Pasta Dish

Time 50m

Yield 6-8

Number Of Ingredients 20

Ingredients

1 med. red pepper, cut into 1" pieces
1 med. yellow pepper, cut into 1" pieces
1 med. red onion, peeled and 1" diced
1 sm. Italian eggplant, peeled and cut into ¾" pieces
⅓ cup extra virgin good olive oil
--- few fresh thyme sprigs
1 tsp. sea salt
¼ tsp. freshly ground black pepper
4 med. garlic cloves, minced
½ lb. orzo pasta
Lemon dressing:
⅓ cup freshly squeezed lemon juice
⅓ cup extra virgin olive oil
1 tsp. salt
½ tsp. freshly ground black pepper
Toppings:
4 med. scallions, minced (white and most green parts)
¼ cup pine nuts, toasted
12 oz. Greek Feta cheese, ½" diced (do not use crumbled Feta)
--- --- fresh basil leaves, cut into julienne (optional)

Steps:

Preheat the oven to 400° F.
Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.

EASY ROASTED VEGETABLES

Easy Roasted Vegetables image

Try a tasty shortcut to full-roasted flavor with this versatile, down-home side dish from Amelia Sunderland in Nashville, Tennessee.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 medium red potatoes, cut into 1/2-inch cubes
5 large fresh mushrooms, quartered
1 small green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon lemon juice
5 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until almost tender. Drain. , In a bowl, combine the remaining ingredients. Add potatoes and toss to coat. Spread in a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 30-35 minutes or until potatoes are tender and golden brown, stirring once.

Nutrition Facts :

Tips for Roasting Vegetables:

Choose firm vegetables: Softer vegetables, like zucchini, will become mushy when roasted. Instead, opt for firmer vegetables, like broccoli, carrots, and potatoes.
Cut vegetables uniformly: This will help them cook evenly. Aim for pieces that are about the same size and shape.
Toss vegetables with oil and seasonings: This will help them brown and develop flavor. Use a light coating of oil, just enough to coat the vegetables. For seasonings, try a simple combination of salt, pepper, and garlic powder.
Roast vegetables at a high temperature: This will help them caramelize and get crispy. Aim for a temperature between 400°F and 450°F.
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Spread them out in a single layer so that they have room to brown.
Roast vegetables until tender: The cooking time will vary depending on the vegetable. For most vegetables, it will take about 20-30 minutes. You can check for doneness by piercing the vegetables with a fork. They should be tender, but still have a slight bite to them.

Conclusion:

Roasting vegetables is a simple and delicious way to cook them. By following these tips, you can create perfectly roasted vegetables that are packed with flavor. Roasted vegetables can be served as a side dish, added to salads, or used as a topping for pizzas and other dishes. They are a healthy and versatile addition to any meal.