Best 5 Mixed Roasted Vegetables Recipes

Indulge in a symphony of flavors with our Mixed Roasted Vegetables, a delightful medley of garden-fresh goodness. This vibrant dish brings together an array of colorful vegetables, each contributing its unique texture and taste to create a harmonious culinary experience. From the earthy sweetness of roasted carrots and parsnips to the tender crispness of broccoli and bell peppers, every bite promises a burst of flavors that will tantalize your taste buds. Whether you're looking for a healthy side dish or a vegetarian main course, our Mixed Roasted Vegetables are sure to impress with their vibrant colors, delicious flavors, and ease of preparation. With three delectable variations to choose from, including a classic roasted vegetable medley, a vibrant harissa-spiced version, and a tangy lemon-herb twist, this recipe offers something for every palate.

**Classic Roasted Vegetables:** Experience the timeless flavors of roasted vegetables in their purest form. Simply toss your favorite vegetables with olive oil, salt, and pepper, and let the oven work its magic. The result is a medley of tender-crisp vegetables with a golden-brown caramelized exterior.

**Harissa-Spiced Roasted Vegetables:** Add a touch of North African flair to your roasted vegetables with this vibrant harissa-spiced variation. A blend of aromatic spices, including cumin, coriander, and chili, infuses the vegetables with a warm and smoky flavor that will transport your taste buds to exotic lands.

**Lemon-Herb Roasted Vegetables:** Brighten up your roasted vegetables with the freshness of lemon and herbs. A drizzle of lemon juice and a sprinkle of thyme and rosemary add a burst of citrusy flavor and herbaceousness, creating a medley that is both refreshing and satisfying.

No matter which variation you choose, our Mixed Roasted Vegetables are sure to become a staple in your weekly meal rotation. Prepare to embark on a culinary journey where flavors dance on your palate and vegetables take center stage.

Here are our top 5 tried and tested recipes!

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!

Provided by CURTONA

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

8 ounces fresh green beans, trimmed and cut into 2-inch pieces
2 cups Brussels sprouts, trimmed and cut in half if large
2 cups cauliflower florets
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons water
aluminum foil
3 red bell peppers, seeded and cut into strips

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

This vegetarian dish is satisfyingly warm and nourishing on a winter's day.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 13

Ingredients

1 medium onion, peeled and cut into 1 1/2-inch wedges
1 medium red onion, peeled and cut into 1 1/2-inch wedges
1 rutabaga, peeled and cut into 1-inch pieces
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
12 ounces brussels sprouts, cleaned and trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
Olive-oil cooking spray

Steps:

Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g

MIXED ROASTED VEGETABLES

Mixed Roasted Vegetables image

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole fresh mushroom
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

Steps:

Heat oven to 350°F.
Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

MIXED ROASTED VEGETABLES AND PASTA

Mixed Roasted Vegetables and Pasta image

Looking for an easy to make veggie dinner? Then check out this delicious vegetable and pasta casserole.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

1 medium green or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz whole mushrooms
1/3 cup chopped fresh or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 bag (8 oz) shredded Italian-style four-cheese blend (2 cups)

Steps:

Heat oven to 450°F.
In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
Meanwhile, cook and drain pasta as directed on package.
Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 41 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 5 g, TransFat 0 g

MIXED ROASTED VEGETABLES

Mixed Roasted Vegetables image

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole fresh mushroom
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

Steps:

Heat oven to 350°F.
Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

Tips:

Choose vegetables that are fresh, colorful, and in season. This will ensure that your roasted vegetables are flavorful and nutritious.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Toss your vegetables with olive oil, salt, and pepper before roasting. This will help them brown and caramelize.
Roast your vegetables at a high temperature. This will help them get crispy and tender.
Stir your vegetables halfway through roasting. This will help them cook evenly.
Remove your vegetables from the oven when they are tender and slightly browned. If you overcook them, they will become mushy.
Serve your roasted vegetables immediately. They are best when they are hot and fresh.

Conclusion:

If you are looking for a healthy, flavorful, and easy-to-make side dish or snack, roasted vegetables are the perfect choice. With so many different variations, you can experiment with different vegetables, herbs, and spices to find the perfect combination. So next time you have a few extra vegetables on hand, don't just boil or steam them - roast them! You won't be disappointed.