Best 5 Roasted Mixed Vegetables Recipes

Journey into a symphony of flavors with our splendid roasted mixed vegetables, a culinary masterpiece that tantalizes the taste buds and nourishes the body. This delectable dish features a vibrant array of colorful vegetables, each handpicked for its unique texture and flavor profile. From the earthy sweetness of carrots and parsnips to the delicate crunch of broccoli and cauliflower, every bite is a symphony of flavors and textures. Roasted to perfection, the vegetables caramelize and develop a delightful smokiness, their natural sweetness enhanced by a touch of herbs and spices. Whether served as a vibrant side dish, a wholesome main course, or a delightful addition to your next gathering, our roasted mixed vegetables are sure to delight and satisfy. Discover the art of simple yet sophisticated cooking with our curated collection of recipes, each offering a unique twist on this classic dish. From a vibrant honey-glazed medley to a tangy mustard-herb roasted delight, our recipes cater to every palate and preference. Embrace the culinary adventure that awaits and prepare to savor the extraordinary flavors of roasted mixed vegetables.

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 fresh, seasonal vegetables: Fresh vegetables have the best flavor and nutritional value. When possible, buy organic vegetables to avoid pesticides and herbicides.
Cut vegetables into uniform pieces: This will help them cook evenly. If you are using a variety of vegetables, cut them into pieces that are similar in size.
Toss vegetables with olive oil, salt, and pepper: This will help them to brown and caramelize in the oven.
Roast vegetables at a high temperature: This will help them to cook quickly and evenly. The ideal roasting temperature is between 425°F and 450°F.
Roast vegetables until they are tender and slightly browned: The cooking time will vary depending on the type of vegetables you are roasting. Check them regularly and remove them from the oven when they are done.
Serve roasted vegetables immediately: Roasted vegetables are best served fresh out of the oven. They can be served as a side dish, main course, or appetizer.

Conclusion:

Roasted mixed vegetables are a delicious and healthy way to enjoy your favorite vegetables. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and nutritious meal on the table in no time.