Roasted vegetables are an easy and delicious side dish. The full flavor makes them a family favorite, and it’s a great way to get a large variety of veggies into your diet. It’s paleo, whole30, low-carb and gluten-free.
Roasted vegetables should be charred on the outside with crispy edges but have a tender inside. This caramelizes the sugars on the outside of the vegetables and produces the best flavor.
Once you understand the technique, you won’t even need a recipe anymore. Pop some fresh veggies in the oven to roast while you cook your pork chops, lamb chops, garlic butter steak bites or lemon chicken, and you will have a delicious side dish to accompany any meal. Unlike veggies that are steamed just a little too long, roasted vegetables will never be limp and soggy. And you can use this method with any vegetables in your crisper drawer!
Are roasted vegetables healthy?
Just about any way you eat vegetables is a good idea. Roasting is no exception.
When you cook any veggie, it starts to lose some of its nutritional value. Vitamins like B and C start to deteriorate with heat. Other nutrients are easier to absorb after being cooked.
What temperature is best for roasting veggies?
You want to roast veggies at a high temperature. Somewhere between 400 and 450 degrees Fahrenheit is best. You can use this high heat for any vegetables, even frozen veggies!
To check the roasted vegetables for doneness, prick them with a fork. They should be tender enough to pierce easily with a fork; another sign that they are starting to char at the edges. This will take at least 15 minutes, depending on the type of veggies you are cooking.
What is the best oil for roasting vegetables?
Find a balance for the amount of oil to use. You want the veggies to be covered but you don’t need so much you end up with puddles in the pan. The oil helps the roasted vegetables cook evenly while also increasing the flavor. So pick an oil that tastes good too! Try these healthy, high smoke point oils for your veggies:
- Olive oil
- Coconut oil
- Avocado oil
Don’t be afraid to use your hands to spread the oil onto all the vegetables.
How do you season roasted vegetables?
The oil does a lot of the work in this recipe. It ensures that the vegetables end up with crisp golden edges. You also want to use salt and pepper each time to enhance the flavor.
But you may want some other seasoning on the roasted vegetables as well. Mix and match any of these flavors to find your favorite.
- Italian seasoning
- Balsamic vinegar
Tips for Roasting Vegetables
- Use a high heat and a high smoke point cooking oil.
- Spread veggies evenly on the pan and try not to overcrowd.
- Season well but don’t over do it.
- Toss halfway through cooking time.
More Roasted Vegetables Recipes to Try:
- Roasted Root Vegetables with Thyme
- Meal Prep Recipe for Chicken and Vegetables
- Roasted Butternut Squash Recipe
- Garlic Parmesan Roasted Cauliflower
- Easy Roasted Veggies Meal-Prep Bowls
- Easy Roasted Acorn Squash Recipe
- Garlic Parmesan Roasted Brussel Sprouts
- How to Make Crispy Roasted Green Beans
Easy Roasted Vegetables Recipe
- 2 cups butternut squash - diced
- 2 cups radishes - cut them into quarters
- 1 cup Brussels sprouts - sliced and quartered
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 4 cloves garlic - minced
- kosher salt and freshly ground black pepper - to taste
- 5 slices cooked bacon - nitrate and sugar free for Whole30 (ButcherBox has great quality bacon)
- 1 red bell pepper - cut into thick 1-inch pieces
- 1 red onion - cut into thick 1-inch pieces
- fresh green onions - to garnish
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place butternut squash, radishes and Brussels sprouts on the prepared baking sheet.
- Drizzle with olive oil and sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
- Spread into an even layer, roast for about 15-20 minutes.
- Remove and toss in bell pepper and onions, return to oven and roast 15-20 minutes longer.
- Remove from the oven and top it with bacon and green beans before serving.
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