Classic Roasted Vegetables are the best to have around for a simple side dish or veggie option at a meal. Roasting veggies is easy to prepare and a very quick way to get in your vitamins, fiber, and nutrition in one go. There is minimal prep time and little hands-on cooking time.
Easy to Chop: The best part about Roasting Vegetables is you don’t have to chop up the veggies into small pieces! Many of my clients have challenges when it comes to prepping and cutting vegetables. It can take a lot of effort. But when you’re roasting vegetables, they shrink. Having larger pieces of the veggies is ideal.
For example, if cutting up a bell pepper, slice it in half. Remove the seeds and stem. And chop that bell pepper into about 6-8 large chunks. Easy, right? No small dicing.
Minimal Clean-Up: Using a roasting pan is the best, too, for minimal clean-up (which I love). My favorite Roasting Pan is the Cuisinart Chef’s Classic Stainless Steel Roaster. When I use the roasting pan, I just toss all the veggies and herbs/sauces in it instead of using an additional bowl. It’s great for less dishes.
Healthy Starchy Vegetables: Another great way to get in starchy vegetables, which are filling and provide you with the carbs you need for energy, is using veggies like sweet potatoes, Russet potatoes, butternut squash, pumpkin, or acorn squash. These starchy vegetables provide fiber, vitamins, minerals, and antioxidants for optimal health. You can use starchy vegetables instead of rice, pastas, or noodles to get in the carb factor.
Classic Dressing: Last of all, when you roast vegetables, adding in some type of sauce or dressing enhances the flavor. This Classic Roasted Vegetable recipe uses a classic dressing that goes with most veggies:
- Olive Oil
- Balsamic Vinegar
- Garlic (powder or fresh)
- Fresh Herbs (like cilantro, basil, or Italian flat-leaf parsley – just choose 1)
- Salt & Pepper
Easy Variations of Dressing: An easy way to switch up the flavors is by using any type of acid or vinegar. You can use balsamic vinegar, red wine vinegar, apple cider vinegar, white wine vinegar, rice wine vinegar, or even lemon juice or lime juice. The options are very open.
Easy Way to Modify Herbs & Flavors: Another easy way to switch up the flavors is by using different herbs. You can use fresh OR dried. Different herbs will provide different flavors that are amazing and awesome. Some herb examples are cilantro, basil, Italian flat-leaf parsley, rosemary, thyme, or tarragon. You can also use dried herb mixes like Herbs de Provence. They’re all really delicious.
Simple modifications such as changing the vinegar or the herb can create a brand new dish that is exciting and delicious.
Getting creative by Roasting Veggies is a lot of fun and it is easy. Change up the vegetable choices you choose to use. Switch up the vinegars. Modify the herbs and you’ve got a brand new recipe following the same guidelines when it comes to cooking (425 degrees bake for 25 minutes).
Add the Veggies to Other Meals: Serve the roasted vegetables with any protein as a side dish. You can also add the Classic Roasted Vegetables to a pasta or stir fry or taco or grain dish. They are great additions to other recipes, too, that ask for vegetables.
What are some variations of the roasted vegetables that you have tried?
- Olive oil spray (from a Misto)
- 1 red bell pepper, deseeded
- 1 green bell pepper, deseeded
- 1 red onion
- 1 head cauliflower
- 2 medium sweet potatoes
- 1 carrot
- 2 stalks of celery
- 1 zucchini
- ½ Tbsp garlic powder
- ½ bunch fresh herb such as Italian flat-leaf parsley, Cilantro, or Basil (choose which one you want to do). No fresh herbs? Try 2 Tbsp of Herbs De Provence (it’s a GREAT dried herb blend that you can buy from any grocery store).
- Salt & Pepper to taste
- 3 Tbsp Balsamic Vinegar (or another type of vinegar/lemon juice)
- Extra virgin olive oil (optional) to drizzle
- Set oven to 425° Bake.
- Chop up the veggies in big chunks. For example, the bell pepper can be cut in half. Then cut into 6 big pieces on each half. Another example of the cauliflower is to remove the green parts and just separate the big “trees.”
- Chop the fresh herbs and put in a bowl.
- Add the garlic powder, salt, and pepper to the fresh herbs in the bowl and mix.
- Spray a roasting pan with the cooking spray.
- Place the veggies in the roasting pan.
- Toss with the garlic powder, salt, pepper, and herbs with the vegetables.
- Place in the oven and roast the veggies for 25 minutes.
- Remove from the oven and toss with the vinegar.
- You can also drizzle olive oil on it for added flavor and sprinkle extra herbs.
For more incredible roasted vegetables recipes, check out:
Roasted Vegetables with Savory Granola
Oven Roasted Asparagus and Squash
Coconut Oil Caramelized Roasted Brussels Sprouts
Gluten Free Roasted Sweet Potatoes with Granola
By Sarah Koszyk, MA, RDN
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