Roast Vegetables – An Easy Flexible Recipe

Roast vegetables are a foundation for countless meals and snacks, whether you are vegetarian or an omnivore. They keep really well, so I almost always have some on hand. Cooled and refrigerated, roast vegetables will keep for three to four days and they are one of the most natural, healthy fast foods I know.

Making roast vegetables is a great way to showcase the best of seasonal vegetables as well as to use up any leftover or nearly past their best veggies you may have. You can focus on Mediterranean vegetables using eggplant (aubergine), peppers, zucchini (courgettes), and red onions, or you can use mainly root vegetables like sweet potatoes, parsnips, carrots and turnips. They all roast really well. I also like to combine root vegetables with red peppers and zucchini to make a delicious vegetarian tagine. Throw in some cherry tomatoes if you have them, or add a few jarred sun dried tomatoes if you like them. You can also add leftover cooked or canned chickpeas towards the end of the roasting time.

How To Make Roast Vegetables

This is more a guide than a recipe, as the quantities and ingredients are very flexible. It is well worth making plenty as leftovers are so useful. I like to use red onions for their colour and flavour, but if you only have white or yellow onions there is no reason not to use them. Of course it really doesn’t matter what colour peppers you choose – just use what you have to hand or what is on special. If you like garlic, you can add that too.

The quantities of vegetables I have listed in the printable recipe will make one to two sheet pans/baking sheets of vegetables, depending on the size of the pans. I usually make two pans at a time. Just make sure you spread the vegetables out so they roast evenly.

Cooking time can vary depending on how big you chop your vegetables, so all timings are just a guide.

Roast vegetables make a great side dish just as they are, or try these 10 Ways to Use Roast Vegetables.  Making a big pan (or two!) of roast vegetables can be your ticket to several days of delicious, nutritious and easy meals.  Cool any leftover roast vegetables to room temperature and then store covered in the fridge for three to four days.

Roast Vegetables – Printable Recipe

Created by: April J Harris

Roast Vegetables – An Easy Flexible Recipe

Course Side Dish

Cuisine Vegetarian

Roast vegetables are an easy to make staple that is the basis for countless meals and snacks.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

  

• 1 onion, peeled and chopped red onions give a nice colour to the recipe
• Choose 3 to 4 of the following vegetables:-
• 3 Red, yellow, orange and/or green peppers, de-seeded and cut in pieces It doesn't matter what colour peppers you use, whatever is available is fine.
• 2 medium zucchini and/or summer squash, cut in circles or half moons
• 2 sweet potatoes, peeled and cubed
• 1 cup butternut squash cubes
• 2 to 3 carrots and/or parsnips, peeled and chopped in small chunks
• 2 to 3 cloves garlic optional, chopped or use dried garlic
• 2 tablespoons olive oil or other mild vegetable oil
• 1 tablespoon balsamic vinegar optional
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• spices of choice cumin seeds or chopped chilis can add great flavour, optional
• salt and pepper to taste

Instructions

• Preheat the oven to 375℉ or about 190℃ – I set my fan oven at 180℃.
• Prepare your chosen vegetables. De-seed and cut the peppers into chunks roughly one inch square. Slice each zucchini in half lengthwise and then chop the halves into half moons about a quarter inch thick. Peel the onions and cut them in about eight pieces each. Then cut each piece in half and separate the layers. Peel and cube any root vegetables (sweet potatoes, butternut squash, parsnips, carrots).
• If using root vegetables:-

  Speed whatever combination of sweet potatoes, squash, parsnips and or carrots over one or two baking sheets/sheet pans. Drizzle with some of the oil and pop in the oven for about 15 minutes to give them a head start.
• After 15 minutes, add any remaining vegetables to the pan along with the chopped cloves of garlic.
• Drizzle with the remaining oil, balsamic vinegar (if using) and sprinkle with salt, pepper, and any of the spices you are choosing to use (cumin seeds, chilis etc) except the parsley, which is best sprinkled on when the vegetables have finished cooking. Toss the vegetables together and put back in the oven.
• Roast in the oven for about 20 to 25 minutes, turning and mixing half way through, until the vegetables are cooked through and beginning to turn golden on the edges. Cooking time can vary depending on how big you chop your vegetables, so all timings are just a guide.
• If you are not using root vegetables:

  Spread the vegetables over one or two sheet pans/baking sheets.
• Drizzle with all the oil, balsamic vinegar (if using) and sprinkle with salt, pepper, and any of the spices you are choosing to use (cumin seeds, chilis etc) except the parsley, which is best sprinkled on when the vegetables have finished cooking. Toss the vegetables together and put back in the oven.
• Roast in the oven for about 20 to 25 minutes, turning and mixing half way through, until the vegetables are cooked through and beginning to turn golden on the edges.

Notes

Cooking time can vary depending on how big you chop your vegetables, so all timings are just a guide.

Links to suggested equipment including those below are affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Equipment

• 1 or 2 sheet pans / baking sheets
• 1 vegetable knife
• 1 cutting board

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