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Roast Them Up Vegetables

by Christine Tizzard
Roasted vegetables

This simple roasted vegetables recipe is the perfect way to use up those vegetables—like broccoli, Brussels sprouts, zucchini, or bell peppers—that are languishing in your fridge. Roasted vegetables make for a perfect side dish or as the star of the meal served with the grain of your choice. In this recipe, I call for 1 cup of chopped vegetables, which serves about one person, but you can adjust as you need depending on what you have on hand and/or how many people you need to feed. Make some extra and use them in a delicious Roast Vegetable Frittata later in the week. Keep any leftover stems for soups, salads or stir-frys.

Zero-Waste Tip

Buy the ugly produce. Almost a third of produce wasted is because we think it is too unattractive to buy despite it being just as just as healthy and delicious on the inside.

Food 911

We don’t typically think about making a tray of mixed roast vegetables because different vegetables roast at different temperatures and different times. But, you can roast almost any vegetable or root vegetable together, whether it’s potato, sweet potato, broccoli, carrots, radishes, bell pepper, or beet. How do you do it? Chop them properly. First, prepare the most tender items (say baby tomatoes or slices of zucchini) you plan on roasting as these will roast the fastest. From the size of these, you can then judge how small you need to cut the hardest vegetables (potatoes, carrots, etc.), as they will roast faster the smaller they are cut. Then, cut any medium-firm vegetables (broccoli, eggplant, etc.) so everything can roast evenly. Just be sure to keep an eye on the vegetables and pull them out when they are tender and golden.

Simple Roast Vegetables

Christine Tizzard
Print Recipe
Total Time 20 mins
Course Salad, Side Dish
Servings 4 people

Ingredients
  

  • 4 cups chopped vegetables
  • olive oil to lightly coat or vegetable, or avocado oil
  • to taste salt and freshly ground pepper

Optional Seasonings

  • splash balsamic or red wine vinegar
  • 2 Tbsp chopped fresh or dry herbs, such as thyme, rosemary or oregano
  • to taste garlic cloves
  • 2-4 Tbsp grated hard cheese or nutritional yeast
  • splash honey or maple syrup
  • 2-4 tsp spices such as: paprika, chili powder, curry powder, cumin, mustard seed, etc. or to taste

Instructions
 

  • Preheat the oven to 425°F. Line or grease a baking sheet.
  • Toss the vegetables in just enough oil and, if using, any of the other liquid optional seasonings to lightly coat. Then season with salt, pepper, and any other optional seasonings to taste. Transfer to the baking sheet and space out the vegetables so there is no overcrowding.
  • Roast until the vegetables are tender and golden, about 20 minutes.

Notes

We don’t typically think about making a tray of mixed roast vegetables because different vegetables roast at different temperatures and different times. But, you can roast almost any vegetable or root vegetable together, whether it’s potato, sweet potato, broccoli, carrots, radishes, bell pepper, or beet. How do you do it? Chop them properly. First, prepare the most tender items (say baby tomatoes or slices of zucchini) you plan on roasting as these will roast the fastest. From the size of these, you can then judge how small you need to cut the hardest vegetables (potatoes, carrots etc.), as they will roast faster the smaller they are cut. Then, cut any medium-firm vegetables (broccoli, eggplant, etc.) so everything can roast evenly. Just be sure to keep an eye on the vegetables and pull them out when they are tender and golden.
Keyword produce, roast vegetables, roasted vegetables, vegetables,

If you enjoyed my simple roasted vegetables recipe, check out my other vegetarian-friendly recipes and follow me on Instagram for the latest!

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