Imagine the aroma of herb-infused vegetables wafting through your kitchen, filling your home with the promise of a delicious, healthy meal. That’s exactly what you’ll get with this Roasted Veggies in Oven recipe! It’s a colorful medley of sweet potatoes, bell peppers, zucchini, squash, cherry tomatoes, and snow peas, all tossed in a mouthwatering balsamic herb dressing. This dish is not just a feast for your taste buds, but for your eyes too!
Why You’ll Love This Recipe
- Versatile: Mix and match your favorite veggies to create your perfect combination.
- Healthy: Packed with nutrients and fiber, it’s a guilt-free indulgence.
- Simple: Just chop, toss, and roast – it’s that easy!
- Flavorful: The balsamic herb dressing takes these veggies to a whole new level of deliciousness.
Ingredients You’ll Need
- Sweet potatoes: The star of the show, providing a sweet, earthy base.
- Bell peppers: Red and yellow for a pop of color and vitamin C.
- Zucchini and summer squash: These mild-flavored veggies soak up the dressing beautifully.
- Cherry tomatoes: Bursting with tangy sweetness when roasted.
- Snow peas: For a delightful crunch and splash of green.
- Olive oil: The foundation of our dressing, bringing everything together.
- Balsamic vinegar: Adds a tangy depth to the flavor profile.
- Garlic paste: Because everything’s better with garlic!
- Fresh herbs: Thyme, rosemary, and parsley for an aromatic boost.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Root vegetable medley: Add carrots, parsnips, and beets for an earthier flavor.
- Cruciferous twist: Throw in some broccoli and Brussels sprouts for extra crunch.
- Mediterranean style: Include eggplant, red onions, and finish with crumbled feta.
- Spicy kick: Add a pinch of red pepper flakes to the dressing for heat lovers.
How to Make Roasted Veggies in Oven
Step 1: Prep the Oven and Sweet Potatoes
Preheat your oven to 450°F and give your baking sheet a quick spray. Cube those sweet potatoes and get them roasting for 20 minutes. This head start ensures they’ll be perfectly tender.
Step 2: Whip Up the Dressing
While the sweet potatoes are getting a tan, mix up that magical dressing. Whisk together olive oil, balsamic vinegar, garlic paste, and those fragrant fresh herbs. It’s like a spa treatment for your veggies!
Step 3: Prep and Toss
Chop up the rest of your veggie cast and toss them in the dressing. When the sweet potatoes are done with their solo act, add them to the mix. It’s like a colorful veggie party in a bowl!
Step 4: Roast to Perfection
Spread your dressed-up veggies on the baking sheet and let them roast for another 20 minutes. The oven will work its magic, caramelizing the edges and intensifying the flavors.
Pro Tips for Making the Recipe
- Even chunks: Cut your veggies into similar-sized pieces for even cooking.
- Don’t overcrowd: Give your veggies some breathing room on the baking sheet for optimal caramelization.
- Rotate halfway: For even browning, give the pan a turn halfway through roasting.
- Trust your nose: When you smell that irresistible aroma, your veggies are likely done!
How to Serve
These roasted veggies are incredibly versatile:
- Serve as a vibrant side dish alongside grilled chicken or fish.
- Toss with cooked quinoa or pasta for a hearty vegetarian main.
- Use as a colorful topping for salads or grain bowls.
- Blend into a creamy soup for a comforting meal.
Make Ahead and Storage
Storing Leftovers
Cool completely and store in an airtight container in the fridge for up to 4 days. They’re great for meal prep!
Freezing
While best enjoyed fresh, you can freeze these veggies for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Warm in a 350°F oven for 10-15 minutes, or microwave in short bursts for a quick fix.
FAQs
Can I use dried herbs instead of fresh?
Absolutely! Use about 1 teaspoon of dried herbs for each tablespoon of fresh. The flavor won’t be quite as vibrant, but it’ll still be delicious.
How do I know when the veggies are done roasting?
They should be fork-tender and have some nice caramelized edges. Don’t be afraid of a little char – it adds flavor!
Can I make this recipe oil-free?
You can reduce the oil, but some fat helps the vegetables roast properly. Try using a bit of vegetable broth instead, but expect a different texture.
What’s the best way to reheat leftovers?
For the best texture, reheat in the oven at 350°F for about 10 minutes. The microwave works in a pinch, but the veggies might lose some of their crispness.
This Roasted Veggies in Oven recipe is your ticket to a delicious, nutritious meal that’s as easy as it is satisfying. Whether you’re a veggie lover or trying to incorporate more plant-based goodness into your diet, this dish is sure to become a regular in your recipe rotation. So fire up that oven, chop those veggies, and get ready for a flavor explosion that’ll have you coming back for seconds!
Print
Roasted Veggies in Oven Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Description
A delightful medley of colorful vegetables roasted to perfection, creating a flavorful and nutritious side dish that’s both versatile and easy to prepare.
Ingredients
- 2 sweet potatoes, peeled and cubed
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 zucchini, halved and sliced
- 1 summer squash, halved and sliced
- 1 pint cherry tomatoes
- 1 cup snow peas
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons garlic paste
- 1 tablespoon fresh thyme, finely minced
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon fresh parsley, finely minced
Instructions
- Preheat and Prepare: Preheat oven to 450°F. Spray a large baking sheet with cooking spray and set aside.
- Start by preheating your oven to ensure it’s hot and ready for roasting. Preparing the baking sheet with cooking spray prevents the vegetables from sticking and makes for easier cleanup.
- Roast Sweet Potatoes: Peel and cube the sweet potatoes, place them on the baking sheet, and bake for 20 minutes.
- Sweet potatoes are denser than the other vegetables, so they need extra time to cook. This initial roasting ensures they’ll be perfectly tender by the end.
- Prepare Dressing: While the potatoes are baking, whisk all dressing ingredients together in a large mixing bowl.
- Combining the olive oil, balsamic vinegar, herbs, and seasonings creates a flavorful coating that will enhance the natural taste of the vegetables.
- Coat Vegetables: Prepare the rest of the veggies and add them to the dressing mix. Once the 20 minutes have passed, remove the potatoes from the oven and add them to the bowl. Toss to coat.
- This step ensures that all vegetables are evenly coated with the delicious dressing, maximizing flavor in every bite.
- Final Roasting: Spread all the vegetables back onto the pan and roast for an additional 20 minutes.
- This final roasting period allows all the vegetables to cook together, melding flavors and achieving a perfect texture – tender inside with slightly crispy edges.
Notes
- For best results, cut vegetables into similarly sized pieces to ensure even cooking.
- Experiment with different herb combinations to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- These roasted vegetables are great served hot as a side dish or cold in salads.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
