If you are looking for a vibrant and easy way to transform your veggies into a mouthwatering side dish, this Oven Roasted Vegetables Recipe is your new best friend. Packed with a colorful mix of Brussels sprouts, carrots, bell peppers, broccoli, potatoes, and red onion, roasting these ingredients with simple seasonings brings out their natural sweetness and creates crispy edges that are simply irresistible. The subtle tang of balsamic vinegar and a touch of Italian seasoning elevate the dish, making it an absolute crowd-pleaser whether you’re serving a weeknight dinner or hosting a gathering.
Ingredients You’ll Need
These ingredients are straightforward but really essential to achieving that perfect balance of flavor, texture, and color in your roasted vegetables. Each one plays a unique role, from the hearty potatoes to the sweet bell peppers, making this recipe as nutritious as it is tasty.
- 1 pound Brussels sprouts, halved: Adds a slightly nutty and crisp bite when roasted properly.
- 1 medium red onion, cut into 1-inch pieces: Brings a subtly sweet and caramelized depth after roasting.
- 2 carrots, peeled and sliced: Offer slight sweetness and vibrant orange color to the mix.
- 2 bell peppers, cut into 1-inch pieces: Introduce juicy, tender, and colorful notes with every bite.
- 2 cups broccoli florets: Deliver a great balance of texture with tender stems and crisp florets.
- 2 medium yellow potatoes, cut into 1-inch cubes: Bring heartiness and help soak up all those delicious seasonings.
- 2 tablespoons olive oil: Essential for crisping edges and evenly coating vegetables with flavor.
- 1 tablespoon balsamic vinegar: Adds a subtle tangy sweetness that perfectly complements the roasting process.
- ½ teaspoon salt (or to taste): Enhances and balances the natural flavors of all the vegetables.
- ¼ teaspoon ground black pepper (or to taste): Lends a mild heat and depth to the dish.
- ¼ teaspoon Italian seasoning: Introduces an herby, aromatic note that ties everything together beautifully.
How to Make Oven Roasted Vegetables Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 425°F (220°C). This high temperature is key to achieving those delightfully caramelized edges that make roasted veggies so addictive. While the oven warms up, wash and prepare all your vegetables as directed—halving the Brussels sprouts, chopping the red onion and bell peppers, peeling and slicing the carrots, cutting potatoes into cubes, and separating broccoli into florets.
Step 2: Toss Vegetables with Seasoning
In a large bowl, combine all the prepared vegetables. Drizzle in the olive oil and balsamic vinegar, then sprinkle the salt, pepper, and Italian seasoning over the top. Using your hands or a large spoon, toss everything gently but thoroughly to ensure every piece is evenly coated. This step is where the magic begins—it helps each bite burst with flavor as the veggies roast.
Step 3: Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet. Try to avoid overcrowding the pan, as giving each piece some space will help them roast evenly and get that perfect crispness. If needed, use two sheets or roast in batches.
Step 4: Roast Until Tender and Golden
Place the baking sheet in the oven and roast for about 25 to 30 minutes, flipping the vegetables once halfway through. Keep an eye on the color—they should develop a golden-brown hue with slightly crispy edges while remaining tender inside. The aroma filling your kitchen will be irresistible at this point!
Step 5: Serve Warm
Once roasted to perfection, remove the vegetables from the oven and transfer them to a serving dish. They’re best enjoyed warm, right out of the oven, to savor that beautiful combination of textures and flavors.
How to Serve Oven Roasted Vegetables Recipe
Garnishes
Add a sprinkle of fresh herbs like parsley, thyme, or rosemary to brighten the dish visually and enhance the aroma. A light dusting of grated Parmesan or a squeeze of fresh lemon juice can also add an extra layer of flavor that makes these vegetables truly pop.
Side Dishes
This Oven Roasted Vegetables Recipe pairs wonderfully with grilled chicken, baked salmon, or even a hearty grain bowl. Their versatile flavor profile complements everything from simple weeknight meals to elegant dinners, making them your go-to vegetable side that everyone will love.
Creative Ways to Present
For a fun twist, serve the roasted vegetables over creamy polenta or tossed with cooked quinoa and a drizzle of tahini sauce for a wholesome salad bowl. You can also pile them onto crunchy toasted bread and top with melted cheese for a delicious roasted vegetable bruschetta.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. Keeping them chilled helps maintain their texture and flavor, making it easy to enjoy a nutritious snack or add them to other meals during the week.
Freezing
While freezing roasted vegetables is possible, it can slightly alter their texture. If you choose to freeze, spread the cooled vegetables on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. Use within 2 months for best quality.
Reheating
To bring your Oven Roasted Vegetables Recipe back to life, reheat them in a preheated oven at 400°F (200°C) for about 10 minutes. This helps restore their crispness better than microwaving, which can sometimes make them soggy.
FAQs
Can I use other vegetables in the Oven Roasted Vegetables Recipe?
Absolutely! This recipe is very flexible. Feel free to add veggies like zucchini, sweet potatoes, cauliflower, or asparagus based on what you have on hand or seasonal availability.
Do I need to peel the potatoes for this recipe?
You don’t have to peel the potatoes if you prefer a more rustic texture. Just make sure to wash them well before cutting into cubes. The skin adds extra nutrients and a lovely texture when roasted.
Is balsamic vinegar necessary in this recipe?
Balsamic vinegar adds a delightful tangy sweetness that balances the roasted flavors beautifully. However, if you don’t have it, you can substitute with lemon juice or skip it, and your veggies will still be delicious.
How long will the roasted vegetables stay fresh?
When stored properly in the fridge, these roasted vegetables stay fresh for up to 4 days. Beyond that, they may start to lose their texture and flavor, so it’s best to enjoy them sooner rather than later.
Can I roast the vegetables in advance?
You can roast the vegetables ahead of time and gently reheat them before serving. Just be aware that the crispness may reduce slightly upon reheating, but the flavors remain just as delicious.
Final Thoughts
If you’ve been craving a side dish that is as simple as it is spectacular, this Oven Roasted Vegetables Recipe is a must-try. Its vibrant colors, delightful textures, and irresistible flavors come together effortlessly to elevate any meal. Once you give it a go, this recipe will quickly become your go-to solution for tasty, healthy, and satisfying veggies that never disappoint.
PrintOven Roasted Vegetables Recipe
Oven Roasted Vegetables is a colorful and nutritious medley of Brussels sprouts, red onion, carrots, bell peppers, broccoli, and yellow potatoes, all roasted to perfection with olive oil, balsamic vinegar, and Italian seasoning. This simple yet flavorful dish makes a perfect side for any meal, delivering a crispy exterior and tender inside with a wonderful blend of savory and tangy notes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 pound Brussels sprouts, halved
- 1 medium red onion, cut into 1-inch pieces
- 2 carrots, peeled and sliced
- 2 bell peppers, cut into 1-inch pieces
- 2 cups broccoli florets
- 2 medium yellow potatoes, cut into 1-inch cubes
Seasoning and Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- ¼ teaspoon Italian seasoning
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot enough to roast the vegetables to a crispy, caramelized finish.
- Prepare the vegetables: Wash all the vegetables thoroughly. Halve the Brussels sprouts, cut the red onion into 1-inch pieces, peel and slice the carrots, cut the bell peppers into 1-inch pieces, separate broccoli into florets, and cube the yellow potatoes into 1-inch pieces.
- Mix the seasoning: In a large mixing bowl, combine the olive oil, balsamic vinegar, salt, ground black pepper, and Italian seasoning. Whisk these ingredients together until well blended.
- Toss vegetables: Add all the prepared vegetables into the bowl with the seasoning mixture. Toss thoroughly to coat all pieces evenly with the oil and seasoning blend to enhance flavor and promote even roasting.
- Arrange on baking sheet: Spread the coated vegetables in a single layer on a large baking sheet lined with parchment paper or lightly greased to prevent sticking and to allow even browning.
- Roast in oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through roasting, stir or flip the vegetables to ensure even cooking and browning on all sides.
- Check doneness and serve: Vegetables should be tender inside and caramelized on the edges when done. Remove from oven and let cool slightly before serving as a side dish or over grains for a wholesome meal.
Notes
- You can use any mix of your favorite vegetables if you want to customize this recipe.
- For extra crispiness, avoid overcrowding the baking sheet so the vegetables roast instead of steam.
- To add a protein boost, toss with chickpeas or serve with grilled chicken or fish.
- This dish reheats well and can be stored in an airtight container in the fridge for up to 3 days.
- Adjust the seasoning to your preferred taste; adding garlic powder or smoked paprika can add interesting flavor.
