They make a pretty, easy, and delicious side dish, and the leftovers are excellent, too, whether reheated or enjoyed cold as antipasti. Whenever I can make a meal with just one side dish instead of the traditional protein + starch + veggie, I’m happy. Easy is good! Yes, I cook for a living, but I’m a lazy cook. 🙂 This is why I love these oven-roasted vegetables and make them often, especially in the winter (in the summer, I like to make veggie kabobs). A single sheet pan generates a nice, varied side dish of several vegetables. Perfect!
Ingredients
The Best Vegetables for Roasting
Instructions
Storing Leftovers
Recipe Card
One of my favorite combinations is the one shown here - red bell peppers, red onion, broccoli, cauliflower, and Brussels sprouts. As for seasonings, I almost always use kosher salt, black pepper, garlic powder, and dried thyme. The exact measurements for these ingredients are listed in the recipe card below.
Roasted zucchini Roasted yellow squash Roasted carrots Roasted asparagus Roasted Brussels sprouts Roasted cabbage Roasted cauliflower (and roasted whole cauliflower) Roasted broccoli (or roasted broccolini) Roasted peppers Roasted green beans Roasted onions Roasted red onions Roasted radishes
Today, I used a mix of red bell peppers, red onion, broccoli, cauliflower, and Brussels sprouts. I like to use these vegetables because they are so colorful. Just look at the photos! Aren’t they gorgeous? You start by prepping your veggies - washing, drying, slicing, and cutting them. The images below show you how I prep each of the vegetables: Roast the veggies for about 30 minutes in a 425°F oven. That’s it! Your delicious side dish is ready. So I often serve them with baked cod, chicken cordon bleu, rack of lamb, or baked salmon. Alternatively, I serve these veggies with a main dish I can pan-fry, such as duck breast (shown in the photo below), pan-fried salmon, or lamb chops. For a meatless dinner, they’re excellent with a couple of fried or poached eggs. It’s best to reheat them in a 350°F oven since they tend to become soggy in the fridge. They are also delicious when served cold, antipasti-style.
