Make big batches of these colorful Oven-Roasted Vegetables for a tasty, healthy side dish that’s ready to go.
There’s a reason I always keep a stash of onions, sweet potatoes, and other veggies in my kitchen. That way, I always have supplies to whip up a batch of oven-roasted vegetables. There’s something soothing about not having to run to the store for anything and instead just turning on my favorite music or a podcast, spending some time chopping up the vegetables, and letting the scent of roasting veggies fill my kitchen. I have to admit, this is the perfect Sunday recipe for me, and “veggie roast” is literally on my self-care list.
Roasting vegetables in the oven doesn’t take a very long time, and if you chop everything up in the morning or even the night before, they can be ready to eat in 30 minutes or so. This recipe results in perfectly-seasoned veggies, and the garlic, black pepper, zingy Dijon mustard, and salty Parmesan make them go perfectly with nearly any main dish you can think of (including whatever leftovers are languishing in your fridge). But honestly, if you aren’t in a rush, I don’t recommend rushing through a veggie roast.
I think this recipe is a good opportunity to get something done while you take a load off, and you deserve it. Imagine your favorite music playing through the speakers, you singing or humming along as you slowly chop up a sweet potato, perhaps taking a sip of tea or mimosa cocktail every so often, deeply enjoying your Sunday. Then later, as the oven is doing all the cooking, you’re sitting on the couch or in a hammock outside in the sunshine, reading a good book. And suddenly, you have a healthy side dish for the week. That’s what this recipe is to me.
Are Oven-Roasted Vegetables Healthy?
Yes! All the veggies in this recipe contain fiber, minerals, vitamins, and antioxidants. Specifically, broccoli contributes lots of vitamins B6 and C, fiber, potassium, and beta-carotene and lutein, which are both antioxidants. Red onions contain lots of antioxidant flavonoids, along with fiber, potassium, and vitamins, while bell peppers are good sources of vitamin C, and sweet potatoes are full of fiber and vitamin A. Zucchini offers additional potassium and other minerals, such as manganese. All these veggies are low in calories and fat, and the only fat in this recipe is olive oil, which delivers healthy monounsaturated fats.
This recipe is suitable for vegetarian, gluten-free, dairy-free (omit the cheese), and some low-carb diets. To make it keto, reduce or cut out the sweet potato.
Flavor Variations
This roasted veggie recipe uses a classic seasoning combination of garlic, black pepper, Italian seasoning, Dijon mustard, and Parmesan cheese. You’re welcome to stick with this, but feel free to think of these vegetables as a blank canvas to paint all kinds of seasoning masterpieces. Here are a few I love.
- Za’atar blend: Za’atar is a Middle Eastern, sumac-based seasoning blend that adds an herby and earthy note to roasted vegetables. You should be able to find a variety of this seasoning blend at a U.S. grocery store, and you’ll definitely find it at an international food store. Za’atar blends usually contain some salt, but you may need to add a bit of salt if yours isn’t salty enough.
- Harissa paste: Use this Harissa Recipe to make a spicy, cumin-flavored paste to rub on your veggies prior to roasting.
- Cajun seasoning blend: Omit the Italian seasoning and salt in the recipe below and substitute a heavy shake of your favorite Cajun seasoning blend for a cayenne kick.
How Do I Store Leftovers?
Let your leftovers cool completely, then store them in an airtight container or Ziploc bag in the fridge for up to 3 days. You can also freeze them in a freezer-safe container or bag for up to 3 months, if you don’t mind a softer texture once thawed. You can either let them thaw in the fridge overnight or reheat them from frozen in the microwave, oven, or air fryer.
Serving Suggestions
Roasted vegetables are the ideal side dish. They’re healthy, taste great, and mix with almost any entrée. Fish, chicken, beef, and pork will all go nicely with a helping of this veggie mix, though I would suggest preparing the meat in a healthy fashion (e.g., broiled, roasted, grilled) so it keeps in line with the nutrient-packed side. Try Poached Chicken, Beef Kabobs, Air-Fryer Fish, or Baked Pork Tenderloin for main dishes.
For a vegetarian option, try my favorite Crispy Baked Tofu with these roasted vegetables, all on top of a big bowl of brown rice and a splash of tamari.
Recipe
Ingredients
- 2 medium bell peppers cut into 1-inch pieces
- 2 medium zucchini ends trimmed and cut into ½-inch pieces
- 1 small sweet potato scrubbed and cut into ¾-inch pieces
- 1 small red onion cut into 1-inch cubes
- 1 small head broccoli cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 3 tablespoons grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F. Prepare two large, rimmed baking sheets with nonstick spray.
- In a large bowl, combine all of the chopped vegetables with olive oil, mustard, and seasonings, tossing well to ensure they are evenly coated.
- Spread the vegetables in a single layer across the baking sheets, making sure they are not overcrowded.
- Roast in the preheated oven for 25–35 minutes, tossing the veggies and rotating the baking sheets halfway through, until vegetables are browned and tender. Finish with a sprinkle of Parmesan cheese, if desired.
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