You cannot go wrong with roasted vegetables. They are the perfect side dish and make the best leftovers for a quick lunch the next day. You can even turn them into breakfast by adding an egg on top. We love serving these alongside our Whole Roasted Chicken, Juicy Pork Chops or this Oven Baked Salmon with Capers.
How to Roast Vegetables in the Oven
In our photos, we’re roasting root vegetables (or similar hearty vegetables). You can roast any kind of vegetable. Less hearty vegetables like zucchini or mushrooms will take less time to cook. We love these roasted veggie tacos with zucchini, tomatoes and bell peppers. In our photos, we have carrots, potatoes, onion, fennel and broccoli stems. The fennel smells incredible while it roasts and tastes even better. For tips on how to cut fennel, take a look at our recipe for braised fennel. In that article, we share photos for removing the tough core. Broccoli stems are also really fun to roast. Before chopping into chunks, peel the tough outer peel from the stems and remove about 1/2 inch from the bottom. Both of these are too tough. When it comes to the pan, you have three options: unlined, foil-lined or use parchment paper. We’ve done all three in our kitchen, but for the most color on the vegetables, an unlined pan is best. For the simplest cleanup, foil or parchment is best. For a baking sheet full of veggies, we add two tablespoons of oil. Olive oil, grape seed, avocado, walnut oil or coconut oil all work well. We love using coconut oil when roasting sweet potatoes or squash. When it comes to flavorings, I usually throw a generous teaspoon of dried herbs — herbs de Provence being my current favorite. Fresh herbs work too. Toss rosemary and thyme around the veggies at the beginning of roasting. Delicate herbs like parsley, mint, tarragon, dill or cilantro are better stirring in at the end.
What to serve them with
In need of some ideas for dinner? Try serving these roasted veggies with one of the following dinner ideas. They all have rave reviews!
Garlic Herb Roasted Turkey Breast with Orange — Roasting a turkey breast is quicker than a whole turkey. With our recipe, the turkey stays moist and flavorful thanks to fresh herbs, garlic, and orange. Simple Whole Roasted Chicken with Lemon — The moment I smell chicken roasting away in the oven, it makes me feel all warm and fuzzy inside. Here’s how we make it in our kitchen. Unbelievably Moist Turkey Meatloaf — Learn the secret to turkey meatloaf that won’t dry out. This 5-star recipe has over 140 reviews. Ridiculously Quick and Easy Gravy — How to make ultra-flavorful homemade gravy with or without pan drippings. Use this easy gravy recipe for chicken, turkey, beef and even vegetable broth!
2 tablespoons oil such as avocado, grape seed or sunflower oil 1/2 teaspoon fine sea salt 1 1/2 teaspoons dried herbs or 2 tablespoons chopped fresh herbs Flaky sea salt, as need for serving 2Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting. 3Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets. 4Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.
