Roasted Vegetables – Spend With Pennies

Hearty and delicious, roasted vegetables are an easy side dish recipe.

They’re great served with baked chicken (or almost any protein) and leftovers can be added to a grain salad (or quinoa salad). 

These oven-roasted vegetables are caramelized on the outside and tender on the inside. They are lightly seasoned with savory spices, a touch of tangy balsamic vinegar, and sweet honey!

Why You’ll Love These Roasted Vegetables

• Change up the veggies and use what you have in the fridge. Almost any veggie can be roasted.
• Root vegetables can be found all year long and they are inexpensive making this great to feed a crowd.
• Not only is this roasted vegetable recipe super healthy, but it’s beautiful and flavorful.
• Can be made ahead of time and served chilled in salads or room temperature. Keep them warm in a crockpot on a buffet table.

Ingredients for Roasted Vegetables

We make a vegetable recipe with almost every meal and this one tops the list. Since I use a variety of vegetables and I usually cook them in 2 stages. Root veggies and harder veggies need longer so I start those and then add the veggies that cook quickly about 20 minutes later.

How Long to Roast Vegetables

You’ll need about 6-8 cups of vegetables for this recipe (a little more or less works just fine too!). Choose what you love.

Longer Cook Time (about 40  min): Any of the following will need about 40 minutes. Potatoes, sweet potatoes, beets, carrots, brussels sprouts, red onion, potatoes, sweet potatoes, turnips, mushrooms, squash, cauliflower, cabbage, butternut squash.

Shorter Cook Time (add to the pan after 20 min): Broccoli, zucchini, green or red bell pepper, asparagus, green beans, tomatoes.

Seasonings

Seasonings for roasted vegetables can be almost anything. Start with a base of olive oil, balsamic vinegar, and honey for flavor (and the honey helps with browning). Add in some garlic cloves (or garlic powder), rosemary, and your own favorite fresh herbs or dried spices like Italian Seasoning or Greek Seasoning.

How to Roast Vegetables

Have this medley of vegetables ready in no time!

1. Chop the vegetables into bite-sized pieces.
2. Combine the marinade ingredients in a large bowl per the recipe below. Add veggies and toss well.
3. Add the root veggies to the pan and roast. After 20 minutes, add the softer veggies and continue roasting until tender.

Make it a meal by adding protein to the pan like split chicken breasts at the beginning of cooking or smoked sausage (at the 20 minute mark).

Flavor Boosters

Add any of the following to the roasted vegetables once cooked.

• Drizzle with balsamic reduction to taste.
• Sprinkle with additional fresh herbs (basil, parsley, dill).
• Shred fresh parmesan cheese over top (and broil 1 minute if desired).

Tips for The Best Oven Roasted Vegetables

• Cook the root vegetables (or veggies that need longer) first and add the quicker cooking veggies after about 20 minutes.
• Line the pan with parchment paper for easy clean up.
• Roast on a large sheet pan instead of a baking dish. If the vegetables are more spread out they’ll caramelize better (which means more flavor).
• A little bit of honey (or maple syrup) helps them brown better.

Leftover Roasted Veggies

Keep roasted vegetables in an airtight container in the refrigerator for up to 4 days. Use leftovers in a hearty vegetable soup or dice up and fold them into an omelet or casserole.

Freeze roasted vegetables in a zippered bag with the date labeled on the outside for up to 8 weeks. Reheat them (thawed or frozen) in a saucepan with a little water.

Veggies for Days!

Did you make these Easy Roasted Vegetables? Be sure to leave a comment and a rating below!