Oven Roasted Vegetables Recipe

Introduction

I tried this Oven Roasted Vegetables recipe with my family last week, and it was a hit! The combination of sweet potato, zucchini, and broccoli brought out some comforting flavors, and the Dijon mustard gave it an unexpected but delightful twist. My kids loved the crispy edges on the vegetables, and the Parmesan cheese added just the right amount of savory finish. It’s one of those dishes that’s easy to make, nutritious, and perfect for any meal—whether it’s a quick weeknight dinner or a side for a holiday feast. I love that it’s customizable, so I can switch up the vegetables based on what’s in season or what I have in the fridge.

Ingredients

• 1 large bell pepper, cored and cut into strips
• 2 medium zucchini, sliced into 1/2-inch thick rounds
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 red onion, cut into wedges
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.
2. Prepare the vegetables: In a large bowl, add the bell pepper, zucchini, sweet potato, red onion, and broccoli.
3. Season the vegetables: Drizzle the olive oil and Dijon mustard over the vegetables. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything until the vegetables are well-coated.
4. Arrange on baking sheets: Spread the vegetables in a single layer across the two prepared baking sheets. Ensure the vegetables are not overlapping, which will help them roast evenly.
5. Roast the vegetables: Place the baking sheets in the oven and roast for 20 minutes. After 20 minutes, rotate the pans and flip the vegetables to ensure even cooking. Continue roasting for another 10-15 minutes, or until the vegetables are golden and tender.
6. Add Parmesan: For an extra touch, sprinkle the roasted vegetables with grated Parmesan during the last 5 minutes of roasting.
7. Serve: Transfer the roasted vegetables to a serving bowl and enjoy as a side dish or mix into salads, sandwiches, or grain bowls!

Nutrition Facts

• Servings: 4
• Calories per serving: 150

Preparation Time

• Prep time: 10 minutes
• Cooking time: 30-35 minutes
• Total time: 40-45 minutes

How to Serve

• As a side dish to any main course
• Mixed into a grain bowl with quinoa, rice, or couscous
• Tossed into a salad for extra crunch and flavor
• Served in a wrap or sandwich with hummus or grilled chicken
• Added to a pasta for a more filling meal

Additional Tips

1. Don’t overcrowd the vegetables: Spread them in a single layer on the baking sheets to ensure even roasting and crispiness.
2. Use a variety of vegetables: Feel free to swap in other vegetables like carrots, Brussels sprouts, or cauliflower depending on your preferences.
3. Add a squeeze of lemon: After roasting, squeeze fresh lemon juice over the vegetables for a bright, zesty finish.
4. Toss with fresh herbs: Garnish with fresh basil, parsley, or thyme for added freshness.
5. Adjust roasting time based on vegetable size: Cut your vegetables into similar sizes to ensure they cook evenly. Larger pieces may require slightly more time.

Recipe Variations

• Roasted Root Vegetables: Use different root vegetables like parsnips, carrots, or beets for a heartier flavor.
• Spicy Roasted Vegetables: Add a pinch of red pepper flakes or chili powder to give the dish some heat.
• Balsamic Glazed Vegetables: Drizzle balsamic vinegar over the vegetables before roasting for a tangy twist.
• Vegan Option: Skip the Parmesan or use a dairy-free alternative to make this dish vegan-friendly.
• Herb Roasted Vegetables: Swap Italian seasoning for fresh herbs like rosemary or thyme for a more aromatic version.

Serving Suggestions

• Serve as a side dish with roasted chicken, grilled fish, or a juicy steak.
• Add to a pasta dish like fettuccine or spaghetti to elevate the flavor.
• Mix into a salad with greens, nuts, and a tangy vinaigrette.
• Serve as a filling in a vegetarian wrap or sandwich with avocado and hummus.
• Pair with quinoa or couscous for a nutritious, plant-based meal.

Freezing and Storage

• Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, let the vegetables cool completely before transferring them to a freezer-safe bag or container. They will keep for up to 3 months. To reheat, roast in the oven at 375°F (190°C) for 10-15 minutes.
• Reheating: Roasted vegetables can be reheated in the oven, microwave, or on the stovetop. For the best texture, reheat in the oven to maintain crispiness.

FAQ Section

1. Can I use other vegetables?
   Yes! Feel free to swap in vegetables like carrots, cauliflower, or asparagus.
2. What if I don’t have Dijon mustard?
   You can use yellow mustard or omit it entirely for a simpler flavor.
3. Can I prepare the vegetables in advance?
   Yes, you can prep the vegetables ahead of time and store them in the fridge for up to 24 hours before roasting.
4. Can I use frozen vegetables?
   Fresh vegetables yield the best texture, but you can use frozen vegetables. Just be sure to thaw and drain them well before roasting.
5. Can I make this recipe ahead of time for a party?
   Yes, you can roast the vegetables the day before and reheat them in the oven just before serving.
6. How do I make the vegetables more crispy?
   To get extra crispy vegetables, spread them out in a single layer and avoid overcrowding. You can also try adding a small amount of cornstarch before roasting.
7. What can I serve with these roasted vegetables?
   These roasted vegetables pair well with any protein, such as chicken, fish, or beef. They also go great with grain bowls or salads.
8. Can I use different spices?
   Absolutely! Feel free to experiment with different herbs and spices like paprika, cumin, or oregano.
9. How can I make this dish spicier?
   Add a pinch of red pepper flakes or cayenne pepper to the seasoning mix.
10. Can I make this recipe gluten-free?
    Yes, this recipe is naturally gluten-free, so no modifications are necessary.

Conclusion
This Oven Roasted Vegetables recipe is a simple, healthy, and flavorful dish that can be enjoyed in countless ways. The combination of vegetables with the Dijon mustard and Italian seasoning creates a savory and aromatic flavor that everyone in the family will enjoy. It’s versatile enough to be adapted to your personal preferences, and whether you serve it as a side dish or mix it into a grain bowl or salad, it’s sure to be a favorite. Give it a try, and you’ll have a nutritious and delicious meal ready in no time!

Print