Simple Roasted Mixed Vegetables Recipe (Super Easy to Make!)
Mixed vegetables are a healthy, fuss-free, and flavorful side dish. Made with simple, wholesome ingredients, this easy recipe comes together quickly—just toss everything in a bowl, season, bake, and enjoy a nutrient-rich, delicious meal.
During hot summer days, getting kids to eat vegetables can be a challenge. Switching things up with a fragrant, baked mixed vegetables dish can make all the difference. This easy recipe packs plenty of fresh veggies into one satisfying meal, with potatoes added for a familiar, kid-friendly touch. It pairs perfectly with poultry, beef, or fish, and is simple to customize using whatever vegetables you have on hand, making it a delicious way to use up leftovers and keep everyone happy.
What are Mixed Vegetables?
Mixed vegetables are a flavorful and versatile side dish made with a blend of veggies like broccoli, carrots, cauliflower, green beans, and peas, lightly seasoned with herbs and spices and sometimes finished with a simple sauce. Beyond their great taste, mixed vegetables are packed with essential nutrients, low in calories, and high in fiber, making them ideal for healthy eating and weight management. Best of all, the variety of colors, flavors, and textures adds interest to any meal, keeping it both nutritious and enjoyable.
Why You’ll Love This Recipe
- Simple and easy: This mixed vegetables recipe is quick to prepare using basic ingredients from any supermarket. The method is straightforward and perfect for busy days.
- Versatile: Easily customize this recipe with any vegetables you have on hand. Add your favorite herbs and spices, and use it as a great way to turn leftover veggies into a fresh, new dish.
- Healthy and nutritious: Packed with vitamins, minerals, and fiber, mixed vegetables are a wholesome choice. This recipe is low in sodium and delivers plenty of nutrition without sacrificing flavor.
- Delicious and flavorful: A combination of vegetables, garlic, and herbs creates a satisfying dish that pairs well with any main course and helps you enjoy more veggies.
- Crowd-pleaser: With its vibrant colors and balanced flavors, this mixed vegetables recipe makes a beautiful, healthy side dish for family dinners, potlucks, and gatherings.
Key Ingredients
- Red baby potatoes: These add a hearty texture and delicious flavor, making the mixed vegetables more filling and satisfying.
- Sweet mini peppers: Sliced mini peppers bring a pop of color and natural sweetness. As they roast, they caramelize and become tender, perfectly complementing the savory potatoes.
- Cauliflower: Roasted until golden and lightly crispy, cauliflower balances the sweetness of the peppers with a nutty, rich flavor as its natural sugars develop in the oven.
- Carrots: Tossed with butter, salt, and pepper, the carrots roast until tender and caramelized, adding sweetness, texture, and extra nutrients to the dish.
- Broccoli or zucchini: Depending on the season, either broccoli or zucchini adds a fresh, earthy element along with a boost of vitamins and minerals to round out the vegetables.
Herbs and Seasonings for Mixed Vegetables:
- Fresh dill: Adds a bright, tangy flavor that lifts the roasted vegetables and brings freshness to the dish.
- Parsley: Chopped parsley balances the dill with a mild, grassy note, creating a well-rounded and harmonious flavor.
- Garlic: A must-have for savory dishes, garlic adds depth, warmth, and richness to the mixed vegetables.
- Salt and pepper: Simple seasonings that enhance the natural flavors of the vegetables and tie everything together.
- Melted butter: Drizzled over the veggies to add richness and help them roast evenly, giving them a beautifully golden finish.
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Mixed Vegetables
Making these delicious mixed vegetables is easier than you think. Start by preheating your oven to 425°F. Wash the vegetables – cauliflower, carrots, broccoli, and red potatoes – then chop them into bite-sized pieces and place them in a large mixing bowl. Peel and thinly slice the garlic, then finely chop the dill and parsley, setting a small amount of fresh herbs aside for garnish after baking.
Add the chopped vegetables, garlic, and herbs to the bowl, then season with salt and ground pepper to taste. Drizzle the melted butter over the vegetables and toss everything together until well coated and evenly combined.
IIt’s time to transfer the buttered, seasoned vegetables into a glass baking dish or casserole with a lid. If needed, divide them between two dishes to avoid overcrowding, then spread the vegetables out evenly. Place the dish in the preheated oven and bake for 25–30 minutes, or until the vegetables are tender. To check for doneness, insert a knife into the firmest vegetable, it should slide in easily.
Once baked, remove the dish from the oven and let the vegetables rest for about 15 minutes. Finish by sprinkling the reserved fresh dill and parsley over the top, then gently mix the vegetables with the buttery juices at the bottom of the dish for extra flavor. Your delicious mixed vegetables are now ready to serve and enjoy.
Frequently Asked Questions
It’s best to reheat vegetables at a low temperature, not to burn them or heat them too fast to mush for 15 minutes at 250 F.
Preheat your oven to 425ºF (210ºC).
Spread your vegetables out on a baking sheet.
Bake for 4-6 minutes, turning vegetables halfway through baking.
Bake until sizzling.
Serving Suggestions
- As a side dish: Serve alongside grilled chicken, fish, or any main course. The vibrant colors and textures make for a beautiful, nutritious plate.
- For leftovers: Pack into lunch boxes or enjoy them the next day for a quick and healthy meal.
- In tacos or burritos: Use the vegetables as a filling, adding beans and rice for a wholesome, flavorful wrap.
- With grains: Mix the vegetables into a bowl of rice or quinoa, top with nuts or seeds for crunch, and drizzle with soy sauce for extra flavor.
- In soups or stews: Make a hearty vegetable soup or stew by adding vegetable broth, canned tomatoes, and your choice of protein, like tofu or chickpeas, for a comforting, satisfying meal.
Substitutions and Variations
- Spicy: Add sliced jalapeños or red pepper flakes to give the dish a kick of heat.
- Curried: Mix in a spoonful of curry powder to give the vegetables an Indian-inspired twist.
- Cheesy: Top the dish with shredded cheddar cheese for a gooey, comfort food twist. You can even add some parmesan cheese on top
- Mediterranean: Add in some sun-dried tomatoes and feta cheese for a taste of the Mediterranean.
- Other veggies: Feel free to experiment with your favorite veggies in this delicious dish. Try some medium carrots, red onions, corn, zucchini, red bell pepper, or whichever veggies you love most.
- Vegan: You can also make a vegan version of this delicious dish by substituting the butter for some vegan butter or avocado oil.
How to Store Leftovers
To store leftovers of this mixed vegetables recipe, first let the dish cool to room temperature. Transfer the vegetables to an airtight container, such as Tupperware or a glass container with a tight-fitting lid, and refrigerate for up to 3 – 4 days.
If you’d like to freeze extra portions, place them in an airtight container or freezer bag and store in the freezer for 2 – 3 months. When reheating, thaw frozen portions in the refrigerator overnight, then heat in the microwave for 2 to 3 minutes or on the stovetop until warmed through.
Keep in mind that some vegetables, like zucchini or tomatoes, don’t freeze well. If your recipe contains these, it’s best to avoid freezing, as their texture may become mushy.
Simple Roasted Mixed Vegetables Recipe (Super Easy to Make!)
Ingredients
Simple Roasted Mixed Vegetables Ingredients
- 2 lbs. (of each vegetable) red baby potatoes, sweet mini peppers, cauliflower, carrots, and broccoli or/and zucchini (it does not have to be exact weight; all vegetables are organically grown)
Herb and Seasoning Ingredients
- ½ cup chopped organic fresh dill (reserve ¼ cup to sprinkle after baking)
- ½ – ¾ cup organic chopped parsley (reserve ¼ cup to sprinkle after baking)
- 1 large head organic or homegrown garlic
- Salt and pepper to taste
- 4 tbsp. melted butter
Instructions
How to Make Mixed Vegetables
- To begin, preheat your oven to 425 ℉. Make sure to wash your vegetables such as cauliflower, carrots, broccoli, and red potatoes. Once they are clean, chop them into smaller pieces. You will need a large mixing bowl to combine the vegetables.
- Now, take some fresh garlic and peel it. Slice it finely and set it aside. Then, chop some dill and parsley and also set it aside. Keep some fresh herbs reserved to sprinkle after baking.
- Next, add all the chopped veggies, garlic, and herbs in the mixing bowl. Season the mixture with some salt and ground pepper as per your taste. Take some melted butter and drizzle it over the veggies. Stir all the ingredients well to combine.
- It is time to transfer the buttered and seasoned veggies into a glass baking dish or casserole that comes with a glass lid. There might be too many vegetables for just one baking dish, so you can use two dishes if needed. Spread the veggies out evenly in the dish.
- Place the dish into the preheated oven and bake for 25 to 30 minutes, or until the vegetables are baked through. Check if the vegetables are ready by inserting a knife into the hardest vegetable; it should go through with ease.
- Once it’s done, remove the baking dish from the oven and let it cool for about 15 minutes before serving. Sprinkle some of the reserved fresh dill and parsley, mix the vegetables well with the butter that has settled to the bottom of the baking dish. This will give the veggies a richer and flavorful taste.
Notes
- Use fresh, seasonal vegetables: Fresh vegetables will have better flavor and texture. Choose firm, crisp veggies for roasting.
- Cut veggies evenly: Chop all vegetables into similar sizes so they cook evenly and roast uniformly.
- Don’t overcrowd the pan: Spread the vegetables in a single layer on the baking dish to ensure they roast rather than steam.
- Season generously: Use salt, pepper, garlic, and your favorite herbs to enhance the natural flavors of the vegetables.
- Add a little fat: Drizzle with melted butter or olive oil to help the vegetables roast beautifully and develop a golden, caramelized exterior.
- Mix halfway through roasting: Stirring once during baking ensures even cooking and browning.
- Finish with fresh herbs: Sprinkle chopped parsley, dill, or basil after baking for a burst of freshness and flavor.
- Optional flavor boosters: Add a splash of lemon juice, balsamic vinegar, or a sprinkle of Parmesan for an extra layer of taste.
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This recipe was originally posted on August 27, 2020 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Can I use a Corning wear bowl with a glass lid to roast the veggies in?
I’m sure it’s ok as long as it’s oven safe. Thanks for asking!
Hi Valya. Just wanted to clarify: 2 lb of each vegetable or 2 lb total?
2 +/- lbs. of each vegetable.
This looks so delicious I can’t wait to try it. I already know by the looks of it, this is a five star recipe!!
Aww… that is so sweet of you! Thank you and enjoy the recipe!