The name says it all! When I say simple, it is effortless, with just a few ingredients. This Simple Roasted Mixed Veggie Recipe is really healthy and nutritious. It's one of those recipes that you can just throw all the ingredients into a bowl, add seasoning to taste, bake, and enjoy!
During hot summer days, all moms may run into some trouble pushing vegetables into their kid's diets. Some days they don't even want to eat at all due to the heat. One of the best ways to do this is to switch things up a bit. Make an aromatic, irresistible dish of baked mixed vegetables as a main course.
This is a great way to pack an abundance of fresh vegetables into one meal. Also, throw in some potato in there because that is what is most commonly served with meat dishes. This dish is perfect served alongside your favorite poultry, beef, or fish. Before you know it, kids are scooping it all up by the spoonfuls.
Kids usually don’t care much for vegetables but when I roast them in this way, they love it! So much so, that I even made this dish at our recent family camping event, and it was a big hit! When you hear a junk-food-loving kid ask, "Mom, is there any more of those delicious mixed vegetables?" that's when you know you've got something good on your hands!
Loads of fresh homegrown garlic in this recipe, as well as the herbs, give it incredible and magnetic aromas. Another great thing about this recipe is that you can clean out the fridge with any other veggies you may already have on hand, and still turn out a tasty dish for dinner with this recipe. Enjoy!
Table of Contents
📋 Recipe Ingredients
- Red baby potatoes
- Brussel sprouts
- Sweet mini peppers
- Cauliflower
- Carrots
- Broccoli/zucchini
Herb and Seasoning Ingredients
- Parsley
- Dill
- Garlic
- Butter
- Sea salt
- Black ground pepper
How to Prep for Roasted Mixed Vegetables Recipe
- Preheat the oven to 425 F (218 C). Rinse and cut cauliflower, carrots, broccoli, and red potatoes into smaller pieces. Place all the veggies into a large bowl.
- Peel and slice garlic, chop dill and parsley, and add to the veggies, reserving some to sprinkle after baking. Then, season with salt and pepper, drizzle the melted butter and mix well to combine.
How to Roast Simple Roasted Mixed Vegetables Recipe
- Transfer buttered and seasoned veggies into a glass baking dish that comes with a glass lid (I used 2 glass baking dishes for this recipe; you may split the recipe in half if it's too much for the size of your family).
- Bake veggies in preheated oven to 425 F (218 C) for 25 to 30 minutes or until baked through, when a knife inserts easily in the hardest veggies.
- Remove from the oven cool for 15 minutes before serving!
- Sprinkle some of the reserved fresh dill and parsley, mix vegetables well with butter settled on the bottom of the baking dish, serve and enjoy!
👩🏻🍳 FAQ's
What is the best way to reheat cooked vegetables?
- Its best to reheat vegetables on low temperature not to burn them or heat them too fast to a mush for 15 minutes at 250 F.
How do you keep roasted vegetables crisp?
- 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.
Leftovers can be packed for lunch boxes as well or served for lunch the next day.
Recipe Card
Simple Roasted Mixed Vegetables Recipe
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 Roast Vegetables
- Preheat the oven to 425 F (218 C). Rinse and cut cauliflower, carrots, broccoli, and red potatoes into smaller pieces. Place all the veggies into a large bowl.
- Peel and slice garlic, chop dill and parsley and add to the veggies, reserving some to sprinkle after baking. Then, season with salt and pepper, drizzle the melted butter and mix well to combine.
Roasting Instructions
- Transfer buttered and seasoned veggies into a glass baking dish that comes with glass lid (I used 2 glass baking dishes for this recipe; you may split the recipe in half if it's too much for the size of your family).
- Bake veggies in preheated oven to 425 F (218 C) for 25 to 30 minutes or until baked through, when a knife inserts easily in the hardest veggies.
- Remove from the oven cool for 15 minutes before serving!
- Sprinkle some of the reserved fresh dill and parsley, mix vegetables well with butter settled on the bottom of the baking dish, serve and enjoy!
- Leftovers reheat well and can be packed for lunch boxes as well or served for lunch the next day.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the link to order. This post may contain affiliate links which won't change your price but will share some commission.)
Love this Simple Roasted Mixed Vegetables Recipe? Please Save and Pin on Pinterest!
Margaret says
Can I use a Corning wear bowl with a glass lid to roast the veggies in?
Valya's Taste of Home says
I'm sure it's ok as long as it's oven safe. Thanks for asking!
Inna says
Hi Valya. Just wanted to clarify: 2 lb of each vegetable or 2 lb total?
Valya of Valya's Taste of Home says
2 +/- lbs. of each vegetable.
Yelena says
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!!
Valya of Valya's Taste of Home says
Aww... that is so sweet of you! Thank you and enjoy the recipe!