This Mixed Vegetables recipe is simple, effortless, and delicious! You only need a few ingredients to make it at home, plus it’s incredibly 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!
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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 recipe is also 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 perfectly served alongside your favorite poultry, beef, or fish. Before you know it, kids are scooping it all up by the spoonfuls.
What’s best is that this recipe is very easy to customize to your taste preferences, and it’s an excellent way to utilize leftover vegetables in your fridge.
What are Mixed Vegetables?
Mixed vegetables is a delicious side dish that features a combination of different vegetables, such as broccoli, carrots, cauliflower, green beans, and peas. This dish is typically seasoned with herbs and spices and sometimes combined with a light sauce.
There are many benefits to eating mixed vegetables. For one, vegetables are packed with essential nutrients our bodies need to function properly. They are low in calories and high in fiber, making them an excellent addition to any diet for weight loss or maintenance.
Plus, what’s best is that mixed vegetables provide various flavors and textures that can make meals more interesting and enjoyable.
Why You'll Love This Recipe
- Simple and easy: This mixed vegetables recipe is incredibly easy to make with basic ingredients that you can find in any supermarket. Plus, the method of making mixed veggies in my recipe is super simple!
- Versatile: This recipe is incredibly versatile, and you can customize it to your liking. You can use any vegetables you have on hand, and add in your favorite herbs and spices. It’s a great way to use up any leftover vegetables in your fridge and create a new dish.
- Healthy and nutritious: When it comes to nutrition, mixed vegetables are a great source of vitamins, minerals, and fiber. This recipe is a healthy and nutritious way to get your daily dose of vegetables without sacrificing flavor. Plus, it’s also low sodium!
- Delicious and flavorful: The combination of vegetables, garlic, and herbs creates a tasty dish that will satisfy your taste buds. It’s a perfect side dish for any main course and a great way to add more vegetables to your diet.
- Crowd-pleaser: This mixed vegetables recipe is a crowd-pleaser, and it’s a great side dish for any dinner party or potluck. The colors and flavors of the vegetables make it a beautiful and healthy addition to any meal.
Key Ingredients
All you need are some simple, pantry staple ingredients to make these delicious mixed vegetables at home. Let's look at them in more detail:
- Red baby potatoes: You’ll need some red baby potatoes. They’ll add a delicious flavor to your mixed veggies and make it more filling!
- Sweet mini peppers: We’ll also need some sliced sweet mini peppers, which will add a pop of color and sweetness to this dish. As the veggies roast in the oven, the peppers will caramelize and become tender, complementing the savory potatoes.
- Cauliflower: To balance out the sweetness of the peppers, we’ll be roasting some cauliflower until it’s golden brown and crispy. As the florets cook, they’ll release their natural sugars and transform into a nutty, delicious addition to this recipe.
- Carrots: Alongside the cauliflower, we’ll toss some sliced carrots with butter, salt, and pepper, then roast them until they’re caramelized and tender. The carrots will add a touch of sweetness and texture to the dish, while also boosting its nutritional value.
- Broccoli or zucchini: For some added greens, we’ll include either chopped broccoli or zucchini, depending on what’s in season. These veggies will round out the dish with their earthy flavors and provide a healthy dose of vitamins and minerals
Herbs and Seasonings for Mixed Vegetables:
- Fresh dill: We’ll use some fresh dill in our mixed veggie, which will impart a bright and tangy flavor to the dish.
- Parsley: To balance out the dill, we’ll include some chopped parsley in this recipe. Parsley has a bright, grassy flavor that will complement the roasted veggies and help create a harmonious blend of flavors.
- Garlic: No savory dish is complete without garlic, and this recipe is no exception. We’ll use some garlic which will add depth and richness to the dish.
- Salt and pepper: To tie everything together, we’ll season this recipe with salt and pepper to taste. These simple ingredients will enhance the natural flavors of the veggies, while also creating a savory base for the dish.
- Melted butter: We’ll also need some melted butter to add on top of our mixed veggies. Not only will they add a delicious flavor but they’ll also help our veggies roast beautifully.
How to Make Mixed Vegetables
Making these delicious mixed vegetables is easier than you think. Here's how to make them at home step by step:
To begin, preheat your oven to 425 F. 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 to 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, and 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.
Your delicious Mixed Vegetables are ready to be served!
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.
Key Ingredients
- Serve the mixed vegetables as a side dish with grilled chicken or fish. The color and texture of the veggies will make for a beautiful and nutritious plate.
- Leftovers can be packed for lunch boxes as well or served for lunch the next day.
- Use the mixed vegetables as a filling for veggie tacos or burritos. Add some beans and rice, roll them up, and you’ve got a delicious and healthy meal.
- Add the mixed vegetables to a bowl of rice or quinoa. Top with some nuts or seeds for crunch, and a drizzle of soy sauce for added flavor.
- Use the mixed vegetables as a base for a hearty vegetable soup or stew. Add some vegetable broth, canned tomatoes, and your choice of protein (such as tofu or chickpeas) for a filling and flavorful meal.
Substitutions and Variations
These delicious mixed vegetables are perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
- Spicy: Add sliced jalapenos 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 down to room temperature. Then, transfer the leftovers to an airtight container such as Tupperware or a glass container with a tight-fitting lid.
Place the container in the refrigerator and store it for up to 3-4 days. If you want to freeze any extra portions, store them in an airtight container or freezer bag and place them in the freezer for up to 2-3 months.
To reheat the leftovers, you can either place the container in the microwave for about 2-3 minutes or reheat the dish on the stovetop. If the food is frozen, let it thaw in the refrigerator overnight before reheating. Make sure that the leftovers are heated through before serving.
Note that some vegetables don’t freeze well, such as zucchini or tomato. If your Mixed Vegetables recipe has any of these vegetables, it’s best not to freeze the dish as the texture may change and make the vegetables mushy.
Recipe Card
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.
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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.
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!