Simple Roasted Mixed Vegetables Recipe (Super Easy to Make!)
Mixed Vegetables are a simple, healthy, and nutritious side dish. Easy to make, just toss the ingredients together, bake, and enjoy a colorful, flavorful meal!
Servings 6
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.