Learn how you can roast vegetables in the oven. Due to the way of cooking, vegetables as much as possible retain their color, natural taste, and a great amount of nutrients.
I love roasted vegetables on dinner/festive tables. This recipe for me is some kind of a magic dish. Take the vegetables that you have in your fridge, roast them in the oven and you have a perfect side dish. Roasted veggies will go perfectly with cooked fish or any type of meat; will be a delightful base for a salad. The dish can be nourishing enough to have as a single dish for a meal. Simply make sure to add enough nutritious vegetables like potatoes, squashes, peas/corn, or cauliflower/broccoli.
I have a great article for those who are looking for a baking/roasting time for different types of vegetables whether you are cooking them separately or like here in a bunch: Vegetables Roasting Times Chart.
The list of ingredients that I use in the recipe you can use as a guideline. You are free to mix and match according to your taste or simply availability. For this mixture, I was inspired by fall colors and tried to pick out vegetables that are specific for this season.
What to serve with roasted vegetables:
Ingredients for Roasted Vegetables:
- 500 g butternut squash;
- 300 g bell pepper;
- 100 g red onion;
- 300 g broccoli;
- 1 carrot;
- 60 ml olive oil;
- 10 g mix of dried Italian herbs;
- 6 g salt;
- 25 ml balsamic vinegar;
- Freshly ground black pepper to your taste.
How to roast vegetables in the oven:
- Preheat oven at 425ºF/220°C.
- Peel butternut squash with a potato peeler or a small knife that will be more convenient to use than a big one. Get rid of the seeds, rinse it under the water, and pat it dry with paper towels. Then cut butternut squash into medium-sized cubes. Put cubes into a deep bowl and pour 1/3 of all the amount of olive oil over the squash. Mix them to cover all the squash cubes evenly.
- Peel the carrot and cut into slices.
- Take a sheet pan and spread foil or parchment paper over it. Spread butternut squash cubes and carrot slices in one layer on the sheet pan. Bake these two veggies for 10 minutes before adding other ingredients.
- While we have them in the oven, let’s prepare our other ingredients. Rinse bell pepper; get rid of the seeds and ribs, cut into large pieces. Red onion cut into large pieces, too. Broccoli after rinsing divide into florets. I tried to follow the fall trends and picked all the colors that I associate with this season.
- Combine all the chopped vegetables in a deep bowl; pour the rest of the olive oil and mix.
- In 10 minutes, take the sheet pan with squash and carrot out of the oven and spread out all the other vegetables on top.
- Combine salt with freshly ground black pepper, dried herbs, and freshly ground black pepper. Sprinkle this mixture over the vegetables.
- Roast vegetables for an additional 15 to 20 minutes.
- Take vegetables out of the oven and place on a serving plate. Pour balsamic vinegar over and enjoy!
If you liked Roasting Vegetables for Thanksgiving Recipe, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!
I added this recipe to my favorites right after the first time making. I love this combination of vegetables due to its fine aroma and delicate taste. Moreover, you spend only around 10 minutes to clean and cut vegetables, and then the oven makes all the work for you. And you have all this free time to make a main dish.
Roasted Veggies Recipe (Oven)
Ingredients
- 500 g butternut squash
- 300 g bell pepper
- 100 g red onion
- 300 g broccoli
- 1 carrot
- 60 ml olive oil
- 10 g mix of dried Italian herbs
- 6 g salt
- 25 ml balsamic vinegar
- Freshly ground black pepper to your taste
Instructions
- Preheat oven at 425ºF/220°C.
- Peel butternut squash with a potato peeler or a small knife that will be more convenient to use than a big one. Get rid of the seeds, rinse it under the water, and pat it dry with paper towels. Then cut butternut squash into medium-sized cubes. Put cubes into a deep bowl and pour 1/3 of all the amount of olive oil over the squash. Mix them to cover all the squash cubes evenly.
- Peel the carrot and cut into slices.
- Take a sheet pan and spread foil or parchment paper over it. Spread butternut squash cubes and carrot slices in one layer on the sheet pan. Bake these two veggies for 10 minutes before adding other ingredients.
- While we have them in the oven, let’s prepare our other ingredients. Rinse bell pepper; get rid of the seeds and ribs, cut into large pieces. Red onion cut into large pieces, too. Broccoli after rinsing divide into florets. I tried to follow the fall trends and picked all the colors that I associate with this season.
- Combine all the chopped vegetables in a deep bowl; pour the rest of the olive oil and mix.
- In 10 minutes, take the sheet pan with squash and carrot out of the oven and spread out all the other vegetables on top.
- Combine salt with freshly ground black pepper, dried herbs, and freshly ground black pepper. Sprinkle this mixture over the vegetables.
- Roast vegetables for an additional 15 to 20 minutes.
- Take vegetables out of the oven and place on a serving plate. Pour balsamic vinegar over and enjoy!
Notes
If you have any questions, leave a comment below and I will get back to you as quick as possible.
