Roasted veggies are such an easy side to make and they pair well with almost any kind of main dish! I make these often to go with steak, chicken, fish, or pork. This vegetable medley is a staple in my kitchen because it's so easy to make with ingredients I usually have on hand. It can also be easily adjusted if you don't have all of the veggie types on hand. If you're looking for more easy roasted veggie sides, check out these from my Sides Collection:
- Honey & Rosemary Roasted Carrots
- Roasted Asparagus
- Parmesan & Garlic Crispy Roasted Brussels Sprouts
Recommended Equipment
- Large mixing bowl
- Rubber or silicone spatula
- Large rimmed baking sheet
Ingredients and Recipe Notes
See the recipe card below for the list of ingredients with proportions. This recipe calls for the following:
- Broccoli florets: Frozen or fresh
- Cauliflower florets: Frozen or fresh
- Sweet onion: A regular yellow or white onion would be fine to substitute. Frozen pearl onions would be fine to use in this recipe, too.
- Bell pepper: Red, orange, or yellow recommended.
- Carrots: I slice the carrots diagonally at a 45 degree angle. This video provides a tutorial for the cut I use (diagonal cut starts at 1:43). The frozen crinkle cut ones are also a good choice.
- Olive oil or avocado oil: I prefer avocado oil for high-heat cooking, but olive oil works just fine in this recipe too.
- Salt: Kosher salt recommended
- Garlic powder: I use garlic powder instead of fresh garlic because sometimes fresh garlic will burn. I also don't always have fresh garlic in my kitchen.
Other Substitutions
This recipe can be easily adjusted if you're missing any of the veggie types. The easiest way is to just increase the amount of the other veggies (if you want the same number of servings). Other veggies that can be swapped in include sweet potato, butternut squash, or parsnips (dice any of these to about the same size as the slices carrots). Mushrooms or zucchini could be added halfway through the roasting time since they cook faster than the other veggies in this recipe. Just make sure to give them their own coating of oil and a little bit of salt and garlic powder.
Fresh or Frozen Veggies
This recipe can be made with fresh or frozen veggies! I actually often use a combination of the two with fresh onion, bell pepper, and carrots along with frozen broccoli and cauliflower. The man difference is the frozen veggies will sometimes add more moisture. If you like your veggies on the crisper side, it would be better to use fresh. Frozen veggies do get a nice bit of char on them still, though.
Roasted Mixed Vegetables
Equipment
- Rimmed baking sheet (large)
- Rubber or silicone spatula
Ingredients
- 1 red, yellow, or orange bell pepper sliced
- 1 sweet onion sliced
- 1 to 1½ cups sliced carrots (fresh or crinkle-cut frozen)
- 2 cups frozen broccoli florets (fresh OK too)
- 2 cups frozen cauliflower florets (fresh OK too)
- ¼ cup avocado oil (or olive oil)
- ½ teaspoon kosher salt
- 1½ teaspoon garlic powder
Instructions
- Preheat oven to 400℉.
- Place vegetables into a large mixing bowl.1 red, yellow, or orange bell pepper, 1 sweet onion, 1 to 1½ cups sliced carrots, 2 cups frozen broccoli florets, 2 cups frozen cauliflower florets
- Add avocado oil (or olive oil). Stir until all veggies are coated.¼ cup avocado oil
- Sprinkle with kosher salt and garlic powder. Stir until salt and garlic powder are evenly distributed.½ teaspoon kosher salt, 1½ teaspoon garlic powder
- Transfer veggies to a rimmed baking sheet in an even layer.
- Roast in the oven for 15 minutes. Remove the baking sheet from the oven, stir the veggies (returning to an even layer). Roast the veggies for an additional 15 minutes or until the edges of the veggies begin to brown.
Notes
Nutrition
