Flavorful Balance: Your Guide to Roasted Vegetables

Roasted vegetables are a powerhouse of nutrition, offering a delicious way to enjoy essential vitamins, minerals, and antioxidants. The roasting process enhances their natural sweetness while preserving key nutrients that support overall health. Packed with fiber, they promote healthy digestion and help you feel full longer, making them a great choice for balanced eating. Plus, they’re versatile and low in calories, so you can enjoy a variety of flavors without compromising your wellness goals. Whether as a side dish or a star ingredient, roasted veggies are a simple, tasty way to nourish your body!

YUMMY, who is ready to roast some veggies?

Ingredients for Oven Roasted Vegetables

• Vegetables – Red potatoes, carrots, red onion, butternut squash, brussels sprouts. You can choose any vegetables you want, as long as they have roughly the same cooking time. Sometimes I like to add bell pepper or green beans, too, but add them about halfway through because they don’t take as long.

• Lemons – both zested and juiced.

• Seasoning – Fresh rosemary, garlic, kosher salt, and black pepper. Feel free to throw more fresh herbs in there, like thyme, oregano, or parsley. Dried herbs are perfectly fine, too, like an Italian seasoning blend or spice it up with some crushed red pepper flakes. Just use about half of the fresh amount.

How to Roast Vegetables

• Preheat your oven to 425°F and line a big baking sheet with foil or parchment paper. 

• Wash and chop all the veggies so they are about the same size. Place them in a large bowl. 

• Whisk together marinade and toss with the veggies. 

• Roast on the sheet pan for about 40 minutes, stirring once, or until vegetables are tender. Actual cooking times may vary.

  
  

The best vegetables to roast together are those with similar cooking times and textures to ensure even roasting. Here's a great combination:

Root Vegetables

• Carrots, parsnips, sweet potatoes, and beets: These caramelize beautifully and pair well with hearty seasonings like thyme or rosemary.

Cruciferous Vegetables

• Broccoli, cauliflower, and Brussels sprouts: Their crispy edges and tender centers are perfect for roasting with a little olive oil and garlic.

Squash and Zucchini

• Butternut squash and zucchini: These soften and develop a slightly sweet flavor, complementing more robust vegetables.

Alliums

• Onions and garlic: Roasted onions become sweet and caramelized, while whole garlic cloves turn soft and buttery.

Peppers and Eggplant

• Bell peppers and eggplant: These add a smoky, slightly charred flavor and balance out the sweetness of root veggies.

Mushrooms

• While not a vegetable, mushrooms roast quickly and add a meaty texture, making them a versatile addition.

  
  

Pro Tip

Group veggies with similar roasting times, or cut firmer ones into smaller pieces to match softer vegetables' cooking pace. Roast at 400°F (200°C) for 20–30 minutes, tossing halfway for even browning.

This mix ensures a beautiful variety of flavors, textures, and colors on your plate!

Tips for Success

• Do not cover vegetables when roasting – you will end up steaming them rather than roasting them. Steamed veggies are fine, but we are going for that golden caramelization here, which adds so much flavor.

• Oven temperature – Roasting is typically used for solid foods, like meat and veggies. I roast my vegetables at 425 degrees, but you could go lower to 400 if you like. It will take longer though. If you want to roast the quicker you could go as high as 450 degrees, but watch closely so they don’t scorch.

• Cooking oil – Olive oil is what I use when roasting veggies. Not only does it aid in getting that crispy outer edge, but it adds a subtle flavor too that you just can’t get from vegetable or canola oils. However, if you have a favorite cooking oil, go ahead and use it.

• Prep ahead to save time – To save a little time, prep your veggies ahead of time, toss them in the seasoning and oil, and arrange them on the baking sheet. Keep in the fridge until you’re ready to roast.

• Types of Vegetables to Roast – It’s really important to choose your vegetable carefully. I used root vegetables for this recipe, but broccoli, zucchini and cauliflower are also super delicious roasted. Keep in mind that those won’t take as long to cook, so you want to add to the pan accordingly. 

• For extra flavor, drizzle with balsamic vinegar.