If you’re looking for a simple recipe for roasted vegetables, look no further. These oven roasted vegetables are delicious, nutritious and super easy to prepare. Perfect in salads, as a side dish or with delicious extras, roasting vegetables can’t get easier than this. Let’s roast!
Everyone knows that vegetables are loaded with nutrients like vitamins, minerals, fiber or enzymes, right? Turns out that cooking them in the oven it’s one of the best ways to eat your daily veggies. Why? Simply because they turn out so delicious and are easy to integrate in other kinds of meals (more on this later).
This recipe is perfect not only because you’ll learn how to roast veggies, but you’ll also learn how to transform this recipe based on your own needs. You’ll feel confident about roasting vegetables to taste exactly as you like them, and you’ll be able to do it with any kind of vegetables, based on your mood or nutritional needs.
What vegetables are we roasting today?
When I’ve put together this recipe, I wanted to keep it simple and accessible to everyone. We’ll be using regular day-to-day vegetables, plus one or two “surprises”.
Once we’ll be done roasting, I’ll share with you a few delicious ways to “upgrade” these roasted vegetables, transforming them into a totally different meal.
Here’s the list of ingredients for this recipe:
- Bell Pepper
- Apple (surprise, surprise!)
- Extra Virgin Coconut Oil
- Salt & Pepper
Keep in mind that you can use this recipe to roast any kind of vegetables. From broccoli and cauliflower, to brussels sprouts, carrots, potatoes and squash, tomatoes and mushrooms, you’ll be amazed on how many options you’ll discover once you become involved.
How to roast vegetables in the oven
- Peel all the vegetables as needed and cut them into generous slices.
- Arrange all the vegetables (and apples) in the tray, making sure not to stack them too much.
- Add a bit of oil (I used extra virgin coconut oil) and combine it with the veggies. This quality oil (packed with good fats) gives the vegetables a nice taste and keeps them from sticking to the tray.
- Add salt and pepper on top, and mix until combined.
- Add a bit of water and move the tray in the oven.
- Cook for 30-40 minutes or until the veggies are done exactly are you like them.
- Remove from the oven and decorate with fresh herbs of your choice (basil, dill, thyme). DONE!
How to use roasted vegetables
- Enjoy roasted veggies as a side dish – They bring flavor and texture to any kind of meal.
- Use them in other dishes – Try adding roasted veggies to any kind of salad, regular soups or cream soups, or even into quick leftover bowls.
- They are great with egg-based recipes – Think omelette variations, scrambled eggs, fried eggs or why not a quick salad made with boiled eggs.
- Simply eat your roasted veggies alone – Pair these roasted veggies with different extras like olives, nuts or seeds, or your favorite cheese (cheddar, brie, parmeggiano) and you’ll end-up with an easy and nutritious meal.
- A great way to meal-prep – It doesn’t take a lot of effort to prepare a big tray of roasted veggies and you can use them all week long. Just store them in the fridge covered with something to keep the air from reaching them.
I hope you’ll give this recipe a try and let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it @refreshmyhealth on Social Media! I’d really like to see what you come up with.
Consider sharing this recipe for roasted vegetables with someone that will appreciate it. Sharing is caring!
Want to leave a review for this recipe? WOW! I would appreciate it very much, Cheers, friend!
What are your absolute favorite vegetables? Would they be a good candidate for this recipe? Share in the comments
Simply Delicious Roasted Vegetables (Vegan)
- Big Tray
- 4 medium white potatoes (skin removed, sliced big)
- 1 squash (skin removed, thick slices)
- 2 carrots (big slices)
- 1 bell pepper
- 7-8 white or brown mushrooms (cut big)
- 1 apple (seeds removed)
- 1 small red onion (peeled)
- fresh basil
- fresh dill
- 2-3 tbsp extra virgin coconut oil (ev olive oil or butter)
- salt and pepper (as needed)
- 1 cup water (for cooking in the oven)
- Peel all the vegetables as needed and cut them into slices. Keep it simple and relaxing, there’s no pressure to cut them into certain sizes or shapes.
- Add all the vegetables into a heat resistant tray (ceramic or glass heat resistant trays work fine).
- Add the coconut oil and mix with vegetables until well combined. You can also use a quality brand of pure extra virgin olive oil or even grass-fed butter.
- Finish by adding salt and spices, and mix until combined with the vegetables.
- *Note:* Keep the fresh herbs until after the veggies are cooked.
- Spread the vegetables on the tray so they will cook evenly. Preheat the oven at 180-200 Celsius and prepare to place the tray inside.
- Add one cup of water into the tray and move it into the hot oven.
- Let it cook for 30-45 min or until the water has evaporated and a crust has formed on the vegetables.
- Stir the veggies halfway through cooking to make sure they cook evenly. Feel free to add more water if they need a bit more cooking time.
- Remove from the oven when the potatoes are soft but still retain a crust (or make sure they are cooked exactly as you like them).
- Now it’s time to decorate with fresh herbs. Use as much fresh basil and dill as you feel like, spreading it on top of the roasted vegetables.
- That was it! Serve these cooked vegetables as a side to your favorite meal or by themselves with or without extras.