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If you’re looking for a simple recipe for roasted vegetables, look no further. These roasted vegetables are delicious, nutritious and so easy to prepare. 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’re so delicious.

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 cooking the veggies to taste exactly as you like them, and you’ll feel confident on using any kind of veggies, depending on your mood.

Plus, did I mention that it’s EASY!?

What vegetables are we roasting?

When I’ve put together this recipe, I wanted to keep it simple and accessible to everyone, plus to keep it delicious. In this context, we’ll be using more “regular” vegetables, plus one or two surprises. I’ll talk below about ways to “upgrade” the recipe with your favorite vegetables.

Here’s the list of ingredients for this recipe:

  • Potatoes
  • Carrots
  • Squash
  • Mushrooms
  • Bell Pepper
  • Onion
  • Apple (surprise, surprise!)
  • Extra Virgin Coconut Oil
  • Herbs
  • Salt & Pepper

How to roast vegetables in the oven

  1. Peel all the vegetables as needed and cut them into generous slices.
  2. Arrange all the vegetables (and fruits?) in the dish, making sure not to stack them too much.
  3. Add a bit of oil (coconut oil or extra virgin olive oil) and combine nicely. The oil will give the vegetables a nice taste and will help them not to stick.
  4. Add salt and pepper on top, and mix until combined.
  5. Add a bit of water and move in thee oven to cook for 30-40 minutes or until the veggies are done.
  6. Remove from the oven and decorate with fresh herbs of your choice (basil, dill, thyme).
  7. Done!

How to use roasted vegetables

  • Roasted veggies are perfect 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, bowls or even in smoothies.
  • Or simply eat your roasted veggies alone – Pair these roasted veggies with different extras like olives, nuts, seeds, or your favorite cheese (cheddar, brie, parmeggiano) and you’ll end-up with a perfect meal.
  • Easily roast any kind of veggies – 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.
  • 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.

I hope you’ll give this recipe a try and, if you do, 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 love to see what you come up with.

What are your absolute favorite veggies? Would they be a good candidate for this recipe? Share in the comments section.

Colorful Vegetables Cooked in the Oven

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4 servings
Author: Marcel Corbeanu
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If you’re looking for a simple recipe for roasted vegetables, look no further. These vegetables are delicious, nutritious and so easy to prepare. Let’s roast!

Ingredients

  • 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 (or butter)
  • salt and pepper (as needed)
  • 1 cup water (for cooking in the oven)

Instructions

  • Peel all the vegetables as needed and cut into slices. Keep it relaxing, there’s no pressure to cut them into certain sizes or shapes.
  • Add all the vegetables into a ceramic oven resistant tray/dish (heat resistant glass also works fine).
  • Add the coconut oil and mix with the vegetables until well combined.
  • Finish by adding salt and spices, mixing until the’ve combined with everything else.
  • *Note:* Keep the fresh herbs until after the veggies have been 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 developed on the vegetables. Feel free to add more water if the vegetables aren’t done yet, and you’ll have to cook them a bit more. Stir the veggies halfway through cooking.
  • Remove from the oven when the potatoes are soft but still retain a crust (test to make sure they’re cooked exactly as you like them).
  • Now it’s time to decorate the vegetables with fresh herbs. Use as much fresh basil and fresh dill as you like.
  • That was it! Enjoy these cooked vegetables as a side to your favorite meal or by themselves.

Notes

For an extra special taste, decorate with freshly grated Parmigiano Reggiano or aged Cheddar cheese.
Feel free to play with the quantities and the spices, you cannot fail at making this recipe.
This simple recipe works great when served as a snack, recovery meal (with extra healthy fats) or as a side dish.
Course: Dinner, Lunch, Salad
Cuisine: Dairy-Free, Gluten-Free, Low-carb, Sugar-Free, Vegan
Keywords: apples, bell pepper, carrots, onion, spices, sweet potatoes, white potatoes
Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

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