When it comes to quick and easy meals, roasted vegetables are a great option. Not only do they taste delicious, but they’re also incredibly versatile and can be paired with a variety of flavors and ingredients. In this article, we’ll share 18 different roasted vegetable recipes that are perfect for busy weeknights when you need a meal that’s both healthy and satisfying.
From classic combinations like carrots and parsnips to more adventurous pairings like Brussels sprouts and sweet potatoes, these recipes showcase the best of what roasted vegetables have to offer. Whether you’re looking for something simple or something with a bit more flair, we’ve got you covered with these 18 crispy roasted vegetable recipes.
Honey Garlic Roasted Carrots and Parsnips
This recipe brings together the natural sweetness of carrots and parsnips with a hint of savory honey garlic flavors. Perfect as a side dish or added to your favorite meals.
Ingredients:
– 4-6 medium-sized carrots, peeled and chopped
– 2-3 medium-sized parsnips, peeled and chopped
– 2 cloves of garlic, minced
– 2 tbsp honey
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together carrots, parsnips, garlic, honey, and olive oil until they are evenly coated.
3. Season with salt and pepper to taste.
4. Spread the mixture out in a single layer on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes or until tender and caramelized, flipping halfway through.
6. Garnish with fresh thyme leaves if desired.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Balsamic Glazed Roasted Brussels Sprouts
Elevate your side dish game with this sweet and tangy recipe that brings out the best in Brussels sprouts. This simple yet flavorful dish is perfect for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze (or 3 tablespoons balsamic vinegar)
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. In a small bowl, whisk together balsamic glaze (or vinegar) and red pepper flakes (if using).
6. Remove Brussels sprouts from the oven and drizzle with the balsamic glaze mixture.
7. Toss to coat and serve hot.
Cooking Time: 20-25 minutes
Herb-Roasted Potatoes with Rosemary and Thyme
Elevate your side dish game with this aromatic and flavorful recipe, featuring the savory combination of rosemary and thyme. Perfect for accompanying roasted meats or as a standalone snack.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped (about 1 tsp)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
3. Line a baking sheet with parchment paper and arrange potato wedges in a single layer.
4. Roast for 25-30 minutes or until potatoes are tender and golden brown, flipping halfway through.
Cooking Time: 25-30 minutes
Spicy Roasted Cauliflower with Turmeric and Cumin
Elevate your snack game with this flavorful and aromatic roasted cauliflower recipe, bursting with warm spices and a hint of heat. This side dish is perfect for accompanying your favorite meals or as a healthy snack.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp turmeric powder
– 1/2 tsp smoked paprika (optional)
– 1/4 tsp cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, cumin, turmeric, smoked paprika (if using), and cayenne pepper.
3. Add the cauliflower florets to the bowl and toss until evenly coated with the spice mixture.
4. Season with salt and pepper to taste.
5. Spread the cauliflower on a baking sheet in a single layer.
6. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Maple Dijon Roasted Sweet Potatoes
Maple Dijon Roasted Sweet Potatoes: A Sweet and Savory Twist on a Classic Recipe
Roasting sweet potatoes brings out their natural sweetness, while the maple syrup and Dijon mustard add a tangy and aromatic flavor profile. This recipe is perfect for a side dish or as a main course with your favorite protein.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together maple syrup, Dijon mustard, and olive oil.
3. Add the sweet potato cubes to the bowl and toss until they are evenly coated with the glaze.
4. Season with salt and pepper to taste.
5. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes, or until the sweet potatoes are tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Lemon Garlic Roasted Asparagus
Elevate your asparagus game with this simple yet flavorful recipe that combines the brightness of lemon and pungency of garlic.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Place asparagus in a single layer on the prepared baking sheet.
4. Drizzle olive oil over the asparagus, then sprinkle minced garlic evenly.
5. Squeeze lemon juice over the asparagus and season with salt and pepper to taste.
6. Roast for 12-15 minutes or until tender and slightly caramelized.
Cooking Time: 12-15 minutes
Serve: With grated Parmesan cheese, if desired. Enjoy!
Parmesan Roasted Zucchini and Yellow Squash
Elevate your summer vegetables with this simple and flavorful recipe. Parmesan cheese adds a salty, nutty flavor to the roasted zucchini and yellow squash.
Ingredients:
– 2 medium zucchinis
– 1 medium yellow squash
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Slice the zucchinis and yellow squash into 1/4-inch thick rounds.
3. In a large bowl, toss the squash slices with olive oil, salt, and pepper until evenly coated.
4. Spread the squash mixture in a single layer on a baking sheet lined with parchment paper.
5. Sprinkle Parmesan cheese evenly over the squash.
6. Roast for 20-25 minutes or until the squash is tender and caramelized.
7. Garnish with fresh parsley or basil leaves, if desired.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Smoky Paprika Roasted Bell Peppers
Smoky Paprika Roasted Bell Peppers: A flavorful twist on traditional roasted bell peppers, this recipe adds a smoky depth from paprika and a hint of sweetness from brown sugar. Perfect as a side dish or added to sandwiches and salads.
Ingredients:
– 4-6 bell peppers (any color), seeded and sliced into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp brown sugar
– Salt, to taste
– Fresh parsley or thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss bell pepper pieces with olive oil, smoked paprika, and brown sugar until well coated.
3. Season with salt to taste.
4. Spread the peppers in a single layer on a baking sheet lined with parchment paper.
5. Roast for 30-40 minutes, or until the peppers are tender and caramelized, flipping occasionally.
6. Garnish with fresh herbs, if desired.
Cooking Time: 30-40 minutes
Garlic Butter Roasted Mushrooms
Elevate your dinner game with this simple yet flavorful recipe that combines the earthy sweetness of mushrooms with the richness of garlic butter. This side dish is perfect for accompanying grilled meats, roasted vegetables, or as a topping for burgers and sandwiches.
Ingredients:
– 1 pint mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss mushrooms with butter, garlic, salt, and pepper until evenly coated.
3. Spread mushroom mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast for 15-20 minutes or until mushrooms are tender and caramelized, stirring occasionally.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 15-20 minutes
Crispy Roasted Broccoli with Lemon Zest
Crispy Roasted Broccoli with Lemon Zest: A Simple yet Flavorful Side Dish
Elevate your roasted broccoli game with this easy and delicious recipe that adds a burst of citrusy flavor from lemon zest. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
• 4-6 cups broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated lemon zest (about 1 lemon)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss broccoli with olive oil, lemon juice, salt, and black pepper until well coated.
3. Spread the broccoli mixture on a baking sheet in a single layer.
4. Roast for 15-20 minutes or until tender and caramelized, flipping halfway through.
5. Sprinkle grated lemon zest over the roasted broccoli and return to the oven for an additional 1-2 minutes or until fragrant.
6. Remove from the oven and serve hot.
Cooking Time: 18-22 minutes
Rosemary Roasted Root Vegetables
Rosemary Roasted Root Vegetables: A flavorful and nutritious side dish that’s perfect for any meal.
Ingredients:
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 large parsnips, peeled and chopped into 1-inch pieces
– 2 large turnips, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the chopped carrots, parsnips, and turnips.
3. Drizzle with olive oil and sprinkle with chopped rosemary.
4. Season with salt and pepper to taste.
5. Spread the vegetables out in a single layer on a baking sheet.
6. Roast for 25-30 minutes, or until the vegetables are tender and caramelized.
Cooking Time: 25-30 minutes
Herbed Roasted Eggplant with Feta
Elevate your summer gatherings with this flavorful and refreshing side dish, perfect for grilled meats or as a vegetarian main course. The combination of roasted eggplant, fragrant herbs, and tangy feta cheese creates a harmonious balance of flavors.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 4 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
– 1 block feta cheese, crumbled (about 6 oz)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Slice eggplants into 1/2-inch thick rounds.
3. In a large bowl, whisk together olive oil, rosemary, thyme, salt, and pepper. Add the eggplant slices and toss to coat.
4. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Roast for 25-30 minutes or until tender and lightly browned.
5. Remove from oven and top each slice with crumbled feta cheese.
6. Return to oven for an additional 2-3 minutes, or until the cheese is slightly melted.
Cooking Time: 30-35 minutes
Curry-Spiced Roasted Butternut Squash
This recipe brings out the natural sweetness of butternut squash by combining it with warm and aromatic Indian spices, creating a deliciously flavorful side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel, de-seed, and cube the butternut squash into 1-inch pieces.
3. In a large bowl, toss the squash with olive oil, cumin, curry powder, cinnamon, salt, and pepper until evenly coated.
4. Spread the squash mixture on a baking sheet in a single layer.
5. Roast for 45-50 minutes or until the squash is tender and caramelized.
6. Garnish with chopped cilantro, if desired.
Cooking Time: Approximately 45-50 minutes.
Roasted Tomatoes with Basil and Balsamic
Roasted Tomatoes with Basil and Balsamic: A Simple yet Flavoursome Summer Delight!
Ingredients:
– 2 lbs cherry tomatoes, halved
– 1/4 cup olive oil
– 3 tablespoons balsamic vinegar
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine tomatoes, olive oil, garlic, salt, and pepper. Toss to coat.
3. Spread the tomato mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast for 20-25 minutes or until tomatoes are tender and lightly caramelized.
5. Remove from oven and stir in balsamic vinegar and chopped basil leaves.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Honey Sriracha Roasted Brussels and Sweet Potatoes
This recipe combines the natural sweetness of roasted Brussels and sweet potatoes with the spicy kick of honey sriracha sauce, creating a deliciously balanced flavor profile. Perfect as a side dish or added to salads and wraps.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 tablespoons honey sriracha sauce (store-bought or homemade)
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper until coated.
3. Spread sweet potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
4. In the same bowl, toss Brussels sprouts with remaining 1 tablespoon olive oil, salt, and pepper.
5. Add roasted sweet potatoes to the bowl and toss everything together.
6. Drizzle honey sriracha sauce over the vegetables and toss again.
7. Spread mixture on a new baking sheet and roast for an additional 10-12 minutes or until Brussels sprouts are caramelized.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 35-40 minutes
Cajun-Spiced Roasted Okra
Get ready to spice up your snack game with this flavorful recipe that brings out the best of okra’s natural sweetness and adds a bold kick from Cajun seasonings.
Ingredients:
– 1 lb fresh or frozen okra, trimmed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss okra with olive oil, cumin, smoked paprika, garlic powder, and cayenne pepper (if using). Season with salt and pepper.
3. Spread the okra in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. Garnish with parsley or thyme (if using) and serve warm.
Cooking Time: 20-25 minutes
Garlic Herb Roasted Carrots and Beets
Elevate your side dish game with this simple yet flavorful recipe that combines the natural sweetness of carrots and beets with the savory goodness of garlic and herbs. Perfect for a weeknight dinner or special occasion, these roasted roots are sure to please.
Ingredients:
– 4-6 medium-sized carrots, peeled and chopped into bite-sized pieces
– 2 large beets, peeled and chopped into bite-sized pieces
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together carrots, beets, garlic, olive oil, thyme, salt, and pepper until well combined.
3. Spread the mixture out in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until vegetables are tender and caramelized.
5. Remove from oven and let cool slightly before serving.
Cooking Time: 25-30 minutes
Roasted Vegetable Medley with Olive Oil and Herbs
This recipe showcases a colorful medley of roasted vegetables, elevated by the richness of olive oil and the fragrance of fresh herbs. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 2 bell peppers (any color), seeded and sliced
– 2 zucchinis, sliced
– 2 tablespoons extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together sweet potato, bell peppers, and zucchinis.
3. Drizzle with olive oil and sprinkle with garlic, rosemary, salt, and pepper. Toss to coat.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast for 30-40 minutes or until the vegetables are tender and lightly caramelized.
Cooking Time: 30-40 minutes
Summary
Get ready to elevate your weeknight meals with these 18 crispy roasted vegetable recipes! From sweet potatoes to Brussels sprouts, and from carrots to zucchini, there’s something for everyone. Discover how simple it is to create flavorful and healthy dishes using just a few ingredients and some basic roasting techniques. Whether you’re looking for a quick and easy weeknight meal or a delicious side dish to accompany your favorite proteins, these recipes have got you covered.
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