Roasted Vegetables

Oven Roasted Vegetables Recipe – a colorful medley of squash, zucchini, red onion, bell peppers, broccoli, Yukon Gold potatoes, and fresh mushrooms tossed in olive oil, dijon mustard, garlic, and Italian seasoning. This dish is a celebration of autumn flavors and textures. Perfectly roasted to caramelized perfection, these veggies are the ideal sidekick to your Thanksgiving turkey or roast. 

bowl of roasted vegetables on a table with a wooden spoon with text overlay

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Oven Roasted Vegetables

Roasted vegetables, featuring a colorful medley of squash, zucchini, red onion, bell peppers, broccoli, Yukon Gold potatoes, and fresh mushrooms, are an absolute delight on the Thanksgiving table. They bring a burst of vibrant flavors and textures to the feast. The sweet, caramelized notes of the roasted squash and bell peppers harmonize with the earthiness of the mushrooms and potatoes, creating a symphony of taste that complements the traditional Thanksgiving meal.

scooping vegetables from a baking sheet with a wooden spoon

How to Make Roasted Vegetables

This side dish is effortless to make with only a few simple ingredients. Chop squash, zucchini, red onion, bell peppers, broccoli, Yukon gold potatoes, and fresh mushrooms. Whisk together olive oil, Dijon mustard, garlic powder, and Italian seasoning in a large bowl. Season with salt, and black pepper to taste. Add vegetables to the bowl and toss to coat. Divide the vegetables evenly between two rimmed baking sheets, spreading them into a single layer. Bake in a preheated oven until tender. 

Helpful Tips & Frequently Asked Questions

  • My go-to veggie mix is squash, zucchini, red onion, bell peppers, broccoli, potatoes, and mushrooms. You can use any vegetables that you enjoy.
    • Roasting Times for Vegetables
      • Roasted Asparagus: 10-15 minutes
      • Green beans: 10-15 minutes
      • Bell peppers: 15-20 minutes
      • Mushrooms: 15-20 minutes
      • Sliced Red or Yellow Onion: 15 minutes
      • Zucchini or Yellow Squash: 15-20 minutes
      • Cherry Tomatoes: 15-20 minutes
      • Mushrooms: 15-20 minutes
      • Roasted Broccoli: 20-25 minutes
      • Carrots: 25-30 minutes
      • Roasted Butternut Squash: 25-30 minutes
      • Brussels Sprouts: 25-30 minutes
      • Roasted Cauliflower: 25-30 minutes
      • Eggplant: 30-35 minutes
      • Potatoes and Sweet Potatoes: 30-40 minutes
      • Rutabaga: 30 to 45 minutes
      • Beets: 35-40 minutes
      • Spaghetti Squash: 40-60 minutes
  • Feel free to mix up the flavors in the dish with your favorite herbs.
  • Add a drizzle of balsamic vinegar for extra flavor.
  • Garnish the vegetables with grated parmesan cheese or feta cheese.
  • Are roasted vegetables gluten-free? Yes. All of the ingredients in the recipe are gluten-free.
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat in the microwave.
bowl of roasted vegetables

How to Serve Roasted Veggies

These vegetables are a versatile and flavorful side dish that pairs wonderfully with a wide range of main courses. First up, consider serving them alongside grilled chicken breasts, oven-roasted pork loin, or a succulent roast turkey breast. The roasted veggies’ natural sweetness and earthy flavors complement the savory richness of meats. 

These roasted vegetables are meal prep champions! They offer both convenience and flavor, making them a go-to choice for preparing healthy and delicious meals in advance. They can be used as sides, added to salads and pasta, or turned into hearty bowls.

Looking for more recipes to serve alongside these vegetables? Here are some popular recipes on the website:

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scooping vegetables from a baking pan with text overlay

Roasted Vegetables

Yield: 8 people
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Oven Roasted Vegetables Recipe – a colorful array of squash, zucchini, red onion, bell peppers, broccoli, Yukon Gold potatoes, and fresh mushrooms tossed in olive oil, dijon mustard, garlic, and Italian seasoning. This dish is a celebration of autumn flavors and textures. Perfectly roasted to caramelized perfection, these veggies are the ideal sidekick to your Thanksgiving turkey or roast.

Ingredients:

Instructions:

  • Preheat oven to 400ºF.
  • Chop squash, zucchini, red onion, bell peppers, broccoli, Yukon gold potatoes, and fresh mushrooms.
  • Whisk together olive oil, Dijon mustard, garlic powder, and Italian seasoning in a large bowl. Season with salt, and black pepper to taste.
  • Add vegetables to the bowl and toss to coat. Divide the vegetables evenly between two rimmed baking sheets, spreading them into a single layer.
  • Bake for 20 to 25 minutes, until the vegetables reach the desired level of tenderness.

Notes:

  • My go-to veggie mix is squash, zucchini, red onion, bell peppers, broccoli, potatoes, and mushrooms. You can use any vegetables that you enjoy.
    • Roasting Times for Vegetables
      • Roasted Asparagus: 10-15 minutes
      • Green beans: 10-15 minutes
      • Bell peppers: 15-20 minutes
      • Mushrooms: 15-20 minutes
      • Sliced Red or Yellow Onion: 15 minutes
      • Zucchini or Yellow Squash: 15-20 minutes
      • Cherry Tomatoes: 15-20 minutes
      • Mushrooms: 15-20 minutes
      • Roasted Broccoli: 20-25 minutes
      • Carrots: 25-30 minutes
      • Roasted Butternut Squash: 25-30 minutes
      • Brussels Sprouts: 25-30 minutes
      • Roasted Cauliflower: 25-30 minutes
      • Eggplant: 30-35 minutes
      • Potatoes and Sweet Potatoes: 30-40 minutes
      • Rutabaga: 30 to 45 minutes
      • Beets: 35-40 minutes
      • Spaghetti Squash: 40-60 minutes
  • Feel free to mix up the flavors in the dish with your favorite herbs.
  • Add a drizzle of balsamic vinegar for extra flavor.
  • Garnish the vegetables with grated parmesan cheese or feta cheese.
  • Are roasted vegetables gluten-free? Yes. All of the ingredients in the recipe are gluten-free.
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat in the microwave.

Steph

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