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1 Comment Roasted vegetables are the perfect easy side dish for any kind of dinner party. Or just because you feel like treating yourself to loads of vegetables without the hassle.
Table of contents
Why I Love This Recipe
- Easy – I’m always looking for easy ways to incorporate more vegetables in my daily food and adding roasted vegetables is absolutely one of my favorite things to do.
- Perfect Side Dish – if you’re entertaining guests, there is nothing easier than just popping the vegetables in the oven and letting the oven do all the work so you can enjoy your guests!
Recipe Ingredients
- Carrots – I love using carrots in different colors if I can get my hands on them, but any variety is fine.
- Zucchini – zucchini is one of those vegetables that roasts really well and is delicious added to a baking tray
- Garlic – garlic, once roasted is incredibly sweet and delicious
- Onions – Red onions are a favorite because the color is so beautiful!
You can also add other kinds of vegetables. Think eggplant, turnips, celeriac or other root vegetables like sweet potatoes and beetroot. There really is no limit to what you can add.
How To Make The Roasted Vegetables
Once you’ve decided which vegetables to use it is a good idea to chop them roughly the same size. Now keep in mind that carrots are probably going to be the hardest kind of vegetable and might need to be cut smaller. Or you can roast them in stages. That’s an option too. I generally chop the carrots smaller and leave the zucchini a bit larger as that roasts easily. Don’t forget to add fresh herbs either as that will make or break the dish.
FAQ Roasted Vegetables
Great roasting vegetables include:
- Others: bell peppers, onions, zucchini, squash, mushrooms
- Root veggies: carrots, potatoes, sweet potatoes, beets, parsnips
- Cruciferous: broccoli, cauliflower, Brussels sprouts
It depends on the vegetable and your preference. Root vegetables like carrots or potatoes can be peeled or left with skin for extra texture and nutrients. Just be sure to scrub them well if keeping the skin.
For best results, roast at 400°F to 425°F (200°C to 220°C). This allows caramelization without overcooking.
Cooking time depends on size and type:
- Denser root veggies: 30–45 minutes
Toss or flip halfway through for even browning. - Small pieces or soft veggies: 20–25 minutes
Dishes That Work Well With Roasted Vegetables
- Chimichurri (delicious to serve with the roasted vegetables
- Piri piri sauce – if you want to add some heat to your veggies
- Lamb shoulder – perfect combination with the vegetables
- Hungarian langos – crispy and delicious topped with veggies
Did you try the recipe? I would love it if you let me know through a rating or review on the recipe card below. And if you never want to miss another new recipe, make sure to sign up for the newsletter here and I will keep you up to date!
Roasted vegetables with rosemary and thyme
Ingredients
- 500 grams Carrot in pieces
- 1 zucchini in chunks or thick slices
- 2 Bell peppers seeds removed and quartered
- 1 head Garlic whole cloves
- 250 grams Cherry tomatoes by the vine
- 2 Onions in quarters
- 1/2 bunch Rosemary
- 1/2 bunch Thyme
- Salt
- Pepper
- Olive oil
Instructions
- Preheat the oven to 200˚C/400˚F
- Cut the large vegetables like zucchini and carrots into smaller pieces. Keep in mind that all vegetables need to be cooked at the same time. So chop them roughly the same size but keep in mind that not all vegetables cook at the same time.
- Place it in a large baking tray or oven dish.
- Generously sprinkle with coarse sea salt and pepper. Sprinkle with olive oil and shake it all up. Add a few twigs of rosemary and thyme. Place in the oven and leave to cook until done.
- Depending on your type of vegetables this could last anywhere between 20 to 30 minutes. Sometimes longer so check in between to make sure
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
My absolute favorite side dish for Christmas, Easter or any dinner party!