Oven-roasted vegetables are a great accompaniment to any meal, and this recipe is an easy and delicious way to prepare them.

These oven-roasted vegetables are perfect for any time of year, and are especially delicious during the colder months when you may not want to turn on your stove or grill. Roasting vegetables in the oven is one of the easiest ways to cook them. Mixing them with salt, oil and spices before roasting them creates an incredible taste that cannot be matched by any other cooking method.

This

baked vegetable recipe will help you create a vibrant side dish for your next meeting!

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Which vegetables are

good for roasting?

Root vegetables, such as potatoes, carrots, beetroots, or parsnips, are delicious when roasted, but you can grill any vegetable you really like

.

Bell peppers, asparagus, onion, cauliflower, Brussels sprouts, and fennel are some other great options. Some tougher leafy vegetables like kale or Swiss chard are also excellent roasts.

Skip more watery vegetables, such as mushrooms, tomatoes, zucchini, or summer squash if you plan to freeze your roasted vegetables.

How to use leftover roasted

vegetables

Put them in

a salad

Leftover roasted vegetables are the perfect complement to a salad.

Take a bed of mixed vegetables and add the leftover roasted vegetables. Top with your favorite dressing and enjoy.

Try my

roasted quinoa and pumpkin salad to see an example of how delicious salad-roasted vegetables are

.

Combine

mashed roasted vegetables with sour cream or mayonnaise, add salt and pepper to taste. Serve with pita, chips or vegetables.

Make roasted vegetable soup

Use leftover roasted vegetables to add body and flavor to soups. Mix in a blender or with a dip blender, along with a little broth and add salt and pepper to taste.

Add them to grain bowls

Leftover roasted vegetables make a great pairing with any type of grain. Try them on a bed of quinoa, barley or rice. Add a dressing and fresh vegetables for a quick lunch that’s tasty and filling.

How to store oven-roasted vegetables Oven-roasted vegetables

can be stored in the fridge for up to 4 days in an airtight container.

Roasted vegetables do not suffer in quality if you want to freeze them for later use. Just be sure to cool the vegetables thoroughly before freezing and using them within a few months. Skip trying to freeze watery or more fragile vegetables such as zucchini or kale.

Freezing containers work best for freezing roasted vegetables.

Reheat in the oven in a baking dish covered with aluminum foil at 350 F for 20-25 minutes or until heated.

About the ingredients for oven-roasted vegetables

Vegetables – We use a mixture of potatoes, carrots, broccoli, zucchini, onion and pumpkin. They should be evenly shaped and placed in a single layer on the tray to make sure they are roasted evenly.

Seasoning – We season our vegetables with fresh garlic, smoked paprika, dried parsley and Italian seasoning.

Olive Oil – You can use any neutral tasting oil here.

Looking for

easier vegetable side dishes? Check

out some of my favorite vegetarian side dishes:

Also known as fondant potatoes, melted potatoes are a tasty potato side dish that are crispy and brown on the outside and soft on the inside

.

These glazed carrots are topped in brown sugar and butter for an easy side dish that’s perfect for a holiday meal or weekday dinner.

These roasted potatoes with pesto are such a classic dish that goes well with a variety of proteins! Tender potatoes, covered with tasty pesto and roasted to perfection.

Oven-roasted vegetables

Ingredients:

• 4 red potatoes

2 large

• carrots

1 cup

• broccoli, cut small

1/2 large zucchini 1

• /2 red onion
• 1 cup pumpkin, diced

Salt and

• pepper

1 teaspoon

• smoked paprika

2 teaspoons

• chopped garlic
• 1 teaspoon dried parsley

2

• teaspoons Italian seasoning 2
• tablespoons olive oil

Directions:

Cut all the main ingredients into bite-sized pieces

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Place everything in a gallon zippered bag.

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Shake to cover evenly, then spread everything on a baking sheet lined with aluminum foil.

Shake some salt, pepper and garlic powder over it lightly, then bake at 350 for 30 minutes

.

Roasted vegetables are delicious, easy to make, and can be enjoyed in many different ways.

Grilling is a great way to cook all kinds of vegetables, so next time you have some veggies hanging in the fridge, take them out and try roasting them!

Over