If you’re searching for a vibrant and delicious way to bring warmth and flavor to your dinner table, this Roasted Vegetables Recipe is an absolute must-try. It combines crisp-tender veggies with a perfect blend of herbs and tangy Dijon mustard, creating a colorful medley that’s bursting with natural flavors and textures. Whether you’re a seasoned veggie lover or a newcomer looking to add more plant-based goodness to your meals, these roasted vegetables will impress with their simplicity and the cozy, caramelized notes that roasting unlocks.
Ingredients You’ll Need
Getting your ingredients together for this Roasted Vegetables Recipe is refreshingly straightforward. Each one is chosen to contribute something special—whether it’s the sweetness of bell peppers, the earthiness of mushrooms, or the cozy creaminess of Yukon gold potatoes. Together they create a dish that’s as delightful to look at as it is to eat.
- Red bell pepper: Adds a sweet crunch and bright color to the mix.
- Orange bell pepper: Brings a citrusy sweetness and vibrant hue for visual appeal.
- Zucchini: Offers tender yet firm texture that soaks up flavors beautifully.
- Yellow squash: Provides subtle sweetness and a smooth bite.
- Yukon gold potato: Delivers a creamy center with a golden crust when roasted.
- 8 oz fresh mushrooms: Adds an earthy depth and juicy texture.
- Red onion: Introduces a mild sharpness and caramelizes wonderfully.
- Broccoli florets: Bring vibrant color and a satisfying snap.
- ¼ cup olive oil: Essential for coating vegetables to achieve that perfect roast.
- 1 tbsp Dijon mustard: A tangy twist that enhances the overall flavor complexity.
- 2 tsp Italian seasoning: A herb blend that ties all the veggies together beautifully.
- ½ tsp garlic powder: Adds a mellow, aromatic punch.
- Salt and pepper (to taste): Balances and elevates every bite.
How to Make Roasted Vegetables Recipe
Step 1: Preheat Your Oven For Perfect Roasting
Starting on the right foot means setting your oven to 400ºF. This temperature is ideal because it’s high enough to get those beautiful golden edges and caramelized natural sugars on the vegetables without drying them out. Preheating ensures everything cooks evenly from the moment they hit the tray.
Step 2: Chop Vegetables Uniformly
Chopping the squash, zucchini, red onion, bell peppers, broccoli, Yukon gold potatoes, and mushrooms into similar-sized pieces is the secret to perfectly roasted vegetables. This way, they’ll cook at the same rate, giving you that perfect combination of crispy edges and tender insides.
Step 3: Whisk Your Flavor-Packed Dressing
In a large bowl, whisk together olive oil, Dijon mustard, garlic powder, and Italian seasoning. This simple mixture is what makes the Roasted Vegetables Recipe stand out. The olive oil helps with roasting, while the Dijon and herbs add layers of vibrant flavor. Don’t forget to season with salt and pepper to taste—this little step is key.
Step 4: Toss and Spread Your Veggies
Add your chopped vegetables to the bowl and toss until each piece is evenly coated with the flavorful dressing. Then spread them out in a single layer across two rimmed baking sheets. Spreading is important—it allows heat to circulate evenly around each vegetable piece, promoting that beautiful roasting effect.
Step 5: Roast Until Tender and Golden
Slide your trays into the oven and bake for 20 to 25 minutes. Check around 20 minutes to see if the vegetables have reached your preferred level of tenderness. You’re aiming for that inviting golden-brown color on the edges while keeping the centers soft and juicy.
How to Serve Roasted Vegetables Recipe
Garnishes
Sprinkle freshly chopped parsley or basil over your roasted vegetables just before serving to add a pop of freshness and vibrant color. A light drizzle of balsamic glaze can also elevate the dish, adding a subtle tang and sweetness that pairs beautifully with the savory roasted flavors.
Side Dishes
This Roasted Vegetables Recipe pairs wonderfully with a hearty grain like quinoa or farro for a complete meal. You can also serve them alongside grilled chicken or fish for an easy weeknight dinner that’s both healthy and satisfying.
Creative Ways to Present
For a festive touch, arrange your roasted vegetables on a large serving platter, layering colors like a rainbow. Serve with a side of creamy hummus or a dollop of herbed Greek yogurt to transform the dish into a colorful appetizer or party platter that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. They make an excellent addition to salads, wraps, or can be gently reheated for a quick side dish at your next meal.
Freezing
You can freeze roasted vegetables, but keep in mind their texture might soften upon thawing. To freeze, spread cooled vegetables on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. Use within 2 months for best flavor.
Reheating
To bring leftovers back to life, reheat them in a preheated 350ºF oven for 10-15 minutes or until warmed through. This helps restore some of that crispiness rather than turning veggies mushy like a microwave might.
FAQs
Can I use other vegetables for this Roasted Vegetables Recipe?
Absolutely! Feel free to swap or add veggies like carrots, sweet potatoes, or Brussels sprouts. Just adjust chopping sizes so everything cooks evenly.
Do I need to peel the potatoes?
Yukon gold potatoes have thin skins that become nicely tender when roasted, so peeling is optional and based on your preference.
Can I make this recipe vegan or gluten-free?
Yes! The recipe is naturally vegan and gluten-free, making it suitable for many dietary needs without any modifications.
How do I achieve crispy edges on the vegetables?
Make sure to spread the vegetables in a single layer without overcrowding. Using a hot oven at 400ºF and tossing with enough oil will help create those delicious crispy edges.
What can I do with leftover roasted vegetables?
Leftovers are fantastic tossed into salads, blended into soups, or mixed with pasta for a quick meal packed with flavor and nutrition.
Final Thoughts
This Roasted Vegetables Recipe has quickly become a favorite in my kitchen for its effortless preparation and incredible taste. It brings together the best of seasonality and simplicity in every bite. I truly encourage you to give it a try—once you experience that burst of flavor and irresistible texture, you’ll wonder how you ever lived without it!
Print
Roasted Vegetables Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A colorful and healthy medley of roasted vegetables including bell peppers, zucchini, squash, potatoes, mushrooms, onion, and broccoli. Tossed with a flavorful blend of olive oil, Dijon mustard, garlic powder, and Italian seasoning, then roasted to tender perfection, making it a perfect side dish for any meal.
Ingredients
Vegetables
- 1 red bell pepper
- 1 orange bell pepper
- 1 zucchini
- 1 yellow squash
- 1 Yukon gold potato
- 8 oz fresh mushrooms
- 1 red onion
- 1 head broccoli florets
Seasoning & Dressing
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 2 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400ºF (200ºC) to prepare for roasting the vegetables evenly and thoroughly.
- Chop vegetables: Wash and chop the squash, zucchini, red onion, bell peppers, broccoli, Yukon gold potatoes, and mushrooms into uniform pieces to ensure even cooking.
- Prepare the dressing: In a large bowl, whisk together olive oil, Dijon mustard, garlic powder, and Italian seasoning. Season the mixture with salt and black pepper according to your taste preferences.
- Coat the vegetables: Add all the chopped vegetables to the bowl and toss thoroughly so each piece is well coated with the flavorful dressing.
- Arrange on baking sheets: Spread the coated vegetables evenly between two rimmed baking sheets, making sure they are in a single layer to roast properly.
- Roast the vegetables: Place the baking sheets in the oven and roast for 20 to 25 minutes. Check for tenderness and desired level of caramelization before removing.
Notes
- For best results, cut vegetables into similar sizes for even roasting.
- You can add other herbs such as rosemary or thyme for variation.
- Leftover roasted vegetables can be refrigerated for up to 3 days and reheated.
- This recipe can be easily doubled or halved depending on serving needs.
- Ensure vegetables are spread out and not overcrowded to get a nice roast instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
