These Roasted Vegetables are made up of a colorful blend of veggies that are perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley! This 5-minute side dish pairs perfectly with any meal!
Table of Contents
- Ingredients for roasted vegetables
- How to make roasted vegetables
- What temperature is best for roasting vegetables?
- Should you cover vegetables when roasting in the oven?
- Why are my oven-roasted vegetables soggy?
- Tips and tricks for roasted vegetables
- How to serve roasted veggies
- How to store
- Roasted Vegetables Recipe
This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
There’s just something about roasted vegetables that makes me never want to cook veggies any other way. You really just can’t beat that crisp-tender, caramelized exterior!
Not only are these oven-roasted vegetables absolutely delicious, but they’re made up of super simple ingredients and can be tossed together in just 5 minutes thanks to Little Potatoes.
These Creamer potatoes come already washed and ready to go so you save time prepping and get dinner on the table even faster.
For this recipe, I used their Purely Purple which adds a fun pop of colour to the already colourful blend of veggies.
Ingredients for roasted vegetables
This recipe is packed with a bright, colorful, delicious blend of veggies that are seasoned with the simplest ingredients! Here’s what you’ll need:
- Little Potatoes: I used Purely Purple Little potatoes so there’s no extra potato prep necessary — just halve and toss.
- Carrots: you’ll want to peel and slice the carrots before adding them to the mix.
- Red Bell Pepper: cut into 1″ chunks.
- Red Onion: yellow or white onions will work as well.
- Canola Oil: I like to use canola oil because it has a neutral flavour but olive oil will work as well.
- Garlic: I highly recommend using fresh garlic for the best flavour. Garlic powder will work, but the flavor is never quite the same.
- Pepper: freshly cracked black pepper is the way to go! Because we’re keeping things simple, choose the best ingredients possible.
- Green beans: green beans don’t take as long to roast as our other veggies, so we add them after about 10 minutes when we give everything a toss.
- Butter: I use salted butter to add a little more flavor to the veggies.
- Parsley: for garnish! If all you have is dried parsley, you can mix it in with the veggies when you add the garlic.
How to make roasted vegetables
- Prep the veggies: Prepare all of your veggies, peeling and chopping as needed.
- Toss veggies with oil and seasonings: Place the prepped vegetables on a baking sheet lined with parchment paper and drizzle with oil. Season well with salt and pepper, add garlic to the pan, and stir to coat.
- Roast: Bake the veggies at 400ºF for 25-30 minutes, stirring once (add the green beans when you stir!). Check the potatoes and carrots for doneness with a fork. If they’re tender, they’re good to go.
- Serve: Add butter to the pan and allow it to melt while stirring it into the veggies. This is optional but it adds really delicious flavor. Sprinkle the veggies with fresh parsley, then serve and enjoy!
What temperature is best for roasting vegetables?
High heat is best! I roast my veggies at 400ºF, which is the perfect temperature for the veggies to get soft and tender in the middle, but to also still achieve that caramelized exterior that’s oh-so-good!
Make sure you preheat the oven before adding the veggies so they start cooking right away!
Should you cover vegetables when roasting in the oven?
Not only is it not necessary, but covering the veggies will trap the moisture in the pan, which will steam them and make them mushy and soggy rather than crisp-tender. For the best results, just leave them uncovered!
Why are my oven-roasted vegetables soggy?
If your roasted veggies came out soggy or soft, here are a couple of possible explanations:
- Too much oil. You want enough to fully coat the veggies so they aren’t dry, but not so much that your veggies are soggy. Two tablespoons was perfect for me!
- Wrong baking dish. I definitely recommend using a rimmed baking sheet rather than a casserole dish or baking pan with taller sides. These trap the moisture inside the dish, which partially steams the veggies resulting in a mushier texture.
- Overcrowding. Spread your veggies in a single layer on the pan, leaving as much room for them to breathe as possible. If they’re overlapping too much, the moisture will end up steaming the veggies rather than roasting them.
- Low temperature. Set your oven to 400ºF and let it preheat before you add in the veggies so the cooking process can start right away. If the oven temperature is too low, the veggies will be soft, not browned and crisp. If your oven has a convection mode, this is a great option for getting even crispier edges.
Tips and tricks for roasted vegetables
- Use any veggies. The great thing about roasted veggies is you can pretty much use whatever you have on hand! Try it with mushrooms, Brussels sprouts, broccoli, cauliflower, asparagus, green beans, snap peas, you name it.
- Keep in mind that different veggies cook at different rates. Veggies with more structure such as carrots need to be sliced more thinly while softer veggies such as onions and peppers can be slightly larger.
- Don’t skip the butter. Melting butter into the cooked veggies is optional, but highly recommended. It adds another layer of flavor that’s so delicious!
- Play around with seasonings. You can customize these veggies in so many ways to fit your tastes! Use other seasonings such as Italian seasoning, Cajun seasoning, red pepper flakes, everything bagel seasoning, etc. Add grated parmesan for a cheesy finish. Toss with pesto. Drizzle with balsamic vinegar. The possibilities are endless!
- Add some protein: this is a great recipe to turn into a one pan meal! Simply add some sausages or chicken breasts and double the seasoning — you may need to use more than one pan so that everything is in a single layer.
How to serve roasted veggies
These roasted veggies are a versatile side dish that can be served next to any recipe!
How to store
Leftover roasted vegetables will last in an airtight container in the fridge for up to 5 days.
To reheat, place in a single layer on a baking sheet in the oven at 400ºF for 10 minutes or on the stove with a drizzle of oil until heated through.
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- 1½ pounds Little potatoes (I used Purely Purple)
- 2 large carrots (peeled and sliced)
- 1 red bell pepper (cut into 1" chunks)
- 1 red onion (cut into 1" pieces)
- 2 tablespoons canola oil
- 2 cloves fresh garlic (finely minced)
- salt and freshly cracked pepper
- 1 cup halved green beans (about 200 grams)
- 2 tablespoons salted butter
- 2 tablespoons fresh minced parsley
- Prepare all vegetables as listed in the ingredients (peeling, chopping, etc. as needed)
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Place all vegetables (except for green beans) on baking sheet and drizzle with oil. Season well with salt and pepper (eyeball it! Use a little more or a little less according to your preferences). Add garlic to the pan and stir well to coat.
- Roast for 10 minutes. Remove from the oven, add green beans and stir.
- Roast for another 10-15 minutes, until potatoes and carrots are tender.
- Add butter to the pan and allow to melt while stirring into the vegetables (you can skip this but it adds such delicious flavor!). Sprinkle with fresh parsley and serve.
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