They make a pretty, easy, and delicious side dish, and leftovers are great too, whether heated up or enjoyed cold as antipasti. Whenever I can make a meal with just one side dish instead of the traditional protein + starch + veggie, I’m happy. Easy is good! Yes, I cook for a living, but I’m a lazy cook. This is why I love oven-roasted vegetables and make them often, especially in the winter (in the summer I like to make grilled vegetable kabobs). A single sheet pan generates a nice, varied side dish of a few different vegetables. Perfect!
Ingredients
The ingredients are simply whatever veggies you happen to have on hand, olive oil, salt & pepper, and seasonings. Simple! One of my favorite combinations is the one shown here - red bell peppers, red onion, broccoli, cauliflower, and Brussels sprouts. As for seasonings, I almost always use kosher salt, black pepper, garlic powder, and dried thyme. The exact measurements are listed in the recipe card below.
Instructions
It’s incredibly easy to make oven-roasted vegetables. That’s actually one of the best things about this recipe. You simply slice the veggies, coat them with olive oil and spices, then cook them in a hot oven until tender. In fact, it’s difficult to give an exact recipe. The whole idea is to use up whatever sturdy veggies you happen to have in the fridge! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by prepping your veggies - washing, drying, slicing, and cutting them. Next, arrange the veggies on a rimmed parchment-lined baking sheet. Coat them with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme. Roast them for about 30 minutes in a 425°F oven. That’s it! Your tasty side dish is ready.
Expert tip
There’s no need to store the veggies midway through baking. In fact, if you leave them undisturbed, it promotes browning and caramelizing, resulting in superior results than if you had stirred them.
Frequently asked questions
Variations
As mentioned above, you can use any sturdy veggie that you happen to have on hand. I like to use olive oil spray, but it’s fine to drizzle the vegetables with olive oil and use your hands to coat them in the oil. As for seasonings, as I said, my favorite combination (in addition to salt and pepper) is garlic powder and dried thyme. You can also try onion powder and dried oregano.
Serving suggestions
This is such a versatile side dish. You can serve it with anything, really. But since I cook the veggies in a 425°F oven, I like to serve them with a main dish that I can bake in the same oven. So I often serve them with baked cod, chicken cordon bleu, or baked salmon. For a meatless dinner, it’s good to serve them with a couple of poached eggs.
Storing leftovers
You can keep them in the fridge, in an airtight container, for 3-4 days. They are good when reheated in the microwave on 50% power. They are also excellent cold - just like Italian antipasti.
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Recipe card
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