I’m almost embarrassed to call this a recipe.
I say almost because I have very little shame; that and it takes an awful lot to make me blush. Alright that’s not actually accurate. If you get offensive, I will laugh. If you get romantic, I will scoff. If you get really vulnerable, I will pat you on the back, while doling out words of comfort. If you get complimentary, towards me specifically, then I might blush. White wine will do it too, so if you looking to get my cheeks inflamed, without all the blustering, just pour me a glass. Matter of fact, I think you should just pour me a glass anyway.
Speaking of, a glass of wine would be a lovely accompaniment to the recipe I’m here to share today: Easy Oven Roasted Vegetables.
During the winter time, I make a pan of these on weekends in large enough quantities, specifically so I can live happily off them all week long. They’ve been an integral part of my evening meal on at least three occasions this week and since all I’m doing is rewarming them in the oven for a few minutes, it doesn’t get much easier.
Easy is particularly appealing at 7 o’clock on Wednesday night, when I finally drag my weary ass home from a long and emotionally fraught day at work, and the moment I walk in the door the cats are howling to be fed and there’s a ton of other little things that need doing. On those nights especially, Roasted Vegetables are my salvation.
They are great to have with breakfast, lunch, dinner or even for brinner. I think some of you strange food bloggers might prefer them cold, as a snack. Yes, I just called you strange and I’m fully aware that’s the pot calling the kettle black. I’m good with it.
You can eat these vegetables as a side dish or make them the star of the show. If you’re feeling creative, pop them in a wrap with a vinaigrette dressing and some goat cheese and toast it on a skillet or simply toss them on top of a bowl of greens and call it a Winter Salad.
Basically, you’d be hard pressed not to find a way to consume these.
Just as there is an infinite number of ways you can eat them, there are a 252,314 different ways to make oven roasted vegetables, and yes I did just pull that number out of my arse, which is why I’m almost hesitant to call this a recipe.
When it comes to cooking times and temperature, you can go hot and fast or low and slow. I prefer the latter because it gives my veggies a nice crispy crust, while still retaining a smooth and buttery interior.
When it comes to seasoning, you can go spicy, seasonal or casual and herbal. Yes, casual is absolutely a thing. It’s reserved for the laid back veggies; the hipsters of the bunch.
When it comes to choosing your actual vegetables, I say smoke ’em if you’ve got ’em. Dig around in your fridge, your root cellar, wherever you store you veggies and toss in what’s there. For this particular batch, I went with baby potatoes, sweet potatoes, shallots, carrots, bell peppers, garlic and cherry tomatoes, simply because that’s what I had on hand. I would have thrown in parsnips, beets, and squash if they were lying around too.
In my mind, all that really matters when it comes to Oven Roasted Vegetables is your cooking fat of choice (I use olive oil) and lots of seasoning. Vegetables are delicious, but they are also sponges, waiting to soak up flavors, so don’t be afraid to douse those bad boys. Unseasoned vegetables is partially to blame for giving healthy food it’s bad and boring rap, and believe you me, you don’t want that on your conscience.
Today, I don’t have a strange, but good twist, or an interesting caveat. I just have simple, well-prepared, and well-seasoned oven roasted vegetables, which make my work weeks run a little smoother and make my stomach a whole lot happier.
- 3 Medium Carrots, peeled and diced into largish chunks
- 3 Small Sweet Potatoes, peeled and diced into largish chunks
- 10 Baby Potatoes, diced into largish chunks
- 1 Bell Pepper, any color although red, orange or yellow would be rather pretty
- 6 cloves of Garlic, 3 cloves peeled and left whole and 3 cloves, peeled and chopped into largish chunks
- 10 Cherry Tomatoes, halved
- 4 Shallots, peeled & quartered or 1 Medium Onion, peeled and cut into largish chunks.
- 2 Tablespoons Olive Oil
- 1 teaspoon Rosemary Garlic Salt or Sea Salt
- Pepper, to taste
- 1 Tablespoon minimum of a fresh herb such as Rosemary, Oregano, Thyme or any combination thereof.
- Preheat oven to 375 degrees.
- Wash and peel the sweet potatoes and carrots. Chop into largish chunks. Wash and chop all other vegetables into largish chunks. Size consistency is key here so your veggies cook evenly. The bigger the size, the longer the cook time. I keep some garlic cloves whole and I chop some into larger pieces. If you go too small with the garlic, it will burn.
- Combine all of your vegetables, including the onion and garlic into an appropriate sized roasting pan. Add olive oil, salt, pepper, and fresh herbs. Stir to combine making sure all vegetables have been evenly and finely coated. If you use more vegetables than I did, add more olive oil and seasoning.
- Bake for 45 minutes to an hour, stirring at least once, at the thirty minute mark and again, every fifteen minutes thereafter. When you are stirring them, TASTE them. If they need more oil or seasoning, add it.
- Remove from oven and give them one final good crank of salt and pepper. Yes, again.
- To reheat: put them back into a 350 degree oven for 10 – 12 minutes.
- Easy Oven Roasted Vegetables: a quick and easy method to roast veggies in the oven. Make a big batch once and live off the leftovers all week.
Easy Veggie Stir Fry
Cheddar Scalloped Potatoes
Do you make Roasted Vegetables often? If so, what’s your favorite way to eat them? What’s your favorite vegetables to roast?
kirsten@FarmFreshFeasts says
February 28, 2014 at 7:40 AMThis looks awesome. I broke down and bought a marked down tray of cut up veggies and we’ve all been digging into crudités before dinner. The pig is especially delighted to have tomatoes in February, and my conscience is assuaged because of the 50% off price. However, I’d rather be roasting some of the Strategic Winter Squash Reserve, so I’m thinking I’ll peel and cube a butternut or an acorn (yes, you can, though it’s a total pain) with some potatoes. And onion–I grabbed a bag of sweet onions intending to caramelize them in the crock pot. Must get on that too–as soon as I can stand up without doubling over coughing until I consequence.
Meghan says
March 1, 2014 at 10:29 AMI understand completely. Sometimes you have to break down and buy the veggies.
You are still ill?! You need to REST! No cooking, no caramelizing, no squashing, no errand running, no dog walking….just rest. Don’t make me come out there.
Amanda @ .running with spoons. says
February 28, 2014 at 8:32 AMI feel special for getting a subtle shoutout — I’m one of those strange food bloggers that prefers their roasted vegetables cold :mrgeen: I’ll take ’em hot too, though, ’cause really… you can’t go wrong with roasted veggies. I think my favourite to roast is probably kabocha, but potatoes come in a close second — especially if they’re sprinkled with fresh rosemary.
Meghan says
March 1, 2014 at 10:30 AMThere are so many of you guys who prefer your veggies cold, I couldn’t even link to them all. You are a special breed that’s for sure. I mean that as a compliment. 🙂
Potatoes and rosemary are soul mates. I’m sure of it.
caren says
February 28, 2014 at 10:37 AMYou know what roasted veggies are great with? Cottage cheese.
Awesome combo.
Love the pics!! and the veg 🙂
Meghan says
March 1, 2014 at 10:30 AMNow that could be strange but good.
Laura @ Sprint 2 the Table says
February 28, 2014 at 2:41 PMSometimes simple is the best thing! I would eat roasted vegetables any where, any way. On a train. With green eggs and ham.
Meghan says
March 1, 2014 at 10:31 AMYou and me both. Especially with a side of mimosas.
Sarah Pie says
February 28, 2014 at 4:16 PMThanks for linking up 🙂 I agree there are infinite ways to roast veggies of your choosing and that pretty much anyway you choose to do it will be delicious because (duh!) veggies That being said this looks like a particularly tasty batch and I love that you are not afraid to season everything up.
Meghan says
March 1, 2014 at 10:31 AMBut of course, my dear friend.
Unseasoned veggies is a crime.
Jen@Twenty-Something&Starving says
February 28, 2014 at 8:59 PMI don’t think I’ve ever met a person who doesn’t love roasted veggies!! My favorite combo is pretty simple: potatoes, carrots, and onion. Sometimes I’ll throw in burssesl sprouts if they are in season! I’ve never added tomatoes to my roasted veggies – I definitely need to give that a try!
Meghan says
March 1, 2014 at 10:32 AMThe tomatoes give it a ton of flavor so you should toss those in too. You’re right: brussel sprouts would have been great here too.
Arman @ thebigmansworld says
February 28, 2014 at 9:37 PMohhhhhh delicious. Prepping a big batch of roasted veg on the weekend is always on my list (ha, just for you). I make mine in a very similar manner to you, although I never add tomatoes- did that once and it just didn’t work…
However, mum makes these awesome slow roasted tomatoes with fresh garlic, mixed herbs and salt…amazing.
Meghan says
March 1, 2014 at 10:34 AMThe trick for tomatoes is the lower heat. It’ll caramelize them and help give some flavor without blackening them to a crisp.
I did slow roasted tomatoes once. It was good, but it shrunk four cups worth down to a measly cup. So many hours in the oven for such a small result. Still pretty damn tasty though.
Brittany says
February 28, 2014 at 10:38 PMI will eat roasted veggies hot, cold, under the table, in a steamboat..anytime anywhere! THEY ARE SO FREAKING GOOD! These look…amazing. Seriously, this is all we need..a giant bowl of these veggies and my brownies for dessert.
Meghan says
March 1, 2014 at 10:34 AMA perfect day would be these veggies and brownies. We’d have the best of both worlds.
Heather @ Kiss My Broccoli says
March 4, 2014 at 4:39 AMOr veggies IN brownies! I know you probably still have a shitTON of zucchini in your freezer…I’m placing an order for some veggified chocolate goodness! 😉
Heather @ Kiss My Broccoli says
March 3, 2014 at 6:00 AM“…you can go hot and fast or low and slow” <- Seriously? And not a single sexual innuendo to be found?! I'm ashamed of you Meghan…ASSSSSShamed! As for your punishment, I am banishing you to a tiny dimly lit kitchen where you must roast me ten pounds of kabocha! Careful with that knife there…it's kinda dull! 😛
Meghan says
March 4, 2014 at 1:22 AM*Hangs head in shame.
Cindy @ Hun... What's for Dinner? says
March 6, 2014 at 1:48 PMI love roast veggies! I’d love for you to come share over at Simple Supper Tuesday 🙂
http://www.hunwhatsfordinner.com/2014/03/simple-supper-sunday.html
Meghan says
March 6, 2014 at 4:04 PMWill do, thanks for including me. I appreciate it.
Mel says
April 18, 2017 at 6:35 PMYou say to make this in a roasting pan. With or without the insert used for roasting meat? Your photos look like you made it in a Pyrex dish. (New cook)
Meghan says
April 18, 2017 at 7:10 PMHi Mel. Great question. I’ve used a Pyrex dish and a metal roasting pan before (like a baking cookie sheet with much higher sides); it depends on the quantity I’m going for. If you use a roasting pan, you’ll want to do it without the insert. I hope that helps, but if you have any other questions, please ask.
Also welcome to the world of cooking. I find it pairs well with a glass of wine. 🙂