Roasted Mixed Vegetables Recipe (2024)

I like to shorten the roasting time in the hot oven by par boiling the "hard" vegetables first. After cutting vegetables to size, just add to pan of salted water and bring to boil for a couple of minutes. Drain well and then proceed to roast them as per recipe. No more hard carrots while everything else is done or overcooked.

We make this at least twice a month. Sometimes we add chunks of kielbasa, and always add quarter sized chunks of feta cheese. We make lots so we have a leftover meal quickly reheated in a nonstick skillet. So tasty.

Add some shrimp for the last 5-10 minutes of cooking for a complete meal with protein. Squeeze fresh lemon juice over everything to serve.

I find that the vegetables are more evenly coated if I toss them in a bowl or plastic zip bag before spreading them on the roasting pan. We've been roasting veggies like this forever. Delicious!

Using parchment paper on your sheet pan will make cleanup so much easier.

Add 1 inch eggplant and you have roasted ratatouille

Onions are a great addition too. I always start with carrots, potatoes and onions for 15-20 minutes, then add whatever other vegetables I have on hand. A sprig or two (or three) of rosemary is a nice variation on thyme.

Add some lemon or lime or lemon vinegar for extra flavor.

Herbs de Provence mixed in with the olive oil is delicious.

As are leeks, spring onions, and shallots. I love when they get jammy and sweet.

I did a combo of dense veggies and light. I coated and seasoned carrots, caulifower, and sweet potatoes; I roasted them for 10 minutes, during which time I coated and seasoned mushroom caps, zucchini, and brussels sprouts. I stirred the dense, added the light veggies to the sheet pan and cooked another 45 minutes, during which time I made the yogurt sauce (I subbed smoked paprika for black pepper).

I sprinkle my vegetables with balsamic vinegar and dried oregano before roasting

I do this mix and add a cup or so to some black lentils /- brown rice and a splash of vinaigrette for a quick lunch. Up the protein with goat or feta cheese. Delicious!

Use store-bought tzatziki (whole yogurt, garlic, dill and cucumber) in place of homemade sauce.

I make roast vegetables in large (serve 20 or so) quantity for a church older adult luncheon. I put the more dense vegetables in the oven first. Then, add others - this partly depends on how many people show up to help. Olive oil, liberal sprinkling of garlic powder (never enough help to prepare garlic from the cloves), herb selection is determined by the cook team. Enough to serve 20 usually is enough for 12. Left overs, if any, go home with whoever wants some.

Please try "Paula Wolfert’s Roasted Vegetables With Garlic and Herbs," also in Cooking NYTimes. Melissa, yours are fabulous but the herbs, potatoes, and celery (of all things) and big ripe tomatoes roasted in a lasagna pan for an hour and 10 minutes. Dill, parsley, garlic and mint (!). Okay, we triple (or triple x 2!) all the herbs except for the mint (double). PLEASE give it a try.

Some feta and/or halloumi is a nice addition.

Try putting carrots, sweet potatoes, and cauliflower in first for ten min, and then add Brussels sprouts, broccoli, and maybe peppers and cook for maybe 30 min

Made tonight. 12 oz. pckg. each broccoli florets & brussels sprout halves. Small carton baby tomatoes; 1 thick-sliced zucchini. Already too much for one sheet pan so divided everything between 2. Added 4 oz feta cubed & 4 sliced chicken sausages. Used olive oil sprayer w/EVOO and tossed, plus dried thyme & chili flakes. Although I adjusted oven heat for convection roast, veg still almost burnt after 15 min. Tasted wonderful nevertheless. LOVE the yogurt sauce! Goes into the rotation for sure.

Why not olive oil spray?Less calories and much easier t distribute.

Add 1" cubes of Haloumi. Magic.

Made this with late summer offerings from the garden (yellow zucchini, thyme, black Cherokee tomatoes, corn cut off three ears that we missed from an earlier harvest, garlic and a stray broccoli) plus Bella mushrooms from the store. Only wish we’d had Brussels sprouts to try. Per another suggestion, added a healthy dose of smoked paprika to the garlic sauce. Delicious!! Next time will double the sauce to have it around to try on roasted potatoes, in veggie wraps, etc. Loved this recipe!

Will garlic cloves roast well with these?

Cover the veggies with aluminum foil for about 10-12 mins. Then uncover and roast for another 12 mins.I'd roast the tomatoes separately.

Do you use convection bake or roast or regular baking oven?

Also try serving over herbed ricotta with some olive oil stirred in, for a change of pace from the yogurt sauce.

How about cooking on the grill, if it has been fired up for steaks, fish, etc? Or, better still, in an air frier, which is much better for the environment. (These days we don't use the oven, except for larger pieces, otherwise it's way too wasteful)

If I want to do a combo of dense and less-dense, I just use two trays and get one out quicker than the other one. To use just one tray, you can play around with size: denser veggies get cut smaller and less-dense ones get cut into bigger chunks.

Using a cast iron frying pan or flat skillet that you preheat with the oven speeds browning and cooking.

After roasting, I sprinkle with just a tiny bit of sugar (or grate a maple sugar cube over the veggies) to bring out the flavor. Then spring ale with finely grated Parmesan !