Roasted vegetables are my go-to type of dish when I have a lot of vegetables to use it. This roasted vegetables recipe version uses broccoli, sweet potato, and carrots. Feel free to follow along and cook with me!
This recipe is similar to my other recipes (see the list below). I cook these dishes at least once or twice a month to have an easy side dish or main vegetarian dish that we can eat for a few days.
Did you know? New research suggested that roasted root vegetables were roasting over 170,000 years ago. Read more on the Smithsonian Magazine article.
Jump to:
Ingredients for This Roasted Vegetables Recipe
Below are the ingredients I used to make these roasted vegetables.
- 3 sweet potatoes, about 1 lb
- 1 head of broccoli chopped
- 1 small bag of baby carrots cut in half
- 1 onion sliced and quartered
- 1 zucchini cut long ways and cut in half-moon shapes
- 1 orange or red bell pepper
- 2 tablespoon of Italian Seasoning
- 1 tablespoon of granulated garlic
- 3 tablespoon of Olive Oil
- Salt and Pepper to taste
Roasted Vegetables Recipe Instructions
See the snapshots of each step below and make it today!
Preheat the oven to 425 degrees Fahrenheit. Cut the sweet potato into small cubes and place it in a bowl. Then, cut the florets off the stalk of the broccoli. Now, cut the baby carrots in half to make them smaller. Slice the onion and quarter the slices. Cut the zucchini long ways, then in half moons. Lastly, cut the bell peppers into two-inch pieces. Place all these ingredients in a bowl.
After tossing the ingredients in the bowl, pour the seasoned vegetables into two baking sheets.
Bake the two baking sheets for 30 minutes or until vegetables are caramelized and cooked through. Pierce the vegetables with a fork to see if they are tender.
Let cool for a few minutes. Then using a spatula, transfer them to a bowl.
Reveal for this recipe:
Here's the finished roasted vegetables recipe in a bowl. It looks yummy, right? The broccoli florets are sweet when you roast them.
Substitutions
You can substitute a variety of vegetables to roast. Below are just some I enjoy roasting.
- butternut squash
- onions red or yellow
- potatoes red or russet
- corn on a cob
- beets
Variations
If you want to make some recipe variations, try this below.
- Spicy - add chili pepper flakes to the ingredients above.
Equipment
The equipment used for this roasted vegetables recipe is super easy.
Storage
You can cut most of these ingredients ahead of time in the refrigerator except for the zucchini if you want to save time.
After the recipe is cooked, they need to be stored in the refrigerator for 2-3 days to enjoy. The flavors are so rich that they can handle the microwave reheating process.
Below is the recipe card.
Save to BigOven 
Ingredients
- 3 sweet potatoes, about 1 lb
- 1 head of broccoli chopped
- 1 small bag of baby carrots cut in half
- 1 onion sliced and quartered
- 1 zucchini cut long ways and cut in half-moon shapes
- 1 orange or red bell pepper
- 2 tablespoon of Italian Seasoning
- 1 tablespoon of granulated garlic
- 3 tablespoon of Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cut the sweet potato into small cubes and place it in a bowl. Then, cut the florets off the stalk of the broccoli. Now, cut the baby carrots in half to make them smaller. Slice the onion and quarter the slices. Cut the zucchini long ways, then in half moons. Lastly, cut the bell peppers into two-inch pieces. Place all these ingredients in a bowl.
- After tossing the ingredients in the bowl, pour the seasoned vegetables into two baking sheets.
- Bake the two baking sheets for 30 minutes or until vegetables are caramelized and cooked through. Pierce the vegetables with a fork to see if they are tender.
- Let cool for a few minutes. Then using a spatula, transfer them to a bowl.
Below are other roasted vegetables recipes you can make! Enjoy.
Leave a Reply