The Magic of a Hot Oven
I love how a hot oven changes vegetables. It makes them sweet and a little bit crispy. My grandkids did not like Brussels sprouts until they tried them roasted.
They gobbled them right up. I still laugh at that. Roasting is my favorite kitchen trick. It turns simple veggies into something special.
Why We Toss Everything Together
You just put all the veggies on one pan. Drizzle them with olive oil. Then you add the garlic and herbes de Provence.
Give everything a good toss. Make sure each piece gets a little love. Doesn’t that smell amazing already? This matters because cooking together makes the flavors blend in a wonderful way.
A Little Story About My Garden
One summer, my red bell pepper plant only gave me one pepper. It was a very small pepper. I was so proud of it.
I chopped it up for a tiny batch of roasted veggies. It felt like a treasure. That is why I love using what you have. It makes a meal feel personal and special.
Give Them Some Space
Here is the secret for crispiness. Do not crowd the pan. Spread the veggies out in a single layer.
If they are too close, they will steam. We want them to roast. This little step makes a very big difference in how they taste.
A Fun Fact About Herbes de Provence
Fun fact: This herb mix often has lavender in it. It smells like a sunny field in France. I think that is just lovely.
It makes the kitchen smell wonderful. What is your favorite smell when you are cooking? Is it garlic, or herbs, or something else? Let me know.
Your Turn to Share
This recipe is so easy to change. You can use carrots or potatoes instead. What is your favorite vegetable to roast?
Tell me about a time you tried a new food and were surprised. Did you like it? I love hearing your kitchen stories. They make my day brighter.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 1/2 lb | halved (if very large then cut into fourths) |
| Butternut squash | 2 cups (about 10 oz) | chopped, cut into 3/4 inch cubes |
| Red bell pepper | 1 | cut into 1 inch pieces |
| Red onion | 1 small | chopped into 1 inch pieces |
| Olive oil | 2 Tablespoons | |
| Garlic | 2 cloves | minced |
| Herbes de Provence | 1 teaspoon | |
| Salt and freshly ground black pepper | to taste |
My Favorite Roasted Veggie Medley
Hello, my dear! Come sit with me. I want to share my favorite roasted vegetable recipe. It fills the whole kitchen with the coziest smell. It reminds me of autumn afternoons with my own grandmother. She taught me that simple food, made with love, is the very best kind.
Let’s Get Started
Let’s get your pan ready. First, preheat your oven to 400 degrees F. A hot oven is the secret for getting those lovely crispy edges. Now, take all your beautiful chopped veggies and put them on a big sheet pan. Drizzle them with olive oil and sprinkle on the salt, pepper, and herbes de Provence. Don’t forget the minced garlic! It makes everything smell amazing.
Instructions
Step 1: Preheat your oven to 400 degrees F. A hot oven makes the veggies sweet and a little crispy. It is the most important first step. I always preheat my oven first thing.
Step 2: Put all your chopped veggies on a large baking sheet. Drizzle them with the olive oil. Then, sprinkle everything with the salt, pepper, herbs, and garlic. Now, use your hands to toss it all together. Make sure every piece gets a little shiny with oil. (A hard-learned tip: Try not to let the veggies crowd the pan. If they are too close, they will steam instead of roast.)
Step 3: Pop the pan into the hot oven. Bake for about 20 minutes. Halfway through, take the pan out and give the veggies a good toss. I also like to turn the pan around. This helps them cook evenly. I still laugh at the time I forgot to toss them. We had some very dark onions on one side!
When they come out, the edges will be caramelized and delicious. The butternut squash becomes so tender. What’s your favorite vegetable to roast? Share below!
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Yield | 4 servings |
| Category | Side Dish |
Three Tasty Twists to Try
This recipe is like a blank canvas. You can paint it with so many different flavors. Feel free to play and make it your own. Here are a few ideas I love to use when I’m feeling creative.
- Cheesy Finish: When the veggies are hot from the oven, sprinkle them with Parmesan cheese. It melts into a salty, yummy crust.
- A Little Zing: Add a squeeze of fresh lemon juice after roasting. It makes all the flavors pop and taste so bright.
- Maple Sweetness: Toss the veggies with a tablespoon of maple syrup before roasting. It makes the squash and onions taste like candy.
They are all so simple and so good. Which one would you try first? Comment below!
Serving Your Masterpiece
Now, what to do with your beautiful roasted veggies? They are wonderful all on their own. But they also love to have friends on the plate. I like to serve them alongside a simple roasted chicken. They are also fantastic tossed into warm pasta with a little more olive oil.
For a drink, a cold glass of apple cider is just perfect. It matches the cozy, sweet flavors. If you are having a special dinner, a glass of Chardonnay pairs nicely. It feels a little fancy. Which would you choose tonight?
Keeping Your Roasted Veggies Tasty for Days
Let’s talk about keeping your veggies yummy. After they cool, put them in a sealed container. They will stay good in your fridge for about four days. You can also freeze them for a month.
To reheat, use your oven or toaster oven. Spread them on a pan at 350 degrees. This keeps them crispy instead of soggy. I once microwaved a batch and they got so soft.
Batch cooking saves you time on busy nights. It means a healthy dinner is always ready. This matters because good food should be easy. Have you ever tried storing it this way? Share below!
Fixing Common Roasting Problems
Are your vegetables soggy? Do not crowd the pan. They need space to let steam escape. This is why they get crispy and brown.
Are some veggies burning while others are raw? Cut them into similar-sized pieces. I remember when my squash was mush and my sprouts were hard. Getting the size right matters for even cooking.
Is the flavor a little boring? Do not be shy with the salt and oil. They help the flavors wake up. This simple step makes your food taste so much better. Which of these problems have you run into before?
Your Roasted Veggie Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is naturally free of gluten.
Q: Can I make it ahead?
A: Absolutely. Just reheat it in the oven.
Q: What if I don’t have herbes de Provence?
A: Use dried thyme or rosemary instead. Fun fact: Herbes de Provence is just a mix of herbs from France!
Q: Can I double the recipe?
A: Use two pans so the veggies are not crowded.
Q: Any optional add-ins?
A: A sprinkle of parmesan cheese when hot is lovely. Which tip will you try first?
I Hope You Love These Veggies
I truly hope you enjoy this simple recipe. It is a cozy, healthy side for any meal. Cooking should fill your home with good smells and your heart with joy.
I would be so happy to see your creation. Your beautiful photos inspire me and others. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Roasted Vegetables
Description
A simple and flavorful side dish featuring roasted brussels sprouts, butternut squash, bell pepper, and red onion, perfectly seasoned with herbes de Provence and garlic.
Ingredients
Instructions
- Preheat oven to 400 degrees F.
- Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
- Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.
Notes
- For best results, make sure the vegetables are spread in a single layer and not touching to ensure they roast instead of steam.