Oven-roasted veggies are the perfect side dish for every meal! Change up the seasonings depending on the flavors you desire and never wonder what to serve with dinner again!
I’m not great at planning side dishes. I can plan main meals no problem but ask me to serve something along side our creamy chicken pasta, grilled pork chops, or Cubanos and suddenly I’m stumped.
I grew up in a typical Midwestern home where our dinners consisted of a main dish, often meat, with a starch and a veggie. Sometimes more than one starch and veggie. Potatoes, dinner rolls, and rice accompanied canned green beans or frozen corn.
Now, there isn’t anything wrong with sticking to what works, but since starting Trim Healthy Mama in August of 2019, we are trying to make simple changes to our standard diet while still eating on a budget.
Enter oven-roasted veggies. I’m not sure I had ever had oven-roasted veggies before I started Trim Healthy Mama. Maybe at a restaurant, but I know we never made them at home. We stuck to fresh or frozen, steamed veggies but even those can lose their excitement after a while. Now that we’ve started roasting veggies we never want to go back!
I honestly make these a minimum of two times per week now. I could eat them every day but during the summer I’m trying to avoid turning on the oven constantly. I would assume an air fryer would give you awesome results for roasted veggies but we are trying to avoid buying another appliance for our already small kitchen!
What do you need for oven-roasted veggies?
- large sheet pan
- coconut oil or butter
- desired seasonings
What vegetables work best for roasting?
We have roasted a decent variety of veggies but our favorite are non-starchy veggies such as broccoli, cauliflower, green beans, asparagus, okra, and brussel sprouts. These get tender on the inside but crispy on the outside which is our preferred way of preparing them!
You can also roast potatoes, cabbage steaks, carrots, parsnips, radishes, turnips, beets, and others, but we haven’t tried those. I’d love to hear if you do though!
Are fresh or frozen veggies better for roasting?
Fresh veggies that are cleaned and completely dried are going to be best for roasting because they don’t have the water content that will create steam in the oven and cause softer veggies.
That being said, we use frozen veggies 90% of the time because it’s easier, and these are called simple oven-roasted veggies, after all! We don’t always have enough fresh veggies on hand for a full pan of roasted veggies but two regular sized bags of frozen veggies is plenty to fill up a large sheet pan.
How do you make oven-roasted veggies?
This is why I refer to this recipe as simple because all it requires is preheating the oven, seasoning your veggies, and cooking until they are your desired crispiness.
I love my Wilton Mega Baking Sheet because I can fit a full two bags of frozen veggies on it and it’s not overcrowded. You can use any sheet pan with edges that you like, but you may not be able to fit the full amount on one pan. This amount of veggies feeds two adults plus the couple kids that enjoy these. Our other kids opt for fresh veggies or fruit with their meals when we make this.
Simple Oven-Roasted Veggies
- large sheet pan
- 2 bags frozen cauliflower, broccoli, green beans, or brussel sprouts same type or mixed
- additional seasonings chili powder, garlic powder, onion powder, parmesean cheese, etc.
- Preheat oven to 425* F (400*F for dark/non-stick pans) and spray large cooking sheet with cooking spray or rub with butter.
- Spread out frozen veggies evenly on the pan.
- Sprinkle with salt, pepper, and other seasonings to taste.
- Bake at 400*F for 20-30 minutes, stirring occasionally to help veggies crisp up. Be careful to stand back when opening the oven as the frozen veggies will create steam!
- Serve hot. Refrigerate leftovers and reheat before serving.