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Topped with dried herbs and a bit of olive oil, this medley of mixed roasted vegetables can easily accompany any meal! Full of texture and flavor, this side dish is fully customizable and ready in under an hour.
Roasted veggies with potatoes, carrots, zucchini, and mushrooms are a tasty dish that’s versatile and budget friendly. You can customize it with your favorite vegetables and seasonings, adding your favorties or simply using up what you have on hand. The roasting process brings out the natural flavors and textures of the veggies, creating a colorful and delicious meal.
Why I Love This Recipe
- It’s versatile. Roasted veggies can be served next to virtually any main entree.
- It’s budget-friendly. This day in age stretching the budget as far as you can is a must and this recipe helps because you can use leftover vegetables or customize the recipe to use what you have on hand.
- It’s meal-prep friendly. Roasted vegetables can be made in large batches and put aside for later in the week.
Ingredients of Mixed Vegetables
- Root veggies: Red baby potatoes and carrots supply a variety of vitamins, nutrients and antioxidants. Some common replacements are sweet potatoes and parsnips, both of which are also high in vitamins and nutrients!
- Zucchini and mushrooms: Zucchini and mushrooms may support digestive health since they are rich in fiber. Feel free to substitute broccoli or cauliflower or leave these out if you wish.
- Herbs: Thyme and rosemary impart a savory flavor to the root vegetables. Parsley adds color and a strong herbal flavor to the dish. Feel free to adjust the spices to your liking with your favorites!
- Spices: Garlic provides an aromatic flair while the salt and pepper enhance the beautiful flavors of the vegetables.
- Olive oil: Olive oil supplies healthy fats and helps the vegetables roast up nicely. Use your favorite light, neutral-flavored oil.
How To Cook Mixed Vegetables
Step 1: Prepare the equipment. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
Step 2: Seasoning for mixed veggies. In a small bowl, combine olive oil, garlic, salt, pepper, rosemary, and thyme. Mix well and set aside.
Step 3: Roast the root veggies. In a large bowl, add the potatoes and carrots. Pour half of the prepared olive oil mixture and toss well until evenly coated. Transfer them to the prepared baking sheet and bake for 20 minutes.
Step 4: Marinate the zucchini and mushrooms. Meanwhile, to the same large bowl, add the mushrooms and zucchini. Pour the remaining oil mixture and toss well until well coated.
Step 5: Add remaining veggies. After 20 minutes, remove the baking sheet from the oven and add the mushrooms and zucchinis on the other side with the potatoes and carrots.
Step 6: Roast again. Roast the veggies in the oven again for 18-20 minutes at 400 degrees F until tender.
Step 7: Garnish and serve. Once done, sprinkle fresh parsley over the roasted veggies and serve.
Tips To Roast Veggies
- Evenly Sized Pieces: Cut the vegetables into uniform sizes to ensure even cooking.
- Preheat the Oven: Make sure the oven is preheated before roasting the vegetables for optimal caramelization.
- Use a Large Baking Sheet: Spread the vegetables out in a single layer on a large baking sheet to prevent overcrowding and ensure proper roasting.
Storing and Reheating
Storing: Store in the fridge for 3-5 days in an airtight container.
To reheat: Simply broil in the oven or toss into a skillet to reheat until warmed through or crisped up.
Freezing: You can freeze vegetables but I do not recommend freezing them because they become soggy and unpleasant.
Alternative Cooking Methods
Grilling: Grilling vegetables adds a delicious smoky flavor and charred edges. Simply brush the vegetables with oil and seasonings, then grill them over medium-high heat until tender and lightly charred. You can use a grill basket or skewers to prevent smaller pieces from falling through the grates.
Air frying: Air frying vegetables results in crispy exteriors with less oil than traditional frying methods. Toss the vegetables with a small amount of oil and seasonings, then arrange them in a single layer in the air fryer basket. Cook at 400 degrees Fahrenheit until they’re golden brown and tender, shaking the basket occasionally for even cooking.
Sautéing: Heat the skillet to medium-high heat and add the root veggies first. Cook until tender and then add the zucchini and mushrooms. Cook until caramelized and browned.
Steaming: Steam the vegetables for a lighter, more delicate texture.
What to Serve with Roasted Vegetables
Roasted vegetables make the perfect side for just about any Entée. Serve them with your favorite dishes or try our Oven Chicken Skewers, Baked Herb Crusted Cod, Baked Thai Salmon, Mediterranean Roasted Chicken or Air Fryer Mahi Mahi.
Frequently Asked Questions
Peeling vegetables is up to you! Some vegetables, like potatoes and carrots, may benefit from peeling, while others, like bell peppers and zucchini, can be roasted with the skin on.
You can use a variety of seasonings for roasted vegetables, including olive oil, salt, pepper, garlic powder, onion powder, paprika, Herbs de Provence, or cumin. Feel free to experiment with different flavor combinations to suit your taste preferences.
Leftover roasted veggies can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
I think the best practices to roasting veggies is to slice everything evenly, do not over crowd the pan and group similar veggies with same cooking time. Root vegetables generally take longer than others so always start with those before adding veggies that take less time to cook.
Absolutely! Feel free to mix and match your favorite vegetables or use whatever is in season for variety.
More Vegetable Recipes
- Parmesan Roasted Carrots
- Homemade Green Bean Casserole
- Air Fryer Parmesan Asparagus
- Air Fryer Zucchini Sticks
- Air Fryer Sliced Potatoes
It’s time to elevate your vegetable game with our mixed vegetable recipe. With minimal effort and maximum flavor, this dish is perfect for any occasion and is sure to please even the pickiest eaters.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Easy Mixed Vegetables
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 lb red baby potatoes, cut into halves
- 4 medium carrots, scrubbed and cut into 2 inch size
- 8 oz cremini mushrooms, cut into halves
- 2 medium zucchini, cut into 1 inch size
- 2 tablespoons fresh parsley, fined chopped
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
- In a small bowl, combine olive oil, garlic, salt, pepper, rosemary, and thyme. Mix well and set aside.
- In a large bowl, add the potatoes and carrots. Pour half of the prepared olive oil mixture and toss well until evenly coated. Transfer them to the prepared baking sheet and bake for 20 minutes.
- Meanwhile, to the same large bowl, add the mushrooms and zucchini. Pour the remaining oil mixture and toss well until well coated.
- After 20 minutes, remove the baking sheet from the oven and add the mushrooms and zucchinis on the other side with the potatoes and carrots.
- Roast the veggies in the oven again for 18-20 minutes at 400 degrees F until tender.
- Once done, sprinkle fresh parsley over the roasted veggies and serve.
Notes
- Evenly Sized Pieces: Cut the vegetables into uniform sizes to ensure even cooking.
- Preheat the Oven: Make sure the oven is preheated before roasting the vegetables for optimal caramelization.
- Use a Large Baking Sheet: Spread the vegetables out in a single layer on a large baking sheet to prevent overcrowding and ensure proper roasting.
