Oven Roasted Veggies

By Rena |

These Oven-Roasted Veggies are a healthy and easy side dish recipe that will become your favorite. Pair with grilled chicken, steak, or fish for a simple weeknight dinner or serve over quinoa to turn them into a meal on their own.

roasted veggies in a white dish

This roasted veggies recipe is hands-down, one of the most flavorful side dish vegetable recipes out there. With butternut squash, parsnips, and Brussel sprouts, the vegetables themselves provide an array of flavors, and then they’re topped with a simple mustard sauce.

The variety of flavors in the dish really make it almost melt in your mouth. They’re great for meal prep too. We love making a big batch of roasted vegetables at the beginning of the week to have ready for dinner the rest of the week. Since these oven-roasted vegetable pair with almost any dinner, they will be perfect with whatever you are making.

Why You’ll Love This Roasted Vegetable Medley

  • Yummy mustard flavor. These oven-roasted veggies are topped with a mustard sauce to make them a real show stopper.
  • Versatile to the veggies you have on hand. While my preferred roasted vegetable medley is listed below, you can adjust this recipe to whatever vegetables you have on hand.
  • An easy, healthy side dish. You really can’t get much healthier than roasted vegetables for a side dish, no matter the meal.
  • Serve with any protein or make it a meal. Roasted vegetables pair easily with any protein and can also be turned into a meal on their own.
close up shot of roasted veggies in a white dish

Ingredients You Will Need

To make these oven-roasted veggies, you will need the following ingredients. The full measurements are listed further down below in the recipe card.

  • Olive oil – or any oil of choise
  • Whole-grain mustard- found in the condiments section. If you don’t like the whole-grain kind, use honey Dijon.
  • Garlic cloves – minced or chopped, use fresh garlic
  • Chopped fresh thyme – fresh prefered, if you can’t find any, use dried.
  • Apple cider vinegar – divided
  • Kosher salt
  • Black pepper – freshly ground
  • Small pumpkin or butternut squash
  • Parsnips – peeled and cut into 1-in pieces, you may use any other veggie if you dont like parsnips
  • Brussel sprouts – trimmed and halved
  • Potatoes – halved and quartered
ingredients to make this oven roasted veggies

How to Make these Oven Roasted Veggies

  • Preheat the oven to 425F.
  • Whisk all sauce ingredients and set aside in a small bowl.
  • Prep all the veggies for roasting and place them in a large baking tray lined with parchment paper.
chopped veggies on cutting board ready to be roasted
  • Drizzle with the mustard sauce and toss to evenly coat.
  • Bake for 30 minutes, stirring halfway. When ready, the veggies should be tender with a slight crunch and golden brown on the sides.
  • Garnish with fresh thyme as soon as they get out of the oven.
cut veggies on a platter pan to be roasted

Recipe Notes & Tips

  • Leave plenty of space between vegetables on the baking sheet. It’s better to divide it into two trays than squeeze it all on one.
  • Try to cut all vegetables into even sizes for equal cooking.
  • Coat the vegetables evenly with the sauce.
  • Stir halfway through baking but try to avoid opening the oven frequently.
  • Use any of your favorite veggies
top view roasted veggies in a white dish

What To Serve With Roasted Mixed Vegetables

Roasted vegetables make a great side dish to be served with any protein. A few favorites are roasted veggies with steak, chicken, or fish. They’d make a great healthy side with Fish and Chips or Lemon Garlic Salmon as well as Cilantro Lime Chicken Bites.

You could also turn them into a meal on their own by serving them over quinoa or rice.

Frequently Asked Questions

What other vegetables can I roast?

You can roast virtually any vegetable in the oven with this recipe. A few other popular veggies to roast include onions, peppers, cauliflower, broccoli, zucchini, tomatoes, beets, carrots, and green beans.

How Long to Roast Vegetables?

The time your vegetables will need in the oven will vary depending on the vegetables you choose and their size. Some vegetables like tomatoes, cauliflower, and green beans roast much quicker than others like potatoes. The best thing to do is begin checking them after 15 minutes and giving a shake to the pan. When they’re finished, they should be tender to pierce with a fork and crisp on the outside.
If you’re roasting a variety of vegetables, some may need to be removed from the oven before others.

What’s the best temperature to roast vegetables?

Vegetables can be roasted at any temperature from 350F to 425F. Generally, the lower you roast vegetables, the sweeter the flavor and the softer the texture. For this recipe, I love crispy edges so 425F was perfect.

Can you roast frozen vegetables?

Yes, you can roast frozen veggies. It’s important to not allow them to thaw first and to cook at a higher temperature, at least 400F. They will likely not be as crisp as fresh roasted veggies but still delicious!

top view of roasted vegetables in a white dish

Other side dish recipes you may like

roasted veggies in a white bowl

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roasted veggies in a white dish

Oven Roasted Veggies

A variety of vegetables oven-roasted to perfection with a delicious mustard marinade. Easy to make and perfect for meal prep.
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Course: Side Dish
Cuisine: American
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 207kcal
Author: Rena

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp whole-grain mustard
  • 3-4 garlic cloves minced or chopped
  • 1 tbsp chopped fresh thyme
  • 1 tbsp apple cider vinegar divided
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper freshly ground

Vegetables:

  • 1 small pumpkin or butternut squash 1 lb. or about 3 cups
  • 1 pound parsnips peeled and cut into 1-in. pieces (about 2 1/4 cups)
  • 1 pound Brussels sprouts trimmed and halved if big
  • 1 pound potatoes halved or quartered

Instructions

  • Preheat the oven to 425F.
  • In a small bowl whisk all sauce ingredients and set aside.
  • Prep all the veggies for roasting and place them in a large baking tray lined with parchment paper.
  • Drizzle with the mustard sauce and toss to evenly coat.
  • Bake for 30 minutes, stirring halfway. When ready, the veggies should be tender with a slight crunch and golden brown on the sides.
  • Garnish with fresh thyme as soon as they get out of the oven.

Notes

  • serving size, one cup
  • Leave plenty of space between vegetables on the baking sheet. It’s better to divide it into two trays than squeeze it all on one.
  • Try to cut all vegetables into even sizes for equal cooking.
  • Coat the vegetables evenly with the sauce.
  • Stir halfway through baking but try to avoid opening the oven frequently.
  • Use any of your favorite veggies

Nutrition

Calories: 207kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 359mg | Potassium: 1268mg | Fiber: 7g | Sugar: 9g | Vitamin A: 14946IU | Vitamin C: 86mg | Calcium: 95mg | Iron: 3mg
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