Easy oven roasted vegetables for a healthy side dish! This crowd pleaser recipe is easy to adapt and simple to prepare.
I’ve been holding out on you guys. Shame, shame!
You’re looking at one of my all-time favorite go-to side dishes. Back when I first started cooking with vegetables and wasn’t sure which veggies needed what amount of time to cook, I simply threw them all in a casserole dish with oil and spices and roasted them. For me, it eliminated all the guesswork that you experience when sauteing vegetables, and I didn’t have to wonder if I timed things just right. I always end up with a winning load of veg, so roasting is my fool-proof method of choice.
I never tire of roasted vegetables because they can be flavored every which way, and it’s a super comforting, yet healthy side dish. I just chop up any seasonal vegetables I’m in the mood for, drizzle them with olive oil, balsamic vinegar, and spices, and bake them for about an hour. Boom! Vegetables for days.
While the dish does take some prep and bake time, it’s silly simple to prepare and you can flavor it with your favorite spices. I always use cumin, chile powder, a dried herb such as oregano or thyme, and balsamic vinegar. I’ve also used curry powder, cajun seasoning, and Italian seasoning. It all comes out marvelously! Although this is a stellar winter dish, I even make roasted veggies in the sweet heart of summer when it’s hotter than Hades – it’s always worth the extra sweat.
Using leftover roasted veggies in scrambled eggs or an omelet makes for a delicious breakfast. This recipe…it’s the gift that keeps on giving.
Eat thy veggies.
My Go-To Balsamic Roasted Vegetables Recipe
- 1 yellow onion chopped
- 1 medium head cauliflower chopped into florets
- 1 large red bell pepper chopped
- 1 large turnip peeled and chopped into ½” cubes
- 1 medium sweet potato chopped into ½” cubes
- 1 pound brussels sprouts trimmed and halved
- 5 tablespoons grapeseed or olive oil
- 3 tablespoons balsamic vinegar optional
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon oregano
Preheat the oven to 400 degrees F.
Place all chopped vegetables in a large casserole dish. Drizzle olive oil, balsamic vinegar, salt, and spices over the vegetables and use your hands to toss everything together until the vegetables are well-coated.
Place casserole dish on the center rack of the oven and bake for 55 to 65 minutes, stirring once after 30 minutes.
Remove vegetables from the oven and serve hot with your favorite entree.