Oven-Roasted Vegetables Recipe - Weekend at the Cottage

Oven-Roasted Vegetables Recipe

Ingredients

Directions

  1. Preheat oven to 425°F with the rack in the middle position.
  2. Place the Brussels sprouts, carrots, parsnips and beets into a large bowl and drizzle with 2/3 of the quantity of oil. Toss to coat. Transfer to a parchment-lined baking sheet, spreading the vegetables out in an even layer.
  3. Transfer vegetables to oven and roast for 20 minutes.
  4. While the first batch of vegetables is roasting, place the tomatoes, scallions and garlic in a second, smaller bowl. Drizzle with remaining oil and toss. Set aside.
  5. At the 20-minute mark, remove vegetables from oven. Add the tomatoes, scallions and garlic and toss to combine. Return to the oven and roast for an additional 20 minutes.
  6. When done, brush the roasted vegetables with balsamic and sprinkle with cheese. Serve from the baking sheet or arrange on a platter.
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Oven-Roasted Vegetables Recipe

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A gathering of oven-roasted seasonal vegetables brushed with balsamic and sprinkled with feta cheese…

  • clock icon
    50 MIN
  • 6 SERVINGS
Oven-Roasted Vegetables Recipe

This OVEN-ROASTED VEGETABLES RECIPE is easy and extra delicious!

Let’s face it, we all need a recipe just like this one, easy and very tasty! Expect to be making it again and again, and there’s nothing wrong with that; when something this good also involves adding more veggies to our diet, it gets a solid two thumbs up each and every time.

Need more information on what veggies you should be eating right now, make sure to visit the knowledgable folks at BACKYARDBOSS. Go HERE to find out what’s in season now! We love our vegetables!

Here’s how to make our OVEN-ROASTED VEGETABLES RECIPE!

Ingredients for the oven-roasted vegetables recipe

SOLID START

This first photo shows what I like to think of as the hard, dense, more solid vegetables. These take longer to roast so they go into the oven first.

Carrots, parsnip, yellow beets and Brussels sprouts

For this post, I included carrots, parsnips, Brussels sprouts, and golden yellow beets, but don’t feel limited to only those. You can try this recipe using butternut or acorn squash, new potatoes, cauliflower, and rutabaga.

A few softer vegetables added halfway through the oven-roasting

SOFTER SIDE

This OVEN-ROASTED VEGETABLES RECIPE is different than others because of the way we handle the more delicate, softer veggies. Because they require less time to cook, we only add them for the final half of the recipe’s total cook time. This ensures they don’t get overdone.

Tomatoes, scallions and garlic


The softer vegetables in this dish include small, vine-ripened whole tomatoes, scallions, and garlic. Other vegetables to consider are asparagus, radicchio, celery, and bell peppers.

Veggies ready to be roasted

FINE FINISH

Our goal of this post was to keep this an extra easy vegetable recipe. That said, don’t be surprised that the ingredient list is so short – assorted vegetables, EVOO, balsamic vinegar and feta cheese.

Finished veggies sprinkled with feta cheese

Wait, what? Yup, even we were pleasantly surprised during the first try in the test kitchen. The beauty lies in the simplicity of oven-roasted veggies with nothing more than a fine finish of balsamic and crumbled feta.

Crumbled feta cheese and balsamic vinegar

Now that we’ve shared this delicious vegetable side dish idea, you might be thinking about other things to go with it. We suggest serving it with our equally EASY ROAST CHICKEN, our SIRLOIN TIP ROAST or our POACHED SALMON. Don’t forget, a tasty meal doesn’t need to be complicated!

Oven-Roasted Vegetables Recipe with balsamic vinegar and feta cheese

Enjoy this OVEN-ROASTED VEGETABLES RECIPE – so delicious!

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Oven-Roasted Vegetables Recipe

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Oven-Roasted Vegetables Recipe

Ingredients

  • 6 carrots, peeled, halved lengthwise and quartered
  • 4 parsnips, peeled, halved lengthwise and quartered
  • 2 cups Brussels sprouts, trimmed and quartered
  • 6 small golden yellow beets, peeled, halved and sliced into chunks
  • 2 cups whole mini heirloom tomatoes
  • 1 bunch scallions, trimmed and cut into 1-inch sections
  • 3 small cloves garlic, finely diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ½ cup crumbled feta cheese

Directions

  1. Preheat oven to 425°F with the rack in the middle position.
  2. Place the Brussels sprouts, carrots, parsnips and beets into a large bowl and drizzle with 2/3 of the quantity of oil. Toss to coat. Transfer to a parchment-lined baking sheet, spreading the vegetables out in an even layer.
  3. Transfer vegetables to oven and roast for 20 minutes.
  4. While the first batch of vegetables is roasting, place the tomatoes, scallions and garlic in a second, smaller bowl. Drizzle with remaining oil and toss. Set aside.
  5. At the 20-minute mark, remove vegetables from oven. Add the tomatoes, scallions and garlic and toss to combine. Return to the oven and roast for an additional 20 minutes.
  6. When done, brush the roasted vegetables with balsamic and sprinkle with cheese. Serve from the baking sheet or arrange on a platter.

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