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Get ready for this Roasted Veggie Extravaganza in your mouth with Homemade Vegetable Seasoning recipe. We’re turning ordinary veggies into flavor-packed, crunchy delights that’ll have you dancing in your kitchen. Grab your apron and let’s get this show on the road!
I love roasted vegetables, but does roasting them at high heat destroy their nutrients?
PrintA Roasted Veggie Extravaganza
Try our Roasted Veggies with Homemade Spice Mix. A perfect blend of delicious crunch and fragrant spices. This dish is a medley of vibrant veggies, roasted to perfection and tossed in a unique spice blend made from scratch. It’s not just a meal, it’s a healthful feast! So why wait? Add a burst of color and flavor to your dinner table tonight.
- Prep Time: 60 minutes
- Cook Time: 180 minutes
- Total Time: 4 hours
- Yield: 10 servings depending on size 1x
- Category: Side Dishes
- Method: Easy
- Diet: Vegan
Ingredients
- 4 small Beets
- ± 400 g small baby Potatoes
- 8 thin carrots
- 1/2 medium Sweet Potato
- 1 medium Broccoli head
- 20 medium Brussels sprouts
- 1 large Red Pepper
- 3 Celery stalks
- 8 medium shallots
Instructions
- Dive into the veggie medley by washing, scrubbing, peeling, and cubing them into bite-sized chunks.
- Roll out the parchment paper for each veggie type on a baking tray – it’s the red carpet treatment for our stars!
- Time and guide to roast each vegetable:
- Root veggies take the lead
- Winter squash waltzes in
- Crucifers join the party
- Soft veggies make a grand entrance
- Thin veggies take center stage
- Onions wrap up the show due to their roasting time.
Estimated Cooking Times at 425°F / 220°C:
- Beets, potatoes, carrots: ±45-55 minutes
- Sweet Potato, Broccoli, Brussels sprouts: ±30 minutes
- Bell peppers, Celery: ±20 minutes
- Shallots, Carrots: ±25 minutes
Pro Tip:
Drizzle 1-2 tbsp. of olive oil on each vegetable type (in a bowl) and generously sprinkle with our homemade vegetable seasoning for that extra POW!
Classifying the Veggie Stars:
- Root vegetables: Beets, Potatoes, Carrots
- Winter squash: Butternut, Acorn Squash
- Crucifers: Broccoli, Cauliflower, Brussels Sprouts
- Soft vegetables: Bell peppers – Red, Green, and Yellow
- Thin vegetables: Asparagus
- Onions: Shallots or regular onions
Roasting Extravaganza Tips:
- Mix veggies separately for precision or throw them all onto one baking sheet – it’s your call!
- Start with the tough ones and gradually add the delicate stars to the roasting party.
- Roast potatoes first for 30 minutes, then let green beans join the fun for the last 15 to 20 minutes.
- Keep an eye on the show – separate trays make it easy to avoid overdoing any veggie.
- Don’t let them crowd the stage; give them space to shine, or they’ll steam instead of roast.
So, put on your veggie-dancing shoes and let the roasting begin.
Notes
Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 109
- Sugar: 7.6 g
- Sodium: 109.3 mg
- Fat: 0.6 g
- Carbohydrates: 23.6 g
- Fiber: 6.9 g
- Protein: 5 g
- Cholesterol: 0 mg
Add the Balsamic and Maple Glaze Reduction to this Roasted Veggie Extravaganza dish as well as the Homemade Vegetable Seasoning.
Classification of vegetables as a guide:
- Root vegetables: Beets, Potatoes, Carrots
- Winter squash: Butternut, Acorn Squash
- Crucifers: Broccoli, Cauliflower, Brussels Sprouts
- Soft vegetables: Bell peppers: Red, Green, and Yellow
- Thin vegetables: Asparagus
- Onions: Shallots or regular onions
Roasting mixed vegetables together:
- You can roast different vegetables on separate trays and combine them after roasting, or you can cook them all on one baking sheet.
- If cooking on one baking sheet, start cooking the toughest, longest-cooking vegetables first and add the other vegetables later according to their estimated cooking time.
- For instance, start roasting potatoes for 30 minutes, and then add green beans for the last 15 to 20 minutes of roasting.
- Be careful not to crowd the pan, or the vegetables will steam instead of roast
We shared this post with Homestead Blog Hop 478; Sunday Sunshine Blog Hop 94; Metamorphosis Monday
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OH I just love roasted veggies!
They are the best way to my mind to do veggies.
Veggie recipes go well with my Weight Watcher plan. I have not roasted vegetables as of yet. The homemade vegetable seasoning sounds delicious!
Thank you for sharing at Gma’sPhoto ge•ner•ic Linkup Party. I look forward to ‘seeing’ you next week!
Take care and best wishes.
Hi Debra, Thanks for dropping in. We love to roast veggies, especially when we have our vegan family visiting. Yes that seasoning is superb. Hope you try it.
YUMMY. Saw this post at What’s for Dinner Sunday #453. My shares are #29 through 32. Wishing you a beautiful weekend and a healthy, happy New Year. Nancy Andres @ Colors 4 Health
Firstly Happy New Year to you Nancy, and thank you for stopping by from What’s for Dinner Sunday #453. So happy to have you here and hope you will enjoy this delicious, easy and scrumptious meal. See you on Monday at SSPS.
Thanks for the good wishes and will look forward to trying the recipe out. Have a smashing day and great week. Nancy Andres at Colors 4 Health
Hi Nancy. Great hope you will enjoy the veggies. I made it for Christmas and the family thoroughly enjoyed it. Not a morsel left.
Hi 🙂 thanks for visiting my blog!
This is an excellent recipe I really like 🙂
Hi Dorabella. Thanks for popping in here, much appreciated. Hope to see you Monday when we start up again with our own Weekly Linkup. Feel free to signup or bookmark https://esmesalon.com/tag/seniorsalonpitstop/ and come and participate and share your own links with us as well. Thanks in advance