Colorful, crunchy and delicious Roasted Carrots, Bell Peppers and Brussel Sprouts that require very little prep time. These roasted vegetables are coated in an aromatic vegetable spice seasoning, salt, pepper and olive oil.
Brussel sprouts, at the best of times are not everyone's favorite vegetable, my family included. If you cover fresh vegetables in sauce, as I've seen so many people do, it becomes more about the sauce and not the veggies. Since we are making roasted vegetables, I've tried to keep them super crunchy yet tender without becoming soggy and no sauce.
I must be honest and say that you can add the vegetables is two parts, starting with the ones that take longer to cook. In this case that would be the little Brussel sprouts. We prefer roasted vegetables with a little bite left in them as opposed to well cooked through vegetables.
Keeping it simple by using what you have in your fridge and what is in season. Also without doubt, what you and your family will enjoy. No use adding bell peppers or brussel sprouts if they won't enjoy them.
Regardless of the choice of seasonal vegetables that you choose, always work with color, size and texture, keeping it unified. I know that you don't have too, you can add everything to the roasting tray and roast but I'm all about anosmic cooking so vibrancy, texture and presentation are key.
Ingredients To Make Roasted Vegetables
There's certainly a variety of veg to choose from but I think what works best is what you have left over or need to use up in your fridge. Here's what I went with;
Vegetables: Keeping it very simple with what I had available - Red bell pepper, yellow bell pepper, brussel sprouts and carrots.
Olive oil: The vegetables need a light coating to help them along and the olive oil adds flavor.
Seasonings and spices: We are using all the Smell and Taste flavorful and natural ingredients.
How To Roast Vegetables In The Oven
It's an easy method that gives you delicious roasted vegetables.
Clean and Chop the veggies, cutting them more or less the same size for even cooking. Place onto an oven dish or tray.
Season, add spices and olive oil. Combine by either using your hands, a spatula or gently shaking the tray.
Roast Follow the full recipe card below and roast until done.
Tips and Suggestions
There's not much to suggest to you since this recipe is very straightforward, if there's one suggestion it would be this:
Season generously and I don't think I can say that enough especially if you family are not big vegetable lovers. The right seasoning will change the dish and make it so much more appetizing.
Timing of ovens vary, so check your vegetables halfway through and a few minutes before, so that you can decide how much longer you want them to go.
Roasting Time For Roasting Vegetables
Generally, and it will depend on the type of vegetable but an oven temperature of 190 to 200 degrees Celsius.
Vegetables like bell peppers, zucchini and green beans will take about 20 minutes whereas potatoes (including sweet potato) and butternut will take longer. I always try and cook the 'like veg' at the same time and if I need to add maybe onions I'll add them halfway through.
Roasting With or Without Parchment Paper
Here's the thing, it's a two sided coin so you have to decide for yourself. Here's my take;
I find that vegetables when roasted without parchment paper are better roasted (more roasted) than when using parchment paper. The vegetables get that direct heat from the tray which allows them to roast beautifully.
The other side of the coin is that there is always going to be a concern that the aluminum from the tray may leach onto the veggies, not sure.
The best solution if the above concerns you, is to use a ceramic oven safe baking dish. Using baking paper (parchment) in this Brussel Sprouts recipe roasted beautiful brown brussels, so that's just examples for you.
Serving Suggestions With Roasted Vegetables
More Roasted Vegetable Recipes
- Topside Roast Beef With Vegetables and Gravy
- Roasted Mediterranean Veggies
- Oven Roasted Butternut
- Roasted Sweet Potato
- 2 cups Brussel sprouts tips removed and halved
- 2 carrots chopped
- 1 yellow bell pepper deseeded and cubed
- 1 red bell pepper deseeded and roughly chopped
- 1 tbsp. vegetable spice Smell and Taste
- ¼ cup olive oil Smell and Taste
- Preheat the oven to 200 degrees Celsius / 392 degrees Fahrenheit.
- Drizzle a little olive oil on the tray and add the vegetables. Add the salt, pepper, vegetable spice and the remaining olive oil and coat the veggies making sure that they are well seasoned and if you find that your veggies are dry and need a little more oil, add it.
- Spread the vegetables out on the baking tray and bake in the middle rack of the oven for 25 to 35 minutes. Check your vegetables on 25 minutes and if you are happy with the roast and tenderness, take them out, otherwise continue roasting another 10 minutes.
- Remove and allow to cool for 5 minutes. Serve with freshly squeezed lemon juice and a sprinkle of sea salt.