Seasonal Roasted Vegetables
Roasted vegetables made easy! This simple, nutritious recipe shows you how to roast delicious, tender seasonal Maine veggies in your oven. A perfect side dish for any meal. We have a combination for all seasons - spring, summer, fall, and winter!
Ingredients
Choose 1 Seasonal Vegetable Recipe
Spring Seasonal Vegetables
- 8 cups ¾-inch chopped vegetables, asparagus, carrots, fiddleheads, garlic scapes, kale, parsnips, radishes, scallions, Swiss chard, turnips
- 2 tablespoons oil (canola, olive, or vegetable)
- 4 cloves garlic
- 1 medium lemon (optional)
- salt and pepper to taste (optional)
- spice/herb combinations: dill, lemon zest, chives; or thyme, rosemary, garlic powder, lemon juice; or nutmeg and maple syrup (optional)
Summer Seasonal Vegetables
- 8 cups ¾-inch chopped vegetables, beets, bell peppers, broccoli, cabbage, carrots, corn, eggplant, green beans, kale, kohlrabi, onions, potatoes, summer squash, Swiss chard, tomatoes, zucchini
- 2 tablespoons oil (canola, olive, or vegetable)
- 4 cloves garlic
- 1 medium lemon (optional)
- salt and pepper to taste (optional)
- spice/herb combinations: oregano, basil, garlic powder, red pepper flakes, balsamic vinegar; or smoked paprika, cumin, chili powder, onion powder; or parsley, basil, garlic, lime juice (optional)
Fall & Winter Seasonal Vegetables
- 8 cups ¾-inch chopped vegetables, apples (can be roasted with veggies), beets, bell pepper, broccoli, Brussels sprouts, cabbage, carrots, celery root, cauliflower, garlic, kale, leeks, onion, parsnips, potatoes, pumpkin, rutabaga, sweet potatoes, turnips, winter squash
- 2 tablespoons oil (canola, olive, or vegetable)
- 4 cloves garlic
- 1 medium lemon (optional)
- salt and pepper to taste (optional)
- spice/herb combinations: rosemary, sage, thyme, garlic powder; or cinnamon, nutmeg, ginger, maple syrup or honey; or smoked paprika, coriander, cumin (optional)
Instructions
- Preheat the oven to 400°F.
- Clean the kitchen area and wash hands with soap and water.
- Rinse fresh produce under cold running water, including fresh herbs. If using herbs, pat them dry with a clean paper towel afterward.
- Cut lemon into 1-inch wedges.
- In a large bowl, add chopped vegetables, oil, garlic cloves, and lemon wedges.
- Toss the ingredients in the large bowl until they are evenly coated with oil, add more oil if needed. Note oil shouldn't pool in the bottom of the bowl, that's too much.
- Add salt, pepper, and additional seasonings (optional). Toss to coat.
- Line rimmed baking sheet(s) with foil.
- Depending on the amount of vegetables, you might need more than one pan to ensure all the vegetables are touching the pan and in a single layer without overlap. If vegetables are stacked, they steam rather than roast.
- Roast in the oven for about 30 minutes or until vegetables are browned on the edges and tender.
- Rotate the pans in the oven every 15 minutes to promote even cooking. Only stir if the edges of the pan are browning too fast.
- The roasted garlic cloves will be very soft. They can be mashed and combined with the other vegetables, or can be served whole based on preference.
- For a brighter flavor, squeeze fresh lemon juice from the wedges over the roasted vegetables just before serving or discard the lemon wedges based on flavor preference.
- Fresh or dried herbs can be sprinkled on top of roasted vegetables before serving. If fresh thyme or rosmary springs were used during roasting, discard sprigs before serving.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours.
- Use leftovers within 4 days and reheat to 165°F before consuming.
Video
Notes
- The American Academy of Pediatrics (AAP) recommends that you do not give honey to a baby younger than 12 months.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
The Nutrition Facts Label does not include optional ingredients.
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