Best Veggie Roast Ever:
- 4 medium Potatoes (we use Yukon Gold and do not peel them.)
- 1 small Onion
- 1 head Broccoli (I also use frozen veggies if that is all I have on hand.)
- 4 Mini peppers (I also use regular bell peppers.)
- 1 handful sweet cherry tomatoes
- 2-4 TBSP Olive oil (make sure to adjust and use plenty of oil if needed.)
- 2 tsp Salt
- ½ tsp Pepper
- 1 tsp Granulated garlic
- 1-2 tsp Smoked paprika
- 1-2 tsp thyme
- Preheat oven to 450°
- Chop all vegetables into bite sized chunks.
- Mix all vegetables together in a 9×13 pan with all seasonings and oil.
- Place in oven for 45 minutes. Stir every so often and add oil if needed. When your potatoes are easily pierced and soft, it is ready.
- Remove from oven, cool, and serve.
For detailed instructions continue reading!
The number one trick for this veggie roast is making sure there is enough oil and seasonings. Make sure to check as you bake!
For something different, add rosemary or other vegetables. We often like to bake it without tomatoes.
Pair this with herb and garlic rice and chicken or steak for an easy meal!
The Veggie Roast Story:
Here’s how I discovered the best veggie roast ever! In 2014 I was 19-years-old, newly married, newly pregnant, and living in a new country. We were the only “foreigners” living in that area and therefore, we did not know how to live like the locals yet. We quickly learned that life was drastically different in the Philippines than in America. For instance, one of our biggest reality checks was learning how to dry our clothes. Handwashing was the easy part, and luckily, I already knew how to do that. However, what I didn’t know; was how to hang and dry our clothes without having a yard! As a result, many nights we ended up with water all over our house! That was a whole different learning curve, but thankfully we know now!
How it started:
With my first pregnancy, I was desperately sick. I needed to eat quickly and had no familiar food around me and no “easy proteins”. Dairy and nuts are not common items in the Philippines. Fortunately, that left me with meat, fruit, and vegetables. All of which are amazing! The problem is, those foods are not quick to prepare and cook, and consequently, not having a cheese stick on hand led to lots of nausea!
ith the need for food on demand, I started roasting huge pots of vegetables. Oh. My. Goodness. It was mouth-watering. Early in the morning I would wake up and chop tons of veggies; anything my husband could find at the local market. Onions, peppers, garlic, potatoes, tomatoes, green beans, and squash- for example. I stuck that beautiful medley of vegetables in our little toaster oven and slow-roasted for hours. Then, if I became nauseous I would pull some out and eat it. I spent weeks perfecting exactly how we loved this dish. Here are a few of my favorite tips below!
Best Veggie Roast Ever:
(This post may contain affiliate links and I may earn a small commission when you click on the links with no additional cost to you! As an Amazon affiliate, I earn from qualifying purchases. This income helps this stay-at-home mama provide for her family!)
Start by preheating your oven to 450 Fahrenheit and chopping veggies. Typically the base for my veggies roast dish is always potatoes and onions. Additionally, I throw whatever is in my fridge or select my favorites. Today I used Potatoes, onions, tomatoes, broccoli, and peppers.
Then, toss all of your veggies together and mix it up! I love the vibrant colors! Also, here’s a link to my favorite Anchor Hocking 9×13 glass dish. We’ve had ours for over 7 years! It comes with a lid and insulated tote. It’s perfect for when you’re on the go!
Time for seasoning! Make sure to mix all of your oil, seasonings, and vegetables together. Also, you can go back and season more if you need to.
I do a healthy dose of extra virgin olive oil and seasonings. My “secret” seasoning I always throw in is smoked paprika. It’s not the same without it! At this point, your veggies should look like this.
Finally, now it’s time to throw it in the oven! After I place it in the oven, I make sure to stir, add more olive oil and, of course, add seasonings if needed. It roughly takes about 45 minutes to bake. After the potatoes are roasted to my desired tenderness, I pull them out and serve! I can’t wait for you to try this! Happy eating!