Throughout my years studying nutrition and food science as a vegetarian, I tried cooking vegetables in every way possible. I might actually argue that being a vegetarian who once upon a time did not know how to cook makes me the most qualified person to teach you how to easily make vegetables that actually taste, well, good! Because I used to be so bad at it. I often make my air fryer vegetables, but if it’s taken up with one of my other air fryer recipes, then I use the oven. Roasted vegetable medleys are a staple in my house because it’s a simple way to make vegetables super flavorful.
Why you’ll love it
You can roast a lot of vegetables (a lot more than in an air fryer). This makes it an ideal choice for meal prepping to have vegetables throughout the week. Customize the vegetables to what you have on hand. I always have a variety of broccoli, carrots, and squash, but you might have potatoes and beets. Use a seasoning of choice to customize this to your taste preferences. Maybe it’s cajun, maybe it’s lemon pepper, maybe it’s Italian seasoning.
Here’s what you’ll need
Below I’ve listed the vegetables I used, but you can use just about any vegetable you have on hand. Be sure to scroll to the recipe card for the full quantities and list.
Vegetables: I use broccoli, cauliflower, carrots, and summer squash for a colorful medley. Some other tasty options are sweet potatoes, beets, parsnips, red bell peppers, and mushrooms. You can also toss in diced onions and a few whole cloves of garlic. Seasoning: Besides a little salt, you can make these vegetables with any spice blend or spices you like. Sometimes I do just garlic and salt, while other times I add a little seasoned salt. If you’re using a sweet vegetable like butternut squash or sweet potato, a little cinnamon tastes super cozy! Oil: I prefer to use olive oil because it adds a little bit of earthy flavor and helps caramelize the vegetables nicely. Avocado oil will work too, and has a milder flavor.
How to make a Baked vegetable medley
Making this veggie medley is uber simple. You’ll just need a large sheet tray and a good knife to cut everything up. Here’s a quick overview of how to make them but be sure to scroll down to the recipe card for the full instructions.
Storage
To store these vegetable medley, let them cool completely then transfer to an airtight container. Keep them in the fridge for up to 4 days. When you want to reheat them, pop them in the microwave, oven, or air fryer to heat through. I recommend the oven or air fryer because they will help them get crisp again.
Air fryer
If you want to air fryer these vegetables we’ve got all the details to do it! Below are the different cooking times for different vegetables. For all of them, remember to keep the vegetables in one flat layer or to shake the tray a couple of times to encourage even cooking.
Tender veggies (broccoli, bell pepper, etc): Air fryer these at 375 degrees for 10-15 minutes. Firm veggies (carrots, butternut squash, etc): Air fryer these at 375 degrees for 20-30 minutes.
Why this Recipe Works
No parchment paper is needed or even recommended. Cooking the vegetables directly on the pan encourages browning which equals more flavor! Customize the vegetables and the spices to match your preferences and use up what you already have in the kitchen. You can also top them with fresh herbs like fresh basil or thyme. Make a super large batch on one or even two large sheet trays to use throughout the week or even freeze some. This saves money because you are meal prepping but also because its a way to use up any veggies about to go bad.
How to Serve a Veggie Medley
This roasted medley of vegetables can be enjoyed as a snack with your favorite sauce, as a side dish, and so much more. Here are a few of my favorite ways to eat this rainbow of vegetables.
With a sauce like this lemon tahini sauce, romesco sauce, or feta tzatziki. As a side dish with lemon pepper tofu and jicama rice. In a bowl packed with flavor like this healthy Southern bowl, roasted vegetable grain bowl, or roasted veggie buddha bowl with yum sauce.
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
