Roasted Mixed Vegetables
Published June 22, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
- 2tablespoons extra-virgin olive oil, plus more for serving
- 1¼teaspoons kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
- 4fresh thyme sprigs or 1 teaspoon dried thyme (optional)
- 1cup whole-milk Greek yogurt
- 1 to 2garlic cloves, finely grated or minced
- 1tablespoon extra-virgin olive oil
- Pinch each salt and freshly ground black pepper
For the Vegetables
For the (optional) Garlicky Yogurt Sauce
Nutritional analysis per serving (3 servings)
387 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 11 grams dietary fiber; 3 grams sugars; 16 grams protein; 834 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Step 2
Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- Step 3
While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Step 4
Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
- If you’d like to swap these vegetables for denser vegetables, use any combination of carrots, potatoes, sweet potatoes, turnips, butternut squash and cauliflower, cut into 1-inch chunks. Add an extra tablespoon of oil and extra ½ teaspoon of salt. Roast for 40 to 50 minutes. These vegetables take longer to cook and absorb more oil while roasting.
Private Notes
Comments
I like to shorten the roasting time in the hot oven by par boiling the "hard" vegetables first. After cutting vegetables to size, just add to pan of salted water and bring to boil for a couple of minutes. Drain well and then proceed to roast them as per recipe. No more hard carrots while everything else is done or overcooked.
We make this at least twice a month. Sometimes we add chunks of kielbasa, and always add quarter sized chunks of feta cheese. We make lots so we have a leftover meal quickly reheated in a nonstick skillet. So tasty.
Add some shrimp for the last 5-10 minutes of cooking for a complete meal with protein. Squeeze fresh lemon juice over everything to serve.
Made the recipe as directed with a few additions of potatoes, onions, and kielbasa. Had no issue using extra virgin olive oil at 425 degrees F. Cut bite size potatoes into fourths as well as onions about the same size. Cooked sliced Johnsonville kielbasa in a fry pan and then added it to the finished vegetables. We loved it and have enough for two nights. Five stars plus.
Please try "Paula Wolfert’s Roasted Vegetables With Garlic and Herbs," also in Cooking NYTimes. Melissa, yours are fabulous but the herbs, potatoes, and celery (of all things) and big ripe tomatoes roasted in a lasagna pan for an hour and 10 minutes. Dill, parsley, garlic and mint (!). Okay, we triple (or triple x 2!) all the herbs except for the mint (double). PLEASE give it a try.
Some feta and/or halloumi is a nice addition.
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