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A colorful array of vegetable side dishes featuring fresh whole food recipes.

Roasted Seasonal Vegetables

A vibrant medley of seasonal produce roasted to perfection, this dish is both nourishing and delicious. Perfect as a side dish or light main course, it highlights the beauty of whole foods.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Fresh seasonal vegetables (carrots, bell peppers, zucchini, broccoli) Choose a variety of seasonal vegetables.
  • 2 tablespoons Olive oil Can substitute with avocado oil or grapeseed oil.
  • 1 tablespoon Garam masala Or a blend of your favorite spices.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Fresh pepper Adjust to taste.
  • ¼ cup Fresh herbs (parsley or cilantro) For garnishing.
  • ½ cup Nuts or seeds Optional for added texture.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop your selected seasonal vegetables into bite-sized pieces.
  3. In a large mixing bowl, combine olive oil, garam masala, salt, and pepper.
  4. Add the chopped vegetables to the bowl and toss until well-coated in the marinade.
  5. Spread the coated vegetables evenly on a baking tray or in a casserole dish.
Cooking
  1. Place the tray in the preheated oven and roast for about 25-30 minutes, stirring halfway through.
  2. Once out of the oven, sprinkle fresh herbs and any nuts or seeds on top before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, use a freezer-safe container and remove as much air as possible. Can be prepared a day in advance by chopping and marinating the vegetables.