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roasted mixed vegetables with garlic served in a white bowl
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5 from 5 votes

Roasted Mixed Vegetables with Garlic

These roasted mixed vegetables with garlic and spices will keep you wanting more! Tomatoes, potatoes, onions, and okra have never tasted better. Try this recipe out now!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Keyword: side dish, vegetarian, veggies
Servings: 6 servings
Author: Lama

Ingredients

  • 15 ounces whole okra bag, or fresh okra
  • 2 tomatoes
  • 2 medium potatoes, cubed
  • 1 large onion, sliced
  • 5 cloves garlic
  • ¼ cup olive oil
  • salt and black pepper

Instructions

  • Preheat oven to 400°F.
  • Cube the tomatoes and potatoes then slice the onion and place on a prepared baking sheet.
  • Add whole okra frozen or fresh and whole garlic cloves.
  • Drizzle olive oil all over the veggies. Season with Salt and black pepper then mix using your hands until all the ingredients are well coated.
  • Bake for about 35 minutes.
  • Enjoy alone since it is so delicious and healthy this way or as a veggie bowl topped with rice and avocado.

Video

Notes

  • When cutting your veggies, make sure that vegetable pieces are around the same size so they get baked evenly and the risk of getting burned or charred veggies is avoided, while others stay raw and unroasted.
  • For best results, use high heat when roasting your mixed vegetables. This will help give your veggies a perfect texture with a little color. Who doesn’t love some caramelized, golden, and crunchy goodness?
  • Get creative and spice this vegetable recipe up! You can choose to add additional garlic powder or onion powder with a variety of heat spices like red peppers, cayenne pepper, chili powder, or even paprika.
  • Are you a big fan of rosemary? Try to add rosemary and other fresh herbs like fresh thyme, fresh basil, sage, or oregano.
  • Feel free to roast your favorite veggies to make this vegetable side dish! You can choose to roast brussels sprouts, bell peppers, green beans, yellow squash, baby carrots, etc. A so versatile great savory side dish!
  • The best way to avoid vegetables stacking on top of each other is to spread them in a single layer.
  • Cooking time’s length will depend on the types of vegetables you would be using as well as the size you are cutting them into.
  • For easy cleaning after roasting, line your sheet pan with parchment paper or aluminum foil.
  • If you struggle with having no time to prepare a meal, prior meal prep is your answer! Chop the different vegetables ahead of time so that you would only need a few minutes of roasting time.
  • Once you are done preparing, just pop your veggie pan into the oven and relax. A yummy easy roasted vegetables recipe!

Nutrition

Calories: 176kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 13mg | Potassium: 645mg | Fiber: 5g | Sugar: 3g | Vitamin A: 851IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 1mg