This mixed vegetable roast platter is surely going to be your favorite side dish to your protein. One dish, three vegetables, and done!
Roasted vegetables with any meal are undoubtedly always a treat. But don’t you find that you need several pans and pots to put a few veggies together? It is like you must choose one vegetable and, well, basically that’s it. So, not with this recipe. With this cooking method we surprisingly use one tray for three different types of vegetables. This method is both rewarding and time-saving. It’s especially easy! It is also nice to prep your vegetables the night before if you wish so you are ready to go!
Tips for Mixed Vegetable Roast
Always Use High Heat for Roasting
While a moderate oven temperature is great when baking, roasting always requires much higher heat 400s to 450°, to be more specific. Get this right, and you are certainly well on your way to some great tasting veggies.
This applies to all vegetables and stays the same whether they’re fresh or frozen. From sweet potatoes to carrots, Brussels sprouts, and broccoli, this is the oven temperature (along with a few other key techniques) that produces the overall absolute best roasted vegetables. And by that we mean vegetables with crisp and caramelized outsides, and indeed tender, just-cooked-through centers. These are the signature characteristics of roasted vegetables that won’t be achieved in the same way with the lower oven temperature. This temperature produces markedly better results, and you won’t look back.
So, ok guys! If you make these vegetables, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and hence I always do my best to respond to your comments. Besides, it’s nice to hear which your favorite roasting vegetables are, and why.
Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Want to look further for other fantastic side dishes? Check out my other ideas here!
Mixed Vegetable Roast
This mixed vegetable roast platter is surely going to be your favorite side dish to your protein. One dish, three vegetables, and done!
Ingredients
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
16 carrots, stems on
1 head cauliflower, broken into florets
16 asparagus spears, ends trimmed
16 carrots, peeled and green ends trimmed
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon honey
1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F.
- Line a large baking sheet with parchment paper.
- Toss carrots with 1 tablespoon olive, 1/2 teaspoon salt, and a pinch of pepper. Place on the baking sheet and roast for 15 minutes.
- Meanwhile, toss the cauliflower with 1 tablespoon oil, 1/2 teaspoon salt, and a pinch of pepper. After the 15 minutes have passed, remove the tray from the oven and place cauliflower on the tray beside the carrots, place back in the oven for another 15 minutes.
- Combine breadcrumb, parmesan, and parsley in a small bowl. Set aside. Toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Remove tray from oven and place asparagus on the tray and put the tray back in the oven for a renaming 15 minutes.
- Remove the tray from the oven after cooking time has expired. Place each vegetable on a serving platter—drizzle carrots with honey. Squeeze lemon juice on the cauliflower and top the asparagus with the parmesan crumb.
- Serve warm.
