Roasted Vegetables

Sometimes when I don't feel like cooking something complicated or if I have some leftover vegetables in the fridge, I make this simple baked vegetable dish. You don't have to stand by it, and no special techniques are needed. I leave it in the oven and take care of other things in the meantime. I either eat it as a main dish when I want something light or as a side dish with something else.

Quick Info

Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-50 minutes
Servings: 4
Difficulty: easy
Recipe type: vegetarian main dish or side dish

Ingredients

4 large potatoes
300 g mushrooms
2 carrots
1 white onion
2-3 green onions
2-3 green garlic stalks
Salt, pepper, Delikat, thyme, sweet paprika – to taste
Oil

Preparation method

1. Clean and wash all the vegetables.
2. Cut the potatoes into not-too-small cubes so they don’t crumble while baking.
3. Cut the mushrooms into quarters. If you have smaller mushrooms, you can leave them whole.
4. The carrots can be cut into either thin strips or rounds. I usually make strips so they cook faster and have a better texture.
5. The white onion is sliced into thin strips. The green onion is cut into slightly larger pieces so it doesn’t get lost while baking.
6. Chop the green garlic finely. If it’s a thick stalk, you can cut it lengthwise first.
7. Place all the vegetables in a large baking dish. Drizzle a little oil over them and mix well by hand or with a spoon, just enough to lightly coat them.
8. Sprinkle the spices to taste – salt, pepper, Delikat (or another vegetable seasoning), thyme, and sweet paprika. Mix again to ensure they are evenly coated.
9. Pour water into the dish until it reaches the level of the vegetables. Don’t cover them completely, but there should be enough water for the vegetables to steam at the beginning.
10. Cover the dish with aluminum foil and place it in the preheated oven. After about 15-20 minutes, when it starts to steam and the vegetables have softened a bit, remove the foil.
11. Continue baking without the foil. Every 15-20 minutes, gently stir the vegetables so they don’t dry out too much on the surface.
12. After another 30-40 minutes (about an hour in total), check if the potatoes are done with a fork. If it goes in easily, it’s ready.
13. Serve while warm, as a main dish or as a side dish.

Why I make this recipe often

I bake vegetables because it doesn’t require constant attention, and I can use whatever I have on hand. It’s easy to adapt to whatever is left in the fridge. I like that they don’t dry out if you stir them in time and they don’t have a heavy taste.

Tips and variations

Tips

1. The dish shouldn’t be too full; otherwise, the vegetables will cook unevenly.
2. If you want the vegetables to get a crust on top, you can turn on the grill or increase the temperature slightly towards the end.
3. Check the liquid in the dish – if it decreases too quickly, you can add a few tablespoons of hot water.
4. Stir the vegetables 2-3 times during cooking to prevent the top ones from drying out.

Substitutions

- You can use red onion instead of white if that’s what you have.
- Green garlic can be replaced with dried garlic, but the flavor will be more intense. Add it towards the end if you use it.
- If you don’t have Delikat, you can use other vegetable seasonings or just salt and pepper.

Variations

- You can add other vegetables such as zucchini, bell peppers, parsnips, or celery, but don’t change the texture too much compared to the basic recipe.
- If you want a heartier version, you can add a handful of frozen peas towards the end.
- For those who prefer, a little chopped parsley can be sprinkled when serving.

Serving ideas

- As a vegetarian main dish, with a fresh salad.
- Alongside grilled meat, steak, or meatballs.
- They can also be eaten cold, with fresh bread or as a filling for wraps.

Frequently asked questions

1. Can I use new potatoes for this recipe?
Yes, new potatoes work well, but you can cut them larger so they don’t crumble.

2. How do I know if the vegetables are cooked enough?
Check the largest potato with a fork. If it goes in easily, the whole dish is ready.

3. What do I do if I have leftover cooked vegetables?
You can reheat them the next day or turn them into a salad with vinegar and greens.

4. Can I prepare the dish in advance?
Yes, you can cut the vegetables and keep them covered in the fridge, but add the water and spices just before baking.

Nutritional values

Approximately, one serving has between 170-220 kcal, depending on how much oil is used. The macros are predominantly carbohydrates (potato, carrot), some fiber, and a small amount of fats from the oil. Proteins are under 5 g per serving. Values are approximate and may vary depending on the type and amount of ingredients used.

Storage and reheating

Baked vegetables keep well for 1-2 days in the fridge in a covered container. You can reheat them in the oven or microwave. They don’t retain their perfect texture after reheating, but they are still good to eat. If they have released too much liquid, you can drain a little before reheating. Freezing is not recommended because the vegetables change texture.

We clean and wash the vegetables. We cut the potatoes into cubes, the mushrooms into quarters (if they are smaller, you can leave them whole), the carrots I cut into strips but you can also slice them into rounds. The white onion is sliced into thin strips while the green onion is cut into larger pieces. The green garlic is minced. We place all the vegetables in a tray with a little oil. We season to taste and mix well. Finally, we add enough water to reach the level of the vegetables. We cover the tray with aluminum foil and put it in the oven. After 15-20 minutes, when it starts to boil, we remove the foil from the tray and leave it in the oven until the potatoes are done (we check them with a fork). The vegetables will be ready in about an hour. From time to time, we turn the vegetables, otherwise they will remain dry on one side.

 Ingredients: 4 large potatoes, 300 g mushrooms, 2 carrots, 1 white onion, 2-3 green onions, 2-3 green garlic, spices: salt, pepper, seasoning, thyme, sweet paprika, oil

 Tags:  oven vegetables