If you have some leftover vegetables, why not try roasting them? This Leftover Roasted Vegetable is a quick, healthy veggie dish that's super easy to make!
The roasted vegetable is a great way to use up any that are leftovers from dinner and give them new life.
The ingredients are some vegetables, salt, and olive oil. Just cut them up to season in salt and olive oil before popping it all into the oven!
This recipe is a lifesaver when I don't have time to make side dishes. It only takes five minutes to prepare, and the taste is so good!
- This recipe is for you if:
- You have leftover vegetables
- You are looking for an easy veggie recipe
- You want to make roasted vegatbles
Let me walk you through the ingredients and the instructions. If you just want to check the recipe, jump to the recipe. Let's get started!
About this recipe
- Vegetables, salt and olive oil
- Prep 5 minutes, baking time 20 minutes
- Easy vegetable recipe
- Variations tips
Here are the ingredients (amounts are in the recipe card below).
- Vegetables: I have these leftover vegetables in my fridge: Kabocha (Japanese pumpkin), carrot, onion, shiitake mushrooms. Other vegetables are OK as well. See the "Variations" section.
- Olive oil: I use extra virgin olive oil.
- Salt: I use sea salt. You can use any salt of your choice.
Let me walk you through how to make it step by step. You can also watch this video.
First of all, preheat an oven at 200C/392F.
- Cut vegetables
- Add olive oil, salt to the bowl
- Toss them
- Place them on a tray and bake for 20 minutes at 200C/392F
It's done! It smells so good!
I placed a silicone baking mat on a baking tray. A cooking sheet can be used, but I prefer the silicone baking mat because of its handling. It allows heat better and will last longer in use!
These roasted vegetables are with cauliflower, carrot, and red onion. You can cook any kind of veggie except leafy greens!
Here are some ideas for variations:
- Spring: Asparagas, spring onions, potatoes
- Summer: Zuccini, eggplant, peppers, tomatoes
- Fall: Sweet potatoes, kabocha, carrots, mushrooms
- Winter: Broccoli, cauliflower, cabbage, green onion
My favorite is always onions. Roasting brings out the sweetness even if you don't like them so much, and their tender taste will make up for it!
Sweet potatoes and pumpkins are the best in the fall. It's perfect not only as a side dish but also as a snack for children.
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Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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- ¼ Kabocha, 370g
- 1 Carrot, 150g
- 1 Onion, 200g
- 5 Shiitake mushrooms, 100g
- 1 tablespoon Olive Oil
- ⅓ teaspoon Salt
- Preheat an oven: 200C/392F.
- Cut vegetables: Cut them into bite-size pieces and put them in a bowl.
- Toss: Add olive oil, salt to the bowl and toss.
- Place on a tray: Place a silicone baking mat (or a cooking sheet) on an oven tray and place the vegetables to fill the tray.
- Bake: Bake for 20 minutes at preheated 200C/392F.
- Equipment: Silicone baking mat
- Substitute: You can use any vegetables except leafy vegetables. See the Variation section.
- Using a silicone mat is the best way to cook vegetables properly because the bottom of your veggies will be cooked throughly.