Leftover Roasted Vegetables

Got leftover vegetables? Give this recipe a try! This Leftover Roasted Vegetable dish is a quick, healthy option that’s incredibly easy to prepare!

Looking for simple vegetable dishes? Try my Steamed Vegetables, Eggplant Teriyaki, and Vegetable Tempura!

Leftover Roasted Vegetables on a baking tray

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This roasted vegetable is a great way to use up any leftover vegetables.
  • It only takes five minutes to prepare, so easy!
  • You will enjoy the delicious veggie side dish.

Recipe Ingredients

You’ll need the following ingredients to make this Roasted Vegetable Recipe:

Ingredients for Leftover Roasted Vegetables
  • Vegetables: Kabocha (Japanese pumpkin), carrot, onion, and shiitake mushrooms. Other vegetables are also suitable. See the “Variations” section for more options.
  • Olive oil: I use extra virgin olive oil.
  • Salt: I use sea salt. You can use any salt of your choice.

How To Make Leftover Roasted Vegetables: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

野菜のオーブン焼きの作り方。

Step 1

Cut vegetables.

野菜のオーブン焼きの作り方。

Step 2

Add olive oil and salt.

野菜のオーブン焼きの作り方。

Step 3

Toss.

野菜のオーブン焼きの作り方。

Step 4

Place them on a tray and roast for 20 minutes.

Leftover Roasted Vegetables

It’s ready to serve! Smells amazing!

Recipe Tips

  • Using a silicone mat is the best way to cook vegetables properly, as the mat cooks the bottom of the vegetables thoroughly.
  • If you add salt and let the vegetables sit for a while, their moisture will be drawn out. Therefore, let’s roast them immediately after adding salt.
  • Cut the vegetables to uniform thickness and size to cook evenly.

Variations

Leftover Roasted Vegetables

You can cook any kind of veggie except leafy greens! Here are some ideas for variations:

  • Spring: Asparagus, spring onions, potatoes
  • Summer: Zucchini, 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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Leftover Roasted Vegetables on a plate

Leave a Rating!

I hope you enjoy this Roasted Vegetables Recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

roasted vegetables

Leftover Roasted Vegetables

5 from 2 votes
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Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings
Author: Juri Austin
Got leftover vegetables? Give this recipe a try! This Leftover Roasted Vegetable dish is a quick, healthy option that's incredibly easy to prepare!

Equipment

  • Silicone baking mat

Ingredients

  • ¼ Kabocha, 370g
  • 1 Carrot, 150g
  • 1 Onion, 200g
  • 5 Shiitake mushrooms, 100g
  • 1 Tbsp Olive Oil
  • tsp Salt

Instructions

  • 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.

Video

Notes

  • 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, as the mat cooks the bottom of the vegetables thoroughly.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 10g | Protein: 6g
Course: Side
Cuisine: Japanese
Keyword: roasted, Vegetables
Did You Make this recipe?Please Leave a star rating!

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