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    Home » Recipes » Vegetable Dishes

    Leftover Roasted Vegetables

    May 21, 2022 by JURI · This post may contain affiliate links

    5 from 1 vote
    JUMP TO RECIPE JUMP TO VIDEO

    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!

    Leftover Roasted Vegetables on a baking tray

    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!

    Jump to:
    • About this recipe
    • 📋 Ingredients
    • 🔪Instructions
    • Variations
    • Thanks for Stopping By
    • 📖 Recipe

    About this recipe

    • Vegetables, salt and olive oil
    • Prep 5 minutes, baking time 20 minutes
    • Easy vegetable recipe
    • Variations tips

    📋 Ingredients

    Here are the ingredients (amounts are in the recipe card below).

    Ingredients for Leftover Roasted Vegetables
    • 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.

    🔪Instructions

    Let me walk you through how to make it step by step. You can also watch this video.

    How to make Leftover Roasted Vegetables

    First of all, preheat an oven at 200C/392F.

    1. Cut vegetables
    2. Add olive oil, salt to the bowl
    3. Toss them
    4. Place them on a tray and bake for 20 minutes at 200C/392F
    Leftover Roasted Vegetables

    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!

    Variations

    Leftover Roasted Vegetables

    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.

    Thanks for Stopping By

    Leftover Roasted Vegetables on a plate

    Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

    Also, feel free to leave comments if you have any questions. I love hearing from you!

    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.

    More Vegetable Recipes You Might Like

    • Kabocha soy milk miso soup
    • How to cook Daikon
    • Pickled napa cabbage
    • Eggplant teriyaki
    • Shiitake and eggplant fry

    📖 Recipe

    roasted vegetables

    Leftover Roasted Vegetables

    5 from 1 vote
    Print Pin Rate
    Prep: 5 minutes
    Cook: 20 minutes
    Total: 25 minutes
    Servings: 4 servings
    Author: JURI
    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!
    Prevent your screen from going dark

    Ingredients
      

    • ¼ Kabocha, 370g
    • 1 Carrot, 150g
    • 1 Onion, 200g
    • 5 Shiitake mushrooms, 100g
    • 1 tablespoon Olive Oil
    • ⅓ teaspoon 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

    • 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.

    Nutrition

    Serving: 1serving | Calories: 158kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3.8g | Sodium: 224mg | Sugar: 46g
    Course: Side
    Cuisine: Japanese
    Keyword: roasted, Vegetables
    Did You Make this recipe?Please Leave a star rating!
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    Hi, I'm JURI!

    I'm mama to two energetic children and passionate about making healthy meals for the family. I love sharing simple Japanese home cooking recipes, mostly plant-based recipes (vegan and vegetarian). More about me...

    Jiri@Chef JA Cooks

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