Leftover Roasted Vegetables

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!

Jump to:

• About this recipe
• 📋 Ingredients
• 🔪Instructions
• Variations
• Thanks for Stopping By
• Watch How To Make It
• 📖 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).

• 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.

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

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

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

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.

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Watch How To Make It

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📖 Recipe