I'm convinced that roasting a vegetable can make anyone eat their veggies. Especially with this easy gluten-free roasted vegetable method!
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I was extremely picky as a child before my celiac diagnosis, until the gluten-free diet forced me to adapt. I remember for years thinking brussel sprouts were gross just because of the name. The truth was, I had never even tried them.
Now, I think much differently about vegetables. This roasted vegetable recipe is made at least once a week in our home during the fall/winter months. It also works for almost any vegetable in any season, but I'll give you some ideas and combinations to try based on what's growing. We love doing this with our CSA veggies in the summer and fall!
All you need to make delicious tasting vegetables are five ingredients:
-a vegetable of your choice
-extra virgin olive oil or an oil of your choice
-salt & pepper
-a dried herb, such as rosemary or thyme (optional, but recommended)
-for added flavor: minced or chopped garlic!
Here are some ideas of what you can roast! Please note, there are plenty more that can be added to this list, these are the ones we roast on a regular basis.
The cooking time for each vegetable will depend on what you are making. You can roast them together or separately, depending on your preference. Use this to check cooking times and adjust accordingly and remember the softer the flesh, the quicker they will roast! Most vegetables take from 20-30 minutes total to roast completely - just be sure to watch carefully.
It's amazing how much flavor these roasted vegetables have to offer - and you really don't have to do much to make them taste so good! Vegetables are naturally gluten-free, so it makes this easy gluten-free roasted vegetable recipe a no brainer. Easy, flavorful, and safe!
Here's the recipe for my easy gluten-free roasted vegetables!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Roasted Vegetables Recipe
- 1 lb vegetables of your choice
- 2-4 tablespoon olive oil
- sea salt & fresh cracked pepper, to taste
- 1-2 teaspoon dried herbs, such as rosemary or thyme
- Optional: 2-3 cloves of garlic, chopped or minced
Preheat oven to 425 degrees. Fahrenheit.
Chop vegetables into bite-sized pieces. Make sure they are all about the same size so they will cook evenly and be done cooking at the same time!
Place veggies of your choice on jelly roll pans or baking sheets. Be sure to not overcrowd the pan! You want to leave space between the veggies to allow them to cook properly.
Coat the vegetables with the olive oil and use your hands (make sure they are clean) to toss. Add salt, pepper, and dried herbs (garlic too, if using) and toss, coating all vegetables completely.
Roast the vegetables in the oven for 10-12 minutes, removing to turn them over and toss before placing in the oven again. Roast for another 10 minutes and check vegetables for tenderness. They should be easily pierced with a fork and have a nice browning on them.
Vegetable combination ideas:
-Zucchini, red onion, yellow squash
-butternut squash, brussel sprouts, sweet onion
-potatoes, carrots, parsnips
Be mindful - the softer the flesh of the vegetable, the less time they will need to cook. Bell peppers cook a little bit faster than potatoes.
Vegetables will keep in the refrigerator for 3-4 days. To reheat, place them back on a baking tray and broil for 8-10 minutes. You can also do the same in a toaster oven. This will prevent the vegetables from getting soggy and keeping their nice, light crispiness. Enjoy!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 322Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 191mgCarbohydrates 17gFiber 6gSugar 4gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
What are your favorite gluten-free roasted vegetables?
Do you have any favorite combinations?
Let me know in the comments below!