Mixed Veggies Roasted in a Toaster Oven

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This colorful vegetable combination is very easy to prepare. If I have any leftovers, I include them in a salad for lunch. Baby potatoes can be replaced with sweet potatoes, cut in 1/2 inch (1 cm) pieces. Serve with cold roast chicken, cold ham, or deli meats. You will need a toaster oven.

The vegetables were roasted to perfection, and the flavor was terrific. I recommend trying this recipe if you’re looking for a quick and easy way to cook vegetables.

How to Roast Mixed Vegetables in a Toaster Oven?

Toaster Oven Roasted Mixed Vegetables is a straightforward and effortless recipe. All you need is fresh or frozen vegetables, olive oil, salt, and pepper.

You can also add other seasonings like garlic powder, onion powder, or Italian herbs.

For making this dish in a toaster oven, you will need:

INGREDIENTS

  • 8 oz baby potatoes halved (quartered if largish)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • One small zucchini halved lengthwise and cut into ½-inch (1 cm) pieces
  • ½ red bell pepper seeded and cut in ½-inch (1 cm) pieces
  • 8 oz thin asparagus tough ends removed, cut in 2-inch (5 cm) lengths
  • 4 oz green beans trimmed and halved crosswise

PREP TIME – 5 mins

COOK TIME – 30 mins

TOTAL TIME – 35 mins

COURSE – Side Dish

CUISINE – American

SERVINGS – 4

CALORIES – 108 kcal

EQUIPMENT – Toaster Oven

INSTRUCTIONS 

  1. Arrange potatoes on parchment- or foil-lined oven pan.
  2. Add oil, salt, and pepper, toss and turn potatoes to coat with oil, then arrange in a single layer.
  3. Roast in preheated 425 °F (220 °С) toaster oven for 12 minutes.
  4. Add zucchini, red pepper, asparagus, and green beans to the oven pan.
  5. Toss to coat all vegetables with oil—roast for 15 to 18 minutes, or until all vegetables are tender.

NUTRITION

  • Calories: 108kcal
  • Carbohydrates: 17g
  • Protein: 4g
  • Fat: 4g
  • Saturated Fat: 1g
  • Sodium: 302mg
  • Potassium: 572mg
  • Fiber: 4g
  • Sugar: 4g
  • Vitamin A: 1188IU
  • Vitamin C: 46mg
  • Calcium: 39mg
  • Iron: 2mg

How is Mixed Veggies Roasted healthy?

Mixed roasted vegetables are a great way to get all of your daily vegetable needs in one go.

Most people think they need to eat many different vegetables to be healthy, but this isn’t the case.

By roasting a mixture of different veggies, you’re getting various nutrients and flavors all at once.

It’s a great way to get more fiber in your diet. Fiber is essential for keeping you regular, and it can also help lower cholesterol levels.

Roasting vegetables helps to preserve their fiber content, so you’ll get all the benefits of eating them without having to eat as many raw vegetables.

Roasting vegetables is also a great way to help them retain their nutrients. Some nutrients are lost in the cooking process when you cook vegetables.

However, when you roast vegetables, they’re cooked at a lower temperature, so they don’t lose as many nutrients. This means that you’re getting more of the healthy vitamins and minerals from your roasted veggies.

So, if you’re looking for a healthy and delicious way to get your daily vegetable needs, try mixed roasted veggies. You’ll love the flavor, and you’ll love how good they are for you!

What to serve with Mixed Veggies Roasted?

There are many different things that you can serve with mixed veggies roasted. Some of the most popular options include:

Mashed potatoes: This is classic comfort food that goes well with just about anything. Roasted mixed veggies are no exception!

Rice: Another excellent option for those looking for something simple and hearty.

Quinoa: A healthier alternative to rice or pasta, quinoa is a great way to bulk up your roasted veggie dish.

Salad: A light and refreshing option perfect for pairing with a heavier main dish.

Soup: A warm and cozy way to finish off your meal.

Bread: And for those who just can’t resist some carbs, bread is always a great option.

Rolls: Opt for some rolls instead of bread for the heartier side.

You could also choose to serve a simple sauce such as:

Vinaigrette: A classic dressing that pairs well with just about any vegetable.

Honey mustard: A little bit of sweetness goes a long way when it comes to honey mustard.

BBQ sauce: If you’re looking for something with a bit of a kick, BBQ sauce is a perfect choice.

Aioli: This garlic-heavy sauce is perfect for dipping or spreading on bread.

Honey mustard: A classic pairing that’s always a hit.

Pesto: This delicious sauce adds a lot of flavor to any dish.

Tomato sauce: Tomato sauce is an excellent option if you’re looking for something classic and straightforward.

There are endless possibilities for what to serve with mixed veggies roasted. Just choose whatever sounds good to you and enjoy!

How do you cook frozen vegetables without getting soggy?

The best way to cook frozen vegetables without getting them soggy is to blanch them.

Blanching is a cooking technique where you briefly cook the food in boiling water and then immediately remove it and place it in ice water.

This stops the cooking process and prevents the food from getting soggy. To blanch frozen vegetables, first, place them in a pot of boiling water for about two minutes.

Then, remove them from the boiling water and place them in a bowl of ice water. Once they are cooled, you can use them in your recipe or store them in the fridge later.

How do you get the water out of frozen vegetables?

There are a few ways to get the water out of frozen vegetables.

One way is to thaw them out and then squeeze the water out with your hands.

Another way is to put the frozen vegetables in a colander and run cold water over them until the ice melts. Then, you can simply drain the water off.

Finally, you can also place the frozen vegetables in a clean kitchen towel and wring them out until the water is gone.

Whichever method you choose, just make sure that you get as much water out as possible so that your vegetables don’t end up soggy.

Is a toaster oven-good for roasting vegetables?

There is no definitive answer to this question.

Some people say that a toaster oven is great for roasting vegetables, while others say it’s not as good as using an oven.

If you are looking for evenly roasted vegetables, a toaster oven may not be the best option.

Toaster ovens can create hotspots, meaning that some parts of the vegetables will be roasted more than others. Ovens are a better choice for evenly roasting vegetables.

However, if you are looking for something quick and easy, a toaster oven is a good option. Toaster ovens heat up quickly and don’t require as much preheating time as an oven.

They are also more energy-efficient than an oven, so if you want to save some money on your energy bill, a toaster oven is a good choice.

Ultimately, it depends on your preferences and what you are trying to achieve. If you are looking for evenly roasted vegetables, an oven is a better choice.

If you are looking for something quick and easy, a toaster oven is a good option.

Can you roast in a toaster oven?

This is a question that many people have, and the answer is yes, you can roast in a toaster oven.

Toaster ovens are great for small roasts. You can also use them for cooking side dishes or desserts.

Toaster ovens come in various sizes, so be sure to choose one that is the right size for your needs.

They are also an excellent option for living in tiny homes or apartments.

What temperature should the oven be at to roast vegetables?

The answer to this question depends on what type of vegetables you plan to roast.

For example, stricter vegetables like potatoes and carrots can withstand higher temperatures than delicate vegetables like tomatoes and zucchini.

In general, we recommend roasting vegetables at 400 degrees Fahrenheit. This temperature will produce evenly cooked veggies that are packed with flavor.

If you are cooking a dish that contains multiple types of vegetables, we suggest roasting them at different temperatures.

For example, roast potatoes and carrots at 400 degrees Fahrenheit while roasting tomatoes and zucchini at 375 degrees Fahrenheit.

By following these tips, you can create delicious roasted vegetables perfect for any meal.

Which oven setting is best for roasting vegetables?

There are a few things to consider when choosing the best oven setting for roasting vegetables.

First, you’ll need to decide whether you want to roast them on a baking sheet or in a roasting pan.

If you’re using a baking sheet, set the oven to 425 degrees Fahrenheit. If you’re using a roasting pan, set the oven to 375 degrees Fahrenheit.

Once you’ve decided on the type of pan, you’ll need to choose the oven setting. Set the oven to roast for tender vegetables that don’t need a lot of browning, such as zucchini or green beans.

This will produce gentle heat that cooks the vegetables without being too crispy. Set the oven to broil for vegetables that benefit from a little more browning, such as potatoes or carrots.

This will give the vegetables a chance to brown and caramelize on the outside while remaining tender on the inside. Just be sure to keep an eye on them, so they don’t burn!

Mixed Veggies Roasted in a Toaster Oven

Mixed Veggies Roasted in a Toaster Oven

This colorful vegetable combination is very easy to prepare. If I have any leftovers, I include them in a salad for lunch. Baby potatoes can be replaced with sweet potatoes, cut in 1/2 inch (1 cm) pieces. Serve with cold roast chicken, cold ham, or deli meats. You will need a toaster oven.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 4
Calories 108 kcal

Equipment

Ingredients
  

  • 8 oz baby potatoes halved (quartered if largish)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 small zucchini halved lengthwise and cut in ½-inch (1 cm) pieces
  • ½ red bell pepper seeded and cut in ½-inch (1 cm) pieces
  • 8 oz thin asparagus tough ends removed, cut in 2-inch (5 cm) lengths
  • 4 oz green beans trimmed and halved crosswise

Instructions
 

  • Arrange potatoes on parchment- or foil-lined oven pan. Add oil, salt and pepper, toss and turn potatoes to coat with oil, then arrange in a single layer. Roast in preheated 425 °F (220 °С) toaster oven for 12 minutes.
  • Add zucchini, red pepper, asparagus and green beans to oven pan. Toss to coat all vegetables with oil. Roast for 15 to 18 minutes, or until all vegetables are tender.

Nutrition

Calories: 108kcalCarbohydrates: 17gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 302mgPotassium: 572mgFiber: 4gSugar: 4gVitamin A: 1188IUVitamin C: 46mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!

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