Warm Roasted Vegetable Salad
This easy herb roasted vegetable recipe is colourful, simple, and full of cozy roasted flavour. Sweet carrots, tender broccoli, onion wedges, celery, and cherry tomatoes are tossed with olive oil, garlic, herbs, salt, and cracked pepper, then roasted until lightly caramelized. It makes a great healthy side dish for chicken, fish, rice bowls, pasta, or a simple weeknight dinner.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Wooden spoon or spatula
- Oven mitts
- Serving bowl or platter
Ingredients
- 3 carrots large and peeled and cut into sticks
- 2 cups broccoli florets
- 1 yellow onion large and cut into wedges
- 1 red onion small and cut into wedges
- 2 celery stalks sliced into thick pieces
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme or rosemary
- ½ teaspoon salt or to taste
- ½ teaspoon cracked black pepper
- 1 teaspoon lemon juice optional
- 1 tablespoon chopped fresh parsley optional for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the carrots, broccoli, onions, celery, and cherry tomatoes to a large bowl.
- Drizzle with olive oil. Add the garlic, Italian seasoning, thyme or rosemary, salt, and cracked pepper. Toss well so the vegetables are lightly coated.
- Spread the vegetables onto the baking sheet in a single layer. Try not to crowd them too much so they roast instead of steam.
- Roast for 25–30 minutes, tossing once halfway through, until the carrots are tender and the broccoli edges are lightly browned.
- Finish with a little lemon juice and fresh parsley if using. Serve warm.
For the best warm roasted vegetable salad, spread the broccoli, carrots, onions, celery, and cherry tomatoes in a single layer on the baking sheet. A crowded pan will steam the vegetables, but a little extra space helps them roast, caramelize, and develop those delicious golden edges that make this easy summer vegetable side dish taste like a homemade deli salad.
Notes
- This warm roasted vegetable salad works best when the vegetables are cut into similar-sized pieces. The carrots should be a little thinner because they take longer to soften than the broccoli and cherry tomatoes.
- Spread the vegetables in a single layer on the baking sheet. This helps the broccoli, carrots, onions, celery, and tomatoes roast instead of steam. You want those lightly browned edges for the best flavour.
- The cherry tomatoes will soften and release a little juice as they roast. That adds nice flavour to the roasted vegetable salad and makes it feel more like a deli-style summer side dish.
- This recipe can be served warm, room temperature, or chilled. It is a great make-ahead vegetable salad for BBQ dinners, potlucks, family meals, and easy weeknight sides.
- For extra flavour, add a squeeze of fresh lemon juice, a drizzle of balsamic vinegar, or a sprinkle of feta cheese after roasting.
- If you want a heartier roasted vegetable salad, add chickpeas, cooked quinoa, grilled chicken, or salmon. It turns this easy vegetable side dish into a light summer meal.
- Do not overcrowd the pan. If you are doubling the recipe, use two baking sheets so the oven roasted vegetables can caramelize properly.
- Leftovers store well in the fridge for up to 3 days. The vegetables soften a little, but the flavour is still really good the next day.
- This healthy roasted vegetable recipe is a good way to use up extra broccoli, carrots, onions, tomatoes, or other fresh vegetables sitting in the fridge.
- Serve it as a colourful summer side dish with grilled chicken, steak, fish, pasta, rice bowls, sandwiches, or burgers.
Nutrition
Calories: 129kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 346mgPotassium: 471mgFiber: 4gSugar: 6gVitamin A: 8127IUVitamin C: 57mgCalcium: 65mgIron: 1mg
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