Have you ever tried a roasted vegetable recipe before? If not you are definitely in for a treat. I call this my Mexican vegetable recipe because of the addition of jalapeno peppers.
I'm sure you have already heard a kazillion times you should eat more vegetables because they provide many health benefits right?
Try our Other Roasted Vegetable Recipes
| Chipotle Grilled Corn |
Honey-lime sweet potatoes
Butternut Squash Soup
Let me help you get your daily quota with a few good vegetable recipes that I am hoping will inspire you.
It's a complete meal and topped with velvety guacamole and sour cream. The apple cider dressing is, in my opinion, what makes it special. This is simply scrumptious, don't miss it.
I've also got a quick and easy way to get vegetables that taste great into your meals.
Some people have a hard time getting vegetables into their diet, usually for two reasons:
This recipe addresses both of those reasons.
1. Roasted vegetables taste wonderful. Roasting brings out their sweetness and intensifies their flavor better than any other cooking method. I especially enjoy the charred flavor that roasting creates. The high cooking temperature caramelizes the sugars in the vegetables bringing out their flavor.
Try roasted asparagus and roasted sweet potatoes. They are a couple of my favorites.
If you haven't tried roasting your veggies before, you are going to love this.
The first time I tried an oven roasted vegetable recipe, I was amazed at how delicious the vegetables tasted without very much in the way of spices. Next thing my family knew was I was roasting vegetables all the time!
2. Roasting vegetables is quick and easy. You only have to wash and slice the vegetables and the cooking time is usually around 10 -12 minutes. You can even slice your vegetables ahead of time and store them in the refrigerator until you need them.This really helps when you are trying to get a healthy meal on the table in a hurry.
Feel free to substitute any of the vegetables in this recipe with your favorite ones.
Combine the vegetables into a bowl and toss with olive oil, salt and oregano or basil.
Use enough oil to coat all the vegetables well. Spread the vegetables out on a baking sheet in a single layer.
Make sure all the vegetables are touching the pan and not piled on top of each other. This will ensure that you get the best browning and the best flavor.
Place into a preheated 425 degree oven. Roast for 6 minutes and check often.Turn vegetables when they are browned and roast an additional 4 - 5 minutes.
You want the vegetables to be charred somewhat. I like mine charred quite a bit as I enjoy that flavor. Experiment and see how done you like yours.
You can use roasted vegetables in a lot of different ways. For example you could add them to your omelette for breakfast or add them to your salad. I do that a lot.
You can also put them in pita bread with cheese and warm it in the microwave for a warm, healthy and delicious sandwich.
Stay healthy by getting your vegetables everyday. Follow my roasted vegetable recipe and rotate in different vegetables to create new recipes and give variety to your meals.
You will love the taste.
Tostada Compuesta - One of my all time favorites.
Chipotle Grilled Corn - Try this with with it's maple orange sauce.
Roasted Garlic - A wonderful way to enjoy fresh garlic.
Honey-lime sweet potatoes -With a delicious honey-lime glaze.
Butternut Squash Soup - Made with leeks, roasted garlic and apple.
Calabacitas Recipe -A delicious zucchini sauté.
Return from Roasted Vegetable Recipe to more Mexican food recipes
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California