Middle Eastern Style Roasted Vegetables Recipe

Close-Up Of Roasted Vegetables In Plate
Phupinder Roopra / EyeEm / Getty Images
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
337 Calories
18g Fat
41g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 337
% Daily Value*
Total Fat 18g 24%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 35mg 2%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 23%
Total Sugars 5g
Protein 5g
Vitamin C 58mg 289%
Calcium 58mg 4%
Iron 2mg 12%
Potassium 1097mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted vegetables are such a comfort food. Perfect on a chilly winter's day, roasted veggies are wonderful as a light meal or a side dish to chicken or even a pot roast. The best thing about making them is that you can really pick and choose what type of vegetables you want to roast. Don't like zucchini? It's okay—just omit and replace it with something else. Eggplant is also an excellent vegetable to roast. Learn how to roast eggplant.

What's also great about roasted vegetables is that it's easy and can be prepared, cooked, and served in under an hour. For easy cleanup, roast in a shallow pan that is lined with foil. Make sure your spray the foil with cooking spray to prevent sticking first, though.


  • 3 small to medium white or yellow potatoes

  • 1 medium sweet potato, or yam

  • 1 zucchini

  • 1 butternut squash

  • 4 large carrots, or 1 cup baby carrots

  • 1 medium red or yellow onion

  • 1 green or red bell pepper

  • 1/2 cup extra-virgin olive oil

  • Kosher or sea salt, to taste. optional

  • Freshly ground black pepper, to taste

  • 1 teaspoon garlic powder

  • 1/4 teaspoon thyme

  • 1/8 teaspoon cumin

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F. Spray a cookie sheet or shallow baking dish (9x13) with your favorite cooking spray. For easy cleanup, you can line your baking sheet or pan with aluminum foil and then spray with cooking spray to prevent sticking.

  3. Next, begin to slice and cut vegetables. There is no rule to follow here, but we prefer to slice the carrots, zucchini, squash, onions, and peppers. Potatoes are delicious in cubes or for small white potatoes, in quarters.

  4. After chopping and slicing, place vegetables in a single layer on a baking sheet or in ​​a dish. Drizzle with olive oil. Add the desired amount of salt and pepper. Sprinkle with garlic powder, thyme, and cumin.

  5. Place in heated over and cook for 45 minutes, or until vegetables can be pierced with a fork. Serve immediately.

  6. Enjoy!

What to Pair with Roasted Vegetables

Roasted vegetables are a versatile side dish. Try them with grilled chicken, beef roast, or as a stand-alone dish for a very light dinner or lunch.

Some people also like to serve hummus along with roasted vegetables to use a dipping sauce. Traditional hummus works best but there are several varieties that you could use to complement the flavor of the roasted veggies. Hummus can easily be made at home, but due to its increasing popularity, can also be found in most supermarkets. Sometimes you will find it in the deli section in a refrigerated case or by the dips. Learn how to make hummus at home.