The Best Roasted Vegetables EVER | Spanish Verduras al Horno Recipe

These Spanish-Style Roasted Vegetables are possibly the BEST roasted veggies ever. They´re packed with simple yet delicious flavors, made with humble ingredients and all done in about 40 minutes. Truly, the perfect side dish for any meal of the day.

The secret to these roasted vegetables is on how you prep them. You want to cut all the vegetables into larger pieces, except for the potatoes. You want to cut them into smaller pieces. This way all the veggies evenly roast.

For the zucchini, you want to cut it, season with sea salt and then let it rest while you cut the rest of the vegetables. The salt will help extract the water out of the zucchini. That way once it roasts, it keeps its firm texture and won´t be mushy.

TIPS & TRICKS to Make this Recipe: I roasted the vegetables with the bake and broil option, which is the bottom + top heat. If your oven does not offer that function, just flip the vegetables half way through that way they all evenly roast.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
GARLIC INFUSED SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish-Style Roasted Vegetables

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Spanish-Style Roasted Vegetables

Course Side Dish

Cuisine Spanish

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Calories 256 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp garlic infused olive oil 30 ml
• 1 zucchini
• 1 large onion
• 1 red bell pepper
• 1 carrot (peeled)
• 6 white mushrooms
• 2 tomatoes
• 2 potatoes
• pinch sea salt
• dash black pepper
• handful fresh parsley

FOR THE GARLIC SAUCE

• 2 tbsp extra virgin olive oil 30 ml
• 3 cloves garlic
• handful fresh parsley
• pinch sea salt

Instructions

1. Cut the zucchini into rounds that are 1/2 inch (1.25 cm) thick, then add them into a wire rack, all in a single layer, season the slices with sea salt on both sides and set aside

2. Meanwhile, cut the onion into 1/2 inch (1.25 cm) thick rounds, cut the mushrooms in half through the stem, cut the red bell pepper into thick strips, cut the tomatoes in half, cut the carrot into 1/2 inch (1.25 cm) thick rounds and cut the potatoes into small 1/4 inch (.635 cm) bite-sized pieces

3. Add the slices of zucchini over paper towels and pat completely dry

4. Add all the vegetables into a baking tray that´s lined with parchment paper, all in a single layer, just as best as you can, then drizzle them with garlic infused olive oil and season with sea salt (except for the zucchini) and freshly cracked black pepper

5. Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

6. Meanwhile, add 3 cloves of garlic roughly chopped into a mortar, along with a small handful of fresh parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you end up with a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil, mix together and set aside

7. Once the vegetables are perfectly roasted, between 25 to 30 minutes, take them out of the oven, evenly spread the garlic sauce over the vegetables, then add back into the oven for 2 to 3 minutes or until the sauce is fragrant

8. Serve directly out of the baking pan, garnished with fresh parsley, enjoy!

Recipe Notes

Get the Garlic Infused Olive Oil I used to make this Recipe

Nutrition Facts

Spanish-Style Roasted Vegetables

Amount Per Serving

Calories 256 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 25mg1%

Potassium 865mg25%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 7g8%

Protein 5g10%

Vitamin A 3995IU80%

Vitamin C 72mg87%

Calcium 40mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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