Verduras asadas (also known as verduras asadas al horno) are oven-roasted vegetables that are cooked until tender and slightly caramelized.
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In this verduras asadas recipe, I use a simple mix of olive oil, salt, and vegetables like bell peppers, red onions, broccoli, and carrots for a healthy and easy side dish that pairs well with meats, fish, or salads.
It's quick to prepare, easy to customize, and full of flavor-perfect for everyday meals.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Vegetables: I used a colorful mix of fresh vegetables for balance, texture, and flavor. Roasting brings out their natural sweetness and adds a delicious caramelized edge.You can use your favorites or whatever you have on hand.
- Olive oil: Helps the vegetables roast evenly, adds richness, and enhances their natural flavor.
- Salt: Essential for seasoning-it highlights the vegetables' sweetness and deepens their roasted taste.
- Butter (optional): Adds a touch of richness and helps create a silky finish once the vegetables are roasted.
- Vinegar or lemon juice (optional): A splash of acidity brightens the flavors and balances the sweetness from roasting.
How to Make Verduras Asadas
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Place the vegetables on the sheet, drizzle with olive oil, and season with salt to taste. Toss gently to coat and spread them in an even layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden around the edges.
- If desired, toss with butter and fresh lemon juice right after baking. Serve warm.
Hint: Cut the vegetables into similar-sized pieces so they roast evenly and caramelize well without burning.
Storage, Make Ahead, & Freezing
Storage: Keep roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Make Ahead: You can prep and chop the vegetables up to 2 days in advance-store them in the fridge until ready to roast.
Freezing: Not recommended. Roasted vegetables are best enjoyed fresh.
Camila's Tips & Variations
- Make it vegan/dairy-free: Simply omit the butter or use a vegan alternative.
- Switch up the veggies: Replace broccoli with about 8 ounces of halved Brussels sprouts or toss in a few handfuls of cherry tomatoes for extra color and sweetness.
- Play with acidity: Red wine, sherry, apple cider, or balsamic vinegar all work well. For a brighter flavor, use fresh lemon or lime juice instead.
- Pro Tip: Roast a mix of vegetables with similar cooking times so they caramelize evenly and stay perfectly tender.
Frequently Asked Questions
Can I roast frozen vegetables?
Yes, but for best results, don't thaw them first-spread them out in a single layer and roast a few extra minutes to help them crisp up.
What vegetables are best for roasting?
Root vegetables like carrots, potatoes, and sweet potatoes roast well, as do broccoli, cauliflower, bell peppers, zucchini, and Brussels sprouts.
Why aren't my vegetables crispy?
They may be too crowded on the pan. Give them space so the heat can circulate and caramelize the edges properly.
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Recipe
Verduras Asadas
Equipment
- Baking sheet (rimmed)
- Wooden spoon or spatula
- Chef's Knife and Cutting Board
Ingredients
- 1 bell pepper (red, orange or yellow), cut into 2 by ½-inch strips
- 2 carrots , peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
- 1 crown of broccoli , cut into bite-sized florets
- 1 red onion , halved and sliced through root end into ½-inch wedges
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
- Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon fresh lemon juice or white wine vinegar
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Place the vegetables on the sheet, drizzle with olive oil, and season with salt. Toss gently to coat and spread them in an even layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden around the edges. If desired, toss with butter and fresh lemon juice right after baking. Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
