Oven Roasted Vegetables

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Oven Roasted Vegetables

Recently, my husband and I went to an Italian restaurant where I ordered the Chicken Piccata. On the side was a delicious medley of roasted vegetables. The first bite I took was of a roasted carrot.  Oh wow was it good!  It was roasted to a tender crisp with a delicious seasoning. The roasting caramelized the natural sugar in the carrot and made the sweetness more intense.  We asked the waiter if he knew what the seasoning was. After checking with the chef, he returned to our table to tell us that it was Montreal Seasoning.

I’m one of those restaurant goers who likes to recreate the dish at home, if I can figure it out. So, on our way home, I got on my smart phone and googled “Montreal Seasoning.”  I found several recipes, all very similar, so I combined a few of the recipes to make my own version of the seasoning.

I selected my favorite vegetables (which of course included the carrots), and set about trying to roast my own delicious vegetable medley!

Oven Roasted Vegetables - themamasgirls.com

Ingredients

  • Suggested vegetables
  • -----
  • 2 medium carrots, peeled and cut into 1” pieces
  • ½ red pepper, cut into large pieces
  • ½ yellow pepper, cut into large pieces
  • 1 medium zucchini, cut into 1” cubes
  • ½ cup broccoli florets
  • 1 cup mushrooms halved
  • ½ medium onion (any variety) cut into wedges
  • ½ cup Butternut squash, cut into ½” cubes
  • -----
  • 1 T. paprika
  • 1 T. granulated garlic
  • 1 T. granulated onion
  • 1 T. coarse Kosher salt
  • 2 t. coarse ground pepper
  • 1 t. dry dill weed
  • 1 ½ t. ground coriander
  • 1/4 t. cayenne pepper
  • ¼ t. lemon pepper

Instructions

  1. Preheat the oven to 400°. (If you will be roasting the vegetables in a convection oven, preheat it to 375°.)
  2. Wash and pat the vegetables very dry using a paper towel. If they are still wet, they will create steam in the oven and they will not roast well.
  3. Drizzle the vegetables with the extra virgin olive oil and toss to coat. Pour out the vegetables in a single layer onto a baking sheet. Make sure to leave a little bit of space between each piece. (If they are too close together, or piled on top of each other, the moisture will cause them to steam.) Steamed vegetables are nice, but they won’t get that caramelized color and intense sweetness and of a roasted vegetable.
  4. Mix the seasoning ingredients together in a small dish. (Note: you will only need about 2 teaspoons for this recipe - you can save the rest in a small jar or zipper seal bag to use on your next batch!)
  5. Sprinkle the vegetables with about 2 teaspoons of the seasoning.
  6. Roast for about 25 – 30 minutes or until tender crisp. About half-way through the roasting time, turn the vegetables over using a spatula and continue roasting until done.
http://themamasgirls.com/oven-roasted-vegetables/

This will make enough to roast 6 or more baking pans of vegetables. You can also use this seasoning on steak or pork chops!

montreal seasoning ingredients

First, preheat the oven to 400°. (If you will be roasting the vegetables in a convection oven, preheat it to 375°.)

Wash and pat the vegetables very dry using a paper towel. If they are still wet, they will create steam in the oven and they will not roast well.

Next, cut the vegetables in to bite size pieces, and put into a large bowl. (I used carrots, red & yellow peppers, zucchini and broccoli.) You could add mushrooms, onion wedges, Butternut squash, or whatever you like!

vegetables tossed in olive oil

Drizzle the vegetables with about 1-2 Tablespoons of extra virgin olive oil and toss to coat. Pour out the vegetables in a single layer onto a baking sheet.  Make sure to leave a little bit of space between each piece.  (If they are too close together, or piled on top of each other, the moisture will cause them to steam.) Steamed vegetables are nice, but they won’t get that caramelized color and intense sweetness and of a roasted vegetable.

Sprinkle the vegetables with about 2 teaspoons of the seasoning.

vegetables sprinkled with Montreal seasoning

Roast for about 25 – 30 minutes or until tender crisp.  About half-way through the roasting time, turn the vegetables over using a spatula. and continue roasting until done.

These are a fabulous side dish for just about anything!


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Comments

  1. Joey SpagNuolo says

    Is the restaurant that you mentioned called Brio?! I love that place and their roasted veggies!!

  2. ElleM says

    I love roasted vegetables! The flavors are magical! I will try your recipe very soon! My favorite is carrot and zucchini sticks, a bit of Olive oil and several shakes of garlic and onion powder and sea salt and a shake or two of red pepper flakes. I cook mine on 475 degrees. Or try chopping the carrots, zucchini, sweet potatoes red potatoes and onions into bite size pieces. Drizzle olive oil, several shakes Montreal steak seasoning(store bought). Bake 375 about 30 mins. Varies from 20-40 mins according to size cut obviously. Thanks for the recipe!!

  3. Faith says

    I tried these last night and loved it. I didn’t have some of the veggies that you mentioned but it was still good. I made the Montreal Seasoning and will use it when I make this again, thanks so much for this.

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