Pan Roasted Vegetables are lightly sautéed in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce. An easy lightened up side dish that only takes 15 minutes to make!
Pan Roasted Vegetables with Sauce
No room in the oven, but you want to make a delicious, easy side dish? Here's one of my favorites! Pan Roasted Vegetables! Only 15 minutes to make and I know you'll love them!
When we were kids Mom used to fry zucchini all the time and I've always loved it pan-fried. I've updated Mom's recipe by adding more delicious vegetables. Pan roasting the vegetables adds more flavor to an easy side dish!
What's even better about this recipe is you toss all the vegetables in the skillet and only stir them three times during the cooking process!
What? Yup, only three times because that's how you get beautiful caramelization.
Pan Roasted Veggies
When it comes to the holidays, Turkey is the star of the show BUT it takes up all the oven space! So if you're going to make a side dish the oven isn't always an option!
Side dishes that are not made in the oven are important. I'm thinking you have that same problem, right?
Some of my favorite easy sides are Steamed Brussels Sprouts, 3 Ingredient Steamed Green Beans or a great Steakhouse Salad!
Here's how easy this side dish is - clean and slice the squash, onions, slice the mushrooms in half. Dice the tomato and mince the garlic.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- zucchini and yellow squash
- red onion
- mushrooms
- fresh tomato
- garlic clove
- black pepper, kosher salt, red pepper flakes
- butter and olive oil
Instructions for Pan Roasted Vegetables
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Heat a heavy skillet over medium on the stove. When the skillet is hot then add butter and olive oil.
- Next add the squash, onions and mushrooms, and season with pepper.
- Spread the vegetables in one even layer in the pan. Saute for five minutes. Do not stir the vegetables.
- After five minutes, stir and set the timer for an additional five minutes.
- Repeat the process. When there is one minute left on the timer, add the tomatoes and garlic and mix well.
- The garlic will cook quickly, the tomatoes will reduce from the heat and make a light pan sauce.
Season with salt at the end. If you season during the cooking process, the moisture from the vegetables will make them steam, not caramelize.
How to roast vegetables in the oven
- Preheat to 400 degrees. Line your sheet pan with foil or parchment paper.
- Toss the vegetables with oil and seasoning.
- Place them on the sheet pan in one even layer.
- Roast the veggies for about 15 minutes. Halfway through cooking give them a stir.
- Add the tomatoes and garlic during the last two minutes of cooking time.
- When you remove the vegetables from the oven, give it a good mix.
FAQ's
If you're roasting them in the oven at 400 to 425 degrees will ensure your vegetables are caramelized.
Frozen vegetables do not roast well because there's too much water in the vegetables. They will be better steamed. Steam them in the microwave or a steamer on the stovetop.
No covering the vegetables will make them steam as opposed to roasting.
Pan-roasted vegetables are one of those simple recipes that quietly steal the show. Whether you're piling them on a plate next to dinner or sneaking bites straight from the pan (no judgment), they always hit the spot.
If you give this recipe a try, let me know how it turned out in the comments below! And if you're always on the hunt for easy veggie sides that actually taste good, be sure to check out a few more of my go-to recipes while you're here.
Pan Roasted Vegetables
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 8 oz. mushrooms
- 1 tomato
- 1 clove garlic large clove, if your cloves are small use two.
- ½ teaspoon black pepper
- pinch red pepper flakes
- ½ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Clean and slice the squash, onions, slice the mushrooms in half. Dice the tomato and mince the garlic.
- Heat a heavy skillet over medium on the stove. When the skillet is hot the add butter and olive oil.
- When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with black pepper and red pepper flakes. Mix to combine the spices - spread the vegetables evenly in the pan, then set your timer for five minutes. Do. Not. Stir.
- When the timer goes off, stir and set the timer for an additional five minutes.
- After five minutes stir again, set timer for an another five minutes.
- When there is one minute left on the timer, add the tomatoes, garlic and salt. Mix well. The garlic will cook in less than a minute, the tomatoes will reduce from the heat and make a light pan sauce.
- Serve and enjoy!
Notes
- Winter – carrots, parsnips, rutabagas, brussel sprouts
- Spring – asparagus, fennel, leeks, bok chop, carrots – wilting spinach at the last moment would be delicious!
- Summer – eggplant, zucchini, bell peppers, beets, tomatoes
- Fall – potatoes, butternut squash, carrots, sweet potatoes and yams
How to roast vegetables in the oven
- Set the oven temperature to 400 degrees. A higher temperature will sear the vegetables. Caramelizing them without drying them out.
- Line your sheet pan with foil or parchment paper to make for easy cleanup.
- Toss the vegetables with oil and season with spices spread in an even later on the baking sheet.
- Bake for 15 minutes - toss the oven-roasted vegetables halfway through cooking so they can get crispy on both sides.
- The last five minutes of cooking add the tomatoes and garlic. Just sprinkle them on top.
- Mix everything together to coat the vegetables with sauce lightly.
Storage
Allow the vegetables to cool completely and store in an airtight container, refrigerated for up to three days. Reheat on the stovetop or in the microwave. These don't freeze well. Enjoy them fresh!Love this recipe? Join the free membership group!
Nutrition
Deb's top tips
Do not reheat in the microwave. That will make the veggies mushy.
What are the best vegetables for roasting? Start by roasting the vegetables that are in season!
- Winter - carrots, parsnips, rutabagas, brussels sprouts
- Spring - asparagus, fennel, leeks, carrots - wilting spinach at the last moment is delicious!
- Summer - eggplant, zucchini, bell peppers, beets, tomatoes
- Fall - potatoes, butternut squash, carrots, sweet potatoes and yams
The best pans for roasting are:
- For Stovetop Roasting use a heavy bottom skillet. A cast-iron skillet will evenly distribute the heat and sear the vegetables beautifully!
- For Oven Roasting, use a cast-iron skillet or sheet pan.
Storage
Refrigerate - allow leftovers to cool completely and store in an airtight container.
Reheat - The best way to reheat roasted vegetables is to reheat them in the oven. Preheat the oven to 450 degrees. Spread the leftover vegetables onto a sheet pan and bake for 6-8 minutes.
Related recipes
- Ruth's Chris Cream Spinach - This easy recipe turns your kitchen into a top-notch restaurant.
- Oven Roasted Delicata Squash - roasted and caramelized it's glazed with a spicy honey sauce.
- Roasted Radishes with Potatoes - roasting mellows the peppery bite of the radishes, delish!
- Old Fashioned Squash Casserole - this creamy casserole has the best crunchy topping!
- Roasted Potatoes with Rosemary - this is just the best combination and so easy to make!
Serve with
Pan Roasted Vegetables goes with just about any meal. These are terrific for your holiday meal, goes wonderful with a casserole and it's great with grilled chicken on a Saturday night! Here are more great combinations!
- BBQ Tri Tip - we love this grilled steak recipe.
- French Onion Chicken Bake - a great chicken dish with only 10 minutes of prep.
- Cowboy Tater Tot Casserole - hearty and delicious, this is so easy to make!
- Skillet Turkey Meatballs - these rich meatballs are always a hit.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
Lois Corliss says
I love all the vegetables in this dish. It is just the best. Could be the main course of your meal so good. Can’t wait to have it again.
Bowl Me Over says
It's definitely a go-to. Just the best way to enjoy your veggies!
Jezz says
This looks yummy!!! I will leave the butter out to make them vegan though.
Peggy says
I love oven-roasted vegetables, but I didn't have room in the oven last night so I tried this skillet roasting method. Fabulous! I used onion, mushrooms, red pepper, green pepper and cabbage, because that's what I had on hand. Your two tips are the key to success: Tip one, do NOT salt the veggies until they are almost done. Tip two: do NOT stir until the 5-minute timer goes off (three times). The veggies were nicely caramelized and crisp-tender, just like their oven-roasted cousins, plus they cooked faster. Thanks!
Bowl Me Over says
I'm so glad you enjoyed this recipe Peggy - totally the BEST!
Julie Menghini says
I'm a vegetable fanatic and this is my very favorite way to enjoy them! The pinch of pepper flakes is a great twist that I'll be enjoying!
EB says
Would these last in the fridge for a few days?
Bowl Me Over says
Absolutely! You can keep these in the fridge up to 3 days. I would reheat them on the stove.
Lois says
Thes all look like such great ideas. Will be doing a few of the for Thanksgiving and Christmas
Bowl Me Over says
I think we shall! Can’t wait unti you guys get here Mom - will make a pile of these veggies!
Laura says
I adore roasted vegetables!
Bowl Me Over says
Thank you Laura!!
Jocelyn (Grandbaby Cakes) says
These veggies look great!!
Bowl Me Over says
Thank you so much, I appreciate you stopping by Jocelyn!!!
Lane & Holly @ With Two Spoons says
Oh yes! Roasted vegetables are the best!
Bowl Me Over says
I agree, so delicious but easy too! Thank you!!!
Julie says
All of those roasted veggies make me very happy! That's my favorite way to enjoy them and I'll be trying your recipe!
Bowl Me Over says
Wonderful! Enjoy Julie - such a fabulous way to enjoy veggies!!!
Lisa says
I wanted to try this recipe using the oven method. There is no cooking time stated in the oven instructions. How long would I roast these veggies using the oven method? I can’t wait to try!
Bowl Me Over says
Hey Lisa, sorry about that - you'll roast them for about 15 minutes stirring once about halfway thru. I updated the directions - my apologies! Enjoy these yummy veggies!!
Sandi says
These roasted veggies are perfect for our Thanksgiving table. I agree it is nice to have a recipe that doesn't have to cook in the oven.
Bowl Me Over says
Oven space is so scarce around the holidays, why not roast them right on the stove top. It’s so easy too - you’ll love these Sandi!
Liza says
I am a big veggie fan and roasted veggies are my favorite! But I usually don' seem to make it right (and so I've been doomed to buy them at the stores - not the best thing with all the oil and the high prices - but I felt like I had no choice!) But now I think that I can totally make them at home! Thanks to this great recipe and its clear and helpful instructions!! Thanks, Debra!
Bowl Me Over says
Thanks so much Liza. Roasting them yourself is so easy. It adds a ton of delicious flavor and sweetness. You might even get the boys to eat their veggies now! 😉 Thank you so much for stopping by!