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    Home » Recipes » Vegetable Sides

    Pan Roasted Vegetables with Sauce

    Published: May 18, 2019 · Modified: Sep 8, 2021 by Bowl Me Over · 19 Comments

    Fresh crisp vegetables pan fried in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce. Easy sautéed vegetables, it's the perfect side dish and only takes 15 minutes to make!
    Jump to Recipe Print Recipe

    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!

    PIN IT HERE!!!

    First Published: May 18,2019... Last Updated: November 12, 2019
    Pan Roasted Vegetables on green platter
    Pan Roasted Vegetables are perfect for the holidays and delicious for an easy weekday side dish!

    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 Vegetables on platter.
    Made on the stove top, this side dish is easy to make!

    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.

    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

    What temperature is best for roasting vegetables?

    If you're roasting them in the oven at 400 to 425 degrees will ensure your vegetables are caramelized.

    Can you roast frozen vegetables?

    Frozen vegetables will be better steamed. Whether you use the microwave or a steamer on the stovetop would be the way to go.

    Should I cover vegetables when roasting?

    No covering the vegetables will make them steam as opposed to roasting.

    Do roasted vegetables need to be refrigerated?

    Yes, after they've cooled completely, cover and refrigerate.

    Can you reheat roasted vegetables?

    Yes! The best way to reheat roasted vegetables is to put them in the oven. Microwaving them will result in mushy veggies.

    Preheat the oven to 450 degrees. Spread the leftover vegetables onto a sheet pan and bake for 6-8 minutes.

    Chopped zucchini, yellow squash and mushroom on a platter.
    Chop the vegetables into large pieces.

    How to Roast Fresh Vegetables

    Steps to Pan Roast Vegetables on the Stovetop

    1. Heat a heavy skillet over medium on the stove. When the skillet is hot then add butter and olive oil.
    2. When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with pepper.
    3. Mix to combine the spices - spread the vegetables evenly in the pan, then set your timer for five minutes. Do. Not. Stir. Resist the urge! 😂
    4. Stir and set the timer for five more minutes. Don't stir or move the vegetables around.
    5. After five minutes stir again, set timer for another five minutes. When there is one minute left on the timer, add the tomatoes and garlic and mix well.
    6. The garlic will cook in less than a minute, 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

    • 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
    • Roast the veggies for about 15 minutes. Halfway through cooking give them a stir.
    • The last two minutes of cooking add the tomatoes and garlic. Just sprinkle them on top.
    • When you remove the vegetables from the oven, give it a good mix.
    Fork holding caramelized vegetables.
    Don't fuss or stir the vegetables. Just let them sit and caramelize.

    Best Pan for Roasting Vegetables

    See that beautiful caramelization? That's what happens when you allow the vegetables to sear.

    • 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.

    Love your veggies? Here are even more delicious side dishes to try!

    Cheesy Vegetable Casserole
    Love roasting vegetables? Me too, something about roasting that gives them the most succulent flavors.
    Check out this recipe
    Cheesy Vegetable Casserole
    Oven Roasted Delicata Squash with Honey Pomegranate Glaze
    Delicata Squash oven roasted until it is tender and caramelized. Glazed with a sweet and spicy honey pomegranate sauce, it's a super easy side dish with all the flavors of fall!
    Check out this recipe
    Squash on platter topped with pomegranate seeds
    Roasted Radishes Recipe with Potatoes
    Roasted Radishes Recipe with Potatoes - Roasting radishes mellows the peppery bite and brings out the sweetness of this tasty vegetable. Paired with potatoes they are a yummy contrast in flavor.
    Check out this recipe

    I know you'll love this one - here's the recipe!

    This post contains affiliate links; I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, I only promote things that I love and think you will love, too. For more information, please see my Disclosure Policy.

    Can't go wrong with a great Cast Iron Skillet! They are affordable and conduct heat so evenly. A must for every kitchen!

    When you make this recipe, I'd love it if you'd leave a five-star rating below! And if you post a photo, please tag me! You can tag me with #bowlmeover or on Instagram at @bowl_me_over so I can see how yummy they turned out!!

    Pan Roasted Vegetables on green platter
    Print Recipe Pin Recipe
    5 from 10 votes

    Pan Roasted Vegetables

    Fresh crisp vegetables pan fried in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce. Easy sautéed vegetables, it's the perfect side dish and only takes 15 minutes to make!
    Prevent your screen from going dark
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Vegetables and Side Dish
    Cuisine: American #Vegan #Vegetarian
    Servings: 4 servings
    Calories: 103kcal
    Author: Deb Clark
    Cost: $12
    As an Amazon Associate I earn from qualifying purchases.

    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

    Roast Vegetables that are in season!
    • 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

    1. Set the oven temperature to 400 degrees. A higher temperature will sear the vegetables. Caramelizing them without drying them out.
    2. Line your sheet pan with foil or parchment paper to make for easy cleanup.
    3. Toss the vegetables with oil and season with spices spread in an even later on the baking sheet.
    4. Bake for 15 minutes - toss the vegetables halfway through cooking so they can get crispy on both sides.
    5. The last two minutes of cooking add the tomatoes and garlic. Just sprinkle them on top.
    6. Mix everything together to lightly coat the vegetables with sauce.
    You'll love this easy roasted vegetables recipe!

    Nutrition

    Calories: 103kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 326mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 24.8mg | Calcium: 25mg | Iron: 0.8mg
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    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Reader Interactions

    Comments

    1. Julie Menghini

      September 01, 2019 at 7:16 pm

      5 stars
      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!

      Reply
    2. EB

      October 20, 2018 at 10:31 pm

      Would these last in the fridge for a few days?

      Reply
      • Bowl Me Over

        October 21, 2018 at 11:06 am

        Absolutely! You can keep these in the fridge up to 3 days. I would reheat them on the stove.

        Reply
    3. Lois

      November 22, 2017 at 12:12 pm

      5 stars
      Thes all look like such great ideas. Will be doing a few of the for Thanksgiving and Christmas

      Reply
      • Bowl Me Over

        November 22, 2017 at 10:29 pm

        I think we shall! Can’t wait unti you guys get here Mom - will make a pile of these veggies!

        Reply
    4. Laura

      November 10, 2017 at 12:03 pm

      I adore roasted vegetables!

      Reply
      • Bowl Me Over

        November 10, 2017 at 10:09 pm

        Thank you Laura!!

        Reply
    5. Jocelyn (Grandbaby Cakes)

      November 09, 2017 at 3:38 pm

      These veggies look great!!

      Reply
      • Bowl Me Over

        November 09, 2017 at 10:46 pm

        Thank you so much, I appreciate you stopping by Jocelyn!!!

        Reply
    6. Lane & Holly @ With Two Spoons

      November 08, 2017 at 5:12 pm

      Oh yes! Roasted vegetables are the best!

      Reply
      • Bowl Me Over

        November 09, 2017 at 3:15 pm

        I agree, so delicious but easy too! Thank you!!!

        Reply
    7. Julie

      November 08, 2017 at 3:19 pm

      5 stars
      All of those roasted veggies make me very happy! That's my favorite way to enjoy them and I'll be trying your recipe!

      Reply
      • Bowl Me Over

        November 09, 2017 at 3:16 pm

        Wonderful! Enjoy Julie - such a fabulous way to enjoy veggies!!!

        Reply
      • Lisa

        January 14, 2020 at 4:40 pm

        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!

        Reply
        • Bowl Me Over

          January 16, 2020 at 6:25 pm

          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!!

          Reply
    8. Sandi

      November 05, 2017 at 9:23 pm

      5 stars
      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.

      Reply
      • Bowl Me Over

        November 07, 2017 at 6:21 am

        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!

        Reply
    9. Liza

      November 04, 2017 at 2:12 pm

      5 stars
      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!

      Reply
      • Bowl Me Over

        November 07, 2017 at 6:17 am

        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!

        Reply

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