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Home » Recipes » Vegetarian and Vegan

Pan Roasted Vegetables with Sauce

Published: Oct 11, 2022 · Modified: Jan 29, 2023 by Bowl Me Over · 22 Comments

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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!

Next time try this recipe for Roasted Brussels Sprouts!

Roasted vegetables in fry pan with serving spoon.
Pan Roasted Vegetables are perfect for the holidays and delicious for an easy weekday side dish!
Jump to:
  • Pan Roasted Vegetables with Sauce
  • Pan Roasted Veggies
  • Ingredients
  • Instructions for Pan Roasted Vegetables
  • How to roast vegetables in the oven
  • Equipment
  • FAQ's
  • Things to know
  • What is the best pan to use
  • Storage
  • Related recipes
  • Serve with
  • Pan Roasted Vegetables

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 to make recipe, with print overlay.
Chop the vegetables into large pieces.

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 to make recipe, with print overlay.

Instructions for Pan Roasted Vegetables

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

  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

  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.
  4. Place them on the sheet pan in one even layer.
  5. Roast the veggies for about 15 minutes. Halfway through cooking give them a stir.
  6. The last two minutes of cooking add the tomatoes and garlic. Just sprinkle them on top.
  7. When you remove the vegetables from the oven, give it a good mix.

Equipment

The following are affiliate links. We are 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.   

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

Pan filled with roasted vegetables.
Made on the stove top, this side dish is easy to make!

FAQ's

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 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.

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.

Things to know

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

Do not reheat in the microwave. That will make the veggies mushy.

What is the best pan to use

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.
Roasted vegetables in fry pan with wooden spoon for serving.
Don't fuss or stir the vegetables. Just let them sit and caramelize.

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

  • 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! 🛍️

If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Roasted vegetables in pan with wooden spoon.
Print Recipe Pin Recipe
4.94 from 16 votes

Pan Roasted Vegetables

Fresh crisp vegetables pan fried in butter and olive oil. 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
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

I earn a commission from Instacart from qualifying purchases.

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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Pan roasted vegetables on platter.
Pan Roasted Veggies

More Vegetarian and Vegan Recipes

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  • Vegetarian Asparagus Soup
  • Vegan Nut Burger Recipe

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. Jezz

    March 11, 2023 at 11:42 am

    4 stars
    This looks yummy!!! I will leave the butter out to make them vegan though.

    Reply
  2. Peggy

    January 26, 2023 at 11:40 am

    5 stars
    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!

    Reply
    • Bowl Me Over

      January 26, 2023 at 1:38 pm

      I'm so glad you enjoyed this recipe Peggy - totally the BEST!

      Reply
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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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