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!
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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
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.
- When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with pepper.
- 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! 😂
- Stir and set the timer for five more minutes. Don't stir or move the vegetables around.
- 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.
- 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.
Equipment
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Can't go wrong with a great Cast Iron Skillet. They are affordable and conduct heat so evenly. A must for every kitchen!
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.
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.
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!
- Be sure to try this simple recipe for Steamed Brussels Sprouts - easy to make and perfect every time!
- 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 - 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.
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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 vegetables halfway through cooking so they can get crispy on both sides.
- The last two minutes of cooking add the tomatoes and garlic. Just sprinkle them on top.
- Mix everything together to lightly coat the vegetables with sauce.
