Pan Roasted Vegetables with Sauce

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!

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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.

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.

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.

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

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

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!

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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!

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!!

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Pan Roasted Vegetables

Fresh crisp vegetables 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!

Course Vegetables and Side Dish

Cuisine American #Vegan #Vegetarian

Keyword Roasted Vegetables

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 servings

Calories 103kcal

Author Deb Clark

Cost $12

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.
• 1/2 tsp black pepper
• pinch red pepper flakes
• 1/2 tsp salt
• 1 tbsp butter
• 1 tbsp 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, brussels sprouts
• Spring – asparagus, fennel, leeks, 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
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.

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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