Baked Vegetables

This recipe for baked vegetables is an ideal side dish for any main dish. Their tenderness and flavor make them a delightful choice year-round, and they pair exceptionally well with a Sunday supper.

Almost all vegetables hold a special place in my heart, and these baked vegetables rank as a family favorite for several reasons. The no-mess, no-fuss aspect is particularly appealing. Uniform cooking to perfection is a hallmark of this dish, and the delicious flavor combinations further enhance its appeal.

Try cooking vegetables like this, and you will never return to baking them together in a baking dish. Swap out different vegetables to customize this recipe for you and your family.

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Why foil packets and not just in a baking dish?

• Different vegetables have varying cooking times. By wrapping them in separate foil packets, you can tailor the cooking time for each type, ensuring that every vegetable is perfectly cooked. For example, root vegetables take longer to cook than softer ones like zucchini or bell peppers.
• The foil packets create a steamy environment that intensifies the natural flavors of the vegetables. This method can lead to a richer, more concentrated taste compared to open baking, where some of the flavors may dissipate into the oven.
• The foil packets help to lock in moisture, preventing the vegetables from drying out. This results in a more succulent and tender texture, which can be especially beneficial for vegetables that tend to lose moisture when baked openly.
• You can customize the seasoning and additives for each packet. For instance, you might want to add different herbs (like oregano, rosemary, thyme, or tarragon), spices (like cumin or chipotle powder), or a splash of wine or stock to individual packets, creating various flavor profiles in the same meal.
• The vegetables steam in their juices within the foil. I do use a little olive oil but you could leave it out if you like.
• Foil packets make cleanup a breeze. Place the vegetables in a baking dish and pour the juices from each package over them. Once you’re done eating, simply dispose of the foil, significantly reducing kitchen cleanup time and effort.
• Individual foil packets can be personalized for each person’s taste preferences and dietary requirements, making them a convenient option for meals with guests having diverse tastes or dietary restrictions.
• For outdoor cooking scenarios like camping or grilling, foil packets are extremely practical. They can be easily placed over a grill or a campfire, making them a versatile cooking method beyond the conventional oven.
• Foil packets help distribute heat evenly around the vegetables, reducing the chances of under or over-cooking, which can be a challenge with open baking.
• Separating vegetables into different packets prevents overcrowding, ensuring that each piece is evenly cooked and has enough space to steam properly.

Vegetable ideas for this recipe

• Broccoli
• Red onion
• Vidalia onion
• Brussels sprouts
• Butternut squash
• Cauliflower
• Zucchini
• Red bell pepper

How to make baked vegetables

Pre-step

Pre-heat the oven to 350 degrees Fahrenheit. Get a few jelly roll pans and aluminum foil.

Step one

Gather the vegetables – shallots, carrots, yams and onion.

Step two

Peel the shallots and onions and wash the carrots and potatoes.

You will slice all the vegetables length-wise. I wanted to state that so I didn’t have to write it each time.

Step three

Slice the carrots and shallots. Once the yellow onion is in half, place it cut side down on the cutting board, then cut an X in the rounded side of both halves being careful not to slice all the way through.

This will help them cook and let the olive oil in to make them nice and juicy.

I only do this with the onion in this recipe since it is the biggest thing and needs the most help cooking.

Step four

In the photo above the sweet potato is cut, take the halves, put them cut side down on the board and continue making 1/2 inch slices lengthwise.

Wrap it up

Step five

Tear off big pieces of heavy duty aluminum foil.

Since you’re going to fold the foil over on itself and scrunch the ends together, lay the vegetables on the foil close to one of the edges.

Separate the different kinds of vegetables in their own packet. So, shallots in one packet, yams in another, etc…

Step six

Drizzle extra virgin olive oil on the vegetables and then sprinkle them with garlic, and onion powder, salt, and pepper.

Step seven

Fold the foil down over the veggies and scrunch up the ends.

Step eight

Place the packets on a few jelly roll pans or baking sheets and bake for 40 minutes.

You will know when they are done by donning an oven mitt and pressing down lightly on the foil packets. There will be some give to the baked vegetables. I do this at around 30 minutes to see if I need to remove any of the packets.

All that is left is to carefully unwrap the vegetables (let the steam vent!) and place them in a serving dish along with the juices.

I decided to pair these roasted vegetables with pulled pork. You will see the steaming pork butt in the background before I shredded it!

Doesn’t that look delectable?

Storage

If you have any leftover vegetables, add them to an airtight container and store them in the refrigerator for up to a week.

I hope you enjoyed this baked vegetables recipe.

Other vegetable recipes

• Scalloped potatoes
• Herb baked zucchini
• Acorn squash
• Creamed spinach
• Stuffed zucchini
• Squash souffle
• Air fryer sweet potatoes

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!