| | |

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.

A blue dish with the vegetables on it along with pork. There is a baking dish of the vegetables in the back
Photo Credit: Dishes Delish.

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.

We are a participant in 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. #CommisionsEarned. You can read my disclosure here.

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
Vegetables on a blue plate with pulled pork
Photo Credit: Dishes Delish.

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.

shallots, carrots, sweet potatoes and onions on a colorful towel and on a wooden table
Photo Credit: Dishes Delish.

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.

Vegetables are tucked inside foil and placed on a jelly roll pan
Photo Credit: Dishes Delish.

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.

A baking dish filled with cooked vegetables with pulled pork in the back on a blue plate
Photo Credit: Dishes Delish.

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

A deep blue dish with baked vegetables and pulled pork, along with a baking dish filled with more vegetables
Photo Credit: Dishes Delish.

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

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A baking dish filled with baked carrots, yams, shallots and onions. There is also a pork butt in the background

Baked Vegetables Recipe

These beautiful vegetables are baked with some oil and seasoning! Such a treat for little work!
5 from 5 votes
Print Pin Rate
Course: Vegetables
Cuisine: Vegetable
Keyword: baked vegetables, baked vegetables recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 cups
Calories: 149kcal

Ingredients

Cut all vegetables length-wise

  • 2 sweet potatoes (washed and once cut in half, cut in 1/2 inch slices)
  • 4 shallots (halved)
  • 1 yellow onion (halved and a shallow X cut in rounded part)
  • 6 carrots (sliced in half and cut into smaller pieces, see photo)
  • 3 tablespoons olive oil (to drizzle)
  • 2 teaspoons onion powder (sprinkle how much you want)
  • 2 teaspoons garlic powder (sprinkle how much you want)
  • 1/2 teaspoon salt
  • 1/16 teaspoon pepper

Instructions

  • Pre-heat oven to 350℉. Cut the vegetables as explained above. Remember to cut it lengthwise if you can.
    2 sweet potatoes, 4 shallots, 1 yellow onion, 6 carrots
  • Tear off 3 or 4 large pieces of heavy-duty foil.
  • Put each type of vegetable in it's own packet. Place on the lower edge of the foil – leave enough room to fold and seal the foil.
  • Drizzle olive oil on vegetables.
    3 tablespoons olive oil
  • Sprinkle onion powder, garlic powder, salt, and pepper.
    2 teaspoons onion powder, 2 teaspoons garlic powder, 1/2 teaspoon salt, 1/16 teaspoon pepper
  • Fold foil over vegetables and seal by scrunching the ends together.
  • Place foil packets on jelly roll pans and bake for 40 minutes. After 30 minutes, don an oven mitt and gently press down on the vegetables. If any vegetable is soft to the touch, take it out of the oven. Otherwise, these vegetables take 40 minutes.
  • Unwrap foil carefully so you're not burned by escaping steam.
  • Transfer the contents of the packets including the juices to a serving bowl.
  • Serve, eat, and enjoy.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

Helpful tips

  • Use whatever vegetable you prefer.
  • Wash the vegetables like yams and carrots before baking them. You are going to peel the onions and shallots.
  • I choose not to peel the the yams or carrots because I like the extra nutrients but if you want to, I say go for it.
  • Each vegetable get’s its own foil packet.
  • Don’t be afraid to be generous with the olive oil.

Nutrition

Serving: 1cup | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16340IU | Vitamin C: 7.5mg | Calcium: 46mg | Iron: 0.8mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
 | Website

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts

33 Comments

  1. I’m a big fan of baked vegetables as well. So easy to prepare & tasty. Love pretty much all veggies as well!

  2. I love how easy this recipe is! I also love the selection of veggies you chose…shallots have my heart pitter-pattering! <3 And I would totally burn myself opening the foil packets in .01 seconds after they've come out of the oven in my hurry to eat those glorious veggies!

  3. Love it! It’s good to get back to the basics, even the little love baked veggies (at least mine does!)

  4. These look great! I love the idea of using aluminum foil to make veggie packets. I’ve never done that before! I’m going to try this ASAP. My husband and I could eat baked veggies like this twice a week. YUM.

  5. Roasted veggies are SO GOOD… and I always forget about making them! I need to do this soon- It’s so good with fall root vegetables- YUM

  6. Yes, these look delectable. I love roasting veggies, especially root veggies. One of my favs to roast is parsnips. They get super sweet from roasting.

  7. If there is one thing we love in out house is simple baked veggies. A great way to get the kids to eat veggies. These look so perfectly baked tender.

  8. Love the ease of preparation for this recipe! Delicious produce truly needs little added to it to be delicious. Baked and roasted veggies are the perfect side for so many dinners!

  9. nothing more simple and healthier than baked vegetables. this is my kind of “in hurry” side dish menu that ฤฐ can prepare in ahead.

  10. The simplicity of this recipe makes me smile! I LOVE roasted veggies with olive oil, salt and pepper!! I love it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating