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Mexican Roasted Vegetables

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These Mexican Roasted Vegetables are seasoned with Mexican Spices and garnished with queso fresco for an easy and flavorful side dish. Serve them alongside Chipotle Chicken or Enfrijoladas for a meatless meal.

Mexican roasted vegetables on a white plate.

I love roasting a big sheet pan of vegetables in the oven. It’s minimal clean up and the roasting adds a nice smokiness. Season the vegetables with some Mexican spices and queso fresco for a flavor packed side dish.

Ingredients

These are the vegetables that I used, but feel free to change it up with what you prefer. I’ve also made this with carrots and added jalapenos for some spice.

Whole raw vegetables, oil, and fajita seasoning.

How to Roast Vegetables

Regardless of the vegetables you are using, make sure you cut them around the same size to help them cook evenly. You also don’t want to overcrowd the sheet pan. I have my vegetables a little too crowded below, but it still worked.

Chopped raw vegetables on a baking sheet.

Drizzle some olive or avocado oil over the vegetables, toss them to spread the oil around. Then add your seasoning blend. You can either do a homemade blend or store-bought one. I’ve listed measurements in the recipe card below.

Place the vegetables in a 400°F oven for 20-30 minutes. At the halfway point, remove the pan and toss the vegetables around to allow them to cook on both sides.

Chopped roasted vegetables on a sheet pan.

Leave the vegetables in the oven until the edges are slightly browned. If you prefer more crispy edges, then cook for a few more minutes longer.

How to Serve and Store

Remove the vegetables and place them in a serving dish. Right before serving squeeze some lime juice and sprinkle either queso fresco or cotija cheese. The cheese adds a salty and creamy element to the smokey vegetables.

Mexican roasted vegetables on a white plate topped with crumbly cheese.

These Mexican roasted vegetables are great as a meal prep option for the week. I also like to have them with my breakfast with a fried egg and chorizo, it’s so good!

For leftovers, keep them stored in a container without the lime and queso fresco. Add these on right before serving. The vegetables will last up to 5 days in the refrigerator. Reheat in a skillet or microwave until warm.

More Mexican Entrees

Feature image of roasted vegetables topped with crumbly cheese.

Mexican Roasted Vegetables

Renee
These Mexican Roasted Vegetables are seasoned with Mexican Spices and garnished with queso fresco for an easy and flavorful side dish.
5 from 1 vote
Print Recipe Share by Text
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Equipment

Ingredients
  

  • 1 cup Cauliflower Florets
  • 1 cup Broccoli Florets
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 1 Yellow Squash
  • 2 tablespoon Avocado Oil
  • Lime and Queso Fresco for serving

Seasoning Mix

Instructions
 

  • Preheat oven to 400° F. Dice vegetables into even size pieces and place on a large sheet pan.
  • Drizzle with oil and toss to combine. Then add seasoning and toss to coat evenly.
  • Place in the oven for 10 minutes, then remove the pan and toss the vegetables around to cook evenly. Place back in the oven and cook for an additional 10-15 minutes. Remove the vegetables once the edges are slightly browned.
  • Place roasted vegetables in a serving dish, squeeze some lime juice and top with queso fresco.

Video

Notes

For leftovers, keep them stored in a container without the lime and queso fresco. Add these on right before serving. They will last up to 5 days in the refrigerator.

Nutrition

Calories: 69kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 211mgPotassium: 323mgFiber: 2gSugar: 3gVitamin A: 911IUVitamin C: 59mgCalcium: 26mgIron: 1mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

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