Mexican Roasted Vegetables
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.
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.
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.
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.
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.
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
Mexican Roasted Vegetables
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
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
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
Nutrition
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.
