Old Bay Roasted Veggies – Perfectly roasted veggies with a bright, flavorful spice mix. These roasted veggies are perfect for meal prep and taste delicious any time of day! (Paleo & Vegan)

Since slowing our routine down at home again, I’ve been doing a little more weekend prep so that we have more free time during the week. Between distance learning, balancing work-from-home schedules, trying to tackle some home projects, and wanting some quality time with the kids, I’ve found myself gravitating toward easy, prep-friendly recipes that last for a few days.

Things like a pot of chili, some washed and cut veggies + ranch in the fridge, energy bites, or a triple-batch of creamy coconut chia pudding have been some of my go-to’s, but one of the best things I can do for myself is roast up a pan of veggies.

Roasted vegetables are super versatile–I can eat them for breakfast with an egg on top or folded into an omelet; for lunch, mixed into quinoa or paired with my favorite protein; for dinner with chicken sausage, fish, or whatever protein sounds good that day. Having the veggies ready means I don’t have to think about what I’m going to eat if I’m in a hurry, or burned out, or just want a quick way to squeeze in a few more vegetables.

These Old Bay Roasted Veggies are one of my favorite simple blends. The bright colors of veggies paired with a flavorful seasoning blend and a few simple tricks make them the perfect pan of roasted vegetables.

Here’s all you need to get started…

HERE’S WHAT GOES INTO MY OLD BAY ROASTED VEGGIES:

CARROTS. I love adding carrots because they get a little sweeter when roasted and add such gorgeous flavor. Plus, they’re really inexpensive and last forever, so they’re easy to keep on hand!

BELL PEPPER. Pick your favorite bell pepper for these Old Bay Roasted Veggies. I tend to choose yellow or red for a color boost, but truly any will do!

ZUCCHINI. You’ll need a few zucchini for this recipe. I love the flavor it takes on from the seasonings + it makes a great “filler” veggie. (Especially during zucchini season when you have tons on hand!)

BABY TOMATOES. I halve baby tomatoes so they roast more quickly. Baby tomatoes (cherry or grape tomatoes) caramelize beautifully here. Use red ones or colorful heirloom baby tomatoes for even more color!

OLIVE OIL + BALSAMIC VINEGAR. Olive oil is a pretty standard roasted veggie ingredient, but part of what makes this Old Bay roasted veggies blend so great is the addition of balsamic vinegar. It adds brightness, a tiny bit of sweetness, and really plays up the other seasonings.

OLD BAY SEASONING. Speaking of seasonings, here’s where the Old Bay Roasted Veggies get their name. Old Bay seasoning is a blend of lots of different spices–celery salt, paprika, black pepper, cayenne, and more. It’s a bright, punchy blend of flavors that is delicious on crab and seafood (its original use) but also tastes amazing on potatoes, in salads and salad dressings, sprinkled on deviled eggs or egg salad for a retro vibe, or mixed into roasted veggies. We love it! (Plus, there are no weird additives, fillers or preservatives–woot!)

SALT + PEPPER. Lastly, we round things off with some salt and pepper. Now, you’re ready to roast and serve your Old Bay roasted veggies!

OPTIONAL: SOME FRESH HERBS. If you *want* you can also finish your roasted veggies off with some fresh herbs–dill, cilantro, basil, or parsley are nice!

YUMMY WAYS TO SERVE OLD BAY ROASTED VEGGIES:

BREAKFAST

Serve with scrambled, fried, or hard-boiled eggs
Tuck into an omelet
Pair with a side of sausage or bacon
Eat as a side to avocado toast

LUNCH

Stir into a batch of fluffy quinoa or pair with some brown rice to make a Buddha bowl
Mix into cauliflower rice (like this!)
Wrap with chicken in a tortilla for a flavorful wrap sandwich.
Pair with leftover protein from dinner
Use as a component of a rainbow lunch bowl with proteins, fruits, and more.

DINNER

Pair with rotisserie chicken, chicken sausages, grilled chicken, etc.
Use as a side to pecan chicken tenders or crispy baked chicken tenders
Serve with steak, fish, scallops, or shrimp
Build a grain bowl with rice or quinoa, Old Bay Veggies + your favorite protein

FAQ + TIPS & TRICKS FOR DELICIOUS ROASTED VEGGIES

WHAT IS OLD BAY SEASONING? Old Bay seasoning is kind of a little bit of everything, but it uses celery salt, paprika, cayenne, black pepper, etc. as a base. It’s a surprisingly versatile spice blend. Most commonly used for seafood and fish, it’s also great on roasted potatoes or whisked into a homemade vinaigrette. No matter how I’ve tried to duplicate Old Bay by combining my own spices, I just can’t seem to get it quite where I want it. There are plenty of copycat recipes out there if you can’t find Old Bay where you live. I just prefer the simplicity of having it on hand.

WHAT OTHER VEGGIES CAN I USE? If you’re swapping in different veggies, you may find it helpful to refer to this veggie roasting chart, which will walk you through common roasting times. (Potatoes don’t cook in the same time as asparagus, for instance.) But, some of my favorites to add in are:

Yellow summer squash
Mushrooms
Rainbow tomatoes or rainbow carrots
Onion

OUR FAVORITE OIL + VINEGAR. This isn’t sponsored, but I did want to shout out my favorite olive oil and balsamic vinegar from Queen Creek Olive Mill. Their Balanced olive oil and Aged Balsamic Vinegar are my favorites for everyday cooking. This family-owned business is dedicated to premium quality, responsible farming practices, and innovative flavors. They’re the NICEST people, and I love supporting them. You can get 10% off your first order with code “onelovelylife”

MORE DELICIOUS VEGGIE RECIPES TO LOVE:

HELPFUL TOOLS + INGREDIENTS FOR MY OLD BAY ROASTED VEGGIES: