These perfectly roasted Mexican vegetables are great for meal prep! In just 30 minutes, the tender veggies are ready to enjoy as a tasty side dish or as filling in your favorite Mexican meals.
We could always use another roasted veggie dish in our lives, and thankfully this one is packed full of Mexican flavors! Filling, satisfying, and healthy, these Mexican Roasted Vegetables can be used for meal prep, as a side dish, or as a filling in tacos and enchiladas. The combination of squash, broccoli, cauliflower, peppers, carrots, and onions provides a medley of flavors and textures that go unmatched!
The wide variety of seasoned vegetables are all roasted on the same sheet pan to keep things easy and save time. Just like my Sheet Pan Chicken Fajitas, this recipe requires very little effort and is still full of flavor.
I like to add a few toppings on the veggies like cotija cheese, lime juice, and cilantro to give them an extra pop of flavor before plating them next to chicken, beef, or fish.
Mexican roasted vegetable ingredients
- Broccoli and cauliflower – Once roasted, broccoli and cauliflower become soft, tender, and deeply flavored.
- Zucchini and yellow squash – These summer veggies give the dish lightness and a fresh garden flavor.
- Peppers and onion – For balance and a touch of sweetness.
- Carrots – Adds color and natural sweetness to the mix of roasted vegetables.
- Seasonings – You need classic Mexican spices, like cumin, coriander, chili powder, and garlic powder to give the vegetables savory and smoky flavors.
- Lime juice – This adds a pop of acidity and freshness.
- Toppings – If you’re serving the veggies as a side dish, I recommend adding a few toppings. My favorites are crumbled feta or cotija cheese and cilantro.
How to roast Mexican vegetables
First, Layer your chopped vegetables onto two prepared baking sheets. Drizzle them with oil before adding the seasonings, then toss everything together and make sure the vegetables are in an even layer.
Then, place the sheet pans in the oven and roast. Flip them halfway through and rotate the pans so everything can cook evenly.
When they’re done, top the veggies with lime juice, cotija cheese, and lime juice.
Ways to serve Mexican mixed vegetables
This is one of my favorite recipes to prepare when I’m meal prepping. The roasted vegetables can be stored away and eaten throughout the week with bean and cheese burritos, leftover chicken and mexican rice, or stuffed peppers. They’re perfect for a well balanced lunch!
Alternatively, these roasted veggies could also make a hearty and healthy filling inside of enchiladas, added to picadillo, or inside some black bean tacos.
Tips and substitutions
- It’s important to move the pans around in the oven. This will give each veggie an opportunity to feel the heat and roast evenly. To do so, move the baking sheet that was on the top rack during the first half of the cooking time to the bottom, and vice versa.
- To help everything cook evenly, try to cut the vegetables to the same thickness.
- Don’t overlap the vegetables on the sheet pans. This will cause them to steam instead of roast and you’ll end up with soggy vegetables.
- Looking for some spice? Add some diced jalapenos or your favorite chile pepper to kick up the heat.
- The best temperature to roast vegetables is 425ºF. A lower temperature could make the veggies less tender.
- If you don’t have parchment paper, make sure your sheet pans are well greased or coated with nonstick cooking oil instead.
Storing and reheating
To store, place the cooked and cooled leftovers in an airtight container in the fridge for 3 to 4 days.
To reheat, add the vegetables to a skillet over medium heat. Saute gently until the vegetables are completely warmed through. If you’re running late, just heat them in a microwave for 1 or 2 minutes instead.
More vegetable side dishes
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 3 carrots, sliced into rounds
- 1 large zucchini, halved lengthwise and sliced
- 1 large yellow squash, halved lengthwise and sliced
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large red onion, chopped into 1-inch chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lime, juiced (about 2 tablespoons)
- 2 tablespoons crumbled feta or cotija cheese
- 2 tablespoons chopped cilantro
- Position 2 oven racks in the middle of the oven and preheat to 425ºF.
- Line 2 large baking sheets with parchment paper (or grease baking sheets with oil).
- Evenly divide the vegetables among the 2 prepared baking sheets and drizzle with 1 tablespoon of olive oil each.
- Add salt, garlic powder, chili powder, coriander, cumin, and black pepper to a small bowl. Mix together to combine.
- Evenly sprinkle the seasoning mix onto the vegetables, and toss to coat using your hands.
- Spread the vegetables out in a single layer so they’re not overlapping.
- Transfer the baking sheets to the oven and roast for 15 minutes.
- Remove from the oven, flip the vegetables over with a spatula, and return to the oven making sure to switch the position of the baking sheets on the rack so that they roast evenly. (The baking sheet that was on the top the first time should be moved to the bottom, and vice versa.)
- Roast for 15 more minutes.
- Remove the vegetables from the oven and top with lime juice, crumbled feta, and chopped cilantro. Serve immediately.
- Don’t forget to switch the position of the baking sheets on the rack halfway through cooking so that they roast evenly. (The baking sheet that was on the top the first time should be moved to the bottom, and vice versa.)
- To help everything cook evenly, try to cut the vegetables all to the same thickness.
- This is a great recipe for meal prepping! Leftovers can be eaten throughout the week!
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