Mexican Roasted Vegetables
These Mexican Roasted Vegetables are a vibrant, healthy, and easy-to-make side dish packed with bold flavors. Perfect for meal prep, tacos, or as a standalone side, this recipe combines broccoli, cauliflower, zucchini, peppers, and more, seasoned with classic Mexican spices like cumin, coriander, and chili powder. Topped with lime juice, cotija cheese, and cilantro, it’s a crowd-pleaser that’s ready in just 30 minutes!
Ingredients
- Broccoli and cauliflower florets
- Zucchini and yellow squash
- Red bell peppers and onions
- Carrots for a touch of sweetness
- A blend of cumin chili powder, garlic powder, and coriander
- Lime juice cotija cheese, and cilantro for topping
Instructions
- Preheat your oven to 425°F and line two baking sheets with parchment paper.
- Toss the veggies with olive oil and your spice mix. Spread them out evenly on the sheets.
- Roast for 15 minutes, flip, and roast for another 15 minutes.
- Finish with a squeeze of lime juice, a sprinkle of cotija cheese, and fresh cilantro.
Notes
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat in a skillet over medium heat or microwave for 1-2 minutes.
- Meal Prep Friendly: Great for meal prepping and pairing with other Mexican dishes like tacos, enchiladas, or burritos.