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These roasted Mexican vegetables are a great, healthy side dish! Tender veggies with crisp edges are perfect for enjoying as a flavorful side dish or filling in your favorite Mexican meals.
It’s always great to have a roasted vegetable recipe, and this one has a delicious Mexican twist to it! The combination of squash, radishes, carrots, onion, and peppers coated in a homemade fajita seasoning provides a variety of flavors and textures.
The vegetables are seasoned and roasted on the same sheet pan, saving dishes and making cleanup a breeze. You can prepare a batch of these veggies to store and use throughout the week for meal prep.
These Mexican Roasted Vegetables are filling, satisfying, and healthy. Use them as a side dish, in burrito bowls, or as a filling for tacos or enchiladas.
Roasted Mexican Vegetable Ingredients
- Zucchini & Squash: fresh summer veggies for color and flavor.
- Jalapeño: adds a hint of heat, you can leave out or swap for green bell pepper or a poblano pepper if needed.
- Carrots: add a bit of sweetness to the dish.
- Red Onion: almost sweet flavoring.
- Bell Pepper: gives smoky, sweet flavor.
- Radishes: very similar to potatoes in texture, with a mellowed bite.
Ingredients In Homemade Fajita Veggie Seasoning
How to Roast Mexican Vegetables
- Combine the spices together needed to make the homemade fajita vegetable seasoning. This is the same seasoning we use on our steak for steak quesadillas and for fajita vegetables.
- After chopping all the veggies to equal sized pieces (this helps them cook more evenly), spread them out on a large baking sheet. Make sure your baking sheet is lined with a silicone baking mat or parchment paper.
- Drizzle a healthy amount of extra virgin olive oil all over the veggies. Sprinkle the fajita seasoning over the top of the vegetables. Stir to combine and evenly coat all of the vegetables.
- Roast the vegetables until they are tender and the edges are crispy.
Serving Suggestions
These roasted veggies make a great, healthy side dish to serve with all your favorite Tex-Mex or Mexican meals. They pair perfectly with our classic ground beef tacos, bean and cheese burritos, cheese quesadillas.
Enjoy with some cilantro lime rice and mexican grilled chicken for a homemade burrito bowl. Or add to a grilled chicken salad for extra veggies.
Storage & Reheating Information
- Storage: store any leftovers in an airtight container for up to 5 days in the refrigerator.
- Reheating: to get the crisp texture back to your veggies when reheating, you can spread out on a lined baking sheet and bake at 400 degrees F for 4-6 minutes until warmed through. You can also sauté in a skillet until warmed.
- Freezer: allow vegetables to cool completely, then spread across a clean baking sheet lined with a silicone mat or parchment paper. Allow to freeze overnight, then remove and store in a freezer safe container or bag. These veggies can be stored in the freezer for up to 6 months.
More Vegetable Side Dishes
Roasted Mexican Vegetables
Ingredients
- 1 zucchini halved lengthwise and sliced
- 1 yellow squash halved lengthwise and sliced
- 1 red bell pepper sliced, seeds and membranes removed
- 2 jalapeños seeds and membranes removed, chopped into 1 inch pieces
- 1 red onion chopped into 1 inch pieces
- 2 carrots halved lengthwise, chopped into 1 inch pieces
- 1 bunch radishes (approx .5 lbs) chopped into 1 inch pieces
- 2 tablespoons extra virgin olive oil
Fajita Seasoning Blend
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne
Instructions
- Preheat oven to 400 degrees F.
- Line a large baking sheet with a silicone baking mat or parchment paper.
- Prepare all of the vegetables and spread on the baking sheet.
- Drizzle with the extra virgin olive oil.
- Combine the seasoning blend in a small bowl.
- Sprinkle the seasoning evenly over the vegetables, stir to combine.
- Ensure the vegetables are spread in an even layer on the baking sheet.
- Bake for 25-30 minutes, tossing the vegetables once halfway through the bake time.
- Remove from the oven, and serve immediately.
Video
Notes
- Storage: store any leftovers in an airtight container for up to 5 days in the refrigerator.
- Reheating: to get the crisp texture back to your veggies when reheating, you can spread out on a lined baking sheet and bake at 400 degrees F for 4-6 minutes until warmed through. You can also sauté in a skillet until warmed.
- Freezer: allow vegetables to cool completely, then spread across a clean baking sheet lined with a silicone mat or parchment paper. Allow to freeze overnight, then remove and store in a freezer safe container or bag. These veggies can be stored in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by the talented KJandCompany.co
