Why You’ll Love This Recipe
Oven Roasted Vegetables are a simple, healthy, and delicious way to enjoy a variety of fresh produce. With crisp edges, tender centers, and a burst of natural sweetness, this method brings out the best in every vegetable. Perfect as a side dish or meal prep staple, they’re easy to customize with your favorite herbs and seasonings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccolicauliflowercarrotszucchinired bell pepperred onionolive oilsaltblack peppergarlic powderdried thyme or rosemary (optional)
directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and chop all vegetables into similar bite-sized pieces for even cooking.
Place the vegetables in a large mixing bowl and drizzle with olive oil.
Sprinkle with salt, black pepper, garlic powder, and dried herbs if using.
Toss everything together until vegetables are well coated.
Spread them out in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly browned on the edges.
Remove from the oven and serve warm.
Servings and timing
This recipe yields about 4 servings.Preparation time: 10 minutesRoasting time: 20-25 minutesTotal time: 30-35 minutes
Variations
Use seasonal vegetables like sweet potatoes, Brussels sprouts, or butternut squash.
Add a splash of balsamic vinegar before roasting for extra flavor.
Top with grated Parmesan cheese right after baking for a savory finish.
Toss with cooked quinoa or pasta to make a complete meal.
Use different spice blends like Italian seasoning, curry powder, or smoked paprika.
storage/reheating
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for 5-10 minutes or microwave for 1-2 minutes until heated through.Avoid overcrowding when reheating to maintain crispness.
FAQs
Can I use frozen vegetables?
Yes, but they may not get as crispy. Thaw and pat dry before roasting for best results.
Why are my vegetables soggy?
Overcrowding the pan or not using a high enough temperature can cause sogginess. Spread them in a single layer.
Should I peel the vegetables?
Only if necessary—carrots may need peeling, but zucchini and bell peppers do not.
Can I roast all vegetables together?
Yes, just cut them to similar sizes and choose vegetables with similar roasting times.
Is parchment paper necessary?
It helps prevent sticking and makes cleanup easier, but a greased baking sheet can also work.
Can I add meat?
Yes, add chunks of sausage or chicken for a heartier dish, adjusting the cooking time accordingly.
Are roasted vegetables healthy?
Absolutely—they’re rich in fiber, vitamins, and minerals with minimal added fat.
How do I get them extra crispy?
Roast at high heat, don’t overcrowd the pan, and ensure vegetables are dry before adding oil.
Can I make this ahead?
Yes, they reheat well and are great for meal prep.
What’s the best oil for roasting?
Olive oil is the most popular choice, but avocado oil or grapeseed oil also work well.
Conclusion
Oven Roasted Vegetables are a versatile and foolproof way to enjoy wholesome, vibrant produce. Whether you’re preparing a side dish for dinner or stocking your fridge with healthy options, this recipe delivers big flavor with minimal effort. Try it once, and you’ll be reaching for your roasting pan again and again.
Print
Oven Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A colorful mix of seasonal vegetables roasted in the oven to bring out their natural sweetness and enhance their flavor with simple herbs and olive oil.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Place all chopped vegetables in a large bowl.
- Drizzle with olive oil and sprinkle with garlic powder, thyme, rosemary, salt, and pepper.
- Toss vegetables until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- Remove from oven and serve warm.
Notes
- Use any combination of vegetables you like or have on hand.
- For crispier vegetables, avoid overcrowding the pan.
- Add a squeeze of lemon juice or balsamic vinegar after roasting for extra flavor.