These easy oven-roasted vegetables are a delicious and colorful side dish that pairs well with any dinner you make. They are so effortless that you'll want to make them daily!
Are you ready to turn veggie haters into vegetable cravers? Roasting your veggies is the easiest way to bring out bold, savory flavor with a crispy outside and tender, juicy inside!
I've heard it said that one of the secrets to eating healthier is eating as many colorful fruits and vegetables as possible. This side dish meets the standard of a colorful one because it is made with various vegetables.
Even those who aren't typically veggie fans will love this one!
How To Make Easy Oven Roasted Vegetables
- Welcome to Roasting Vegetables 101! Class is in session, and we’re giving you all the information necessary for perfect roasted vegetables every time. You don’t need to follow this recipe step by step (although you certainly can!). We want to give you the information you need to look in your fridge, find all the veggies you can, and know how to roast them to savory perfection. Roasting vegetables is a great way to encourage picky eaters to try new things since their flavor and texture are so much better than limp steamed veggies!
- This recipe could not be any easier. All you have to do is chop up the veggies and toss them in olive oil and your favorite spices.
- Then, roast them in the oven. When you do, make sure they are in a single layer. You might have to use 3-4 regular large sheet pans. We used 2 extra-large baking sheets to make all our veggies in the recipe.
- We roasted the vegetables at 400º F for 45 minutes. This long roasting time frees you up to make the rest of your dinner while they bake.
- That's all it takes!
Best Seasoning For Roasted Vegetables
This is our go-to seasoning recipe. It honestly works so well, no matter which veggies you roast.
- Extra Virgin Olive Oil
- Kosher Salt
- Try also with a drizzle of balsamic glaze or balsamic vinegar right before serving.
Another one of the benefits of roasting vegetables is the ability to customize your seasonings and sauces! You have endless possibilities to make them taste just like you want them to.
If you want to try some different spices and change things up, try these:
- Shawarma spice mix
- Garam masala
- Jerk seasoning
- Curry Powder.
- Mexican flair - chili powder, cumin, and oregano
- Garlic - add garlic powder, minced garlic, or toss the veggies in a homemade garlic paste.
- Rosemary - I like to get crushed, dried rosemary. Almost any fresh herbs will work as well.
- Lemon Pepper. This spice mix with a little salt is a nice change of pace.
- Parmesan Cheese. Vegan substitutes work well!
Best Vegetables To Roast In The Oven
For our oven roasted vegetables recipe, we used the following veggies:
- Broccoli - we used frozen broccoli florets to save time, but fresh can be used as well. Roasted broccoli is amazing!
- Mushrooms - slice in half
- Red Onions - cut in quarters
- Zucchini - chop into 2” pieces
- Bell Peppers - either red, orange, or yellow
- Grape / Cherry Tomatoes - roast them whole
- Butternut Squash - cut into 1” cubes.
- Cauliflower - fresh or frozen
- Brussel Sprouts
Here are some more ideas of veggies you can roast. We recommend roasting the same types of vegetables together so they cook evenly. For example, carrots will take longer to cook than asparagus. If you roast them together, you'll either end up with a sheet pan full of overly cooked asparagus or partly cooked carrots - neither of which inspires our taste buds!
Suggestions for Roasted Root Vegetables
- Celery root (celeriac)
- Sweet Potatoes
- Brussels Sprouts
Thin Green Vegetables
- Asparagus. Roasted asparagus is a family favorite!
- Green beans
The Secret To The Best Roasted Veggies
- The only thing you need to know before roasting a mixture of vegetables is which ones cook fast and which ones need more time.
- To make vegetables that roast evenly, cut them into different sizes depending on how fast they cook. Cut harder vegetables into smaller pieces. This includes things like butternut squash or acorn squash. Cut softer vegetables - like zucchini - into small pieces because they cook faster.
- One of the easiest ways to do this is to refer to this vegetable roasting chart. It lists the ideal baking times for the most popular types of vegetables.
More Tips for The Best Roasted Vegetables
1. Which Oil Works Best for Vegetable Roasting?
Olive oil is a classic for a reason! A high-quality EVOO will infuse your vegetables with delicious flavor and keep them from sticking to the dish. Grapeseed or avocado oil also works very well for roast vegetables.
2. Don’t Crowd the Pan!
- One of the best ways to keep your roast vegetables with crispy edges is to avoid crowding the pan. You can always use two or even three pans to roast to avoid overlap! We recommend keeping vegetables with similar cooking times on the same pan. When the vegetables are touching, it creates moist pockets that steam, rather than roast, the insides of the vegetables.
- Roasting vegetables at a higher heat gives them a deep, rich flavor, a satisfying char on the outside, and a flavorful and juicy inside. You will need to set your oven to a higher temperature, usually between 400 and 425º F, and cook vegetables on the middle rack.
3. Tossing Vegetables While Roasting
Don’t forget to toss your vegetables halfway through their time in the oven! This ensures that you’re cooking everything evenly and no one side is getting burnt while another remains soft.
4. How to Store Leftover Roasted Veggies
Keep your leftovers in an airtight container in the refrigerator.
5. How to Reheat Roast Veggies
You can reheat vegetables in the microwave, but they will lose some of their crunch. To maintain that satisfying bite, reheat your veggies on the stovetop or pop them back in the oven until they’re warmed through!
6. How To Serve Oven Roasted Vegetables
- The easiest way to serve the veggies is just as they are. They are colorful and have the most vibrant taste.
- You can also consider using them as toppings inside tacos or even on top of rice or quinoa.
Oven Roasted Vegetable Toppings
If, however, you are in the mood to change it up, here's an insider's tip. Before serving the vegetables, try topping them with any of these scrumptious sauces:
- Bravas Sauce
- Romesco Sauce
- Tomatillo Salsa
- Avocado Cilantro Dressing
- Pomegranate Vinaigrette
- Preserved Lemons
- Balsamic Glaze
It is so much easier to eat the rainbow when you prepare vegetables with as much flavor as these! Not only do they add fiber and vitamins to your diet, but they taste so delicious that you'll be reaching for seconds.
DID YOU LIKE OUR ROASTED VEGETABLES RECIPE?
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These easy oven roasted vegetables are a colorful side dish that pairs well with any dinner you make. They are so effortless that you'll want to make them every single day!
- 1 ½ lb frozen broccoli florets
- 2 bell peppers (red, yellow, or orange), cut into 1 ½ " pieces
- 1 pint grape tomatoes
- 4 cups diced butternut squash (1" cubes)
- 2 large zucchini, cut into 2" pieces
- 10oz cremini or white mushrooms, sliced in half
- 3 small purple onions, quartered
- 6 tbsp extra virgin olive oil
- 2 tsp salt or to taste
- 4 tsp oregano
- 3 tsp sumac (optional)
- 2 tsp thyme
- ½ tsp black pepper
- Preheat the oven to 400F. Line 2 extra-large or 3 large baking sheets with parchment paper
- Place all the cut vegetables in one or two bowls ( depending on the size of the bowl). Add the olive oil, salt, oregano, sumac, thyme, and black pepper and toss well, so all the vegetables get coated
- Transfer the vegetables to the baking sheets, making sure they lay flat and there's space in between the pieces (it's important not to overcrowd the pan or the vegetables will steam instead of roasting). Bake for 45minutes or until desired tenderness
- Make sure the hardest vegetables, which take longer to cook, are cut into smaller pieces and the softer veggies are cut larger. See ingredients for details.
- Make sure not to over crowd the the baking sheets.
- After 45 minutes, check and make sure all the vegetables are cooked, especially the butternut squash. Cook longer if you like more tender vegetables.
- Prep Time: 20
- Cook Time: 45
- Category: sides
- Method: roasting
- Cuisine: International
- Serving Size: 1 cup
- Calories: 118
- Sugar: 3.8
- Sodium: 430
- Fat: 7.5
- Saturated Fat: 1.1
- Unsaturated Fat: 6.4
- Trans Fat: 0
- Carbohydrates: 12.8
- Fiber: 3.7
- Protein: 3.1
- Cholesterol: 0
Keywords: passover, gluten-free, vegan, kosher, vegetables,