The best Roasted Vegetables! With their crispy, caramelized edges and irresistible oven roasted flavor, these roasted veggies are the most delicious side dish!
What side dish will you find on my dinner table most often? Oven roasted vegetables!
Roasting vegetables is hands down my favorite way to cook them. We make them year-round, and even a hot summer day isn’t enough to stop me from roasting a pan of veggies in the oven.
Baking vegetables brings out their natural sweetness and develops a rich depth of flavor that can’t be duplicated with other cooking methods. The best parts are the caramelized edges! Brad and I have been known to polish off a whole pan of these roasted veggies before dinner has even been served.
These roasted vegetables would make a beautiful side dish for Thanksgiving dinner. They’re also easy enough to make on a busy weeknight. These healthy veggies are so versatile! Besides enjoying them as a side for your favorite meals, you can toss them with pasta, wrap them in tacos or add them to an egg scramble, sandwich wrap or salad.
Roasted Vegetables Recipe Ingredients
While you can roast just about any veggie, this is my go-to mix of vegetables for roasting. I like this combination because everything cooks in the same amount of time, and it’s a delicious medley of flavors and colors. Below you’ll find some suggestions for how to adapt this recipe using whatever veggies you might have on hand.
- Bell Pepper: I used a yellow bell pepper to complement the other colors on the pan, but feel free to use an orange or red bell pepper instead. Chop the bell pepper into large 1-inch chunks so that it doesn’t overcook.
- Brussels Sprouts: One of my favorites, Brussels are the best after roasting!
- Red Onion: The flavor of onions mellow in the oven, turning them deliciously sweet and mild. Be sure to keep a few layers of onion together when you chop it into pieces so that it won’t burn before the other veggies are done.
- Cauliflower: Baked cauliflower is another of my favorites. It develops a subtle nutty flavor in the oven and the caramelized edges are the best. You’ll need half of a medium head of cauliflower for this recipe. I usually save the rest to make Air Fryer Cauliflower.
- Sweet Potato: Sweet potatoes are like candy after roasting! I opted to use sweet potatoes instead of butternut squash in this roasted vegetable recipe because they are so much easier to prep.
- Olive Oil: I use extra virgin olive oil.
- Salt and Pepper: While you can certainly season the veggies with herbs or other seasonings, I like to use just salt and pepper to let the flavors of the vegetables shine. Use kosher salt, sea salt, or table salt, to taste.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Roast Vegetables
For the best roasted vegetables, keep these four tips in mind:
- Dry the vegetables well. If you leave moisture on the veggies, they will steam cook instead of roast. Drying them well ensures that you’ll get maximum caramelization and your veggies will turn out perfectly roasted and tender, not soggy.
- Chop into similarly sized pieces, according to cook time. This way, all of the vegetable pieces will be done at the same time. Firmer vegetables, such as sweet potatoes and butternut squash, should be chopped smaller than vegetables that cook more quickly, such as bell peppers.
- Don’t overcrowd the pan. By leaving a little extra room in between the pieces on the pan, your oven baked vegetables will crisp and caramelize more as they bake. If the vegetables seem a bit crowded on one sheet pan, you can use two baking sheets.
- Bake in a hot oven. I find that 425° F is the best temperature for making baked vegetables with golden brown edges and soft centers.
Here are the easy steps to making perfect roasted vegetables:
First, wash, dry and chop the vegetables.
Arrange the vegetables on a rimmed baking sheet, with a bit of space in between the pieces. You can keep each type of vegetable separate, arranging them in rows, or you can mix everything together.
Drizzle olive oil over the vegetables and toss to evenly coat everything with the oil. Sprinkle on salt and pepper.
Bake at 425° F for 20-25 minutes, tossing after 12 minutes to help everything cook evenly. The vegetables are done when the edges are golden brown and the centers are soft when pierced with a fork.
You can easily swap out the vegetables in this recipe for your favorites. Try:
- Broccoli: A good substitute for the cauliflower in this recipe.
- Gold Potatoes or Baby Potatoes. Cut potatoes into 1/2-inch pieces so that they cook through by the time the other vegetables are done.
- Butternut Squash or Delicata Squash: Chop butternut squash into 1/2-inch cubes. See my Roasted Delicata Squash recipe for how to cook this winter squash.
- Carrots: Chop them into 1/2-inch slices on the diagonal.
- Green Beans: Add them to the pan after the other veggies have baked for about 5 minutes.
- Summer Squash: Wait and add zucchini or yellow squash to the pan after the other vegetables have baked for about 10 minutes, since summer squash cooks more quickly.
If you want to add more seasonings in addition to salt and black pepper, try:
- Dried herbs, such as Italian seasoning, thyme or rosemary.
- Fresh herbs. Both rosemary and thyme hold up well to the heat of the oven and can be tossed with the vegetables before roasting. Other fresh herbs, including parsley, basil and dill should be added after baking.
- Balsamic vinegar is an easy way to add lots of flavor. I recommend whisking 2 tablespoons of balsamic vinegar with the 2 tablespoons of olive oil used in this recipe. Drizzle over the vegetables and toss to coat, before roasting.
- Garlic. Fresh garlic burns easily, so wait and add chopped fresh garlic to the pan during the last 5 minutes of cook time. Garlic powder can be tossed with the vegetables before baking.
- Paprika, either sweet or smoked, is one of my favorite ways to boost the flavor of roasted vegetables. Sprinkle it over the veggies before baking.
- Cheese. A sprinkle of grated Parmesan or a bit of crumbled goat cheese are easy ways to add a pop of flavor.
What to Serve with Roasted Vegetables
Roasted vegetables are a favorite side dish year round. I like to serve them with Baked Pork Chops, Air Fryer Chicken Breast, Air Fryer Salmon, Baked Chicken Thighs or an Instant Pot Whole Chicken. In the summer, they’re a perfect side dish for grilled chicken or grilled steak.
These roasted vegetables are also delicious served over pasta, quinoa or rice, with an extra drizzle of olive oil and some Parmesan cheese. Cook quinoa on the stove, or try Instant Pot Quinoa or Instant Pot Brown Rice. If you have leftover roasted vegetables, heat them up and serve them with scrambled eggs for breakfast! Add them to a frittata or crustless quiche, or make a veggie wrap for lunch.
How to Store and Reheat
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a 400° F oven until hot.
More Roasted Vegetables Recipes
If you love roasted vegetables as much as I do, you might also enjoy these recipes:
- Roasted Brussels Sprouts
- Roasted Broccoli
- Roasted Cauliflower
- Roasted Butternut Squash
- Roasted Green Beans
- Roasted Carrots
- Roasted Potatoes
- Roasted Sweet Potatoes
- Roasted Asparagus
- Roasted Zucchini
- 1 yellow bell pepper, or any color bell pepper, cut into 1-inch pieces
- ½ pound Brussels sprouts, stem ends trimmed and halved
- 1 small red onion, cut into 1-inch pieces, leaving a few layers of onion together
- ½ medium head cauliflower*, cored and cut into 1-inch florets
- 1 small sweet potato (about ¾ pound), peeled and chopped into ½-inch pieces
- 2 tablespoons olive oil
- salt and pepper, to taste
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper (for easy clean up).
- Dry the vegetables well.
- Arrange the chopped vegetables on the baking sheet. You can keep each type of vegetable separate, arranging them in rows, or you can mix them all together on the pan. For the best roasted vegetables, don't overcrowd the pan.
- Drizzle the olive oil evenly over the vegetables and toss to coat. Sprinkle with salt and pepper.
- Bake vegetables in the preheated oven for 20-25 minutes, tossing after 12 minutes. Vegetables are done when the edges begin to brown and the centers are tender when pierced with a fork. Serve immediately.
- You can substitute a small broccoli crown for the cauliflower.
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a 400° F oven until hot.
- Nutrition information does not include added salt, as amount will vary.