The secret to making Simple Roasted Vegetables in the oven that turn out perfect every time. Easy, fast, and delicious! A healthy side dish that pairs with any meal. Vegan and Gluten-free.
‘Enough’ is a feast. ~ Buddhist proverb
Roasted vegetables are one of those timeless dishes I return to again and again, both at home and in my years running a catering business and a vegetarian restaurant. They're simple, healthy, and incredibly versatile, but also surprisingly easy to get wrong. Over the years, I've learned that the secret to perfect roasted veggies lies in technique: cutting them evenly, seasoning just right, and giving them enough space in the oven. The result? Crisp, caramelized edges, tender centers, and depth of flavor. This method has become a reader favorite for its reliability and ease, and I think you'll find yourself making these veggies often, too.
Roasted Vegetables Ingredients
- Vegetables: A selection of veggies like zucchini, eggplant, bell peppers, onions, mushrooms, asparagus, broccoli, cauliflower, or sweet potatoes.
- Extra Virgin Olive Oil: for coating the veggies, which helps them crisp up on the edges.
- Seasonings: Keep it simple with salt and pepper, or add granulated garlic ( or onion) powder, dried herbs (oregano, thyme or rosemary) and a pinch of paprika.
- Optional Extras: Fresh herbs, red pepper flakes
Chef’s Tips for the Best Roasted Veggies!
- Choose veggies that are in season, for the best flavor!
- Choose veggies that take roughly the same amount of time to roast. Summer veggies like eggplant, zucchini and peppers take roughtly the same time and are quick and easy. Root veggies like carrots, parsnips, beets, and potatoes, are dense compared to other veggies and take the longest to roast, 30-50 minutes, depending on what size you cut them. Winter squash are medium-dense so medium amount of time.
- Cut veggies so they are the same thickness. This ensures they roast quickly and uniformly. I try to keep root veggies at ½ inch thick.
- If in doubt about roasting time, group them separately on the sheet pan (instead of mixing them all together) just in case you need to remove some and not others.
- Roast vegetables on a parchment-lined sheet pan – and use an extra-large one! Or use two. They like space!
How to Roast Veggies
Step one: Preheat the oven and cut into similar thicknesses.
Step Two: Season. Place veggies in a large bowl and toss with olive oil, salt, pepper and seasonings. You can coat veggies individually, or all together.
Step three: Arrange. Place seasoned veggies on an extra-large parchment-lined sheet pan, in a single layer. TIP: If you are unsure if veggies will cook in the same amount of time, you can absolutely keep them separated, removing them at different times. For example, carrots, parsnips, or beets will take longer to roast, unless you cut them very thinly.
Step four: Bake. Bake at 400°F for 15-20 minutes, give a good stir, and continue roasting until fork-tender.
Best Roasted Veggies Seasoning Ideas
- Classic: Keep it simple with salt, black pepper, and garlic powder.
- Mediterranean: Use oregano, thyme, rosemary, and lemon zest, or toss with za'atar seasoning.
- Smoky: Season with smoked paprika, cumin, and chili powder.
- Asian-inspired: Add a splash of sesame oil and soy sauce with our furikake, garlic, and ginger.
- Indian-inspired: Season with curry powder, garam masala, and turmeric.
Mexican: Use our homemade taco seasoning. - Cajun: Toss the veggies with our cajun seasoning.
- Moroccan: Mix with our authentic ras el hanout spice.
- Zesty: Roast with chili flakes and lime juice and toss with cilantro after.
- Herby: Season with salt and pepper and toss with fresh parsley, dill, or basil after roasting.
How to Serve Oven-Baked Vegetables
They are delcious as they are, just as they are, or drizzle with a herby green sauce like our gremolata or basil dressing. Pair them up with this easy baked chicken, or this Broiled Salmon or Blackened Salmon, or this Baked Cod.
Storage
Great for meal prep, make a big batch of roasted vegetables for the busy workweek. They keep for up to 4 days in an airtight container in the refrigerator, and go with practically everything and can be used in salads, Buddha bowls, wraps, or even turned into a soup! Freeze for up to 3 months.
Roasted Veggie Recipe FAQs
Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer, or enjoy cold in salads and grain bowls.
The sweet spot for roasting most vegetables is 400F. This allows the vegetables to cook through while caramelizing on the edges without drying out. Root veggies may benefits from 425F if you want extra crisp edges.
Be careful not to overcrowd the pan. Too many veggies on the pan causes steaming instead of roasting. Use two sheet pans if needed. Also, excess oil or wet veggies (not thoroughly dried after washing) prevent browning. Finally, larger, uneven pieces won't crisp as well. Cut the veggies into even, smaller pieces.
More recipes you may enjoy
- Roasted Root Vegetables
- How to Grill Veggies
- Pan-seared Turnips with Ginger Miso Glaze
- Crispy Oven Roasted Broccoli
- Roasted Parsnips
- Roasted Brussels Sprouts
- Roasted Red Kuri Squash
- Easy Roasted Asparagus
- 35 Easy Delicious Potluck Ideas
Best Roasted Vegetable Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: vegan, side, side dish, vegetable side dish
- Method: oven-roasted, baked
- Cuisine: American
- Diet: Vegan
Description
The secret to making simple Roasted Vegetables in the oven that come out perfect every time. Easy, healthy, delicious! Vegan and Gluten-free.
Ingredients
- 2 large zucchini or yellow summer squash, sliced into 1/2 inch thick slices
- 2 bell peppers, cut into one-inch pieces
- 8 ounces cremini mushrooms- cut in half
- 1 red onion, cut into 1-inch wedges
- 2 small sweet potatoes, cut into 3/4 inch cubes
- 2–3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Optional: 1 teaspoon granulated garlic or onion powder, 1 teaspoon dried herbs (oregano, rosemary, or thyme, or Italian seasoning), 1/2 teaspoon paprika, 1/4 teaspoon red pepper flakes ( like Aleppo), Fresh herb sprigs for garnish.
Instructions
- Pre-heat oven to 400F.
- Cut veggies and place in a bowl (either individually or all together).
- Drizzle lightly with olive oil, just enough to coat, sprinkle with salt and pepper, and any optional additions, and using tongs, give a light toss.
- Place on an extra-large ( or use two) parchment-lined sheet pan in a single layer on the middle rack for 15 minutes.
- Toss the veggies, and rotate the pan if needed, and continue cooking until fork-tender, another 10-15 minutes.
- Place in a serving dish and cover to keep warm.
Notes
Roasted veggies will keep up to 4 days in the refrigerator in an airtight container and can be reheated. They can also be frozen for 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 91
- Sugar: 5 g
- Sodium: 22.4 mg
- Fat: 3.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 13.4 g
- Fiber: 2.7 g
- Protein: 2 g
- Cholesterol: 0 mg
Another fantastic recipe from Sylvia! This is my go-to website for finding delicious recipes! I made this dish with the chicken and the tofu and served it with her Roasted Vegetable recipe and her Tahini Sauce recipe. So good! Thank you, Sylvia!
So glad you enjoyed Ginny! Thank you for the wonderful review and rating. 🙂
This is my go-to roasted veg recipe. So easy and tasty. I just made three trays of purple sweet potatoes, cauliflower, carrots, red bell pepper, onion, and parsnip. Snacking as soon as they come out of the oven.
mmmm…sounds perfect Crystal!
Have to try this!
Easy to make and very good. Perfect autumn recipe and for cooking root vegetables from the Farmers Market.
Thanks Andrea!
Hi!
I was wondering how long certain roasted vegetables would keep in the fridge? I’m still a noob and like most moms want to feed my kids a rainbow of veggies but really don’t have the time to cook daily. Meal prepping would be best but I struggle knowing if food is still good or how long it will last, how to nest re-heat (without microwave). Randomly came across your blog while looking up vegan recipes … thank you for any tips and tricks in advance!
They usually keep 3-4 days!
I like the recipe and i ve jst made it last day it taste delish par’it
Came out perfect!
Thanks for this easy recipe. I am new to cooking and this made it simple.