The secret to making Simple Roasted Vegetables in the oven that come 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 couldn’t be simpler or easier, and are a godsend when time is short. I’m sure you could probably do this in your sleep! So this is for those who are new to cooking and roasting or perhaps just need a little refresher.
When veggies are in season, they really don’t need too much done to them to bring out their flavor. Roasting concentrates their flavor beautifully and that’s why we keep this recipe so simple. It’s all about the veggies.
Roasted veggies were a staple in our catering business and at our vegerian restaurant, allowing us time to work on other things while they baked in the oven. Here are few tips to the best roasted vegetables!
Chef’ Tips to the Best roasted Vegetables!
- 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 vegetables
Place vegetables in a bowl (individeually or seaprately and toss with olive oil, salt and pepper).
Place on a parchement lined sheet pan.
Bake at 425F on the middle rack, for 15 minutes.
Give a quick toss.
Continue bakig until tender, any where from 5 to 15 more minutes!
Serving suggestions
Serve just as they are or with an herby green sauce like our gremolata or tahini Sauce.
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 frigerator, and go with practically everything and can be used in salads, buddha bowls, wraps, or even turned into a soup!
Roasted Vegetables are perfect for potlucks and gatherings because they are healthy, go with practically everything, are vegan and gluten-free, and accommodate such a wide variety of diets.
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
xoxo
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Roasted Vegetables Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: vegan, side, side dish
- Method: oven-roasted
- Cuisine: Norwest
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 carrots, peeled, sliced into 1/2 in rounds, halved into half-moons
- 2 parsnips, peeled, sliced into 1/2 in rounds, halved
- 1/2 –1 onion, cut into 1/2 inch wedges
- 1 red bell pepper, cut into 1 inch chunks, or wedges
- 1 sweet potato cut into 3/4 inch cubes
- 2–3 tablespoons olive oil
- generous, 5 finger pinch of salt and pepper
- 1 tablespoon fresh thyme, rosemary or sage (or use 1 teaspoon dried)
Instructions
- Pre-heat oven to 400F
- Cut veggies and onion, and place in a bowl ( either individually or all together)
- Drizzle lightly with olive oil, just enought to coat, sprinkle herbs, salt and pepper, and using tongs give a light toss.
- Place on a parchment lined sheet pan on the middle rack for 15 minutes.
- Toss the veggies, and rotate the pan, 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 and can be reheated.
Nutrition
- Serving Size:
- Calories: 156
- Sugar: 8.4 g
- Sodium: 49.7 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 27.2 g
- Fiber: 6.2 g
- Protein: 2.3 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.