Oven Roasted Vegetables recipe is a great way to get in your greens! Learn how to turn bland veggies into the best-tasting roasted bite. They turn out tender and flavorful every single time.
The Best Vegetables for Roasting
It’s time we all learn how to make vegetables taste good. Today I’m going to teach you just how easy it is to transform raw veggies into perfectly seasoned roasted veggies. They’re so delicious, picky eaters won’t even push them off the plate (pinky promise)!
Roasting raw vegetables at high heat brings out their natural sweetness so they’re never bland or boring. They come out of the oven with a caramelized, crispy exterior and the tastiest, tender interior.
The vegetables listed in this recipe are just a recommendation, but this is your chance to clean out the fridge and use any veggies you have on hand. Sprinkle with your favorite seasonings, spices, or add any flavors you love. Don’t let leftovers go to waste – there’s no limit to the ways this roasted vegetables recipe can be revised.
Ingredients for Perfect Roasted Vegetables
- Baby potatoes: New potatoes, red potatoes, sweet potatoes, or a combination of your favorites will all work well.
- Carrots: To save time, use baby carrots instead of slicing large carrots into smaller pieces.
- Sweet potatoes
- Brussels sprouts
- Asparagus
- Bell peppers: Yellow, red, green, and orange bell peppers will all taste delicious and add extra pops of color to the plate.
- Red onion: Yellow or sweet onion can be used as well.
- Garlic
- Extra virgin olive oil
- Cracked black pepper
- Sea salt: Feel free to use kosher salt if you prefer.
- Garlic powder
- Dehydrated oregano leaves
- Dehydrated parsley
See the recipe card for full information on ingredients and quantities.
Step-by-Step Guide: How to Roast Vegetables in the Oven
- Prepare The Produce: Wash and chop all vegetables and place them into a large bowl.
- Season And Spice: Pour the olive oil over top of the vegetables, add in all the spices, and toss to coat.
- Spread the vegetables evenly onto each parchment paper lined baking sheet. Use a spatula to remove the remaining oil and spices, then drizzle it over the veggies.
- Roast: Place both baking sheets into a 425 degree Fahrenheit preheated oven for 20 minutes. Remove from oven, stir the vegetables, rearrange them into a flat single layer, and cook for an additional 20 minutes.
- Serve: Serve while hot and enjoy!
Tips for Perfect Oven Roasted Vegetables
Cook At High Heat: The ideal range is 400 – 450 degrees Fahrenheit for the best roasted vegetables. Always preheat the oven first.
Prepare The Roasting Pan: For easy clean up, you can line the baking sheet with aluminum foil or high-heat parchment paper.
Don’t Crowd The Contents: All vegetables should lie in a flat single layer without overlapping. This will allow the air to circulate and crisp the outsides and roast evenly.
Cut And Cook: Some vegetables cook faster than others so you’ll want the slower cooking vegetables to be cut into smaller pieces than the faster cooking vegetables.
- Root Vegetables: Potatoes, carrots and sweet potato should be sliced in smaller bite-sized pieces as they take longer to cook.
- Cruciferous Vegetables: Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.
- Other Vegetables: Vegetables like bell peppers, asparagus, and onion cook faster so you’ll want these cut into larger pieces.
Skip A Step: Purchasing pre-chopped vegetables from the grocery store is a great way to save time.
How to Store and Reheat Roasted Vegetables
- In The Refrigerator: Store leftovers in an airtight container in the fridge for 4-5 days.
- In The Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in the oven, air fryer, or microwave. Remember that they may be a bit mushy when reheated in the microwave.
More Easy Side Dish Recipes
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Roasted Vegetables
Ingredients
- 2 cups baby potatoes (cut into halves or quarters)
- 2 cups carrots (cut into small chunks)
- 2 cups sweet potatoes (cut into small chunks)
- 2 cups brussels sprouts (cut into halves)
- 2 cups asparagus (each piece cut into thirds)
- 1 yellow bell pepper (cut into large chunks)
- 1 red bell pepper (cut into large chunks)
- 1 cup red onion (chopped into large pieces)
- 3 cloves garlic (minced)
- ½ cup extra virgin olive oil
- 1 teaspoon cracked black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 tablespoon dehydrated oregano leaves
- 1 tablespoon dehydrated parsley
Instructions
- Preheat oven to 425F. Line two baking sheets with parchment paper.
- Wash and chop all vegetables and place into large bowl. Some vegetables cook faster than others so you’ll want the slower cooking vegetables to be in smaller pieces than the faster cooking vegetables. For example, the potatoes, carrots and sweet potato should be in smaller bite-sized pieces as they take longer to cook. Vegetables like bell peppers, asparagus and onion cook faster so you’ll want these cut into larger pieces. This will help even out the cooking time so all vegetables can go into the oven at the same time.
- The potatoes, carrots, sweet potato, Brussels sprouts, asparagus, bell peppers, red onion and minced garlic should now be all in the large bowl.
- Pour the olive oil over top of the vegetables. Add all spices into the large bowl then toss to mix and evenly coat all vegetables.
- Spread vegetables onto parchment lined baking sheets. All vegetables should be in a flat single layer so they all roast evenly. You’ll find some olive oil still in the bowl so use a spatula to scrap out the remaining oil & spices mixture and pour over vegetables.
- Place both baking trays into the oven for 20 minutes. Remove from oven to stir vegetables around (placing back into a flat single layer) and cook for an additional 20 minutes. (40 minutes total in the oven)
- Remove from oven and serve while hot.
Jenn’s Notes
- In The Refrigerator: Store leftovers in an airtight container in the fridge for 4-5 days.
- In The Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in the oven, air fryer, or microwave. Keep in mind that they may be a bit mushy when reheated in the microwave.
- For the best roasted vegetables, the ideal range is 400 – 450 degrees Fahrenheit. Always preheat the oven first.
- For easy clean up, you can line the baking sheet with aluminum foil or high-heat parchment paper.
- Purchasing pre-chopped vegetables from the grocery store is a great way to save time.All vegetables should lie in a flat single layer without overlapping. This will allow the air to circulate and crisp the outsides and roast evenly.
- Some vegetables cook faster than others so you’ll want the slower cooking vegetables to be cut into smaller pieces than the faster cooking vegetables.
- Potatoes, carrots and sweet potato should be sliced in smaller bite-sized pieces as they take longer to cook.
- Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.
- Vegetables like bell peppers, asparagus, and onion cook faster so you’ll want these cut into larger pieces.
