These Roasted Vegetables bake up tender and flavorful with irresistible caramelized edges. It’s a simple sheet pan side that goes with everything.
author’s note
My No Fail Roasted Veggies Formula!
If you’ve been around here for a bit, you probably know my One-Pan Italian Sausage and Veggies recipe. It’s one of the most popular things I’ve ever shared! Millions of people have made it (which still blows my mind), and the reviews have been so kind.
After that recipe took off, I couldn’t stop experimenting with different veggie combinations and seasonings. Over time, I’ve learned a lot about what really makes roasted vegetables go from “fine” to fantastic.
This recipe is the end result of all that testing — my go-to mix of vegetables, my favorite seasoning combo, and all the little tricks I’ve picked up along the way. Roasted vegetables might seem simple, but a few easy tweaks make a huge difference. I can’t wait to share all my best tips with you!
How To Make Roasted Vegetables
- Preheat oven to 400°F (or 425°F for extra caramelization).
- Prep veggies: cut into similar-sized pieces so they cook evenly.
- Toss on a sheet pan with olive oil, herbs, salt, and pepper.
- Spread out in a single layer so they roast instead of steam.
- Roast 35–40 minutes, flipping halfway until tender and golden.
- Finish with a sprinkle of Parmesan or fresh herbs if you’d like.
Featured Comment
“My husband chose to have thirds for these veggies over having more steak! Unheard of for him.”
– Arlene
My Top Tips For Perfect Roasted Vegetables
- Give veggies space so they roast instead of steam.
- Use high heat (400–425°F) for tender insides and caramelized edges.
- Cut into similar sizes for even cooking.
- Toss halfway through and bake until golden brown for the best flavor.
Tools That Make Things Easier
- Use a 15×21 inch sheet pan for crispy roasted vegetables. This large pan gives veggies space to caramelize and cook faster.
- A sturdy cutting board keeps things stable when chopping, especially root veggies.
- A sharp chef’s knife makes cutting easier and prevents struggling with tough veggies.
More Roasted Veggie Recipes:
Side Dishes
Roasted Sweet Potatoes
Side Dishes
Roasted Asparagus (Two Ways!)
Side Dishes
Roasted Broccoli Recipe
Vegetables
Roasted Cauliflower (Two Ways!)
Roasted Vegetables
Video
Equipment
- Large sheet pan (15" x 21") or 2 smaller (11 x 17-inch) sheet pans
Ingredients
- 1/4 cup olive oil
- 1-3/4 cups carrots medium carrots, peeled and cut to 1-1/2 inch chunks, 3 to 4 carrots
- 1/2 pound large Brussels sprouts 2 cups, halved, with outer leaves removed
- 1 pound baby red potatoes packed 3 cups, halved or quartered
- 1 large red onion 2 cups, halved and cut into thick 1-inch pieces
- 1 pound sweet potatoes packed 3 cups, peeled and cut to 1-1/2 inch thick slices
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper
- Fresh herbs such as thyme or parsley, to garnish, optional
- Parmesan cheese
Instructions
- Preheat oven to 400°F. Prepare an extra-large (15×21-inch) sheet pan or 2 smaller (11×17-inch) sheet pans (see note 1) and set aside.
- (See note 2.) Peel carrots and cut on the diagonal into large chunks (thick carrots—cut 1-inch chunks; thinner—cut 1-1/2-inch chunks). Remove the outer leaves of the sprouts and halve them. Halve baby red potatoes (quarter especially large ones). Halve red onion and cut into thick, 1-inch pieces. Peel sweet potato(es) and cut into large, 1-1/2-inch chunks/slices.
- Place all veggies on the prepared sheet pan and drizzle with the oil. Sprinkle on the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add 1 teaspoon salt and 1/4 teaspoon pepper). Toss well with your hands, evenly coating all the vegetables with the seasonings and oil. Then use your hands to space veggies out so they aren’t overlapping or crowded.
- Place the tray on middle rack of the preheated oven and bake 35–40 minutes, flipping the veggies and spacing them out again 20 minutes through.
- Remove from oven and taste, adding extra salt/pepper if needed. Optional: top with fresh herbs or use a fine grater to grate some Parmesan cheese on top. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Vegetables FAQs
Roast root vegetables at 400°F for a crispy outside and soft inside.
For broccoli and cauliflower, roast at 425°F.
If veggies aren’t browning, turn up the heat or use an oven thermometer to check if your oven’s temperature is correct.
Yes! Salting before roasting brings out moisture and makes the veggies crispier and tastier.
Yes, but they won’t caramelize as well because of the excess liquid. They’ll still be tasty, though.
What To Do With Roasted Vegetables:
- Enjoy right out of the oven with dinner! I love them with Blackened Chicken or Italian Chicken Marinade.
- Holiday spread: Serve on your Thanksgiving or Christmas table with Crockpot Turkey Breast, Sweet Potato Casserole, Winter Salad, Thanksgiving Dressing, and no-knead Dinner Rolls. For Easter, pair with Deviled Egg Recipe, Cobb Salad, and Drop Biscuits.
- Meal prep: I love the leftovers cold from the fridge as a quick snack or tossed into a salad like my Garden Salad.
Storage
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the oven or air fryer at 375°F until crisp; avoid microwaving to keep texture.
I made these roasted vegetables for dinner last night, and they were a huge hit! The seasoning blend you suggested really elevated the flavors. Thanks for the tip on using different veggies too—I can’t wait to try it with some seasonal favorites!
So thrilled to hear this! Thanks Daman!
Amazingly delish. Made for parents at Thanksgiving and now requested for Christmas dinner. Simple, colorful and delicious.
So thrilled to hear this! Thanks Bob!
Love these suggestions. Thank you for sharing.
So welcome! Enjoy! 🙂
Excellent recipe! It’s easy to sub veggies or even add a few extras as the seasoning just seems to fit perfectly on everything. We add in broccoli and mushrooms, and shred the brussel sprouts a bit. This and the chicken quesadilla soup recipes are in our regular rotation now.
I am so thrilled to hear this! Thanks Krista! 🙂
When I tried the Indian food it was delicious. I always take 2 to 3 meals of Indian food in a week. now when I read this blog it remember me of Indian food.