Home > Side Dishes > Roasted Vegetables Roasted Vegetables February 22, 2019 | 124 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Deliciously seasoned roasted vegetables with an incredible seasoning blend. We make these roasted veggies at least once a week at my home — they’re great served alongside a meat-heavy dish or prepared ahead of time for healthy meal prepping during the week. These roasted vegetables make the perfect side dish to this crazy popular crockpot chili! OR use this chicken marinade recipe to grill up some chicken and serve with these veggies! Roasted Vegetables It’s about TIME we had some roasted vegetables around these parts 😉 December has been filled with way too much sugar (yes, I will finally admit that is a thing), and I still have a few cookie recipes to share before the year is through. I’ve mentioned before that I’ll be making (with plenty of help!) around 800 cookies for my sister’s wedding that is THREE days after Christmas. The perfectionist in me wants every recipe to be the absolute best and there has not been one day in December where I haven’t made/tested at least two batches of cookies. And unfortunately my testing is never lacking on taste tests…. So in my attempts to balance out some of this cookie and sugar madness, I’ve also been roasting a lot of veggies. This recipe includes a spice mixture that is my absolute favorite, and rest assured these vegetables are on the menu for our Christmas Eve dinner. This year I’m hosting Christmas Eve dinner and I’ll admit I’ve gotten way too excited about the menu. So far I’m planning on making these roasted vegetables coupled with this salad, this “salad“, and this salad. And of course ham + mashed potatoes are a must. These all will be paired with sparkling pomegranate lemonade and some fun appetizers I’ve been testing. As great as Thanksgiving is, ham happens to be my favorite meat so Christmas Eve dinner always takes first place in my heart. And just in case you’re wondering, I’ve been working on a créme brûlée recipe for dessert. I worked at a fancy restaurant in Utah for 6-7 years and they had the best créme brûlée I’ve ever had, so a re-creation of that has been in the works for a couple of weeks, and hopefully I’ll have that out soon. (UPDATE: créme brûlée recipe here!) Now back to these roasted veggies. This recipe is extremely easy, but I do have a few tips to make these turn out the best 🙂 How to make the best oven roasted vegetables Make sure the vegetables don’t overlap. If you pile vegetables on top of each other on your sheet pan, they will end up steaming instead of roasting. While steamed vegetables are definitely not bad there is no comparison to a good roasted vegetable! To avoid overlap, use a very large sheet pan or roast the vegetables on 2 different sheet plans. Make sure the vegetables each have their own “space” and aren’t overlapping with each other. Use a delicious spice mixture. This recipe includes my absolute favorite spices with roasted vegetables! But of course, adjust the amounts (and types of seasonings) to your preference. In my opinion, freshly cracked pepper and a good sea salt make a world of a difference from traditional salt and pepper! Flip the veggies halfway through baking time: Around the 20 minute mark of roasting these veggies, make sure to flip and stir the vegetables around a bit. This ensures an even roasting on ALL sides of ALL the veggies. More Easy Side Dishes: Crockpot Au Gratin Potatoes Thanksgiving Dressing Beet and Goat Cheese Salad Strawberry Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Easy Roasted Vegetables 4.85 from 58 votes - Review this recipe Deliciously seasoned roasted vegetables SAVE TO RECIPE BOX Print Recipe Easy Roasted Vegetables 4.85 from 58 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Deliciously seasoned roasted vegetables Course Side Dish Cuisine American Keyword roasted vegetables Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 -8 servings as a side Calories 239kcal Author Chelsea Ingredients1/4 cup Extra Virgin Olive Oil (you may need a bit more)3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks1/2 pound (about 1-1/2 cups) large Brussels sprouts, outer leaves removed and halved1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered1 large red onion, halved and cut into thick 1-inch pieces1 pound (about 1-1/4 cup) sweet potatoes, peeled and cut into 1 1/2-inch thick slices3/4 tablespoon dried oregano3/4 tablespoon dried CRUSHED rosemary1 teaspoon dried thyme1 teaspoon dried basilFreshly cracked pepper and sea saltOptional: fresh herbs (such as thyme or parsley) to garnish with InstructionsPreheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, halve the baby red potatoes (quarter especially large ones), halve the red onion and cut into thick 1-inch pieces, peel the sweet potato(s) and cut into large 1-1/2 inch chunks/slices.Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add about 1/2 teaspoon sea salt and about 3/4 teaspoon pepper). Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.Remove from the oven and enjoy immediately. Video Nutrition FactsCalories: 239kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I tried your roasted vegetables recipe today, but I add some vegetables and removed some .. It was super yummy ? I liked it .. Thank you ❤️ Reply
I know you didn’t ask ME, but I added red peppers, zucchini, mushrooms and asparagus. Asparagus the last 20 minutes. Reply
I just had a few leftover slices of squash, green pepper and onion, so I tossed them with a 1/4 each rosemary, thyme, basil, garlic, olive oil, balsamic vinegar, and a shake of salt-free seasoning. I placed them on a baking pan lined with aluminum foil and sprayed with non-stick spray. Roasted at 450 and broiled on high for the last couple minutes. In the oven about 10-15 minutes. Delicious! We will make this again and again this winter. Reply
Literally life changing. BEST roasted vegetables ever!! LOVE these, thanks for another great recipe! Reply
We luv, luv, luv these fabulous, so-healthy roasted vegetables! Is there any suggested way to manage with only 1 oven on Thanksgiving? Typically, the turkey comes out and rolls go in while the turkey is carved & dinner is served. Can the vegetables be “roasted” in an electric skillet or placed in the oven with the turkey for the last 40mins??? Reply
Thanks so much Coco! 🙂 I’ve never tried cooking them alongside something else, but I think placed in the oven with the turkey would be your best best! They might not get as roasted or need a little bit longer though. Happy Thanksgiving! Reply
Try the veggies in the slow cooker. Can sear in a pan or pop under griller (I think you guys call it the broiler) for a bit if you want outside a little more well finished (“burnt” lol) Reply
Easy & so good! The colors are so vibrant and the flavors are wonderful – it’s such a great way to enjoy veggies! I will definitely make this often. Thanks, Chelsea. Reply
It was great and very easy. I will do it often to enjoy the delicious vegetables. Thanks, Chelsea Reply
This looks delicious! Do you know if these would work as leftovers? For example if I prepped a big pan of these toasted veggies to meal plan lunches for the week? Reply
Looks great, easy to make, I’ll try your recipe and see how it works:)). Love all the photos your posted. Thanks so much for sharing Chelsea! Reply
Roasted veggies are my absolute favorite way to enjoy fresh veggies. The crispy sides are so good!!! Reply
These roasted veggies were great! It was the perfect way to get my kids to actually eat vegetables. Reply
Chelsea you knocked it out the park girl! These roasted veggies are awesome! Can’t stop eating them. (had some for breakfast. Shared some with my co-worker, she loved them! Sharing the recipe with family and friends. Looking at your other recipes. Thank You! Reply
Roasted Vegetables are great! I like them. Thanks for your recipe and video tutorials. You make processing them easy. cherish for this Reply
Looks charming! love your recipe, detailed instructions, just follow it there is a delicious dish, i like that. Thanks for your sharing Reply
I tried this recipe for the first time last week and have made it three times since because my boyfriend keeps requesting it. It’s awesome!! I didn’t have dried basil so didn’t use that. The third time I substituted the Brussels sprouts with zucchini because … Brussels sprouts makes us gassy. I’ve also added red bell pepper one time and green bell pepper another time because I had it available. Love this recipe!! Reply
I appreciate what you share here, I’d love to try this dish right now. I love this dish because it’s simple Reply
This recipe turned out beautifully. It was a side dish for Christmas dinner and it was well liked. Thank you for the recipe. CHELSEA Reply
love the idea of roasted vegetables (except brussel sprouts – yuck). But have your tried freezing and using them later in different dishes? If so – how to freeze, thaw and recipe ideas would be MARVELOUS! Thanks for sharing! Reply
I do these all the time. Love roasted vegetables. Since i’m also serving mashed potatoes, i want to replace the red skin potatoes with another “Fall” veggie. What would you suggest? Reply
Can the veggies be roasted half way and finished up later? It’s a London Thanksgiving this year and oven space is at a premium! Reply
Roasted Vegetables is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing! Reply
I would recommend keeping it on the tray they were roasted on and then just covering that tray with foil to transport. Then once there transfer into what you planned on serving it with. This will keep it from getting soggy! 🙂 Reply
Hi there! Quick question: I’m planning on making these for thanksgiving. However, it’s at my sister-in-laws and she lives a little over an hour away. How can I keep them from going soggy and staying somewhat hot and fresh during the car ride? Any advice would be helpful! Thanks! Reply
They get soggy when they are stacked on top of each other for an extended period of time. I would recommend roasting them and then keeping them on the tray and just covering it with foil and transporting it like that! I hope you enjoy!! 🙂 Reply
Looks charming! love your recipe, detailed instructions, just follow it there is a delicious dish, i like that. Thanks for your sharing Reply
I am losing weight and am looking for some recipes to complete my weight loss schedule. so lucky i found you If you have more, can I learn more? How can I contact you here? thank you very much. Reply
Best of luck to you Peter! I don’t do any health/weight loss coaching, but feel free to browse through my recipe archives for healthy recipes, there are lots! 🙂 Reply
Awesome! One of my favorite Roasted Vegetables, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you! Reply
I am very impressed to read your blog about the preparation of vegetables. Such recipes I really can not prepare at my home. Reply
This dish is so delicious! My friend and I made it this past Sunday. And it was incredible. This dish utilizes the best flavors to outdo and overlook the over use of all the other ones normally put into these recipes; garlic, salt, maybe another “exotic” spice and pepper. My best friend has been telling me for a while now that often times you find in American cuisine that recipes simply do not get creative enough to explore other flavor profiles. And this can be especially said about American vegetable side dishes. Though all the spices are that which you’d find in the average American home, Chelsea’s recipe truly puts a different savory, hearty and deeply gratifying flavor onto your dinner plate. You’ll be grateful you did it, I know my best friend and I were. Thank you for this recipe, Chelsea! I look forward to trying your others! Reply
Thank you soo much for this sweet comment!! I’m soo happy to hear you enjoyed this so much and SOO happy you loved the spices! Seriously thanks so much!! 🙂 Reply
Hi there, Thank you for sharing this recipe. I’m new to cooking and I have been looking for a way to roast all different kinds of vegetables that would have different cook times and I’m glad in here you can put all these different vegetables together and cook all at once. Can I ask?…do they end up coming out soft not rock hard because I’ve been stru6with the vegetables and roasting in oven but they come out rock hard still like the carrots or potatoes. Also should I use a flat baking sheet and put tinfoil down first? Or is it better to not use tinfoil? I know tinfoil makes for easy clean up but is there a reason not to use it? And the baking sheet..should it be thin like not deep? Also what would you think about adding minced garlic? I know someone said theybdidnthat..bit how would I do this? Reply
I love these vegetables. I make them once a month , freeze them to add to salads, omelets, as a side dish or just as a fabulous snack. It is a lot of washing, peeling, chopping and then roasting them but it is totally worth the work! I only wish the oil didn’t make such a mess on the pans and in the oven. Still worth it! Reply
So happy with the veggies! It’s a crowd pleaser and even with a variation on ingredients ( i only had coconut oil and in lieu of brussels/potatoes I threw in zucchini & mushrooms and I only had salt and thyme, so i drizzled the veggies with a lil lite balsalmic and tossed in a cut fig about 3/4 the way thru. After, I sprinkled with some praline crumbles. I had like a handful of fresh basil in the yard so thats what i used.. it was good!THANK YOU i never roast because to me roasting means all day.. NOT ANYMORE! DELISH! Reply
Great recipe! Though I was lacking some herbs and vegetables, I just replaced them with the more common ones here in the Philippines and it still turned out great! Reply
My husband chose to have thirds for these veggies over having more steak! Unheard of for him. Cooked them in aluminum pan on charcoal grill due to power outage and it was even better. Reply
This is the best compliment ever! Getting your husband to pick veggies over steak, that’s a win! Thanks so much for your comment, I’m so glad you guys enjoyed these Roasted Vegetables! Reply
Hi Chelsea, Found your website looking for a different spice blend to use for roasting some veggies – it’s starting to cool off in Upstate NY (ski season soon!). Used a sweet potato, beets & red onions. Quartered the onions and lanced with shortened bamboo skewers. On parchment paper. Very aromatic coming out of the oven and deliciously flavored. Thanks! Like to try your Creme Brule next! Reply
I absolutely love this recipe and would think that a precious friend of mine that passed away used this in her restaurant, for weddings and other events. This special recipe will be an ode to her beautiful memory. Reply
Amazing recipe, the season combo was on point and the cook was great. I didn’t follow the amount of seasoning I just eyeballed it and it was perfect. Reply
You can never go wrong with vegetables! And I like cooking different kinds so you won’t get too ‘bored’ of just a single flavor when you eat them Reply
I love Roasted Veggies but have only used Basil, and S&P as seasonings. I’ll try your combo next time. I also like to toss in lots of veggies such as Mushrooms, Radishes, Turnips and Rutabagas in addition to all that you mentioned. And if I have Honey Goat Cheese from Aldis , I’ll let that sit out a few minutes and serve a dollop in the side. It complements it perfectly! Reply
Made this recipe and added beets and broccoli to it. All turned out wonderful. Colorful and delicious. Reply
Using vegtables you used in this receipe, what temperature did you use. And did I see you roasted for 40 min.? Reply
Great to see the sizes. I usually cut carrot and onion too small and spuds (potatoes) too big.yours worked well. Had as veggies with my slow cooker Oslo Bucco. Threw in a baked custard (and tray of eggshells for my birds) to fill oven shelves. All of it was yummy, birds liked the shell-grit. Reply
The spice blend is great in this recipe! I also add cauliflower and leave out the Brussel sprouts. This is a yummy way to eat veggies! Reply
I’ve cooked roasted vegies before, but I couldn’t find my recipes, so I searched and found yours. I substituted small white potatoes for sweet potato and added a red beet which I rinsed after peeling and then again after cutting so it wouldn’t bleed all over the other vegies. I had planned to add garlic cloves (probably could have after I turned the vegies over). Instead I added some garlic powder to the excellent herb mix. I used 3/8 of a cup of olive oil which I whisked the spices into. I poured this into a bowl with all the cut up vegies. This worked much better for me than pouring oil and sprinkling herbs onto the baking sheet covered with parchment paper and trying to mix it in. After cooking this, I put it into an 11″ X 15″ glass baking container covered with foil to transport it to a remembrance gathering. It was a few hours before we ate and reheating was not an option. There were many delicious offerings folks brought to this special gathering. I was pleased to see that my empty container was perhaps the only empty removed from the serving line. Reply
