Roasted Vegetables

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The ultimate BEST EVER easy roasted vegetables! via chelseasmessyapron.com

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!

A pan full of roasted vegetables

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….Seasoning to use on roasted vegetables

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!)
A plate of roasted vegetables

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.

Scooping roasted vegetables out of a pan

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Easy Roasted Vegetables

5 from 35 votes
Deliciously seasoned roasted vegetables
Print Recipe

Easy Roasted Vegetables

5 from 35 votes
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

Ingredients

  • 1/4 cup Extra Virgin Olive Oil (you may need a bit more)
  • 3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks
  • 1/2 pound (about 1-1/2 cups) large Brussels sprouts, outer leaves removed and halved
  • 1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered
  • 1 large red onion, halved and cut into thick 1-inch pieces
  • 1 pound (about 1-1/4 cup) sweet potatoes, peeled and cut into 1 1/2-inch thick slices
  • 3/4 tablespoon dried oregano
  • 3/4 tablespoon dried CRUSHED rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Freshly cracked pepper and sea salt
  • Optional: fresh herbs (such as thyme or parsley) to garnish with

Instructions

  • Preheat 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 Facts

Calories: 239kcal

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87 Comments

  1. I tried your roasted vegetables recipe today, but I add some vegetables and removed some .. It was super yummy ? I liked it .. Thank you ❤️

  2. 5 stars
    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.

  3. 5 stars
    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???

    1. 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!

  4. 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?

  5. 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!

  6. 5 stars
    Looks charming! love your recipe, detailed instructions, just follow it there is a delicious dish, i like that. Thanks for your sharing

  7. 5 stars
    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!!

  8. 5 stars
    This recipe turned out beautifully. It was a side dish for Christmas dinner and it was well liked. Thank you for the recipe. CHELSEA

  9. 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!

  10. 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?

  11. 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!

  12. 5 stars
    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!

    1. 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! 🙂

  13. 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!

    1. 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!! 🙂

  14. 5 stars
    Looks charming! love your recipe, detailed instructions, just follow it there is a delicious dish, i like that. Thanks for your sharing

  15. 5 stars
    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.

    1. 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! 🙂

  16. 5 stars
    Awesome! One of my favorite Roasted Vegetables, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

  17. I am very impressed to read your blog about the preparation of vegetables. Such recipes I really can not prepare at my home.

  18. 5 stars
    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!

    1. 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!! 🙂

  19. 5 stars
    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?

  20. 5 stars
    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!

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