These Roasted Vegetables have tender insides with caramelized edges. Just toss them with seasoning on a sheet pan and bake at high heat.
Looking for something specific? Try Roasted Brussels Sprouts, Sweet Potatoes, Butternut Squash, Broccoli, Asparagus, Carrots, Cauliflower, Potatoes, Green Beans, or Corn Salad.
Roasted Vegetable Recipe
The most famous (“viral”) recipe I’ve ever shared is this One-Pan Italian Sausage and Veggies. It’s been pinned and viewed millions of times receiving rave reviews — (thank you!).
Of course, I had to create a few spin-offs of that recipe (see “quick tip” box below). And throughout the many iterations of sharing these roasted vegetable dinners, I feel there is a lot to share with you about making perfectly roasted vegetables.
Yes, Roasted Vegetables should be a simple side dish, but minor tweaks can take your veggies from meh to amazing. And this Roasted Vegetables Recipe is a culmination of all the best tips, tricks, and favorite combo of veggies. I can’t wait to spill all my “secrets” here — so let’s get started!
Quick Tip
Here are some more favorite sheet pan roasted vegetable dinners: One-Pan Potatoes and Sausage, Sausage and Chickpeas, Harvest Vegetables and Sausage, and One-Pan Jambalaya.
The Secrets To Roasting 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.
- Lightly coat with oil and season simply with salt, pepper, or herbs.
- Toss halfway through and bake until golden brown for the best flavor.
Oven Roasted Vegetables: Tools
- My number 1 tip: Use (this) 15×21 inch sheet pan to get crispy roasted vegetables. This massive sheet pan is a game changer! Not only will veggies taste best on this size pan (because they aren’t crowded so they’ll caramelize better!), but they also cook faster. When veggies are crowded, the baking time is longer.
- Sturdy cutting board. When chopping vegetables (and especially root vegetables), it’s nice to have a sturdy surface to cut them on.
- Sharp chef’s knife. It can be frustrating to cut vegetables (especially sweet potatoes) with a dull knife.
Featured Comment
“My husband chose to have thirds for these veggies over having more steak! Unheard of for him.”
– Arlene
Roasted Vegetable Seasoning
Roasting vegetables brings out such incredible flavor, so you don’t need a whole bunch of seasonings.
A good seasoning blend is a game changer for veggies and this is one of my favorites! This Tuscan-inspired seasoning blend (adapted from our favorite Crockpot Roast) combines crushed rosemary, thyme, oregano, basil, plus salt and pepper.
You can completely change up the flavors by changing up the seasoning blend. Here are a few other ideas:
- Prepare Mediterranean roasted vegetables by tossing veggies with garlic powder, dried basil, dried Greek oregano, dried parsley, dried onion powder, and dried thyme.
- For a Mexican flair, try tossing the veggies in our Taco Seasoning or Fajita Seasoning.
- Or try adding a couple of teaspoons of Everything Bagel Seasoning for a fun flavor twist. (Don’t add extra salt!)
- Another option is to make Roasted Vegetables with balsamic vinegar. Prepare the veggies and while they’re baking, prepare a balsamic reduction (or dressing — follow directions in this Asparagus Salad) to drizzle on the finished veggies.
- More flavor options: Squeeze on some citrus at the end (like lemon), drizzle on a vinaigrette, or add some red pepper flakes (for heat).
A quick overview with a few tips:
How To Roast Vegetables
- Prep the veggies. Peel veggies ( if needed), wash, and thoroughly dry them. We don’t want excess moisture on the veggies or they’ll steam.
- Toss right on the sheet pan. Instead of tossing the veggies with oil and seasonings in a bowl, do it right on the sheet pan! If you do toss in a bowl first, you’ll need a touch more oil. Use your hands to evenly coat all the veggies.
- Trust your intuition. Roasting time can vary depending on the size of the veggies, your actual oven temperature, the type of veggies being roasted, etc. Watch the veggies, and when they’re fork tender with crisp, caramelized exteriors, they’re done!
- When veggies are done roasting, taste for seasoning. You may need to add an extra pinch or two of salt and pepper before serving.
How Long To Roast Vegetables
My favorite roasted veggie mix is potatoes, red onion, Brussels sprouts, and carrots. They roast well together.
Hard veggies like sweet potatoes, carrots, and Brussels sprouts need 35-45 minutes. Softer veggies like zucchini, bell peppers, and asparagus need 15-20 minutes.
To roast both, start with the hard veggies and add the soft ones halfway through. Make sure there’s room for them.
What To Do With Roasted Vegetables:
- Enjoy them right out of the oven with your dinner! We love them as a hearty side dish with this Blackened Chicken or this Italian Chicken Marinade.
- Add to a holiday spread:
- Serve on your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Sweet Potato Casserole, Thanksgiving Salad or Winter Salad, Thanksgiving Dressing, and the best, no-knead Dinner Rolls.
- Add to your Easter spread along with this Deviled Egg Recipe, Cobb Salad, and these easy Drop Biscuits.
- Meal prep with ’em. I absolutely love the leftover roasted vegetables and potatoes straight from the fridge (yes, cold!) as a quick snack. Or I’ll meal prep with them adding them (cold) to a big salad (like this Garden Salad).
- Reheat leftovers. Leftover veggies can be reheated in the oven, in a skillet, or (my personal favorite way) in the Air Fryer. You can even microwave them, but they do get a bit more mushy when re-heated this way.
Quick Tip
Here’s a fun way to add more flavor to roasted veggies: Grate a block of Parmesan cheese with a microplane, right on top of the veggies after removing them from the oven. Using a microplane to grate the cheese ensures it melts beautifully into the veggies. Parmesan adds a nice finishing seasoning and flavor.
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.
This veggie blend takes about 35-40 minutes to roast.
Make sure your oven is at the right temperature and give the veggies enough space.
Yes, but they won’t caramelize as well because of the excess liquid. They’ll still be tasty, though.
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.