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 Recipe (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.
Looks great for a veggie recipe. I hope the kids like it as much as I do.
Thanks Judy!
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.
Thanks Paula <3 Sorry about the loss of your friend
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!
Thanks so much for Steve! Can’t wait to hear what you think about the Creme BrĂ»lĂ©e
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.
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!
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!
I’m so happy you were able to work with what you had! Thanks for your comment! 🙂
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!
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!
I’m so glad you loved these roasted vegetable! Thanks so much for your comment Lois! 🙂
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?
Great. I did it. Thank you for sharing
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!
Thank you so much for this sweet comment! I’m so happy to hear you enjoyed this recipe!