These Roasted Vegetables bake up tender and flavorful with irresistible caramelized edges. It’s a simple sheet pan side that goes with everything.

Sheet pan of roasted vegetables topped with freshly shredded Parmesan and chopped parsley.
chelsea

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!

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All the ingredients in this recipe prepped out for easy assembly including the potatoes, carrots, sweet potatoes, seasonings, oil, thyme, Brussels, parmesan, and onion,

How To Make Roasted Vegetables

  1. Preheat oven to 400°F (or 425°F for extra caramelization).
  2. Prep veggies: cut into similar-sized pieces so they cook evenly.
  3. Toss on a sheet pan with olive oil, herbs, salt, and pepper.
  4. Spread out in a single layer so they roast instead of steam.
  5. Roast 35–40 minutes, flipping halfway until tender and golden.
  6. 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
    134 More Reviews

    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:

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    5 from 58 votes
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    Roasted Vegetables

    By Chelsea Lords
    Roasted Vegetables with tender centers and caramelized edges! Just toss on a sheet pan with a killer seasoning blend and bake at high heat for perfection.
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6 servings as a side

    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.
    Final step! Please let us know how it was by leaving a review.

    Recipe Notes

    Note 1: The more space the vegetables have, the better they roast. When vegetables overlap on a sheet pan, they steam instead of roast, which results in softer, soggier veggies. Also, if veggies don’t have enough space, roast time is quite a bit longer.
    Note 2: When roasting a combination of different vegetables, they need to be cut to relatively similar-sized pieces so they’ll roast evenly. See post for step-by-step photos for how I cut each veggie.
    Storage: Cool leftovers, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F to keep edges crisp.
    For freezing, spread in a single layer, freeze, then store in a freezer bag for up to 3 months. Reheat from frozen for best texture.

    Nutrition

    Serving: 1serving | Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 91mg | Potassium: 874mg | Fiber: 6g | Sugar: 7g | Vitamin A: 17264IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

     Roasted Vegetables FAQs

    What Temperature Is Best For Roasting Vegetables?

    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.

    Should You Salt Vegetables Before Roasting?

    Yes! Salting before roasting brings out moisture and makes the veggies crispier and tastier.

    Can You Roast Frozen Vegetables?

    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:

    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.

    Meet Chelsea

    Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

    Thanks for stopping by—I hope you find something delicious to make!

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    134 Comments

    1. Ann with two n's says:

      5 stars
      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
      1. Chelsea Lords says:

        I am thrilled to hear this! Thanks so much for your detailed comment! 🙂

        Reply
    2. Amity says:

      5 stars
      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
      1. Chelsea Lords says:

        Yay! Happy to hear that 🙂

        Reply
    3. Afaq Shahid says:

      Thanks for sharing this wonderful recipe

      Reply
      1. Chelsea Lords says:

        You’re so welcome!

        Reply
    4. Peter says:

      5 stars
      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
      1. Chelsea Lords says:

        Glad you enjoyed this recipe! 🙂

        Reply
    5. Freda Ahl says:

      Looks like great recipes. I shall try some.

      Reply
    6. Mary Lou says:

      Using vegtables you used in this receipe, what temperature did you use. And did I see you roasted for 40 min.?

      Reply
      1. Chelsea Lords says:

        It’s all in the recipe card — 400 degrees F 35-40 minutes

        Reply
        1. Marian Higgins says:

          I always add parsnips and they come out soo good. They taste almost as sweet as candy!

          Reply
    7. Al Arrington says:

      5 stars
      Made this recipe and added beets and broccoli to it. All turned out wonderful. Colorful and delicious.

      Reply
      1. Chelsea Lords says:

        Great idea!

        Reply
      2. Peter says:

        Al, did you put broc. In at start? If not when please?

        Reply
    8. mintlyfe says:

      5 stars
      i am vagie nd this method made my day! it is amazing

      Reply
    9. Jensen says:

      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
      1. Barb says:

        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
        1. Chelsea Lords says:

          Delicious!! Thanks for sharing! 🙂

          Reply
    10. Laura says:

      5 stars
      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
      1. Chelsea Lords says:

        Yay! So happy you enjoyed! Thanks Laura! 🙂

        Reply