Roasted Vegetables, perfectly seasoned and baked to perfection—tender inside with caramelized edges. The trick? Toss veggies on a big sheet pan with the best seasoning blend and bake at high heat.

If you’re looking for a specific roasted vegetable recipe, try one of these: Roasted Brussels Sprouts, Roasted Sweet Potatoes (a reader favorite recipe!), Roasted Butternut Squash, Roasted Broccoli, Roasted Asparagus, Roasted Carrots, Roasted Cauliflower, Roasted Potatoes, Roasted Green Beans, or this Roasted Corn Salad.

Overhead image of Roasted Vegetables on a tray

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 SausageSausage and ChickpeasHarvest Vegetables and Sausage, and One-Pan Jambalaya.

Overhead image of all the vegetables used in this dish

The Secrets To Roasting Vegetables

  1. Veggies need SPACE! The more space the vegetables have (and the less crowded they are) the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies.
  2. High heat. The oven needs to be at 400-425 degrees F in order for the veggies to get tender on the inside and caramelized on the outside.
  3. Uniform sizes. When roasting a combination of different vegetables, they need to be cut into relatively similar-sized pieces so they’ll roast evenly.
  4. The right amount of olive oil and seasonings. You’ll need just enough oil to evenly and lightly coat the veggies. Too little and veggies are prone to burning/drying out and too much and veggies will be oily and soggy. Veggies don’t need much as far as seasonings go — even simply salt and pepper can go a long way. That said, a few herbs can deliver even more flavor to the veggies.
  5. Flip the veggies halfway through baking time. Giving the veggies a quick toss halfway through the baking time will ensure even roasting on all sides of all the veggies. Bake long enough to get the golden brown edges on the veggies — this is where the flavor really develops!
Process shots of Roasted Vegetables-- images of the onions being chopped

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.
Process shots-- images of the potatoes being chopped

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).
Process shots of Roasted Vegetables-- images of the Brussels sprouts being chopped

A quick overview with a few tips:

How To Roast Vegetables

  1. 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.
  2. 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.
  3. 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!
  4. When veggies are done roasting, taste for seasoning. You may need to add an extra pinch or two of salt and pepper before serving.
Process shots-- images of the carrots being chopped and prepped

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.

Process shots of Roasted Vegetables-- images of the sweet potatoes being chopped and prepped

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.

How Long Does It Take To Roast Vegetables At 400?

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.

Can You Roast Frozen Vegetables?

Yes, but they won’t caramelize as well because of the excess liquid. They’ll still be tasty, though.

Up-close overhead image of Roasted Vegetables on a tray, ready to be enjoyed

What To Do With Roasted Vegetables:

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.

5 from 59 votes

Roasted Vegetables

Roasted Vegetables, perfectly seasoned and baked to perfection—tender inside with caramelized edges. The trick? Toss veggies on a big sheet pan with the best seasoning blend and bake at high heat.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 -8 servings as a side

Ingredients 
 

  • 1/4 cup olive oil
  • 1-3/4 cups medium carrots, peeled and cut to 1-1/2 inch chunks (3-4 carrots)
  • 1/2 pound (2 cups) large Brussels sprouts, halved, with outer leaves removed
  • 1 pound (packed 3 cups) baby red potatoes, halved or quartered
  • 1 large (2 cups) red onion, halved and cut into thick 1-inch pieces
  • 1 pound (packed 3 cups) sweet potatoes, 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
  • Optional: fresh herbs (such as thyme or parsley) to garnish with, Parmesan cheese

Instructions 

  • PREP: Preheat oven to 400 degrees F. Prepare an extra-large (15×21 inch sheet pan) or 2 smaller (11×17-inch) sheet pans (See Note 1) and set aside.
  • PREP VEGGIES: (See Note 2.) Peel the 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 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.
  • ASSEMBLE: Place all the vegetables on the prepared baking sheet(s) and drizzle with the oil. Sprinkle on the oregano, rosemary, thyme, and basil. Add salt & pepper to taste (I add add 1 tsp salt & 1/4 tsp 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 too crowded.
  • BAKE: Place the tray on middle rack of the fully preheated oven and bake for 35 to 40 minutes, flipping the veggies and spacing them out again 20 minutes into baking time.
  • ENJOY: Remove from the oven and taste, adding extra salt/pepper if needed. Optional: top with fresh herbs or use a microplane to finely grate some Parmesan cheese on top. Enjoy immediately. 

Video

Recipe Notes

Note 1: Veggies need SPACE! The more space the vegetables have (and the less-crowded they are), the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, soggier veggies. Additionally, if the veggies don’t have enough space, roast time is quite a bit longer than recipe indicates.
Note 2: Uniform sizes. 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.

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.

 

Meet Chelsea


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

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 59 votes (7 ratings without comment)

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130 Comments

  1. Ed Carmichael says:

    5 stars
    Delicious recipe!! Thanks for sharing ๐Ÿ™‚

  2. Monica says:

    5 stars
    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!

    1. chelseamessyapron says:

      Ahh thank you so much Monica! ๐Ÿ™‚

  3. Sandie says:

    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?

    1. chelseamessyapron says:

      Thanks Sandie! Yes this is great for meal prepping! ๐Ÿ™‚

  4. Charles Wright says:

    5 stars
    It was great and very easy. I will do it often to enjoy the delicious vegetables. Thanks, Chelsea

    1. chelseamessyapron says:

      So happy to hear it! Thanks for the comment Charles ๐Ÿ™‚

  5. Susan Dubose says:

    5 stars
    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.

  6. Coco says:

    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 โ€œroastedโ€ in an electric skillet or placed in the oven with the turkey for the last 40mins???

    1. chelseamessyapron says:

      Thanks so much Coco! ๐Ÿ™‚ 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!

      1. Peter says:

        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 (โ€œburntโ€ lol)

  7. Charise says:

    5 stars
    Literally life changing. BEST roasted vegetables ever!! LOVE these, thanks for another great recipe!

    1. chelseamessyapron says:

      So happy to hear these were a hit! Thanks for the comment!

  8. Kailash Sahu says:

    5 stars
    Recipe sounds interestingโ€ฆ Must try

  9. Stella Leon says:

    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.

    1. chelseamessyapron says:

      Genius! Way to work with what you’ve got! Hope you continue to enjoy! ๐Ÿ™‚

      1. Stella Leon says:

        Sure ๐Ÿ™‚

    2. Mrsliz626 says:

      Thatโ€™s a completely different recipe, why are you rating this one? ๐Ÿ˜‚

  10. Hayam says:

    5 stars
    I tried your roasted vegetables recipe today, but I add some vegetables and removed some .. It was super yummy I liked it .. Thank you โค๏ธ

    1. chelseamessyapron says:

      So happy to hear that! Thanks for the comment ๐Ÿ™‚

      1. gary atkinson says:

        Chelsea with messy apron i have never had-sorry me
        but i can tell this is a homerun!

    2. Diana says:

      What veggies did you add?

      1. Bronwyn C says:

        I know you didn’t ask ME, but I added red peppers, zucchini, mushrooms and asparagus. Asparagus the last 20 minutes.

    3. Angela Black says:

      Can you prepare day ahead

      1. Chelsea Lords says:

        I think these are best made fresh the day of:)

      2. John Frey says:

        I really love to broil vegetables ahead and use over a few days. The flavor develops more.

        1. Jacqueline says:

          Totally agree!!