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.
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
- 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.
- 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.
- Uniform sizes. When roasting a combination of different vegetables, they need to be cut into relatively similar-sized pieces so they’ll roast evenly.
- 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.
- 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!
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.
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.
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.
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can the veggies be roasted half way and finished up later? Itโs a London Thanksgiving this year and oven space is at a premium!
I would fully roast them and then warm them up later ๐
What would be the best way to warm them up
I do these all the time. Love roasted vegetables. Since iโm also serving mashed potatoes, i want to replace the red skin potatoes with another โFallโ veggie. What would you suggest?
You can always use more of the other veggies instead! ๐
I used delicata squash in place of the red potatoes and it turned out great!
YUMMM!! That sounds delicious! Thanks for your comment! ๐
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!
Hey Karen, I haven’t tried freezing these veggies, but I do think they’d be best fresh!
This recipe turned out beautifully. It was a side dish for Christmas dinner and it was well liked. Thank you for the recipe. CHELSEA
So happy to hear it! Thanks Mattie ๐
I appreciate what you share here, I’d love to try this dish right now. I love this dish because it’s simple
Thanks!
What can u say? Y. U. M. Y. U. M
So happy these were a hit! ๐
I tried this recipe for the first time last week and have made it three times since because my boyfriend keeps requesting it. Itโs awesome!! I didnโt have dried basil so didnโt use that. The third time I substituted the Brussels sprouts with zucchini because … Brussels sprouts makes us gassy. Iโve also added red bell pepper one time and green bell pepper another time because I had it available. Love this recipe!!
Oh I also threw in 15 garlic cloves!
Yay!! Love hearing this ๐ So glad they’ve been a hit! Thanks Liz!
Looks charming! love your recipe, detailed instructions, just follow it there is a delicious dish, i like that. Thanks for your sharing
I’m soooo happy you liked this! Thanks for your comment! ๐
Roasted Vegetables are great! I like them. Thanks for your recipe and video tutorials. You make processing them easy. cherish for this
Thanks for your comment! ๐
I think so
This looks amazing! Thank you
You’re welcome! ๐