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.

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!

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!

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

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.

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

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.