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 60 votes

Roasted Vegetables

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

Equipment

  • large sheet pan, 15 x 21-inch or 2 smaller (11 x 17-inch) sheet pans

Ingredients 
 

  • 1/4 cup olive oil
  • 1-3/4 cups 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

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.

Video

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.

 

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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132 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.

    1. Chelsea Lords says:

      I am thrilled to hear this! Thanks so much for your detailed comment! ๐Ÿ™‚

  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!

    1. Chelsea Lords says:

      Yay! Happy to hear that ๐Ÿ™‚

  3. Afaq Shahid says:

    Thanks for sharing this wonderful recipe

    1. Chelsea Lords says:

      You’re so welcome!

  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.

    1. Chelsea Lords says:

      Glad you enjoyed this recipe! ๐Ÿ™‚

  5. Freda Ahl says:

    Looks like great recipes. I shall try some.

  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.?

    1. Chelsea Lords says:

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

      1. Marian Higgins says:

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

  7. Al Arrington says:

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

    1. Chelsea Lords says:

      Great idea!

    2. Peter says:

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

  8. mintlyfe says:

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

  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

    1. Barb says:

      I love Roasted Veggies but have only used Basil, and S&P as seasonings. Iโ€™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 , Iโ€™ll let that sit out a few minutes and serve a dollop in the side. It complements it perfectly!

      1. Chelsea Lords says:

        Delicious!! Thanks for sharing! ๐Ÿ™‚

  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.

    1. Chelsea Lords says:

      Yay! So happy you enjoyed! Thanks Laura! ๐Ÿ™‚