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Here’s Why This Is My Go-To Oven Roasted Vegetables Recipe
I truly believe that simplicity is the key to great cooking, especially for veggies. These oven roasted vegetables are my go-to staple to complete a meal — my “I-forgot-to-plan-a-side-dish” side — and so incredibly simple. Here’s why this roasted vegetables recipe was worth sharing anyway:
- Sweet, caramelized, and golden brown – It doesn’t take much to throw some veggies in the oven, but I’m not a fan of that mushy, steamed vibe. I’ve got tips to get them perfectly tender with those irresistible browned edges.
- Works with all kinds of vegetables – This recipe for roasted vegetables is the medley I make most often, but I’ll show you how to roast veggies with any kind in your fridge, complete with cooking times. That means you can use what you have on hand and customize to what your family likes!
- Quick prep, hands-off cooking – Unlike the stir fried vegetables or sauteed veggies I keep on rotation, I love that oven roasted vegetables involve exactly zero babysitting.
- Customizable flavor – Roasting vegetables brings out their natural sweetness and flavor, making this healthy side dish a hit with everyone. But you can customize the seasonings, too — I’ll show you a few I love to get you started.
You ready? I’ll walk you through how to roast vegetables in the oven, the best ones to roast together, and timing for all kinds. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my roasted vegetables recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Veggies – I used broccoli, cauliflower, zucchini, bell peppers, and red onions this time, but the beauty of roasting is you can use whatever you’ve got! See my tips to help you pair vegetables together and check out my roasting times below to make it easy.
- Olive Oil – Adds flavor, helps with browning, and makes the seasonings stick. You can also use avocado oil or even coconut oil.
- Seasonings – My go-to blend for oven roasted vegetables is garlic powder, Italian seasoning, salt, and pepper. Or try my other seasoning variations below!
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Seasoning Variations:
- Herbs & Spices – Try paprika, cumin, chili powder, or dried herbs like rosemary or thyme. You can also use fresh herbs if you like.
- Balsamic – My original roasted vegetables recipe included 2 tablespoons of balsamic vinegar, but these days I prefer to skip it to get better browning and caramelization. I did test a few ways to add the balsamic and find you can still get some browning if you drizzle with balsamic partway through, before flipping the veggies over, and just toss on the pan to coat.
- Cheese – Add 1/3 cup of parmesan to the bowl after mixing with oil and seasonings, or sprinkle any cheese you like in the last few minutes of roasting.
- Sweet & Savory – This is a little different, but sometimes I toss the oven roasted vegetables in my salmon marinade halfway through. You only need a couple tablespoons, so I recommend using the rest to make baked salmon.
How To Roast Vegetables In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the veggies. Chop them up, throw them in a large bowl, drizzle with olive oil, and season with spices. Toss until everything’s coated!
- Spread them out. Arrange the vegetables in a single layer on a large baking sheet, making sure each piece touches the pan.
- Roast until tender. Roast vegetables in the oven, flipping halfway through, until browned and soft.
My Recipe Tips
- Cut all your veggies to similar-sized pieces. That way, they cook at the same rate. There are some exceptions — see my next few tips!
- Make sure your broccoli floret heads are not too small, or they will burn by the time the other veggies are done. I usually cut the broccoli bit larger than the other vegetables.
- Match cooking times for mixed vegetables. I made a handy chart below to help you choose the best vegetables to roast together.
- Want to roast vegetables with different cook times? Cut the slower-cooking ones smaller or thinner, so they cook faster. For example, sometimes I cut thin slices of carrots or separate petals of onion to roast with faster roasting veggies.
- Grab your largest sheet pan. As written, my recipe starts with 10 cups of veggies (any kind) and makes about 8 cups of oven roasted vegetables (because they shrink). If you don’t have a pan this large (it’s my fave!), you can cut the recipe in half or roast in two batches. You can also just use two pans and swap them on the oven racks halfway through.
- Use either a foil lined pan or an oiled bare baking sheet. I don’t recommend parchment paper, which tends to get soggy and reduces browning.
- Leave space — each piece needs to to touch the pan. If you roast vegetables in a pan that’s too crowded, they’ll steam instead of roasting and you’ll miss out on that nice browning and caramelized edges.
- Want more browning? Place under the broiler at the end. If you included the balsamic option above, the pan needs to be very close to the heating element for this to work.
Oven Roasted Vegetables (Use Any Kind)
By
The only oven roasted vegetables recipe you need! Customizable with seasonings, roasting times, and the best veggies to roast together.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil or you can leave it bare. Spray with cooking spray.
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Combine all the vegetables in a large bowl. Drizzle with olive oil, and season with garlic powder, Italian seasoning, sea salt, and black pepper. Toss to coat.
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Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not crowd the pan – use multiple pans if needed.
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Roast the vegetables in the oven for 15 minutes, on the rack one higher than the middle rack.
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Use tongs or a large turner to toss or flip the pieces. Roast for 8-15 more minutes, until the veggies are tender. If you want them browned, place them under the broiler for 2-3 minutes.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you roast vegetables evenly (without overdone or underdone pieces), with nice browning and caramelization.
- Roasting times: Want to roast other veggies together? My recipe is very versatile and works with any kind you have, but times can vary. See my time chart here to pair different ones together.
- Wondering what happened to the balsamic? My original roasted vegetables recipe used balsamic vinegar, but now I usually leave it out to get better browning and caramelization. If you love balsamic, drizzle 2 tablespoons partway through roasting, toss to coat, and flip.
- Storage: Keep roasted veggies in an airtight container in the fridge for up to 3-4 days. They do get mushy so aren’t as great as fresh, but I love tossing them in a roasted veggie salad or omelettes.
- Meal prep: I usually chop the veggies in advance. You can also roast a batch to pair with a protein, like one of my chicken meal prep recipes.
- Reheat: My favorite way to reheat is in the air fryer because it preserves the texture better, but the oven at 350 degrees F works, too. The microwave will make them more mushy.
- Freeze: Blanch raw veggies in boiling water for a minute, flash freeze on a baking sheet, then transfer to a zip lock bag. You can then roast them from frozen later, and they taste almost as good as fresh! But if you want to freeze already roasted vegetables, you can still do that for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Oven Roasted Vegetables
Vegetable Roasting Times
On average, roasting vegetables in the oven takes 25-30 minutes, but soft, thin, or watery veggies are usually done faster, and most hard vegetables take longer. You can use any combination, as long as you pair similar times together (or chop longer-roasting ones smaller or thinner, like I explained above). Here’s my handy chart for timing roasted vegetable recipes:
| Vegetable | Roasting Time | My Other Recipes To Try |
|---|---|---|
| Asparagus | 12-20 minutes | Roasted Asparagus |
| Bell Peppers | 20-35 minutes | Roasted Red Peppers |
| Bok Choy | 15-20 minutes | Roasted Bok Choy |
| Broccoli, Romanesco & Cauliflower | 25-30 minutes | Roasted Cauliflower & Broccoli, Roasted Broccoli, Roasted Cauliflower, Roasted Romanesco, or Cauliflower Steaks |
| Broccolini | 15-20 minutes | Roasted Broccolini |
| Brussels Sprouts & Onions | 25-35 minutes | Roasted Brussels Sprouts |
| Cabbage | 30-35 minutes | Cabbage Steaks or Cabbage Wedges |
| Cherry Tomatoes | 20-25 minutes | Roasted Cherry Tomatoes |
| Eggplant | 30-35 minutes | Roasted Eggplant or Ratatouille |
| Green Beans | 15-20 minutes | Roasted Green Beans |
| Mushrooms | 25-30 minutes | Roasted Mushrooms |
| Root Vegetables | 25-45 minutes | Roasted Carrots, Carrots & Parsnips, Rutabagas, Roasted Sweet Potatoes, or Roasted Radishes |
| Summer Squash | 15-30 minutes | Roasted Zucchini, Yellow Squash, or Zucchini & Squash |
| Winter Squash | 25-35 minutes | Butternut Squash, Spaghetti Squash, Acorn Squash, or Delicata Squash |
Serving Ideas
Oven roasted vegetables are super versatile, so they go with just about anything! Here are my favorite proteins to serve with them:
- Chicken – Pair your veggies with spinach stuffed chicken breast for a gourmet vibe, or keep it simple with my crispy baked chicken thighs or chicken legs. I love quick air fryer chicken wings or air fryer chicken tenders on busy nights.
- Steak – My most popular is this sirloin steak recipe, but you can make filet mignon or ribeye if you want to get fancy.
- Seafood – Whip up my pan seared salmon, halibut, or garlic butter shrimp on the stovetop while the vegetables roast in the oven. You can also bake tilapia or cod at the same time — add the fish a bit later, since it cooks faster, and swap the pans halfway through. For something special, try my seared scallops or crab legs.
- Other Meats – I don’t make them as often, but pan seared chops, pork steaks, or lamb chops pair well with veggies.
- Sauces – These roasted vegetables are simple and flavorful as-is, but when I serve them with something that benefits from a sauce, I love a drizzle of balsamic glaze, basil pesto, peri peri sauce, or tahini sauce over the veggies as well.
52 Comments
Linda
0We LOVE this recipe! So versatile with whatever veggies you have on hand.
Wendydf
0I make these all the time. They are amazing!
Rita Grandy
0Can leftovers be frozen?
Maya | Wholesome Yum
1Hi Rita, Yes, you can freeze leftovers. They’ll be more mushy after thawing, but I totally still do it.
Llama
0Can you use frozen vegetables????
Maya | Wholesome Yum
1Hi Llama, You could use frozen vegetables, but they aren’t as crisp-tender as fresh. I do recommend the broiling step for frozen ones especially.
Francy Moll
0This was so good. I used broccoli, cauliflower, red onions and red and yellow peppers. I was tired of plain vegetables and this didn’t disappoint. Definitely a keeper.
Tammie Giles
0LOVE this simple, delicious and nutritious recipe! I’ve made it several times and used different veggies each time, and they’re ALL delicious! I’ve also made it for my neighbor, who marveled at the fact that even her vegetable-hating husband and kids gobbled it up.
Colin
0Very easy and tasty recipe. Thank you very much.
Stefanie H
0This was so delicious! Even my husband, who does not like vegetables, thought it tasted excellent! I’ve tried other recipes with balsamic vinegar for roasted vegetables, but they did not taste good. This is a keeper!
Kotie Erwee
0The information seems well researched and well put together for someone like me (with little cooking experience) to understand.
Tan
0Wonderful
Sarah
0These veggies are so delicious and so simple!! I’m always looking for new seasonings and combinations. Perfect for the holidays!
Nicole Dawson
0We love roasted veggies! A staple in our house and now you made it extra easy for others to enjoy it as well.
Shadi Hasanzadenemati
0I’m making this for the weekend, I bet everyone is going to devour it!
Marci
1Could I cook chicken pieces on the sheet pan to make this a one dish meal?
Maya | Wholesome Yum
1Hi Marci, Yes, you can, as long as you roast for long enough for the chicken to cook through. Check out my sheet pan chicken dinner for perfect timing.
Alisa Fleming
0Roasted vegetables are something I could eat everyday! I think I need to make this mix soon, but might sub Brussels sprouts for the zucchini.
Kortney
0This is so great breaking down how each veggie roasts at different times. Perfect for planning out what you want to roast together.
Anita
0This is a super easy and really delicious way to roast vegetables. It was my first time adding balsamic vinegar, but am definitely loving it. 🙂
Erika
0I love roasting vegetables. They are such a healthy, filling side dish!
Megan Ellam
0I love roasting vegetables as it makes them so much more flavoursome. This is such a great mix with the Italian seasoning too. Thanks for another awesome recipe Maya.