Need an easy way to eat more vegetables? Oven Roasted Vegetables are the answer every time!

Roasted vegetables like broccoli, onions, zucchini, peppers, and sweet potatoes

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Roast veggies taste lightly crisp on the outside, and tender and caramelized on the inside.

The oven brings out their natural sweetness, making them appealing to picky eaters.

That eating vegetables is healthy and important is no longer up for dispute.

But, if you or members of your household are not veggie fans (I get that not everyone loves salad recipes), it can be a real challenge.

Roasted vegetables save the day!

Roasted vegetables in a white bowl

Oven roasting transforms vegetables that taste less enjoyable raw (cauliflower and broccoli, I am looking at you), or that you may have only tasted boiled (boiled Brussels sprouts are a crime) into crispy, tender bites so tasty, you’ll catch yourself inhaling them right off the sheet pan (it’s true!).

We roast so many vegetables that I upgraded to this larger baking sheet.

Basically, I am a proud roasted vegetable expert!

Today’s post will cover the best tips for roasted vegetables, including:

  • Cutting Vegetables for Roasting. Important if you want to roast multiple varieties at once.
  • TimeSaving Tips. I get it, you are busy! I’ll give you ways to save time on veggie prep.
  • Seasoning Suggestions. To keep your meals feeling fresh.
  • What to Do with Roasted Vegetables. From roasted vegetables salads, to scrambles, to roasted veggie grilled cheese, I have a whole section of how to use them.
  • Essential Info for Crispy Results. Including oven temperature, proper use of oil, and more.
  • The Ultimate Collection of Roasted Vegetable Recipes. From simple roasted vegetable side dishes to special vegetables for more elevated occasions, I have you covered.
  • My Go-To Roasted Vegetable Recipe. This easy blend of Italian-seasoned veggies has wide appeal and can be made year round.

Let’s do this!

5 Star Review

“I love these warm, hearty roasted vegetables! So easy and a nice reminder that we shouldn’t forget about jazzing up the side dishes a bit more!”

— Georgia —

Everything You Need to Know About Roasting Vegetables

You can roast just one vegetable at a time or a mix. I almost always roast two layers of sheet pans at once. It is worth it for the leftovers!

Cutting Vegetables for Roasting

If you are mixing different vegetables on the pan, you will want to make sure they finish cooking in the same amount of time. Here are some tips:

  • Round Root Vegetables (Beets, Sweet Potatoes, Potatoes). Cut these vegetables on the smaller size (about 3/4-inch pieces), as they tend to take longer to roast.
  • Long Root Vegetables (Carrots, Parsnips). Similarly, these veggies take longer to roast. Cut any thick ones in half lengthwise, then cut them crosswise into 1 1/2-inch slices.
  • Cruciferous Vegetables (Brussels Sprouts, Cauliflower, Broccoli). Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower stems into small rectangular pieces, and slice florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.
  • Soft Vegetables (Green Beans, Asparagus). These veggies roast quickly, so you can leave them as is (discard the ends of the green beans and woody stems of the asparagus).
  • Bell Peppers (Green, Red, Yellow, Orange). Core the peppers and cut into 3/4-inch pieces or 1/2-inch strips.
  • Onions (Red, Yellow, or Sweet). Cut off the stem end, then remove the paper and waxy layers. Cut off the root end, then slice the onion in half from end to end. Cut each half lengthwise into about 4 wedges.
  • Cherry Tomatoes (or Grape Tomatoes). Leave whole. Line your baking sheet with parchment paper, as the yummy juices will become sticky and caramelize.

Ways to Save Time on Roasted Vegetables

  • Buy Pre-Chopped. Purchasing pre-chopped vegetables from the grocery is a fantastic way to save time.
  • Skip Peeling. For vegetables like potatoes, eggplant, and carrots, you can skip the peeling (just make sure to wash them thoroughly first).
  • Chop Ahead of Time. Chopping veggies in advance can be a huge time-saver. Then, you’ll have pre-chopped vegetables at the ready all week long.
Easy roasted vegetables on a baking sheet

Tips for Roasting

  • Use a High Temperature. The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F.
  • Don’t Crowd the Pan. Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp).
  • Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize. If you skimp when you drizzle, the vegetables will burn and taste dry.
  • Rotate the Pan(s). Halfway through the baking time, rotate the pan 180 degrees, especially if your oven doesn’t bake evenly and absolutely if you are using convection.
  • Switch Upper and Lower Racks. If you are roasting on two pans, place them in the upper and lower thirds of the oven; switch the top and bottom position halfway through.
Healthy roasted vegetables

Roasted Vegetable Seasoning Ideas

  • Spicy Roasted Vegetables. Season with 1/2 teaspoon chipotle chile powder (more if you like super spicy!), or regular chili powder plus cayenne.
  • Cheesy Roasted Vegetables. Sprinkle the roasted vegetables with freshly grated cheddar, mozzarella, gruyere, or Parmesan cheese. Pop back into the oven for a few minutes to melt.
  • Garlic Roasted Vegetables. Season with garlic powder or add a few cloves of thinly sliced garlic to the roasting pan.
  • Citrus Roasted Vegetables. Add thin lemon slices or orange slices to the pan with the vegetables. Finish with a squeeze of fresh lemon juice or orange juice.
  • Rosemary Roasted Vegetables. Toss the vegetables with 1 teaspoon dried rosemary prior to roasting, or sprinkle chopped fresh rosemary over them at the end. (Try this with other herbs too!)
  • Pesto Roasted Vegetables. Reduce the olive oil. Toss the vegetables in your favorite store-bought or homemade pesto.
  • Honey Roasted Vegetables. Add 1 tablespoon honey and an extra pinch of salt. Line your baking sheet with foil or parchment paper for easy clean up.
  • Curry Roasted Vegetables. Season with curry powder and a touch of cumin.
  • Balsamic Roasted Vegetables. Add 1 tablespoon balsamic vinegar prior to roasting. Line the pan with foil or parchment paper for easy clean up.
  • Mediterranean Roasted Vegetables. Season with oregano and a touch of red wine vinegar. Add sliced olives to the pan. Sprinkle with feta cheese and top with a squeeze of lemon juice prior to serving.
A white bowl filled with delicious roasted vegetables

How to Make Roasted Vegetables – Basic Recipe Overview

This is my go-to mix of roasted veggies.

  • The seasoning is simple but tastes interesting and elevated enough to serve to guests.
  • The blend of vegetables is universally appealing (kiddos will love the vegetables’ natural sweetness and Parmesan cheese).
  • It uses mostly pantry spices and offers layers of complementary flavors and textures.

This is a jumping-off point.

Feel free to swap out the below for any of your favorite roasted veggies and try new seasoning ideas too!


The Ingredients

  • Bell Peppers. Roasting gives bell peppers a chance to shine. They’re packed with vitamins (like potassium and iron) and antioxidants.
  • Zucchini. Zucchini has a mild flavor, but roasting it elevates its natural goodness.
  • Sweet Potato. Crisp and caramelized outside with a creamy, melt-in-your-mouth inside. They’re rich in vitamins and potassium.
  • Red Onion. Roasting a red onion makes it wonderfully sweet and tender and provides an interesting counterpoint to the other roasted veggies.
  • Broccoli. These beloved little “trees” are a roasted veggie MVP. The florets become delightfully crispy, and the stems caramelize to perfection. Broccoli is packed with fiber, vitamin A, and vitamin C.

Substitution Tip

Swap the broccoli for cauliflower or trimmed Brussels sprouts.

  • Olive Oil. Coating the vegetables in olive oil is essential.
  • Dijon Mustard. Adds a tangy deliciousness to the roasted veggies. You can’t taste it but it works magic in the background.
  • Italian Seasoning. One easy ingredient for scrumptious Italian flair.
  • Spices. A simple mix of salt, pepper, and garlic powder is perfect.
  • Parmesan. A finishing sprinkle of Parmesan cheese is heavenly and wins over any veggie holdouts!

The Directions

Raw veggies in a white bowl
  1. Add the oil, mustard, and spices to the vegetables.
A white bowl with roasted vegetables
  1. Toss to coat.
Chopped vegetables on a baking sheet
  1. Transfer the vegetables to two baking sheets.
Peppers, zucchini, potatoes, onions, and broccoli on a baking sheet
  1. Roast vegetables at 400 degrees F for 25 to 35 minutes, tossing and rotating them halfway through. Finish the Parmesan cheese. ENJOY!
A spoon inside a bowl of roasted vegetables

What to Do with Roasted Vegetables

In addition to serving roasted veggies as an easy side dish, here are a few of my other favorite ways to use them:

  • Pasta. Roasted veggies are delicious tossed into a pasta dish like Pasta al Limone.
  • Pizza. Upgrade your pizza night by topping my Whole Wheat Pizza Dough with roasted vegetables.
  • Grilled Cheese. Tuck roasted vegetables into an Air Fryer Grilled Cheese.
  • Salad. With roasted veggies, a bed of lettuce, your favorite mix-ins, and a little dressing, you’ve got a fabulous salad!
  • Stir Fry. Roasted vegetables will add depth of flavor to your favorite stir fries like Beef Lo Mein or Healthy Fried Rice. Swap the Dijon for additional olive oil and omit the Italian seasoning and Parmesan.
  • Eggs. Toss the veggies into an omelette or scrambled eggs for a tasty breakfast, or add them to an Egg White Frittata or Vegetarian Breakfast Casserole.

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 5 days. 
  • To Reheat. Rewarm vegetables on a baking sheet in the oven at 350 degrees F or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen. Once reheated, frozen roasted vegetables may be a bit soggy, but they will still have great flavor. 

Meal Prep Tip

Prep and chop all the vegetables up to 1 day in advance. Store them in an airtight storage container in the refrigerator until you’re ready to finish the recipe.

What to Serve with Oven Roasted Vegetables

Ultimate Collection of Roasted Vegetable Recipes

Simple Roasted Vegetables

Elevated Roasted Vegetables

Roasted Vegetable Combinations

Frozen Roasted Vegetables

Roasted Vegetable Salads

Roasted Vegetable Soups

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Roasted Vegetable Sheet Pan Meals

Recommended Tools to Make this Recipe

The Best Cutting Board

If you frequently run out of space on your cutting board, this one is for you. Since it’s 30×18 inches, it has plenty of space for you to prepare any recipe!

Roasted vegetables like broccoli, onions, zucchini, peppers, and sweet potatoes

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DO YOU LOVE ROASTED VEGETABLES?

I’d love to hear about your experience in the comments below!

  • If this post is helpful to you, it would mean the world to me if you left a 5-star review. It supports my site and keeps me motivated too!
  • Don’t miss the Every Night Roasted Vegetable Guide in my cookbook. It has more of my favorite creative seasoning blends and ways to use roasted vegetables.

Frequently Asked Questions

What Temperature is Best for Roasting Vegetables?

400 degrees F is the best temperature for most roasted vegetables. If you are cooking other items in the oven and need to adjust the temperature to accommodate, anywhere from 375 degrees F to 425 degrees F should work well. I do not recommend roasting vegetables at 350 degrees F if possible.

Do You Cover Roasted Vegetables in the Oven?

No, it is not necessary to cover roasted vegetables in the oven. This can actually be detrimental, as it will trap moisture and cause the vegetables to steam instead of roast, inhibiting their ability to become crispy.

Which Oven Setting is Best for Roasting Vegetables

If your oven has a convection setting, I find this is best for roasted vegetables. The powerful air circulation cooks them more quickly and is excellent at yielding crispy results. If you do use convection, reduce the oven temperate to 375 degrees F. You must rotate the pan(s) 180 degrees, or the vegetables towards the back of the oven will burn.

And if you don’t have a convection setting, don’t worry! You can still get great results by following the tips in this post.

Why Are My Oven Roasted Veggies Soggy?

If you don’t end up with crispy vegetables, it is likely because you overcrowded the pan, which will make the vegetables steam instead of roast. Your oven may also be at too low of a temperature.

Roasted vegetables in a white bowl

Oven Roasted Vegetables

4.88 from 33 votes
How to make crispy oven roasted vegetables. BEST method, including tips for cutting, seasoning, the correct roasting temperature, and more!

Prep: 20 mins
Cook: 25 mins
Total: 45 mins

Servings: 6 servings

Ingredients
  

  • 2 medium bell peppers cut into 1-inch pieces (I recommend red, yellow, or orange)
  • 2 medium zucchini ends trimmed and cut into 1/2-inch pieces
  • 1 small sweet potato scrubbed and cut into 3/4-inch pieces
  • 1 small red onion cut into 1-inch cubes
  • 1 small head of broccoli cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard or one additional tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3 tablespoons grated Parmesan cheese optional

Instructions
 

  • Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.
  • Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
  • Divide the vegetables evenly between the two sheets, spreading them into a single layer.
  • Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.

Notes

  • Adapted from the Italian Roasted Vegetables in my cookbook.
  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 5 days. 
  • TO REHEAT: Rewarm vegetables on a baking sheet in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen. Once reheated, frozen roasted vegetables may be a bit soggy, but they will still have great flavor. 

Nutrition

Serving: 1of 6Calories: 164kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 743mgFiber: 6gSugar: 8gVitamin A: 6736IUVitamin C: 156mgCalcium: 90mgIron: 2mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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65 Comments

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  1. This has quickly become my husband and my favorite side. I could easily eat this alone. It was great next to my spicy mustard brown sugar glazed salmon and my spicy pork tenderloin. I can’t wait to try it with other meats. Delicious!5 stars

  2. So good! I’d had another recipe with mustard that also used vinegar, but this was way better. Thanks.5 stars

  3. Better even than I was hoping. The flavor is perfect, directions were easy, and the tips very helpful. Can out perfect.5 stars

  4. These are the best vegetables I’ve ever eaten! This recipe is amazing! I used herbs de provence instead of italian, but they were delicious and so healthy. Thank you!5 stars

  5. This was my first attempt at making roasted veggies, which is surprising considering we have eaten primarily veggies for years. We usually have either salad or a quick stir fry. For some reason, I’ve always been intimidated by roasting vegetables, like that was for better cooks. But this turned out delicious and was so simple to make. I’m sure this will become a staple in our household. Cutting the potatoes smaller was key. And we don’t usually use very much oil but appreciated the warning that we needed more oil with this recipe. Thanks for a simple & delicious recipe and for including many variations for us to try in the future.5 stars

  6. Wonderful!! Great with Rice a Roni wild rice. I made a big batch and saved in smaller containers for lunches for next week.5 stars

  7. This recipe takes roasted veggies to the next level. What a difference the Dijon mustard makes. I used what vegetables I had on hand , zucchinni, red onion, carrots and mini peppers. Sooo good . Will be using this reipe for other combinations5 stars

  8. Awful recipe, tried multiple times and with my mom and father and every time it has turned out soggy and awful. 10/10 NEVER again.1 star

    1. Hi Jani! I’m sorry to hear you had trouble with the recipe. Vegetables tend to get soggy due to low oven temperature, so it might just mean that you’ll need to increase the temperature on your oven to get the same result that myself (and others) have gotten.

  9. Oh my goodness! Thank you for all your information … the roasted veggies, Mediterranean style were awesome! I also added zucchini, pickled asparagus, and pickled beets (cuz we had it) and seriously, it turned out so delish!! You helped a person who HATES cooking, make something healthy and pure wonderfulness! Thank you!!!5 stars

  10. best roasted veggies ever. I combined all the seasonings together and poured over the chopped vegetables and mixed with my hands. We loved the flavor and the consistency of the cooked vegetables. Perfection!5 stars

  11. Absolutely delicious! I made the veggies on Sunday and ate them all week long, with eggs for breakfast, sides with quinoa, on pizza for dinner. Making a different batch for the coming week, but this time going to use the fresh sheens I have on hand. (Planning to buy the cookbook this weekend too!)5 stars

  12. So good! You can use any veggies you have on hand. Even my 11 year old had seconds. Leftovers heat up great. My new go to recipe for roasted vegetables 😃5 stars

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