Need an easy way to eat more vegetables? Oven Roasted Vegetables are the answer every time!
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!
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.
- Time–Saving 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.
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.
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.
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!
- 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.
- 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!
- Add the oil, mustard, and spices to the vegetables.
- Toss to coat.
- Transfer the vegetables to two baking sheets.
- Roast vegetables at 400 degrees F for 25 to 35 minutes, tossing and rotating them halfway through. Finish the Parmesan cheese. ENJOY!
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.
- 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.
Ultimate Collection of Roasted Vegetable Recipes
Simple Roasted Vegetables
- Roasted Brussels Sprouts
- Roasted Broccoli
- Roasted Carrots
- Oven Roasted Potatoes
- Roasted Sweet Potatoes
- Roasted Zucchini
- Roasted Asparagus
- Roasted Red Peppers
- Roasted Spaghetti Squash
- Cabbage Steaks
Elevated Roasted Vegetables
- Cinnamon Roasted Butternut Squash
- Easy Roasted Butternut Squash Parmesan
- Roasted Brussels Sprouts with Garlic
- Balsamic Brussels Sprouts
- Maple Bacon Brussels Sprouts
- Baked Acorn Squash Slices
- Roasted Broccolini
- Roasted Fingerling Potatoes
Roasted Vegetable Combinations
Frozen Roasted Vegetables
Roasted Vegetable Salads
- Roasted Vegetable Salad. Great as a meatless main or side.
- Curry Roasted Cauliflower Salad
- Mexican Salad
- Roasted Sweet Potato Quinoa Salad
- Grilled Steak Salad with Roasted Rainbow Vegetables
- Roasted Butternut Squash Quinoa Black Bean Salad
- Butternut Squash Quinoa Salad
Roasted Vegetable Soups
Roasted Vegetable Dips
Roasted Vegetable Sheet Pan Meals
- Sheet Pan Chicken with Rainbow Vegetables
- Whole30 Vegetarian Breakfast Bowls
- Sheet Pan Tandoori Chicken from The Well Plated Cookbook
- Sheet Pan Italian Chicken and Vegetables
- Rosemary Chicken Thighs with Apples and Brussels Sprouts
- Sheet Pan Chicken with Brussels Sprouts and Sweet Potatoes
- Baked Lemon Chicken with Asparagus
- Sheet Pan Mediterranean Shrimp
- Sheet Pan Shrimp and Broccoli
- Garlic Salmon with Lemon Butter
Recommended Tools to Make this Recipe
- Baking Sheets. My go-to for roasting veggies.
- Extra-Large Cutting Board. When cutting this many vegetables, the extra space is essential.
- Sharp Chef’s Knife. A high-quality, sharp chef’s knife makes prep a breeze.
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
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.
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.
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.
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.
Oven Roasted Vegetables
- 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
- 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.
- 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.
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