These easy Oven Roasted Vegetables are perfectly tender and packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you’ve got on hand! 

To make a complete meal, pair these perfect roasted vegetables with an easy roast chicken recipe or our stuffed flank steak recipe!

 

The Best Oven Roasted Vegetables

Enjoy a delicious and easily prepared recipe for oven roasted vegetables ready in just 20 minutes! This perfect side dish pairs wonderfully with meat, fish, or rice, offering a healthy and tasty addition to any meal. It’s also an ideal option for meal prep: roast several large sheet pans of veggies on Sunday night and then conveniently reheat them for quick and nutritious lunches or dinners throughout the week!

This awesome roasted vegetables recipe has been my go-to dish lately because I can’t pass up a Farmer’s Market if my life depended on it. I see a veggie/fruit/pumpkin stand, and I STOP! I just hop out of the car, take everything they’ve got on display, and continue on my journey.

I live in Indiana, friends. Farmer’s Markets last a whole, what, like, 3 months around here?! So, I just take full advantage. 🌶 🥦 🥕 

Ingredients You’ll Need

For these delicious oven roasted veggies, we’re using basic ingredients that pack a punch of flavor. This Italian seasoned recipe combines the perfect blend of fresh vegetables and simple seasonings.

• Broccoli florets & cauliflower florets: Broccoli and cauliflower are the perfect oven roasted veggies when you’re looking for a satisfying, tender crunch.
• Baby portobello mushrooms: Brings an umami flavor that deepens the overall taste of the dish. Substitute with cremini mushrooms.
• Baby carrots: Add a natural sweetness and vibrant color. You can use sliced regular carrots.
• Red bell pepper: Contributes a sweet flavor and a crisp tender texture. You can also use yellow, orange, or green bell pepper.
• Yellow onion: Red or white onion are good alternatives.
• Olive oil: Helps to coat the vegetables for even roasting. I also like to use avocado oil sometimes or even vegetable oil.
• Salt and pepper: Enhances the natural flavors of the vegetables.
• Italian Seasoning: Provides a blend of herbs that adds flavor, but you can use any of your favorite dried seasonings. Herbes de Provence is a good one here.
• Garlic powder: I mostly use fresh garlic in my cooking, but in this roasted vegetables recipe, I think it’s best to go with garlic powder.
• Grated parmesan cheese: Optional garnish that adds a salty, nutty flavor and enhances the dish’s overall taste.
• Chopped fresh parsley: I use parsley for a simple garnish to add freshness and a touch of color. Fresh basil or cilantro would also work.

How To Make Oven Roasted Vegetables

Roasting vegetables is an easy and very simple, almost hands-off skill. Vegetables are nutritious food to feed yourself and your family, and roasting them is one way to make those veggies wanted, demanded, and loved by picky eaters. The hot oven brings out the natural sugars in vegetables, resulting in a sweet and fantastic depth of flavor. Besides, this is the best way to clean out that vegetable tray in your fridge.

1. Prepare the Vegetables: In this recipe, I used broccoli, cauliflower, thin baby carrots, red bell pepper, onions, and mushrooms. When roasting vegetables, I usually don’t bother with measuring; I just layer every veggie I can find on top of a sheet pan lined with parchment paper.
2. Season the Vegetables: Drizzle a little olive oil over the veggies, then add salt, black pepper, garlic powder, and Italian seasoning.
3. Mix and Coat: Using my hands, I mix everything together until all the veggies are coated with oil and seasonings.
4. Roast in the Oven: Transfer the vegetables to the oven and roast at 425˚F for about 17 to 20 minutes, or until they are crisp-tender and lightly browned.

That’s pretty much it! This roasted veggies in oven recipe is healthy and tasty, and requires only a handful of simple ingredients to create the perfect side dish. Add your favorite protein, and you’ve got an easy and delicious full course meal!

Variations and Vegetable Swaps

• Vegetable options. You can use different vegetables than what is listed as long as the vegetable/s can cook in around 15-20 minutes at 425˚F. For example, you can use asparagus, green beans, halved small Brussels sprouts, quartered red onion, or sliced zucchini.
• Root vegetables. I recommend avoiding sweet potatoes or other root vegetables as they generally require a longer cooking time. However, if you prefer to include them, simply cut the vegetables into smaller pieces. This adjustment will help them roast more quickly, allowing them to cook in roughly the same timeframe as the other vegetables.

Storing Leftover Roasted Veggies

Store completely cooled vegetables in an airtight container, and keep in the fridge for up to 4 days. To keep the vegetables firm and crisp, reheat them in a preheated 450˚F oven for 5 minutes.

Frequently Asked Questions

More Vegetables Recipes

• Garlic Parmesan Roasted Vegetables
• Oven Roasted Brussels Sprouts with Honey Balsamic Glaze
• Roasted Garlic Parmesan Carrots
• Easy Oven Roasted Asparagus with Hollandaise Sauce