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!

Wondering what to serve with roasted vegetables? They’re excellent with this easy roast chicken recipe or our stuffed flank steak recipe!

The Best Oven Roasted Vegetables

Deliciously seasoned roasted vegetables made quickly and effortlessly. Oven Roasted Vegetables are a quick and easy 20-minute side dish that is also healthy, tasty, and great served alongside meat, fish, or rice. Also, this is a perfect meal-prep dish. I save lots of time by roasting several large sheet pans of veggies on a Sunday night and then simply reheating them right before lunch or dinner for the rest of the week.

This awesome veggie treat 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. 🌶 🥦 🥕

Roasted vegetables served over a bowl of rice.

How To Make Oven Roasted Vegetables

Roasting vegetables is an easy and very simple, almost hands-off skill. Vegetables are a healthy food to feed yourself and your family; roasting them is one way to make those veggies wanted, demanded, and loved. 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.

Broccoli florets, cauliflower florets, baby carrots, red peppers, onions, and mushrooms are arranged on a sheet pan.

In this recipe I used broccoli, cauliflower, thin baby carrots, red bell pepper, onions, and mushrooms.
When roasting vegetables, I usually don’t even bother with measuring; I just layer every veggie I can find on top of a sheet pan.
Then, I take some olive oil and drizzle it all over. Next, I add salt, pepper, garlic powder, and Italian Seasoning over the veggies.
Using my hands, I mix up everything together until all the veggies are coated with oil and seasonings.
Finally, I transfer the vegetables to the oven for about 17 to 20 minutes, or until crisp-tender and lightly browned.

That’s pretty much IT. Healthy and delicious, and only a few simple ingredients to make the best vegetable side dish.

Close-up photo of roasted broccoli, cauliflower, bell peppers, carrots, and mushrooms.

Tips For Perfectly Roasted Vegetables

Do not overlap the veggies. You want one single layer of vegetables. I advise using a large sheet pan – 12 x 16 is a good size.
Stir the veggies halfway through cooking.
Use your favorite seasonings and spices, and adjust the amounts to your preference.
Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the edges. I like my veggies crisp-tender. The other three in this household like a SOFT tender veg. Thus, since majority rules… we end up with crisp-tender vegetables. 😉
Before serving, add grated parmesan cheese and fresh chopped parsley. Cheese, for sure!

Recipe Variations and Vegetable Swaps

As long as the vegetable/s can cook in around 15 to 20 minutes at 425˚F, you can use it in this recipe. For example, you can use asparagus, or halved small brussels sprouts, quartered red onions, or sliced zucchini.

Storing Vegetables Leftovers

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.

More Roasted Vegetables Recipes