Easy Oven Roasted Vegetables

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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 amazing with this easy roast chicken recipe, or this stuffed flank steak recipe!

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 reheat them right before lunch or dinner for the rest of the week. 

This awesome veggie treat has been my go-to side 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 on 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.


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

The hot oven brings out the natural sugars in vegetables, and that results in a sweet and an amazing depth of flavor.

BESIDES, this is the best way to clean out that vegetable tray in your fridge.

Vegetables 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 sprinkle 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 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 the best vegetable side dish.

Roasted broccoli, cauliflower, bell peppers, carrots, and mushrooms.


  • DO NOT overlap the veggies. You want one single layer of vegetables. I advise to use 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! 😊 


  • 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. 


  • 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.

Roasted Vegetables in a bowl.



5 from 9 votes
Roasted broccoli, cauliflower, bell peppers, carrots, and mushrooms.

Easy Oven Roasted Vegetables

3 3 3
WW Freestyle: 1
Prep Time10 mins
Cook Time20 mins
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! 
Course: Side Dish
Cuisine: American, Italian, Mediterranean
Servings: 6 serves
Calories: 89


  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups sliced baby portobello mushrooms
  • 1 cup thin baby carrots
  • 1 red bell pepper, chopped
  • 1 small yellow onion, cut into 6 wedges
  • 2 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1-1/2 teaspoons Italian Seasoning
  • 1/2 teaspoon garlic powder
  • grated parmesan cheese, for garnish (optional)
  • chopped fresh parsley, for garnish (optional)


  • Preheat oven to 425˚F.
  • Line a large baking sheet with foil or parchment paper.
  • Add all the vegetables to the baking sheet.
  • Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.
  • Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.
  • Arrange all the veggies in a single layer.
  • Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.
  • Remove from oven.
  • Garnish with parmesan cheese and parsley; serve.


  • DO NOT overlap the veggies; arrange them in one single layer.
  • Use a sheet pan that's at least 12 in. x 16 in. 
  • Stir the veggies halfway through cooking. 
  • Use your favorite seasonings and spices, and adjust the amounts to your preference.
Nutrition Facts
Easy Oven Roasted Vegetables
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 40mg2%
Potassium 416mg12%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 4g4%
Protein 3g6%
Vitamin A 3752IU75%
Vitamin C 71mg86%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: baked vegetables, easy vegetable side dish, holiday side dish recipe, how to roast vegetables, keto friendly recipes, low carb side dish, oven roasted vegetables, roasted root vegetables, roasted vegetables

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14 Responses
  1. Sue

    Love your roast veg. I do this quiet often, however I also sprinkle 1/2pt of French onion soup mix over the vegs Not sure what you call that product in America, I’m in Australia. Add a special flavor to the vegetables.

  2. Jed Corrie

    These turned out excellent. The only thing I did different was I used Lawry’s garlic salt (has parm and parsley in it) and Mrs. Dash table blend as the seasoning.

  3. Kristina Nairn

    Made these with some oven baked chicken and they were delicious! I wanted to ask if the calorie count includes the cheese or just the veggies because I made it minus the parmesan and I’m tracking calories right now. Thank you!

  4. Ellen

    My favorite way to cook vegetables is roasting. I have tried various ways of doing it and one of my favorites is to pour a small amount of olive oil in a bowl with a little salt and some garlic pepper. Stir it up a little and put vegetable in the bowl and mix them with your hands to make sure all the vegetables are coated and then roast as usual.

  5. Chrissie Baker

    Roasted veggies are my absolute favorite way to enjoy fresh veggies. It will the perfect way to get my kids to actually eat vegetables.

  6. Tara

    Oven roasted veggies are my fave side dish. I usually just season with salt and pepper, but I love your suggestions!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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