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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!
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.
- 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.
- Season the Vegetables: Drizzle a little olive oil over the veggies, then add salt, black pepper, garlic powder, and Italian seasoning.
- Mix and Coat: Using my hands, I mix everything together until all the veggies are coated with oil and seasonings.
- 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!
Tips For Perfectly Roasted Vegetables
Whether you’re looking for a quick side dish or a healthy snack, these roast veggies will become a staple in your kitchen. To ensure perfect results every time, check out these simple yet effective tips to take your vegetables to the next level.
- Even cooking. When oven roasting, do not overlap the veggies. You want one single layer of vegetables so they cook evenly, and so they roast and not steam. I advise using a large sheet pan – 12 x 16 is a good size.
- Stir midway. Stir the veggies halfway through cooking.
- Season to taste. Use your favorite seasonings and spices, toss in fresh herbs and chili powder, and adjust the amounts to your preference.
- Check for doneness. 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 love a soft tender veg. Thus, since majority rules… we end up with crisp-tender vegetables. 😉
- Final touches. Before serving, add grated parmesan cheese and fresh chopped parsley. A drizzle of balsamic vinegar is also a delicious idea.
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
The best temperature for roasting vegetables is 425°F. This allows the vegetables to caramelize nicely while becoming tender and flavorful.
Roast vegetables in the oven uncovered. This helps them achieve a nice browning and keeps them crisp rather than becoming steamed.
You can roast vegetables using foil or parchment paper. Both options prevent the veggies from sticking to the baking sheet and make cleanup easier.
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
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Easy Oven Roasted Vegetables
Ingredients
- 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
- 1½ teaspoons Italian Seasoning
- ½ teaspoon garlic powder
- grated parmesan cheese, for garnish (optional)
- chopped fresh parsley, for garnish (optional)
Instructions
- 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, and serve.
Notes
- 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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can you roast frozen veggies?
Yes, you can, but you may need to cook them for a bit longer, maybe add 4 to 5 minutes.
I’ve made roasted veggies for quite some time. I usually put veggies in a ziplock bag with olive oil and a spice I find at Penzeys called fox point, which contains dehydrated shallots, chives, garlic, onions and green peppercorns. Really really good.
Thank YOU! I’m very glad you enjoyed it! 🙂
You can find it in the fresh veggie section.
Can you freeze the roasted vegetables ?
Yes, you can, but there’s a couple things to keep in mind. Vegetables with high water content, such as tomatoes, zucchini, peppers, and mushrooms can be roasted and frozen, but their texture will change in the freezing process. They get mushy. But, you can still freeze them and then just use in soups and stews, even lasagnas and casseroles.
Root vegetables, such as potatoes, carrots, and parsnips, freeze well and keep their texture.
Thank you for such an easy recipe Katerina! I used salad potatoes, sweet potatoes, parsnips, mushrooms, a couple of mini bell peppers, a red onion and a tomato in my selection this time! The mushrooms and tomato wanted using, but the rest were just what I fancied! I put all the veggies apart from the tomato in a bowl, then added oil, Italian seasoning, salt and pepper and mixed it all up. I also threw a finely chopped garlic clove into the bowl too. Then I roasted these for about 15min before adding the tomato and returning the tray to the oven for another 15 mins. I served all the veggies over a bed of rice and it was yummy! Think I could get used to trying more roasted veg!!
Love roasted veggies, this is my favorite way to eat fresh vegetables. I sprinkle Tajin seasoning on mine after they are cooked. I don’t use anything but the Tajin seasoning and olive oil. It has lime in it and gives the vegetables a little zing. The Parma cheese sounds yummy too.
What section of the store do you find the Tajin? I’ve been keeping an eye out for this but nobody seems to know what it is. I heard someone say it was great on watermelon of all things, so that’s what got my interest.
You can find Tajin near the fruit section. I’m not sure where you live but I’ve seen it in stores like Stater Bros and Albertsons. It’s also very common in stores like Cardenas. Hope this helps!
You can also get it at Aldi.
I made this last night for a small dinner party at my house and it was delicious! Everyone enjoyed it and it was super easy! Thanks for sharing! Happy Holidays!
I have bags of frozen vegetables will this work with them
Yeah, it will work. It’s better with fresh veggies, but frozen will also work.
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.
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.
Thank YOU! I’m very glad you enjoyed it! 🙂
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!