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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.
Thanks so much for the recipe.
If I’m making this with frozen veggies, how would you tweak time and temperature?
And if I do a separate tray for root vegetables, would you keep those longer at the same temp?
Many thanks!
Hi!!
If you’re using frozen veggies, adding a couple of minutes to the cooking time should work just fine. Root vegetables, if they’re not cut into smaller pieces, will need to cook longer than 15-20 minutes. Just start checking on them at the 20-minute mark; if they are not fork-tender, keep roasting and checking every few minutes. A temperature of 425°F works great for both!
Packed with Flavor is Right!
Very good. Did not use bell peppers but everything else the same. Cooked mushrooms separate. Brocolli cooked faster than other vegetables so removed them from the pan early. Will make again
Glad to hear you enjoyed it! Adjusting for the different cooking times of the veggies sounds like a great idea. Thanks for sharing your tips, and happy cooking! 😊🍽️
Awesome, easy and low calorie
Thank YOU! I am very glad you enjoyed it! 🙂
I am making these tonight! I am going to add squash and zucchini. I have 1 of each in the frig that needs to be cooked. I’m pairing mine with rice pilaf and roasted chicken.:)
Absolutely delicious! You have alleviated my fear of screwing up the roasted veggies lol!!
The recipe itself was super tasty, but the instructions said it takes 17 – 20 minutes to roast. I followed the instructions to a tee and it took over an hour for the veggies to get tender. I planned my whole meal around this and was super late and behind due to how long it took the veggies to actually cook.
Thank you for trying the recipe and for your feedback. I’m sorry to hear that the cooking time didn’t align with your expectations. It’s quite unusual for the vegetables to take an hour to roast at 425°F. Could I ask about the type and size of the cut vegetables you used? Did you separate the cauliflower and broccoli into florets and cut up the peppers, carrots, etc., as per the recipe? Thanks again for your input!
In the construction world where I work, we call this “operator error”.When a worker is provided with a bulldozer (recipe) to use but doesn’t follow safe operating procedures,the accident (unsatisfactory results) is on the “operator” of bulldozer not the bulldozer.
My Jan 13th 2024 comment was a response to Lis Dec 12th 2024 comment.Not that anyone cares,lol
I care!! 🙃 And thank you! 🙏
Katerina my reply is also to the person who felt the need in December to tell you that the cooking time on your recipe was incorrect. I’m always amused by people who have the nerve to tell the artist that their creation is wrong. Who assumes the cooking time in their oven is going to be the same? It’s pure hubris.
Thank you, Susan! ❤️ I still want to know why it took an hour to cook the vegetables. 😄
Hi,
May I pls ask what brand of Italian seasoning you use? I’ve tried a couple that were hit and miss and I’m sure you’d know better than I! Looking forward to making this. Love your site!!
Jan
Can you make this ahead of time and reheat it it microwave?
Yes. Let the veggies cool to room temperature and then store them in an airtight container and keep them in the fridge. To keep the vegetables firm and crisp, reheat them in a preheated oven at 450˚F for 5 minutes.
Made roasted veggies.very good I forgot the carrots,didn’t realize it until veggies were mixed to serve.Huband enjoyed it.