This is the BEST oven roasted vegetables recipe! (2024)

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Katerina

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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!

This is the BEST oven roasted vegetables recipe! (2)

    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. Additionally, it’s 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 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. 🌶 🥦 🥕

    This is the BEST oven roasted vegetables recipe! (3)

    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.

    This is the BEST oven roasted vegetables recipe! (4)
    • 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 lined with parchment paper.
    • Then, I take a little olive oil and drizzle it all over. Next, I add salt, black 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 at high heat, or until crisp-tender and lightly browned.

    That’s pretty much IT.It is healthy and tasty, and you only need a handful of simple ingredients to make the best side dish. Add your favorite protein, and it’s an easy way to make this a delicious full course!

    This is the BEST oven roasted vegetables recipe! (5)

    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, toss in fresh herbs and chili powder, 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. A drizzle of balsamic vinegar is also a delicious idea.

    Recipe Variations and Vegetable Swaps

    • 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.
    • 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 dice them into smaller pieces. This adjustment will help them roast more quickly, allowing them to cook in roughly the same timeframe as the other vegetables.
    This is the BEST oven roasted vegetables recipe! (6)

    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 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

    This is the BEST oven roasted vegetables recipe! (7)

    Easy Oven Roasted Vegetables

    Katerina | Diethood

    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!

    Rate this Recipe!

    Servings : 6 serves

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    Prep Time 10 minutes mins

    Cook Time 20 minutes mins

    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
    • 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

    Calories: 89 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 40 mg | Potassium: 416 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 3752 IU | Vitamin C: 71 mg | Calcium: 35 mg | Iron: 1 mg

    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.

    Course: Side Dish

    Cuisine: American, Italian, Mediterranean

    Keyword: 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

    Did you make this recipe?Leave a Rating!

    Categories:

    • Christmas
    • Holidays
    • Recipes
    • Side Dishes
    • Thanksgiving
    This is the BEST oven roasted vegetables recipe! (2024)

    FAQs

    What temperature is best for roasting vegetables? ›

    The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

    Which vegetables are best for roasting? ›

    Best Vegetables To Roast

    Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.

    What is the best oil for roasting vegetables? ›

    For Fat and Flavor When Roasting, Choose Olive Oil or Ghee

    For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F.

    Why won t my roast veggies go crispy? ›

    The Oven Temp Is Too Low

    But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!

    What is a good seasoning for vegetables? ›

    You can use fresh or dried herbs. If you are using dried, use less because the flavor is stronger. The amount will depend on how many veggies you are roasting. Spices – paprika, smoked paprika, cumin, chili powder, garlic powder, onion powder, turmeric, garam masala, curry powder, crushed red pepper flakes, etc.

    Should you cover vegetables when roasting? ›

    There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

    Which of the following vegetables is not well suited for roasting? ›

    Vegetables to Avoid Roasting

    Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

    Why do you coat vegetables in oil before roasting? ›

    Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

    Is it safe to roast vegetables with extra virgin olive oil? ›

    Our extra virgin olive oil has a smoke point of around 210 degrees Celsius (410 F). Which makes it suitable for roasting a chicken whole or a joint of beef in the oven, baking a cake, a quiche or a pie, roasting potatoes or vegetables. Most oven cooking takes place at 180-200 degrees Celsius (356 F).

    Is it OK to roast vegetables with olive oil? ›

    For me, when it comes to roasting veggies or anything at all, I am all for using quality, good-tasting extra virgin olive oil which imparts great flavor while properly cooking your veggies.

    Why are my roasted vegetables always soggy? ›

    If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized. Always sprinkle with S & P. Next, season with salt and pepper. This is a key step and can really make a difference in the final flavor.

    How do you keep roasted vegetables from getting mushy? ›

    Don't crowd the baking sheet.

    You want to spread the vegetables in an even layer with space in between so the vegetables can cook and get crispy. If you crowd and overlap the veggies, they will steam and get mushy, not what we want!

    What ingredient makes food crispy? ›

    (Note that dextrin from corn, potato, and other starch sources also exists but behaves differently from wheat dextrin.) Food manufacturers discovered many years ago that wheat dextrin can make fried foods crispier—and remain crispier longer—than those made with most conventional flours alone.

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