Learn how to roast vegetables with this easy, healthy recipe that works with any veggie!
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Are you looking for the BEST side dish for any meal?
It’s almost impossible to do better than oven baked vegetables! When cooked at high heat, your fave veggies show off all their best qualities. Plus, they’re super simple to make.
You can pair these easy roasted vegetables with pretty much anything, from burgers to lasagna. And they’re perfect for all your holiday meals.
Keep reading to learn how to roast vegetables with my easy and healthy recipe. You’ll learn tons of tips and tricks along the way that you can use with any veggie!
About this Recipe
Are you ready for the best roasted vegetables recipe? Because this is it!
Seriously, I love cooking vegetables in the oven at this time of year. They’re sooo simple to make, and as the veggies cook, they get soft in the middle and browned and caramelized around the edges. This adds tons of flavor … yum!
Whether you’ve never roasted veggies before, or you just need to perfect your technique, you are going to love this delicious recipe. We’re going to go over everything you need to know to make the BEST VEGGIES EVER:
- Ingredients + kitchen supplies
- Best vegetables to roast
- Vegetable roasting times
- Seasonings for roasted veggies
- How to make roasted vegetables (step-by-step recipe)
- Frequently asked questions (easy tips + tricks for perfecting the recipe)
- 30 easy recipes for using your amazing veggies (appetizers, sides, main dishes, and more)
The best thing about making veggies this way? You don’t need many ingredients or kitchen supplies:
Okay, let’s chat about the ingredients for a sec. Obviously, you’ll need vegetables, and we’ll talk more about what ones work best in the next section.
For seasoning, you can stick with the basics, like salt and pepper. Or you can get creative (more on that below). I prefer to use kosher salt (vs. regular table salt) … the flavor is much better, plus you need less. Make sure to use fresh cracked pepper, too (not the pre-ground stuff). And I use extra virgin olive oil, but other oils work, too (avoid any oil with a low burn point though).
You’ll Also Need
Since this recipe cooks at high heat, you need a heavy duty sheet pan. I have this Circulon baking sheet set, and as far as I’m concerned, it’s the best pan for roasting vegetables. It’s super sturdy and works for everything from cookies to carrots. Of course, a spatula for flipping the veggies is a must. I’ve had this Kitchenaid spatula for over 15 years … it may just last forever!
Make clean up easier by using a nonstick pan, like the Circulon one I have. Or, cover your pan with a little nonstick cooking spray or parchment paper first.
Best Vegetables to Roast
Good news … you can roast pretty much any veggie! Root vegetables, like potatoes and carrots are a classic (for a good reason, they’re super tasty!).
But don’t be afraid to try other veggies, too. I’ve roasted everything from tomatoes to zucchini to mushrooms, all with great results.
The key to roasting perfection is choosing the right cooking time. We’re going to talk about that next.
Vegetable Roasting Times
Figuring out the timing is the key to making the best roasted vegetables.
Everyone’s oven cooks a little differently, and the size you chop your veggies makes a big difference in cooking times, too. But in general, these are the average cooking times when roasting chopped veggies at 425 degrees:
- Hard / root veggies, like potatoes, beets, carrots, onions: about 30 to 45 minutes
- Winter squash, like butternut, acorn, kabocha: 20 to 60 minutes (the longer time is for halved squash)
- Crunchy veggies, like broccoli, cauliflower, brussels sprouts: 30 to 40 minutes
- Mushrooms: 20 to 30 minutes
- Thin veggies, like asparagus or green beens: 10 to 20 minutes
- Soft veggies, like zucchini, peppers, summer squash, tomatoes: 10 to 20 minutes
These times are practically foolproof when you’re cooking all hard OR all soft vegetables. However if you’re making a roasted vegetable medley using a mixture of hard AND soft veggies, then you’ll need to adjust the cooking time. Otherwise your potatoes will be rock hard, and the zucchini will be mushy and burnt.
How to Bake Vegetable with Different Cooking Times
- Use separate pans and stagger cooking times. Roast the longer-cooking veggies on one pan first. Then add the shorter-cooking veggies later, on a separate pan. Before serving, mix the two pans of veggies together. For example: if you’re roasting potatoes and zucchini, cook the potatoes for 20 minutes. Then add the pan of zucchini to the oven and cook everything for another 15 to 20 minutes.
- Use one pan and stagger cooking time. Roast the longer-cooking veggies first, then mix in the shorter-cooking veggie and continue baking. For example: roast the potatoes for 20 minutes, then add the zucchini to the same pan. Mix everything together, then continue roasting.
Now that you know how long to roast, let’s talk about what spices work best.
To be honest, about 75% of the time I make roasted vegetables, I season them with salt and pepper only. This lets the individual veggie flavor shine through … simple, yet so tasty.
There are about a million other ideas for seasoning roasted vegetables though. I’d recommend raiding your spice cabinet and experimenting (it’s really hard to go wrong), but here are a few ideas to get you started:
- Rosemary (or Thyme) + Garlic Powder – That’s what I used for this recipe.
- Chili Powder, Cumin, Oregano, and Garlic Powder
- Smoked Paprika – Use the paprika alone or paired with cumin and/or garlic powder.
- Garam Masala or Curry Powder
- Spice Blends – You can find many different spice blends in the baking aisle of your grocery store.
- Adobo Seasoning – This flavor-packed spice blend is one of my faves. It’s popular in Puerto Rican and Caribbean cooking. Don’t add extra salt when using adobo, because it’s pre-seasoned.
- Balsamic Marinade – Mix together 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon rosemary, and 1/2 teaspoon garlic powder. Adjust seasoning to taste with salt and pepper, then toss with veggies before roasting.
- Soy Marinade – Mix together 1 1/2 tablespoon soy sauce, 1 1/2 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/4 teaspoon garlic powder. Toss with veggies before roasting … great for fajita veggies.
- Asian Marinade – Blend 1 1/2 tablespoons soy sauce, 1 1/2 tablespoon olive oil, 2 teaspoons honey or maple syrup, 1 teaspoon sesame oil, 1 teaspoon sriracha, 1/2 teaspoon garlic powder, 1/2 teaspoon ground ginger. Toss with veggies, then roast.
- Flavored Oil – Use to season the finished recipe before serving.
- Truffle Salt – I LOVE finishing dishes with a sprinkle of truffle salt … you only need a pinch and it adds sooo much flavor.
- Salad Dressing – Drizzle over the veggies right before serving.
- Cheese -Sprinkle the finished recipe with a hard cheese (like Parmesan or Romano) or a softer cheese (like feta, goat, or cotijo).
Using Fresh Herbs, Citrus, and Garlic
Fresh herbs and citrus are fragile and will burn if you add them from the start. Same thing with fresh garlic … it has a really low burn point.
If you want to use fresh herbs, citrus zest, or garlic, just it with your veggies when they’re finished cooking. You could also add garlic about halfway through the cooking process (watch to make sure it doesn’t burn though) or simply mix it with the finished veggies for a couple minutes. The heat from the pan and veggies will cook the garlic.
How to Roast Vegetables
Now that you have all these handy tips, let’s get down to the nitty gritty!
Start by preheating your oven to 425 degrees. Give the oven at least 10 to 15 minutes to get hot before adding the veggies. Lightly spray your baking sheets with nonstick cooking spray or top them with parchment paper … this will make cleanup easier later.
Prep your veggies by cutting them into uniform pieces. That way, everything roasts evenly. Next, add olive oil and seasonings. For this recipe, I used extra virgin olive oil, rosemary, garlic powder, and salt and pepper.
The photo below shows the veggies mixed in a bowl, but it’s even easier to mix everything right on the baking sheet (like I do in the video). Simply add the veggies to the pan, then drizzle with olive oil and sprinkle on seasonings. Then, mix everything together with clean hands or a spatula. I prefer using my hands … it’s easier to distribute the oil and seasonings this way, plus there’s one less dish to clean in the end!
Spread the vegetables on your prepared baking sheet. Make sure the veggies all have a little space around them, like below. If you’re cooking roasted vegetables for a crowd, use two or more pans.
Vegetables need a little wiggle room to roast properly! If they’re too crowded, they’ll steam instead of brown, and it will take much longer to cook.
Once your oven is heated, place the baking sheet in the oven, then set your timer for the halfway point.
Flip the veggies, then continue cooking them until they’re browned and tender.
Flipping the veggies halfway through ensures that everything cooks evenly, and that the vegetables get nice and caramelized on all sides. Plus, you’ll be able to track their cooking progress, and adjust the time if needed.
You want some color on those veggies, so don’t be shy about adding extra time, if needed.
Don’t that bowl of veggies look amazing? Personally, I could go for a big bite right now.
Needless to say, this yummy side dish is ideal for any fall or winter meal (although I eat them year round). It’s especially perfect for special occasions like Thanksgiving and Christmas, because the recipe is pretty hands off … you can even chop most veggies ahead of time.
FAQs (Frequently Asked Questions)
Okay, just a few more tips that will perfect your roasted veggie game before we get to the recipe!
What is the best temperature for roasting vegetables?
The best temperature for roasting veggies is 425 degrees. At that temp, your vegetables will get tender at the same time they start to caramelize and brown. If you’re cooking something else at a different temperature, the recipe will still work, but you’ll need to adjust the cooking time up or down, depending on how hot your oven it.
What vegetables can be roasted together?
Most veggies can be roasted together. However, it’s easiest to combine veggies that require similar cooking times. If you’re roasting a combination of hard and soft vegetables, then you may need to stagger the baking times. Review the Roasting Times section above for more info.
How long does it take to roast vegetables?
Cooking times depend on the vegetables you are using, as well as how big or small you chop them. Check out the Roasting Times section above for more info, then start with the shorter time period. You can always additional time if needed.
How do you make roast vegetables crispy?
Tips for getting crispy roasted vegetables: 1. Make sure your oven preheats for at least 10 minutes (longer is better). 2. Add enough olive to coat the veggies. They should be glistening, but not drenched. 3. Don’t crowd the veggies on the pan. Use multiple pans if needed. 4. Flip the vegetables halfway through cooking. 5. If you’re using two pans, rotate them in the oven when you flip the veggies. 6. Cook the veggies until they are tender on the inside and browned and crispy on the outside. Add more time, if needed.
Can you roast frozen veggies?
Yes, you can roast frozen vegetables. Make sure your oven is very hot before starting and give the veggies lots of room to cook. If you crowd them, they will steam instead of roast. Also, frozen vegetables are parcooked, so you can probably cut the cooking time by 5 to 10 minutes.
How can I make roasted vegetables for a crowd?
This recipe is easily adjustable up or down. Simply double or triple the recipe as needed. Keep in mind that you will need to use multiple baking sheets, and it will probably take a little longer for everything cook.
How to Roast Vegetables
- nonstick cooking spray
- 12 cups mixed vegetables, chopped into uniform pieces (see note below)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- kosher salt
- Sheet Pan
- Preheat oven to 425 degrees. Spray 2 large baking sheets with nonstick cooking spray OR top with a piece of parchment paper.
- Place veggies on baking sheet, then drizzle with olive and sprinkle with rosemary and garlic. Add salt and pepper to taste.
- Mix veggies with clean hands, distributing olive oil and seasonings evenly. Spread vegetables evenly over baking sheet, leaving a little space between each veggie.
- Roast vegetables for 20 minutes. Flip, then continue roasting for another 20 minutes, or until veggies are tender and browned.
- Season to taste with additional salt and pepper, if desired. Serve hot. Enjoy!
Roasted Vegetable Recipes
Now that you’ve mastered this easy recipe, starting thinking beyond the side dish! I have tons of roasted vegetable recipe ideas in my archives to get you started. Here are my faves!
Appetizer + Snack Recipes
Soup + Chili Recipes
- Farro Kale Salad with Feta and Roasted Cauliflower
- Kale Quinoa Salad with Roasted Sweet Potatoes
- Roasted Butternut Squash Salad
- Tex Mex Roasted Sweet Potato Salad
- Wheat Berry Salad with Roasted Vegetables
- Winter Kale Salad with Freekeh and Roasted Veggies
- Roasted Pumpkin Salad
- Buffalo Cauliflower Mac and Cheese
- Butternut Squash Lasagna
- Cilantro Pesto Pasta with Roasted Veggies
- Farfalle with Roasted Asparagus
- Pasta Primavera with Roasted Vegetables
More Main Dishes
- Stuffed Acorn Squash
- Quinoa with Roasted Tomatoes, Kale, and Feta
- Fall Veggie Pizza
- Roasted Veggie Kabobs
- Roasted Veggie Bowl
- Roasted Red Pepper Sauce with Polenta
Side Dish Recipes
- Roasted Cauliflower Gratin
- Old Bay Roasted Potato Wedges
- Roasted Butternut Squash
- Roasted Sweet Potato Fries
I hope you found a roasted veggies recipe or two to try. Let me know if you do, I’d love to hear what you think!