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. They’re so simple to make, too.
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!
How to Roast Vegetables
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 made roasted veggies before, or you just need to perfect your technique, you are going to love these delish oven baked vegetables. We’re going to go over everything you need to know to make the BEST VEGGIES EVER:
- What you’ll need to make roasted vegetables (ingredients + kitchen supplies)
- Best vegetables to roast
- Vegetable roasting times
- Seasonings for roasted veggies
- How to make roasted vegetables … a step-by-step recipe
- Tips + tricks for making the best roasted vegetables
- 28 easy recipes for using your amazing veggies (appetizers, sides, main dishes, and more)
In a hurry? JUMP TO THE RECIPE
What You’ll Need to Make Roasted Vegetables
The best thing about making veggies this way? You don’t need many ingredients or kitchen supplies:
- Extra Virgin Olive Oil
- Kosher Salt
- Fresh-Cracked Pepper
- Other Seasonings
- Baking Sheet
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.
To season your veggies, 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).
Since the veggies cook 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 perfect for everything from cookies to veggies. And of course, a spatula for flipping the veggies is a must. I’ve had this Kitchenaid spatula for over 10 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
So let’s get to it … exactly what vegetables can you roast?
If you’re looking for good vegetables to roast, you’ll be happy to know that 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 working with all these different veggies is to choose the right cooking time. We’re going to talk about that next.
Vegetable Roasting Times
Choosing the right vegetable roasting times is the key to making the best roasted vegetables.
Everyone’s oven cooks a little differently, and the size you cut your veggies makes a big difference in cooking times. 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
Roasting veggies is super easy if you’re cooking all hard OR all soft vegetables. If you’re making a roasted vegetable medley using a mixture of hard AND soft veggies though, you’ll need to adjust the cooking time. Otherwise you’re potatoes will be rock hard, and your zucchini will be mushy and burnt.
There are a couple ways to bake vegetables 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. Mix the two pans of veggies together before serving. 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 for another 15 to 20 minutes. Mix potatoes and zucchini before serving.
- Use one pan and stagger cooking time. Roast the longer cooking veggies first, then mix with 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 before continuing to roast.
Seasoning for Roasted Vegetables
Now that you know how long your veggies should roast, let’s talk about what spices work best with oven roasted vegetables.
To be honest, about 75% of the time I roast vegetables, I simply season them with salt and pepper. This lets the individual veggie flavor shine through and is 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: alone or paired with cumin and/or garlic powder
- Cumin or Garam Masala
- Your Fave Spice Blend
- 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. It’s preseasoned.
- 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 top finished veggies.
- Salad Dressing … drizzle over the finished vegetables.
- Cheese … sprinkle the finished veggies with a hard cheese (like Parmesan or Romano) or a softer cheese (like feta, goat, or cotijo) when they’re finished cooking.
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, and garlic (do it … they’re delicious!), just toss them 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 with the finished veggies for a couple minutes. The heat from the pan and veggies will cook the garlic.
How to Make Roasted Vegetables … Step-By-Step
Now that you have all these handy tips, learn how to roast vegetables step-by-step. You can also check out my video in the recipe card below to see all these steps in action.
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.
Prep your veggies by cutting them into uniform pieces. That will ensure 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 (as 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!
Next, you’ll 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.
The vegetables need a little wiggle room! If they’re too crowded, they won’t brown and will take much longer to cook.
Once your oven is heated, it’s time to roast the veggies.
Place the baking sheet in the oven, then set your timer for the halfway point. Flip the veggies, then continue cooking 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 those finished veggies look amazing? Personally, I could go for a big bowl right now.
Needless to say, this yummy vegetable side dish is ideal for any fall or winter meal (although I eat them year round). And this recipe especially perfect for special occasions like Thanksgiving and Christmas when delicious + easy = winning, right?
Tips + Tricks for Making the BEST Roasted Vegetables
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? You need high heat for this recipe. Although you can roast vegetables anywhere from 400 to 450 degrees (or even higher), I usually prefer to cook mine at 425 degrees. At that temp, your vegetables will get tender and browned at just about the same time.
- What vegetables can be roasted together? Really, any veggie works. So chose your favorite combination (my fave classic combo is carrots, onions, red potatoes, and brussels sprouts). If it’s your first time roasting vegetables, keep in mind that it’s easiest to roast veggies with similar cook times (like peppers and zucchini), rather than those with different cook times (like beets and asparagus). Review the Vegetables Roasting Times section above before getting started
- How long does it take to roast vegetables? It really varies depending on the vegetables you are using, as well as how big or small you chop them. Check out the Vegetables Roasting Times section above for more info, then start with the shorter time period. You can always add more time if needed.
- How do you make roast vegetables crispy? To get perfect roasted vegetables (caramelized and crisp on the outside and tender on the inside), you need to do a few things. 1.) Make sure your oven is preheated. A cool oven takes longer to cook and the veggies won’t get crisp. 2.) Add enough olive to coat the veggies. They should be glistening, but not drenched. Using your hands to mix the vegetables is the easiest way to make sure everything is well-coated. 3.) Leave space around your veggies on the pan. Use two (or more) pans if needed. 4.) Stir your vegetables halfway through cooking. If you are using two pans, rotate them in the oven, too. 5.) Cook the veggies until they are tender on the inside and browned and crispy on the outside. Add more time, if needed. 6.) Add more salt and pepper to taste, if needed, before serving.
- Can you roast frozen veggies? Yes! Make sure your oven is very hot before starting and give the veggies lots of room. If you crowd the vegetables on the pan, they will steam instead of roast. Also, frozen vegetables are parcooked, so cut the cooking time by 5 to 10 minutes so you end up with crispy roasted vegetables, not mush.
- How can I make roasted vegetables for a crowd? This recipe is easily adjustable up or down. Just double or triple (or halve) the recipe as needed. Keep in mind that you will probably need to use multiple baking sheets though … don’t crowd the veggies, because they will take longer to roast and will not brown.
How to Roast Vegetables
- nonstick cooking spray
- 12 cups mixed vegetables *see note
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Preheat oven to 425 degrees. Spray 2 large baking sheets with nonstick cooking spray OR top with a piece of parchment paper, if desired.
- Chop all veggies into uniform pieces.
- 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. (Or mix veggies in a bowl with a spoon.)
- Spread vegetables evenly over baking sheet, leaving a little space between each veggie.
- Place veggies in oven and roast for 20 minutes.
- Flip vegetables, 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 veggies hot. Enjoy!
28 Awesome Roasted Vegetable Dishes
Now that you know how to roast vegetables, what should you do with them?
Obviously, you can eat oven roasted veggies as a side dish (they work with almost any meal). But there are so many other ways to use them, too.
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
Main Dish Recipes
Side Dish Recipes
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!
Do you love roasted veggies, too? What is your favorite veggie combination?