These oven roasted vegetables are quick to prep, super flavorful, and caramelized on the edges. Learn how to make the perfect side dish for any protein that’s delicious on its own.
Roasting vegetables is the best way to eat your veggies. Not only is this recipe incredibly healthy, but super versatile, meaning you can use any of those leftover vegetables in your fridge.
Tender and caramelized on the edges, roast vegetables pair perfectly with any air fryer chicken (or any meat), and leftovers can be mixed into salads or added to wraps.
Why Are You Going To Love This Oven Roasted Vegetables Recipe
- Quick to prep and cook
- Healthy and flavorful recipe loved even by picky eaters
- A delicious meal prep dish
- A versatile recipe – you can use your favorite vegetables
What Vegetables To Roast?
You can get creative and use your favorite vegetables. If you’re using root vegetables such as potatoes, bake them separately from high moisture vegetables that tend to cook faster.
- Broccoli & Cauliflower Florets
- Carrots – baby carrots are also a great idea.
- Bell Pepper – you can use several types of peppers to add color and amazing flavor.
- Yellow Onion – you can also use red onion.
- Olive Oil – the vegetables cook more evenly and caramelize nicely with olive oil.
- Salt & Pepper – to taste.
- Italian Seasoning – you can use your favorite dried herbs as well.
- Garlic Powder – you can add some fresh garlic for a more intense flavor.
How To Make The Best Oven Roasted Vegetables
This recipe is one of my favorites since it is easy to prepare and ready in only a few minutes. Here is everything you have to do to enjoy one of the most delicious side dishes you have ever tried:
- Start by preheating your oven at 400 degrees F (200 C). Spray a large baking pan or line it with foil/ parchment paper.
- Prepare the vegetables for roasting.
- Add all the vegetables to a large bowl. Drizzle with olive oil, and sprinkle the herbs, salt, and pepper to taste. Mix well until all the vegetables are coated.
- Cook the vegetables in the oven for 20-25 minutes, stirring halfway through, until fork tender and crispy on the outside.
- Remove from the oven and garnish with parmesan cheese and fresh parsley. Enjoy!!
Tips For Perfect Roasted Vegetables
- Do not overcrowd the pan. Use a large sheet pan and arrange them in a single layer. Use two baking sheets if needed to make sure the vegetable roast and do not steam.
- Make sure that you cut the vegetables into similar size pieces. This way, they will cook evenly.
- You can roast any vegetables you want by using this simple method.
- Sprinkle parmesan cheese over the vegetables five minutes before they are ready.
- Add crushed garlic cloves among the vegetables for a subtle garlic taste.
- Add some red pepper chili flakes over the vegetables if you are a fan of spicy food.
How Long To Roast Vegetables?
Cooking time varies depending on what vegetables you’re looking for/ Make sure to cut them into 1-inch pieces. I usually roast my vegetables at 400F.
- Root vegetables (turnips, parsnips, potatoes, sweet potatoes, carrots, beets, radishes, garlic): 30-45 minutes.
- Squash (butternut squash, acorn squash): 20-30 minutes
- Crucifers (broccoli, cauliflower, Brussels sprouts, cabbage): 15-25 minutes
- Soft vegetables (zucchini, eggplant, summer squash, bell peppers): 10 to 20 minutes
- Other vegetables (asparagus, green beans): 10-20 minutes
- Onions: 30-45 minutes
- Tomatoes: 15-20 minutes
How To Serve Oven Roasted Vegetables
You can enjoy them as simple as they are or as a side dish for your favorite main meals. Here are some great ideas:
- You can pair these oven-roasted vegetables with many chicken recipes like Roasted Air Fryer Whole Chicken, Air Fryer Chicken Thighs, or Chicken Parmesan.
- You can serve them with Garlic Butter Pork Tenderloin or with some Pork Chops with Super Creamy Mushroom Sauce.
- They are also great served with Cream Cheese Salmon or Pan Seared Cajun Salmon.
- Fridge – You can store the leftovers in an airtight container in the fridge for five days.
- Freezer – Place the leftovers in a freezer-safe bag or container and store them for up to 2 months.
Reheating Roasted Vegetables
I love roasted vegetables served fresh straight out of the oven, but they are also delicious served cold during the week.
The best way to reheat roasted vegetables is in the oven at 375F or in a cast iron skillet over medium heat.
I don’t recommend reheating them in the microwave as they change the texture and become soggy.
Why Do Roasted Veggies Get Soggy?
If the oven roasted vegetables are soft and soggy, your are probably overcrowding the pan or using the wrong oven temperature.
The solution? Arrange the vegetables in a single layer allowing them to breathe. Use a second sheet pan if needed.
The best temperature is 400°F to 425°F for perfectly crispy and caramelized roasted veggies.
Can I Make This Recipe Ahead Of Time?
Sure, actually, this is another thing that I love about this recipe. You can make it ahead of time by preparing and seasoning the vegetables, storing them in an airtight container, and baking them anytime.
Another good idea for when you have too many vegetables is to cut them and put them in a bag in the freezer.
More Easy Side Dishes
- Air Fryer Cauliflower
- Sauteed Eggplant Recipe
- Parmesan Roasted Cauliflower Recipe
- Garlic Butter Whole Roasted Cauliflower Recipe
- Crispy Parmesan Roasted Brussels Sprouts
- Garlic Parmesan Roasted Radishes
- Crispy Parmesan Baked Zucchini Fries
Oven Roasted Vegetables
- Preheat oven to 400˚F/200°C. Coat a large baking sheet with non-stick cooking spray.
- Add all the vegetables to a large bowl. Add the olive oil, Italian seasoning, salt, and pepper. Toss to coat well using a wooden spoon or your hands.
- Place the vegetables into your baking sheet in a single layer. If needed, use two baking sheets.
- Roast for 20-25 minutes, stirring halfway through cooking.
- Remove from the oven, garnish with parmesan cheese and freshly chopped parsley, if desired. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: