In this post: Here is a quick and easy recipe for oven-roasted veggies that makes a delicious side dish. Plus lot’s of tips and seasoning ideas. 


Oven-roasted veggies are a super easy side dish for so many main dishes and they taste great added to salads and in soups as well. Here’s how to make them, how to season them and how to use them. 

Oven roasted veggies with text description

The Best Vegetables for Oven-Roasting

While not all veggies turn out well roasted in the oven, there are many vegetables that are suited to oven-roasting.

My preferred veggies for roasting are:

  • red onions
  • mushrooms
  • zucchini
  • bell peppers
  • cherry tomatoes
  • broccoli
  • acorn squash
  • butternut squash

These root vegetables are excellent oven-roasted as well:

  • parsnips
  • potatoes
  • sweet potatoes
  • carrots

Some thin green veggies work too:

  • asparagus
  • green onions
  • green beans

How Long to Roast Vegetables & What Temperature to Roast Your Veggies in the Oven

Oven-roasted veggies are best cooked at 435 degrees F. But feel free to adjust up or down depending on your oven. 

You want to keep longer cooking time veggies with longer cooking time veggies and shorter cooking time veggies with shorter cooking time veggies. Make sense? Lol. Let me break it down a bit. 

Longer Cooking Time Veggies

Starchier, harder vegetables like potatoes, sweet potatoes, parsnips, carrots, turnips, onions, and garlic need to cook until tender for approximately 40-45 minutes at 425 degrees F.  

Shorter Cooking Time Veggies

Softer veggies like broccoli, cauliflower, Brussels sprouts, mushrooms, will need 15-25 minutes at 425 degrees F. While even softer vegetables like tomatoes, eggplant, zucchini, bell peppers, asparagus, and green beans will only need 10-20 minutes at 425 degrees F. 

oven roasted vegetables

Tips for Making Roasted Vegetables

Cut Veggies to Roughly the Same Size

One of the secrets to good roasted vegetables is to make sure that you cut all your veggies into about the same bite-size, smaller pieces. This will ensure even cooking for all. 

Use a Shallow Dish or Baking Sheets

To avoid trapping moisture while cooking, use a baking sheet or shallow casserole dish to roast your veggies in the oven. For easy clean-up line your pans with parchment paper or aluminum foil. 

Which Oil Works Best for Vegetable Roasting?

Extra virgin olive oil is the best choice for roasted veggies because it will infuse a great taste and keep the veggies from sticking. You could also use avocado oil or vegetable oil if that’s all you have on hand. 

Don’t Skimp on the Oil, But Don’t Drown your Veggies

The key to getting nicely roasted and every-so-slightly-charred veggies is to add enough oil to coat them, without drowning them in too much. 

Don’t Crowd the Pan!

You don’t want your cut veggies to overlap, otherwise, they will get soggy and mushy, instead of nice and roasted. Instead, use multiple baking sheets or glass dishes and spread veggies out in an even layer to avoid overcrowding while cooking. 

Do you cover vegetables when roasting in the oven?

No. You don’t want to trap the moisture under a cover when roasting vegetables in the oven. This will steam them more than it will roast them and they’ll turn out mushier than you want. 

Tossing Vegetables While Roasting

Oven-roasted veggies need tossing at least once or even twice during cooking to be sure even cooking. So set the timer accordingly and give those veggies a little shake!

oven roasted veggies on a platter

Roasted Vegetable Spices and Seasoning Ideas

There are so many spices and seasonings that make oven-roasted vegetables taste extra yummy!

You could keep it super simple and just use olive oil and sea salt or kosher salt. Or you could try some of these ideas: 

  • Garlic – If you’re going to include minced garlic add it with the shorter cooking time veggies or it may burn. Or if you’d like you can roast whole cloves with the vegetables and then chop it up and stir it in after everything is cooked. 
  • Herbs – You can add fresh or dried herbs to your veggies before roasting them. Rosemary, sage, thyme, dill, basil, and parsley are all good options. 
  • Spices – You can use individual spices or mix them together. Spices like paprika, smoked paprika, chili powder, curry powder, salt, black pepper. 
  • Pesto Sauce – If you can tolerate a store-bought pesto (with the dairy) just grab a couple of spoonfuls and toss with your veggies before cooking. If dairy is not your friend, equal parts butter substitute and olive oil mixed with mixed garlic, nutritional yeast, sea salt, and my secret ingredients – a squirt of dijon and a squirt of hp sauce – make an easy pesto sauce. 
  • Everything Bagel Seasoning – You sprinkle on a little and either homemade or store-bought will work. 
  • Toasted Sesame Oil – I love to keep toasted sesame oil on hand for stir-fries and pad thai, but it lends a nice flavor to oven-roasted veggies too. 
  • Balsamic Vinegar – Balsamic vinegar has a natural sweetness when it’s cooked in the oven that is a perfect complement to roasted veggies. 
  • Salad Dressings – Italian, greek, and balsamic type dressings are a great option for roasted veggies, especially when you’re in a hurry. You will want to reduce the olive oil (or avoid it) if you’re adding salad dressings before cooking your veggies. 
  • Cheese – If you are good with cheese, parmesan tastes really good on roasted veggies. Goat mozzarella is super delish too!

You can also serve dips and sauces on the side after you’ve roasted veggies. These make especially great complements to oven-roasted veggies: 

  • hummus
  • tzatziki
  • ranch
  • guacamole

How To Make Easy Oven Roasted Vegetables

Oven-roasted veggies are super easy to make. 

Ingredients

  • 4-8 cups vegetables of choice
  • 2-3 tablespoons of extra virgin olive oil
  • sea salt 
  • additional seasonings of choice

Directions

1. Preheat the oven to 425 degrees F and prepare your baking dishes with parchment paper or tin foil. 

2. Wash your vegetables and chop them into bite-size pieces. 

3. Place your veggies on your prepared baking dishes. Drizzle with olive oil, salt, and other optional seasonings. Toss to coat. If you have very different veggies, like say potatoes, broccoli, and tomatoes. Consider cooking the potatoes alone (with some oil and seasonings), for a few minutes before adding the broccoli, and then tomatoes to avoid overcooking the softer veggies. 

4. Spread the vegetables out into a uniform single layer. 

5. Roast until the veggies are tender and slightly charred on the edges, flipping once during cooking. If you’re using two or more baking dishes, make sure to rotate them or swap their positions in the oven to ensure even roasting.

6. Serve immediately while hot. Or let cool and store in the fridge in an airtight container for up to 5 days.  

oven roasted veggies on a platter

How to Store Roasted Veggies

Place cooled veggies in an airtight container and keep them in the fridge for up to 5 days. 

How to Reheat Roasted Veggies

If you’re pressed for time, or at work, you can reheat your roasted veggies in the microwave for 1-2 minutes or until heated through. But they will lose some of their crunchiness. 

The best way to reheat oven-roasted vegetables is to put them back in the oven until they’re heated through. 

How to Use Roasted Vegetables & What To Serve With Roasted Mixed Vegetables

You can eat roasted veggies just as they are as a meal on their own. Or you can use them on top of salads and rice, pasta, pizza, or grilled sandwiches.  

And you can serve them beside any number of main dishes: 

Oven Roasted Veggies Recipe

Yield: 8 servings

Oven-Roasted Veggies Recipe

oven roasted vegetables

Ingredients

  • 4-8 cups vegetables of choice
  • 2 tablespoons of extra virgin olive oil
  • sea salt 

Instructions

  1. Preheat the oven to 425 degrees F and prepare your baking dishes with parchment paper or tin foil. 
  2. Wash your vegetables and chop them into bite-size pieces. 
  3. Place your veggies on your prepared baking dishes. Drizzle with olive oil, salt, and other optional seasonings. Toss to coat. If you have very different veggies, like say potatoes, broccoli, and tomatoes. Consider cooking the potatoes alone (with some oil and seasonings), for a few minutes before adding the broccoli, and then tomatoes to avoid overcooking the softer veggies. 
  4. Spread the vegetables out into a uniform single layer. 
  5. Roast until the veggies are tender and slightly charred on the edges, flipping once during cooking. If you're using two or more baking dishes, make sure to rotate them or swap their positions in the oven to ensure even roasting.
  6. Serve immediately while hot. Or let cool and store in the fridge in an airtight container for up to 5 days.  

Notes

*See the blog post for further seasoning and serving ideas.

Nutrition Information:

Yield:

8

Serving Size:

1 cup

Amount Per Serving: Calories: 503Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 328mgCarbohydrates: 95gFiber: 32gSugar: 23gProtein: 21g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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Are oven-roasted veggies on your meal plan? What are your favorite vegetables to roast?

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