Roasted vegetables are the easiest side dish for every occasion from busy weeknight dinners to elaborate holiday meals. Choose your favorite veggies, toss with oil, and let the oven do the work to create soft, caramelized vegetables that are perfectly seasoned and irresistible.
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I’m just going to say it – roasted vegetables are the unsung hero of any meal.
Whether it’s Thanksgiving or just a regular Wednesday, oven roasted vegetables are an easy, wholesome addition to main dishes, Buddha bowls, or breakfast spreads. I’m going to show you my favorite vegetables to roast and how to roast them. Let’s get into it!
Tips for roasting vegetables
The best pan for roasting vegetables
You’ll want a large, rimmed baking sheet (affiliate link to the one I have) for roasting vegetables. The bigger the pan, the more vegetables you can roast at once. You want your vegetables to lay in a single layer so they can get brown and crispy a bit rather than getting soggy.
What are the best vegetables to roast?
I like to roast sturdy vegetables that will hold up well under heat. Any root vegetable is perfect here as well as peppers, onions, and zucchinis. I do not recommend roasting leafy greens or vegetables with a high water content such as cucumbers or celery.
How do you cut vegetables for roasting?
You’ll want your vegetables to be just the right size so that they’ll cook in approximately the same amount of time. Dice firmer vegetables such as sweet potato and carrot into ½ inch cubes, and quicker cookies veggies such as onions and peppers into 1 inch slabs.
What is the best oil for roasting vegetables?
I find olive oil gives the best flavor for roasting vegetables, but ghee and canola oil also make great options. If you prefer not to cook with oil you can omit it completely, although you may have trouble with vegetables sticking to the pan.
How to roast vegetables in the oven
What temperature is best for oven roasting vegetables?
I like to keep my oven hot when roasting vegetables, so I recommend 425ºF. Be sure to watch the vegetables and stir frequently to prevent burning since all ovens may vary slightly in temperature.
Should I cover vegetables when roasting?
Do not cover your vegetables when roasting. This would steam rather than roast the veggies. Allowing the air to circulate around the vegetables while they roast will help give you that caramelized exterior that tastes so good.
This oven roasted vegetable recipe can be customized! Here are a few ideas to get you started:
- Toss in or swap your other favorite veggies such as red potatoes, parsnips, mushrooms, broccoli, or cauliflower
- Swap the salt and pepper with a no salt seasoning, seasoned salt, or lemon pepper seasoning
- Add a pinch of cayenne or crushed red pepper flakes for spice
- Add a sprinkling of smoked paprika for a smoky flavor
- Finish off with a squeeze of fresh lemon juice or a drizzle of spinach pesto or pistachio pesto
More roasted side dish recipes
- Oven Roasted Broccoli
- Oven Roasted Carrots
- Balsamic Roasted Brussels Sprouts with Garlic
- Oven Roasted Rosemary Potatoes
What to serve with roasted vegetables
- The Best Crispy Tofu
- Balsamic Tofu
- Easy Canned Butter Beans
- Vegetarian Lentil Meatloaf Muffins
- Cooked Quinoa
- Roasted Chickpeas
Oven Roasted Vegetables
Ingredients
- 3 cloves garlic, pressed or minced
- 2 medium carrots, peeled and diced
- 1 zucchini, cubed
- 1 red onion, cut into 1 inch squares
- 1 red bell pepper, cut into 1 inch squares
- 1 sweet potato, peeled and cubed
- 3 tablespoons olive oil
- Coarse kosher salt and freshly ground black pepper
- Chopped fresh parsley and thyme, optional
Instructions
- Preheat the oven to 425ºF. Arrange vegetables on a large, rimmed baking sheet and drizzle with olive oil. Use your hands or a spoon to toss the vegetables in the oil until coated. Sprinkle generously with salt and pepper.
- Bake 25 minutes, stirring once or twice, until the vegetables are tender when pierced with a sharp knife. Serve sprinkled with fresh chopped herbs if desired.
Notes
Tips for customizing your oven roasted vegetables:
- Toss in or swap your other favorite veggies such as red potatoes, parsnips, mushrooms, broccoli, or cauliflower
- Swap the salt and pepper with a no salt seasoning, seasoned salt, or lemon pepper seasoning
- Add a pinch of cayenne or crushed red pepper flakes for spice
- Add a sprinkling of smoked paprika for a smoky flavor
- Finish off with a squeeze of fresh lemon juice or a drizzle of spinach pesto or pistachio pesto
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