Roasted vegetables are the ultimate healthy, versatile side dish—and this easy recipe makes them perfectly golden, caramelized, and full of flavor every time. Whether you’re meal prepping for the week or hosting a dinner party, this go-to mix of colorful veggies, olive oil, salt, pepper, and fresh herbs delivers big taste with minimal effort. Use whatever vegetables you have on hand—my favorite combo is below!
Roasted Vegetable Ingredients
Here’s what you’ll need to make this Roasted Vegetable Recipe:
Bell Peppers-Capsicum (Red, Orange, Yellow): Naturally sweet and vibrant, these roast beautifully and add color to your veggie mix.
Zucchini (Courgette): Mild and quick-cooking, zucchini softens slightly and caramelizes at the edges for a lovely texture contrast.
Broccoli & Cauliflower: These cruciferous veggies roast up crisp-tender with browned edges. Don’t toss the stalks—cube and roast them too!
Brussels Sprouts: Hearty and satisfying, they crisp up at the edges and turn rich and nutty in flavor.
Carrots: Roasting concentrates their sweetness—making them taste almost candy-like
Sweet Potatoes: These add creaminess, color, and a naturally sweet, hearty base to your veggie medley.
Winter Squash (e.g. Butternut Squash): Softens in the oven while caramelizing around the edges. No need to peel if using delicata or kabocha!
Red Onions (or Onions): Roast into silky, tender strands with mellow sweetness—perfect for layering into bowls, sandwiches, or salads.
Garlic: Roast whole, unpeeled cloves right on the pan. Once soft, squeeze them into the veggies for incredible flavor.
Rosemary: This woody herb holds up to high heat and infuses the whole pan with savory aroma.
Fresh Thyme: Adds subtle earthy notes that pair well with almost every vegetable.
Sage: Use whole leaves—crisps up in the oven for bursts of herby crunch and fragrance.
Optional: Oregano or Italian Seasoning:: Add dried oregano or a pinch of Italian seasoning for extra warmth and Mediterranean flavor.
Olive Oil: Helps the vegetables caramelize while adding richness. Use a high-quality extra virgin olive oil for the best flavor.
Kosher Salt and Freshly Ground Black Pepper: Salt enhances the vegetables’ natural sweetness; black pepper adds a subtle kick.
Optional Finish: A squeeze of lemon juice or splash of apple cider vinegar brightens up the roasted flavors. You can also toss with chopped fresh herbs after roasting for a fresh finish.
Find the full recipe with ingredients and directions below.
How to make this Roasted Vegetable Recipe
Preheat the Oven: Preheat your oven to 425°F (218°C). This high heat helps the vegetables brown, caramelize, and develop crispy, golden edges.
Prep the Vegetables: Wash, dry, and cut your vegetables into similar-sized pieces for even roasting. Smaller pieces brown faster, while hearty ones like squash or sweet potatoes may need to be cubed smaller.
Line Two Sheet Trays: Line two half-sheet pans with parchment paper or silicone baking mats. This prevents sticking and helps collect any flavorful juices.
Arrange and Season: Spread the chopped vegetables and herbs evenly across the sheet trays in a single layer—don’t overcrowd! Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Toss gently on the tray using your hands or a spatula to coat.
Add Garlic: Nestle a few unpeeled garlic cloves between the vegetables on the trays. These will roast in their skins and become soft and sweet.
Optional: You can also roast a whole head of garlic—just slice off the top to expose the cloves, place on a small piece of foil, drizzle with olive oil, season, and wrap it up into a pouch to steam while it roasts.
Roast the Vegetables: Roast for 20–30 minutes, rotating the pans and flipping the vegetables halfway through. The veggies are done when tender, browned on the bottom, and caramelized at the edges.
Squeeze Garlic and Finish: Squeeze the roasted garlic cloves from their skins and gently toss them with the veggies for extra depth and sweetness. For added brightness, finish with a squeeze of fresh lemon juice or a splash of apple cider vinegar. Serve warm, or let cool completely before storing.
Roasted Vegetable Variations
The beauty of this roasted vegetable recipe is that you can use any vegetables you have lying around in your refrigerator and season your vegetables however you like. The recipe I’ve provided just happens to be my favorite. Experiment, and try some of the additions and combinations below:
Other Veggies to Try: Switch things up by adding or subbing in cherry tomatoes, white or red potatoes, beets, parsnips, rutabaga, turnips, or radishes. Just be sure to cut everything into similar sizes so it roasts evenly.
Aromatics & Flavor Boosters: I’ve chosen thyme, rosemary, and sage because they’re sturdy enough to handle high oven heat. But if you have delicate herbs like parsley, dill, basil, or cilantro, feel free to chop them and mix them in after roasting for a pop of freshness. You can also finish the roasted veggies with a drizzle of balsamic vinegar, red wine vinegar, apple cider vinegar, or fresh lemon juice for a punch of acidity that brightens all the flavors.
Add Some Heat: Like a little spice? Roast jalapeños, Serrano peppers, or your favorite chili peppers alongside the veggies. Or sprinkle on some red pepper flakes before roasting for a subtle kick.
Tips and Tricks for Perfectly Roasted Vegetables
This roasted vegetables recipe is easy and forgiving, but a few simple tips will guarantee you get perfectly caramelized, crispy veggies every time:
Remove Excess Moisture: After washing your vegetables, dry them thoroughly with a towel. Any leftover water can cause them to steam instead of roast, leading to soggy veggies.
Cut Vegetables Evenly: Cut all vegetables into similar-sized pieces so they roast at the same rate. Smaller pieces will crisp up faster, while larger ones will take longer to become tender.
Spread in a Single Layer: Always spread the vegetables out in one even layer without overcrowding the pan. If veggies are piled on top of each other, they’ll steam instead of developing those crispy, golden-brown edges.
Use High Heat: Roast at 400–425°F. A high oven temperature ensures the vegetables brown and caramelize beautifully instead of drying out.
Toss Halfway Through: Give the veggies a quick toss or flip halfway through cooking. This promotes even roasting and gives every side a chance to crisp up.
Roast Until Tender and Caramelized: Vegetables are ready when they’re tender inside and have caramelized, crispy edges outside. Look for golden-brown color and slightly crisp tips for maximum flavor.
Season Simply First: Toss your vegetables with olive oil, kosher salt, and pepper before roasting. This simple base brings out their natural sweetness and helps with browning.
Finish with Herbs or Acid: For an extra layer of flavor, toss roasted vegetables with fresh herbs like parsley or basil after cooking. A splash of lemon juice, balsamic vinegar, or apple cider vinegar at the end also brightens everything up.
How to Use and Serve Roasted Vegetables
These roasted vegetables are sweet, healthy, and spectacularly versatile — perfect for adding to just about any savory meal. Below are some of my favorite ways to use them throughout the week:
Add to a Salad: Sometimes you just want to bulk up a basic salad and make it more filling. Toss a generous spoonful into this Japanese Cucumber Salad for an Asian twist, or into my hearty Brussels Sprouts Salad with miso and Parmigiano. They’re also delicious in colorful, fresh options like this easy Cucumber Tomato Salad or Corn Salad. Or mix them into a grain-based Farro Salad or sprinkle throughout this seasonal Persimmon Salad with creamy burrata or this summery Burrata Salad.
Top or Mix into a Grain, Rice, or Pasta Bowl: These veggies are a dream in bowls — layer them over farro, bulgur wheat, steamed rice, or nutty pearl couscous for texture and sweetness. Add a drizzle of creamy sauce like this Tahini Dressing, Tahini Sauce, Avocado Dressing, or Dill Sauce to tie everything together. I also love pairing them with my bright Basil Vinaigrette.
Fold in Egg Dish or Soup: I love extra veggies in this easy Kabocha Squash soup for more healthy bulk, or folding into this Squash blossom frittata.
Serve with Protein: Roasted vegetables make a beautiful side for almost any protein. I love them with a soft-boiled egg, pan-seared salmon, or this elegant medium-rare Duck Breast Recipe for a restaurant-quality plate at home.
Roasted Vegetable Storage
I love roasting a big batch of vegetables for the week — they’re perfect for quick meals, easy lunches, or a simple veggie side on the fly.
Refrigerator: Store your roasted vegetables in an airtight container in the fridge for up to 5–7 days. They reheat beautifully and are ideal for meal prep or tossing into grain bowls, salads, and wraps throughout the week.
Freezer: Want to freeze them for later? Let the veggies cool completely, then transfer to a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months. Note: the texture may soften slightly after thawing, but they’re still great in soups, pasta dishes, or frittatas.
More Favorite Vegetable Sides
If you’re looking for more delicious ways to enjoy veggies, here are some of my other favorite vegetable-based sides — perfect for pairing with weeknight dinners, grain bowls, or holiday spreads:
- Tomato Confit
- Roasted Beets
- Miso Eggplant
- Turnip Recipe
- Kimchi Recipe
- Baby Bok Choy
- Roasted Peppers
- Squash Blossoms
- Swiss Chard Recipe
- Vegan Potato Salad
- Sautéed Kale
- Carrot Chips
Easy Roasted Vegetables Recipe
Ingredients
- 2 Bell Peppers, Yellow, Orange, or Red, cut into large 1 inch pieces
- 2 zucchini, cut into 3 inch strips
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 2 carrots, cut into ½ inch circles
- 1 lb Brussels Sprouts, sliced in half lengthwise
- 2 sweet potatoes, diced into ½ inch cubes
- 1 red onion, diced into ½- ¾ inch petals
- 1 Butternut squash, diced into ½ inch cubes
- 1 head garlic, separated into cloves, skin on
- 8 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 8-10 sage leaves
- 1/4-1/2 cup olive oil
- Kosher Salt and Freshly Ground Black Pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Prep, cut, and slice your vegetables.
- Line two half-sheet trays with parchment paper or a silicone mat.
- Place the cut vegetables on the trays in a single, even layer, ensuring they are not stacked on each other. Add garlic cloves and herbs.
- Drizzle with olive oil, salt, and pepper, and toss slightly.
- Cook in the oven for 30 minutes, until the vegetables are tender and caramelized, with a slight crunch. Rotate the trays and toss the vegetables halfway through the cooking process.
- Squeeze out the garlic from the cloves and stir into the vegetables.
- Serve and enjoy!
