Roasted Vegetables

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Hearty and delicious, roasted vegetables are an easy side dish recipe.

They’re great served with baked chicken (or almost any protein) and leftovers can be added to a grain salad (or quinoa salad). 

These oven-roasted vegetables are caramelized on the outside and tender on the inside. They are lightly seasoned with savory spices, a touch of tangy balsamic vinegar, and sweet honey!

roasted vegetables in a bowl

 

Why You’ll Love These Roasted Vegetables

  • Change up the veggies and use what you have in the fridge. Almost any veggie can be roasted.
  • Root vegetables can be found all year long and they are inexpensive making this great to feed a crowd.
  • Not only is this roasted vegetable recipe super healthy, but it’s beautiful and flavorful.
  • Can be made ahead of time and served chilled in salads or room temperature. Keep them warm in a crockpot on a buffet table.

Easy Roasted Vegetables ingredients on a table

Ingredients for Roasted Vegetables

We make a vegetable recipe with almost every meal and this one tops the list. Since I use a variety of vegetables and I usually cook them in 2 stages. Root veggies and harder veggies need longer so I start those and then add the veggies that cook quickly about 20 minutes later.

How Long to Roast Vegetables

You’ll need about 6-8 cups of vegetables for this recipe (a little more or less works just fine too!). Choose what you love.

Longer Cook Time (about 40  min): Any of the following will need about 40 minutes. Potatoes, sweet potatoes, beets, carrots, brussels sprouts, red onion, potatoes, sweet potatoes, turnips, mushrooms, squash, cauliflower, cabbage, butternut squash.

Shorter Cook Time (add to the pan after 20 min): Broccoli, zucchini, green or red bell pepper, asparagus, green beans, tomatoes.

Seasonings

Seasonings for roasted vegetables can be almost anything. Start with a base of olive oil, balsamic vinegar, and honey for flavor (and the honey helps with browning). Add in some garlic cloves (or garlic powder), rosemary, and your own favorite fresh herbs or dried spices like Italian Seasoning or Greek Seasoning.

bowls of ingredients to make Easy Roasted Vegetables

How to Roast Vegetables

Have this medley of vegetables ready in no time!

  1. Chop the vegetables into bite-sized pieces.
  2. Combine the marinade ingredients in a large bowl per the recipe below. Add veggies and toss well.
  3. Add the root veggies to the pan and roast. After 20 minutes, add the softer veggies and continue roasting until tender.

Make it a meal by adding protein to the pan like split chicken breasts at the beginning of cooking or smoked sausage (at the 20 minute mark).

Easy Roasted Vegetables on a baking sheet before baking

Flavor Boosters

Add any of the following to the roasted vegetables once cooked.

  • Drizzle with balsamic reduction to taste.
  • Sprinkle with additional fresh herbs (basil, parsley, dill).
  • Shred fresh parmesan cheese over top (and broil 1 minute if desired).

PRO TIP: Follow this handy guide to Substitute Fresh vs Dried Herbs if using fresh instead!

Tips for The Best Oven Roasted Vegetables

  • Cook the root vegetables (or veggies that need longer) first and add the quicker cooking veggies after about 20 minutes.
  • Line the pan with parchment paper for easy clean up.
  • Roast on a large sheet pan instead of a baking dish. If the vegetables are more spread out they’ll caramelize better (which means more flavor).
  • A little bit of honey (or maple syrup) helps them brown better.

cooked Easy Roasted Vegetables on a baking sheet

Leftover Roasted Veggies

Keep roasted vegetables in an airtight container in the refrigerator for up to 4 days. Use leftovers in a hearty vegetable soup or dice up and fold them into an omelet or casserole.

Freeze roasted vegetables in a zippered bag with the date labeled on the outside for up to 8 weeks. Reheat them (thawed or frozen) in a saucepan with a little water.

Veggies for Days!

Did you make these Easy Roasted Vegetables? Be sure to leave a comment and a rating below! 

roasted vegetables in a bowl
5 from 5 votes
Review Recipe

Roasted Vegetables

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Savory & slightly sweet veggies are oven-roasted until crispy on the outside, tender on the inside!

Ingredients

  • 1 pound sweet potato or squash or white potatoes, peeled and 1" cubed
  • 1 large carrot peeled and chopped 1"
  • 8 ounces brussels sprouts halved if large
  • ½ red onion cut into ½" chunks
  • 1 small zucchini cut into ½" rounds or moons
  • 1 red bell pepper cut into ½" pieces

Seasoning Mix

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon dried rosemary slightly crushed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

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Instructions

  • Preheat the oven to 425°F.
  • Combine the seasoning mix in small bowl.
  • Add sweet potatoes, carrots, Brussels sprouts, and onions to a large bowl. Toss with about ⅔ of the seasoning mix and spread onto a large rimmed baking pan.
  • Roast 20 minutes.
  • While the vegetables are roasting, toss the zucchini and bell pepper with the remaining seasoning mix.
  • After the sweet potato mixture has roasted 20 minutes, give the vegetables a stir and add the zucchini and bell pepper. Roast an additional 15-20 minutes or until tender-crisp.

Recipe Notes

  • Optional: 2 cloves minced garlic or 1/2 teaspoon garlic powder can be added to the seasoning mix.
  • Cook the root vegetables (or veggies that need longer) first and add the quicker cooking veggies after about 20 minutes.
  • Line the pan with parchment paper for easy clean up.
  • Roast on a large sheet pan instead of a baking dish. If the vegetables are more spread out they’ll caramelize better (which means more flavor).
  • A little bit of honey (or maple syrup) helps them brown better.

Nutrition Information

Calories: 222, Carbohydrates: 36g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 385mg, Potassium: 870mg, Fiber: 7g, Sugar: 12g, Vitamin A: 20094IU, Vitamin C: 100mg, Calcium: 78mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish
Cuisine American
close up of plated Easy Roasted Vegetables with writing

 

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cooked Easy Roasted Vegetables on a baking sheet with a title
Easy Roasted Vegetables on a baking sheet and plated with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Hollie i have the roasted veggies in the oven now, and then will pop in a 1 lb pork tenderloin. Any idea how long I should wait so I can time them both to come out the same time? The oven is at 4005 stars

    1. The pork tenderloin will need about 18-20 minutes at 400°F and then 5 minutes to rest before serving. You’ll want it to just reach 145°F (I usually take it out at about 142°F, it will rise as it rests).

  2. My husband and I love this recipe. We had it one night with cornbread as the main meal; very hearty, healthy and delicious. I particularly like being able to interchange any veggie you desire. It was also easy to do all the prep work ahead of time. Thanks for another winner Holly.5 stars