Hearty and delicious, roasted vegetables are an easy side dish recipe.
These lightly seasoned oven roasted vegetables are caramelized on the outside and tender on the inside. Use a variety of vegetables for a flavorful and healthy side dish.
They’re great served with baked chicken (or almost any protein) and leftovers can be added to a grain salad (or quinoa salad).
A Versatile Side Dish
- Change up the vegetables 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 a budget-friendly side.
- 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.
Ingredients for Roasted Vegetables
We serve a vegetable side dish with almost every meal and this one is a regular in our rotation. 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.
Seasoning for Roasted Vegetables
Seasonings for roasted vegetables can be almost any herb you’d like.
- 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 oregano or thyme.
How Long to Roast Vegetables
Since I use a variety of vegetables and I usually cook them in 2 stages.
- Root vegetables and harder veggies need about 40 minutes (so I start those first).
- Add quick-cooking vegetables about 20 minutes into the cooking time.
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.
How to Roast Vegetables
- Chop the vegetables into bite-sized pieces.
- Combine the marinade ingredients in a large bowl per the recipe below. Add veggies and toss well.
- Add the root veggies to the pan in a single layer and roast. After 20 minutes, add the quick cooking vegetables 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).
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 cleanup.
- 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.
Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Use leftovers in a hearty vegetable soup or add them into an omelet, casserole, or kale salad.
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.
Did you make these Easy Roasted Vegetables? Be sure to leave a comment and a rating below!
Roasted Vegetables
Equipment
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
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.
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
Diet Vegan, Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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 400
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).
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.
Yum! That sounds like a delicious meal thanks for sharing!