Roasted Vegetables – this is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!
Easy Roasted Vegetable Recipe
It’s always sad when the holidays are over and all the tempting treats are gone but it’s always about this time my body starts to crave more healthy food after all the indulgent food I’ve been eating. I guess it’s a good thing the holidays don’t last forever.
I love this recipe because it’s a great way to load an abundance of fresh vegetables into one meal.
These are perfect served with a whole grain or alongside poultry, beef or fish. This is just one of those side dishes that goes with anything.
Crazy enough I didn’t start cooking vegetables in the oven until later in life. I had no idea what I was missing out on!
My kids don’t care much for vegetables but when I roast them it’s so much easier to get them to eat them. My daughter actually requests roasted Brussels sprouts all the time.
While this really isn’t much a recipe it’s more just a method to get you started. Once you try roasted vegetables you’ll be hooked for life. It makes healthy eating much more enjoyable!
What Ingredients do I Need to Roast Vegetables?
The great thing about this recipe is that you can clear out the fridge with other veggies you may have on hand, you can also use different seasonings based on what you like. Here’s what I went with this time:
- vegetables – tomatoes, bell peppers, carrots, zucchini, broccoli, red onion, garlic
- olive oil
- salt and pepper
- Italian seasoning (optional)
- lemon (optional)
How to Roast Vegetables in the Oven
This method to cook vegetables couldn’t be easier!
- Chop veggies: cut veggies into pieces about the same size, place on a rimmed baking sheet.
- Toss with oil and seasoning: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.
- Spread across baking sheet and roast: Spread evenly so vegetables cook evenly and roast 15 minutes.
- Add tomatoes, continue to roast: Remove from oven add tomatoes and toss mixture, spread even again.
- Roast 10 minutes longer or until veggies are tender.
You can roast just about any vegetable. Just use the same simple method – chop (things such as green beans and asparagus just leave whole), drizzle with oil, season, toss and roast. Toss once or twice through baking.
Just keep in mind different vegetables take various amounts of time so I usually like to roast vegetables with the same cook time together (or give more firm root vegetables a head start then add others later on).
How Long Do I Roast Vegetables?
Approximate cook times you’re looking at for roasted vegetables (cut into 1-inch pieces. I use about 1 – 2 lbs) at 400 – 425 degrees (don’t forget to toss halfway):
- Asparagus – 20 minutes
- Bell Peppers – 20 minutes
- Broccoli – 25 minutes
- Brussels Sprouts (halved) – 25 minutes
- Butternut Squash – 30 minutes
- Cabbage (cut into 1-inch thick slices) – 30 minutes
- Carrots (cut into 1-inch chunks or baby carrots)- 30 minutes
- Cauliflower – 25 minutes
- Corn (cobs left whole with husks) – 40 minutes
- Green Beans – 20 minutes
- Kale – 15 minutes (it doesn’t need to be in a single layer)
- Onions – 35 minutes
- Potatoes (russet, red, yukon) – 45 minutes
- Sweet Potatoes – 30 minutes
- Tomatoes (grape or cherry) – 15 minutes
- Yellow Squash – 20 minutes
- Zucchini – 20 minutes
Tips for Roasting Vegetables
- Use a high heat. Typically for roasted vegetables the ideal range is 400 – 450 degrees. Always preheat oven first.
- Use a dark baking sheet if you have one. This dark coating encourages browning. I hate them for baking but they’re great for vegetables.
- Spread even and try not to overcrowd.
- Season. Really they’re great with just salt but for more flavor try with garlic, curry powder, fresh or dried herbs, cheese, vinegars, citrus, sesame oil, honey, taco seasoning, bacon, mustard, pesto, etc. Keep in mind things like honey and cheese you’ll want to add closer to the end so it doesn’t burn.
- Don’t forget to toss halfway. The edges of the baking sheet cook hotter than the center, plus if you don’t toss they may brown too much on the bottom.
More Roasted Vegetable Recipes You’ll Love:
- Parmesan Roasted Potatoes
- Roasted Zucchini Squash and Tomatoes
- Roasted Butternut Squash
- Roasted Brussels Sprouts
- Honey Roasted Carrots
What to Serve with Roasted Vegetables?
- Salmon with Garlic Lemon Butter Sauce
- Slow Cooker Rotisserie Style Chicken
- Pan Seared Steak
- Chicken Parmesan
- Chicken with Garlic Herb Butter Sauce
Follow Cooking Classy
- 2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
- 2 medium carrots, peeled and sliced into 1/4-inch thick slices
- 1 small zucchini, end trimmed, sliced through the length then cut into 1/2-inch pieces
- 1 medium broccoli crown, cut into small florets (reserve stem for another use)
- 1/2 medium red onion, peeled and cut into 1-inch chunks
- 2 Tbsp olive oil
- 1 1/2 tsp Italian seasoning
- 2 - 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 cup grape tomatoes (optional)
- 1 Tbsp fresh lemon juice
- Preheat oven to 400 degrees.
- Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*
- Drizzle with olive oil (broccoli needs a little more than the other veggies), sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
- Spread into an even layer, roast in preheated oven 15 minutes.
- Remove and toss in tomatoes, return to oven and roast 10 minutes longer.
- Drizzle with lemon and serve warm.
- *Use a dark baking sheet if you have one. It helps brown the veggies a little better.