Roasted Vegetables


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!

Roasted Vegetables

Roasted Rainbow Vegetable Medley

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!

Diced vegetables on a baking sheet before oven baking.

What 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)

Ingredients for Roasted Vegetables

How do I Roast Vegetables in the Oven?

This method to cook vegetables couldn’t be easier!

  • Dice veggies into pieces about the same size, place on a rimmed baking sheet.
  • Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.

How to Make Roasted Vegetables on a baking sheet.

  • Spread evenly and roast 15 minutes.
  • Remove from oven add tomatoes and toss, spread even.
  • Roast 10 minutes longer or until veggies are tender.

Overheat image of Roasted Vegetables on a dark baking sheet.

You can roast any vegetable. Just use the same method – chop (things such as green beans and asparagus just leave whole), drizzle with oil, season, toss and roast.

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

Roasted Vegetables

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.

Roasted Vegetables served over quinoa with lemon in two serving bowls.

Delicious Main Dish Recipes to Serve with These!

Roasted Vegetables

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Roasted Vegetables

5 from 4 votes

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!

Servings: 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 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


  1. Preheat oven to 400 degrees.

  2. Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*

  3. 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.

  4. Spread into an even layer, roast in preheated oven 15 minutes.

  5. Remove and toss in tomatoes, return to oven and roast 10 minutes longer.

  6. Drizzle with lemon and serve warm.

Recipe Notes

  • *Use a dark baking sheet if you have one. It helps brown the veggies a little better.
Nutrition Facts
Roasted Vegetables
Amount Per Serving
Calories 144 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 53mg 2%
Potassium 676mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Sugars 8g
Protein 4g 8%
Vitamin A 160.4%
Vitamin C 187.2%
Calcium 7.4%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: how to roast vegetables, roasted vegetables
Calories: 144 kcal
Author: Jaclyn


  • John Vassallo: It’s the only way I cook my veggies. Wish I started doing this awhile ago. February 20, 2019 at 11:20am Reply

  • Monica: Can u use frozen veggies? And if so could u recommend a recipe February 16, 2019 at 5:53am Reply

    • Jaclyn: Unfortunately I don’t recommend using frozen vegetables as they’ll become mushy. February 17, 2019 at 1:00am Reply

  • Jen: Super yummy! Turned out great! January 20, 2019 at 1:04pm Reply

  • Pat: I like to skip the Italian seasoning and use this for a filling on toasted pita with a lime sour cream dollop on top! Heavenly! January 17, 2019 at 3:32pm Reply

  • Cara: I made these last weekend and they were so good – thank you! I have been putting them on a sandwich with some mozzarella for a quick and easy lunch. The additional of Italian seasoning makes a huge difference. I will likely be making this every weekend! January 15, 2019 at 7:42am Reply

    • Jaclyn: I’m so glad you like the recipe Cara! Sounds delicious in a sandwich with mozzarella! January 15, 2019 at 11:26am Reply

  • Donna: I do the same thing, but try parsnips and butternut squash and pumpkin chunks! They add a wonderfully sweet, nutty taste.😋 January 3, 2019 at 3:28pm Reply

    • Jaclyn: What a great blend I’ll have to try that! January 3, 2019 at 4:36pm Reply

  • Gwendolyn: Happy New Year Cookingclassy Your are My Sister of food I love roasted vegetablestables especially at bedtime and I rest very well I Have a nervous conditions And a diabetic,loss My taste and smell My eyes see some what good and you recipes look Delicious.Do you offer Newsletter’s that you can send me OK have a Blessed day and A Blessed Year coming, You can call me GIGI , Here I’ve opened up my heartfelt to you ,You are special,Im Have to put MY vegetables outside My Refrigerator Die I have some neighbors that holds my food they love my Dishes I cook with Love January 3, 2019 at 3:02pm Reply

  • Charlene: Hi – thanks for the recipe on roasting veggies – I always love them when other people do them, mine always turn to mush rather than roasted. Any clue as to why that happens? January 3, 2019 at 1:16pm Reply

    • Jaclyn: It sounds like they are just over cooked. I’d try cooking for a shorter period of time, then you can also try a roasting at a hotter temperature or broiling at the end so you still get some color. January 3, 2019 at 1:44pm Reply

    • Denise: Make sure you DRY off the veggies before putting tossing with seasonings and olive oil. I like to heat the cooking sheet in the oven before spreading veggies in a SINGLE layer and cook 15min turn and another 10min. Always turn out perfect! January 26, 2019 at 8:10am Reply

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