Oven Roasted Vegetables Recipe

These Oven Roasted Vegetables are perfectly tender, caramelized, and bursting with flavor. Tossed in olive oil, garlic, and herbs, this colorful mix of veggies is easy to make and incredibly versatile. Whether served as a side dish, meal prep staple, or tossed into salads and grain bowls, roasted vegetables are a healthy and delicious way to brighten any meal.

Why You’ll Love This Recipe

• Easy and hands-off – Just chop, season, and let the oven do the work.
• Customizable – Use your favorite seasonal vegetables or whatever you have on hand.
• Naturally healthy – Packed with fiber, vitamins, and minerals.
• Perfect for meal prep – Store well and reheat beautifully.
• Deliciously caramelized – Roasting enhances the natural sweetness and flavors of the vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 large carrots (sliced into rounds or sticks)
• 1 red bell pepper (sliced)
• 1 yellow squash or zucchini (sliced)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 teaspoon dried thyme or rosemary
• 1 teaspoon Italian seasoning
• Salt and black pepper (to taste)
• Optional: Fresh parsley or Parmesan cheese for garnish

Directions

this recipe

1. Preheat the oven:
   • Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the vegetables:
   • Wash and chop all vegetables into similar-sized pieces for even roasting.
   • Place the vegetables in a large mixing bowl.
3. Season the veggies:
   • Drizzle olive oil over the vegetables and add minced garlic, thyme, Italian seasoning, salt, and pepper.
   • Toss everything together until the veggies are evenly coated.
4. Roast the vegetables:
   • Spread the seasoned vegetables in a single layer on the prepared baking sheet.
   • Roast for 20–25 minutes, flipping halfway through, until the vegetables are tender and golden around the edges.
5. Garnish and serve:
   • Remove from the oven and garnish with fresh parsley or a sprinkle of Parmesan cheese if desired.
   • Serve immediately as a side dish or add to salads, bowls, or pasta.

Servings and Timing

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

Variations

• Spicy Roasted Vegetables: Add a pinch of red pepper flakes or cayenne for heat.
• Lemon Herb Veggies: Squeeze fresh lemon juice over the vegetables before serving for brightness.
• Balsamic Glazed Vegetables: Drizzle balsamic vinegar or glaze over the vegetables in the last 5 minutes of roasting.
• Cheesy Roasted Veggies: Sprinkle shredded Parmesan or mozzarella over the vegetables in the last 5 minutes of roasting.
• Root Vegetable Medley: Swap in sweet potatoes, beets, or parsnips for a heartier variation.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze roasted vegetables in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes or microwave for 1–2 minutes until warmed through.

FAQs

What vegetables roast best in the oven?

Root vegetables like carrots, sweet potatoes, and beets roast beautifully, as do cruciferous vegetables like broccoli and cauliflower. Bell peppers, zucchini, and squash are also great options.

How do I prevent roasted vegetables from becoming soggy?

Spread the vegetables in a single layer without overcrowding the pan to allow even roasting and crisp edges.

Can I roast frozen vegetables?

Yes, but don’t thaw them beforehand—roast from frozen, adding 5–10 minutes to the cooking time.

Do I need to peel carrots or potatoes before roasting?

Peeling is optional! Just wash them thoroughly and leave the skin on for extra texture and nutrients.

How do I make vegetables crispier?

Increase the oven temperature to 450°F (230°C) and use a convection setting if available to help crisp the veggies.

Can I add fresh herbs instead of dried?

Yes, fresh herbs like rosemary, thyme, or parsley can be added during or after roasting for extra flavor.

Can I use butter instead of olive oil?

Yes, but butter has a lower smoke point—mix it with olive oil to prevent burning.

Why are my vegetables burning?

If the vegetables are cut too small or your oven runs hot, they might burn. Cut vegetables evenly and keep an eye on them in the final minutes of roasting.

Can I meal prep roasted vegetables?

Absolutely! Roast a large batch and store them in the fridge for easy meals throughout the week.

What’s the best way to serve roasted vegetables?

Serve them as a side dish, add to grain bowls, stir into pasta, or toss into salads for a nutrient boost.

Conclusion

These Oven Roasted Vegetables are a simple, flavorful, and healthy addition to any meal. With crispy edges, tender centers, and endless flavor combinations, they’re the perfect side dish or meal prep staple. Whether served fresh out of the oven or reheated for a quick weeknight dinner, this easy recipe will help you enjoy your veggies in the most delicious way possible!

Print