Roasted Vegetables
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The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!
I had a bunch of lingering veggies in the fridge from various things I made earlier in the week, so I decided to make my very own roasted veggies. A basic clean-out-the-fridge type meal.
I kept it super simple using fresh garlic, dried thyme, and a drizzle of balsamic vinegar – my ultimate weakness. Best of all, I only used veggies that I like. I tend to pick out certain veggies if they are not to my liking – like brussels sprouts. Sorry, not a fan at all.
But if the vegetables listed here are not your favorites, this recipe can easily accommodate tons of other veggies. Just make sure you get that extra balsamic vinegar and garlic – you can never have too much of either!
Roasted Vegetables
Ingredients
- 2 cups broccoli florets
- 2 cups cremini mushrooms
- 2 cups chopped butternut squash
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar, or more, to taste
- 4 cloves garlic, minced
- 1 ½ teaspoons dried thyme
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until tender.*
- Serve immediately.
Notes
Did you make this recipe?
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This looks delicious! I’m planning on making it today. What could be used if you do not have balsamic vinegar? Thank you!
Best roasted veggie recipe by far. Everyone raves about how good it is and it’s so simple.
Flavorful and extremely delicious. My son enjoyed the vegetables more than the salmon, which was supposed to be the main part of the meal.
I made this today and it was delicious my sister who is a picky eater loved it also. We decided I am making this dish for Thanksgiving.
This looks good and I am making it for our Thanksgiving feast!
This never made it to the holiday table. My guests kept sneaking bites until I gave up and put it out as an appetizer. I’ll try again, and make a bigger batch next time.
OMG – this is so delish! I made my first batch with zucchini, sweet potatoes, asparagus, onion, and a few shitake shrooms. You can tweak this for any veggie. The sauce is what makes it.
I love this recipe!! And so does my family! Only thing I do differently is that after I chop all of the veggies, I put them in a gallon size ziplock bag and add the olive oil and shake everything around to make sure it’s all coated. Then I put them in my tray and add the rest of the seasoning. I’ve taken the side dish for my parents to try and they loved it! As well as my sister that was out of town (& she never eats her vegetables lol). Wish there was nutritional information just to list with other apps.
air fry on parchment paper?
Sheer genius. My mom (voted the old school best home cooking chef on the planet by everyone I know) was so impressed. The variety of color alone is mouth watering, and I feel healthier just looking at it. A total hit whenever I serve it. Thank you!
Question—best way to adapt a couple of new potatoes into this. I have ideas to try, but have you got THE answer?
Thank you!
This is a fabulous recipe. I’ve made it twice now in less than a week, and will probably continue to make it so that I can have veggies on hand all the time. Here is what I like: (1) Its easy. Anybody can make this; (2) you can put whatever combination of veggies you like. Both times that I made it I was missing one of the items and subsituted something else. It was excellent both times. (3) It made enough that I was able to eat veggies for a few meals. You can have it on quinoa, or brown rice, and add a protein if you are so inclined. I added a half a teaspoon of kosher salt and some freshly ground pepper to mine and that was the perfect amount of seasoning for me. I also used a total of 2.5 tablespoons of balsamic since I like balsamic vinegar. Finally, I did not oil my pan since there is already oil in the recipe. My favorite combination was to have it in a whole wheat tortilla with hummus…OMG…delicious!
I use Greek spices and add chicken and feta one of our go recipes
Delicious! My go-to recipe guests or family.
This is a fabulous recipe and is so adaptable to any vegetables that you have on hand. It’s delicious and complements many types of meat. I served it with baked chicken thighs and jasmine rice.
Wonderful recipe!
I used the combination of vegetables listed in the recipe and the flavor was good – though they definitely needed salt. The balsamic vinegar gave a nice flavor, but I had to add a little extra olive oil. My only issue was that the other vegetables were roasted nicely, but the butternut squash was too firm and not completely cooked. If I make this again, I’ll bake the squash on its own for a bit first. It’s so much firmer and dryer than any of the other vegetables, so I think it needs a head start.
Why didn’t you add salt? The recipe says salt to taste.
Love the addition of the balsamic It really made the veggies pop.
I made these a few months ago for a family get together and they were a hit. My niece who loved them so much I thought I would surprise her and make them for her. I will be making them for her on Monday. She had surgery three weeks ago and will be having another a week from now. These veggies will be the perfect pairing to the main dish I am cooking. Thank you for sharing your recipe.
This is the perfect way to cook healthy vegetables. I love it. I’ve made it with different vegeatables each time.
I just have to say this is such a simple but DELICIOUS recipe! Thank you for sharing! I think this is going to be my go-to roasted veggies recipe. =)
Made this recipe today to take to a bbq. My platter was a hit, I added carrots to mine. Also doubled the recipe so I could show off my huge oblong white platter. Presentation is important.Thank you for the recipe. I will definitely be making again. Part of the fun is impressing guests.
This is delicious, the only change I made was added a little dried rosemary and garlic powder. It was so tangy and good. And healthy !
FABULOUS recipe………just love my veggies this way and only this way now!
My fav way to cook veggies but hadn’t thought abt adding some balsamic and I love it so thanks. I also add small sausage balls for a complete meal. I so love ve all your reciepes.
I always use grape seed or avocado oil as I find olive oil gets bitter/burnt when roasting at high temperatures.
Loved it!!!!
Made this last night and enjoyed it! The vegetables looked so great until they cooked with the balsamic. Didn’t like the “brown” look after they cooked. Has anyone made this with white balsamic?
I’m making this for the first time. Using pieces. Wouldn’t they still be crunchy? How do I get them done? Also the carrots?
I added 12 oz cubed raw chicken breast and subbed yam for the butternut squash (since that’s what I had on hand). Baked for 20 min. Delicious!!
Damn delicious. Best roasted veg recipe.
A friend made this and wow! Absolutely loved it, getting ready to make a large batch.
Can I make this and put a batch in the freezer, food saver bags for winter dinners? I was wondering if I bake it and freeze or freeze it fresh then when I need it bake it?
What is best?
Thank you,
Linda Sue
Id vacuum seal not cooked that was is all prepped, just dump and cook!
Delicious!! I don’t enjoy saying goodbye to summer, but beautiful, tasty roasted vegetables make it much more enjoyable! So good, this is my new favorite dish!
My only regret is that I didn’t make more! I made this for a backyard BBQ and everyone love it! Thank you so much for a quick, versatile, delicious recipe!
WOW!! Absolutely delicious!! Made it for the first time for my breakfast/lunch. Wonderful flavor! I love your site and recipes!!
So so so good …….I will probably be making this Aleah once a week
I don’t know if it’s just me – but I can’t see a recipe?
This was really good! Swapped out the mushrooms 4 shredded carrots and celery. Will make again!
Worked out great!! All enjoyed!!!
I generally use 425 and two 17 minute intervals with a flip between them. Mine are the size of quartered red potatoes.
Very good, I put my own spin on it but love the flavor that the balsamic vinegar gives it!! Thank you!
Used this recipe to go with my pork tenderloin for Easter. Delicious! I put in red pepper, two small red potatoes, red onion, broccoli florets, yellow and green squash, and mushrooms.
I wouldn’t have thought to put balsamic vinegar on it; we loved it! I made enough for my husband to bring leftovers to work for his lunch (had to pack it away before he went for thirds!) The only thing I’ll change for next time is definitely cooking the potatoes before roasting (they were 1/2 done – and I sliced them in 1/2 inch pieces!) To make it easier on myself I think I’ll use 4 T. of Newman’s Own balsamic dressing. It already has all the flavoring. Thanks for the recipe! Definitely making again!
I would like to make this for our family Easter dinner. I was going to make it ahead and have to reheat it. I know this isn’t ideal. Do you have any suggestions how I could make the best of this. Also, if I add a cup of Brussel sprouts instead of broccoli should I adjust anything or cook them before?
Delicious and very simple to make..
Love, love, love this recipe! So versatile and delicious! Make it often.
Made this last night, and it turned out perfect. fi
I love roasted veggies and this is a great combination. My veggies ended up steaming more than roasting though. As written, the amount of veggies is too much for one regular sized sheet pan. I couldn’t divide it into two at that point because I was also roasting chicken in the oven. I did love the veggie combination and the hint of balsamic flavor. Thank you!
I mix the veggies in a bowl, then transfer to the baking rack. Nice recipe
I was hoping you would give us the thickness of your sliced vegetables.
So tasty! My husband couldn’t get enough! I would suggest serving with something bland ish so strong flavors don’t compete. Rice and chicken was perfect.
Luv this recipe! I buy the butternut squash already prepped. Worth the extra money! I’ve been making this weekly & keeping in a container in the frig for a go to. I make veggie burritos with hummus & cheese – one of the other comments suggested this – so good. I’ve had it for breakfast with an egg over easy on top of the veggies w/avocado toast. It’s great with pasta dishes. I’m going to keep coming up with ideas to use these veggies cause they’re great. My husband packs them in his lunch too. Thanks.
the color looks amazing but the veggies are veey bland. definetely need more seasoning
I have carrots sliced thin broccoli,in chunks and cauliflower in chunks and your recipe says to bake at 427 for such a short timer and I know the broccoli will cook nut I am not sur about the other veggies. Thank you for any advice
Storing this in a big baggy or teflon, how many days can it be reheated and served would you say? Sorry–probably a bachelor question.
I tried this tonight (I’m in my 60’s and this is my first time roasting anything! lol) and it came out delicious. Some things take longer to cook than others, I’m learning.
I keep them in storage containers in the fridge for 3-4 days. The hub and I scoop out portions for lunches and dinners since we are on different shifts. This prep is great!
Looks great!! I think I might add a samll cubed sweet potato to the mix for a little sweetness. Thanks for the recipe!!
Do you think white balsamic vinegar would work? I appear to be out of regular.
This recipe is fantastic! Be sure to use a high quality aged basamic if you can. If makes a real difference.
I changed out some of the veggies as I didn’t have the ones on hand that this recipe lists. I used Yukon Gold potatoes in place of squash. I used sweet onion in stead of red onion. I used sweet yellow bell peppers and sugar snap peas, carrots, crimini mushrooms, broccoli and asparagus.
I roasted them in my convection oven which cut the roasting time down to 18 minutes for tender firm veggies. They were amazing! This will be my go to recipe. I totally loved it as did my husband!
This looks delicious i would like to make this does it have to be balsamic vinegar would a little apple cider vinger make a difference? I’m looking forward to this today I can’t just taste it
My oven isn’t big enough for this and my entree. Can I cook this first and keep it warm for @1/2 hour? Will it still taste OK?
I followed recipe, other than adding a little bit of pepper flakes. And next time, I’ll cut the recipe in half. Way too much, for two people. Definitely leftovers! And definitely, delicious! !
These were so easy and delicious! My veggies were tender-crisp (and perfect) after 12 minutes. I omitted the butternut squash, but will try adding it next time.
Luv the recipe; I added Anaheim chiles, which I usually roast on the bbq, lovely medley of flavors !!
Roasted veggies are my snack food. On the fly and with small amounts, I roast them in my toaster oven on foil-lined tray for easy clean up. In this small space, I include one veggie at a time as différent varieties need different cooking times.
I’ve learned to mix all the veggies, oil, spices, etc. in a zip loc bag. The veggies get coated really well and I waste less of the oil, etc. I’m going out and add some balsamic to my usual recipe. Sounds great!
We love this, and you can be sure I’ll never be using brussel sprouts either.
I was searching the internet for a simple roasted vegetable recipe because my husband and I are hosting our first “real” dinner party as newlyweds. We are definitely incorporating this into our menu this weekend. Thanks!
I make this every week! So delicious! Thanks for sharing!
I’ve made this twice now and love it..!! The only difference I made the 1st time I put all the veggies in a bowl added the balsamic vinegar and seasonings and tossed. I found that was easier. The 2nd time I was planning to grill the veggies in a pan with holes in it (had to much for my grill basket) using asparagus instead of the broccoli. Also instead of the balsamic vinegar I was using “Sun Dried Tomato” salad dressing. I had marinated my chicken in the same dressing to grill when a huge storm forced us inside. That’s when I decided to roast the veggies. I just laid them out on a cookie sheet and baked until desired crunchiness. Definitely worth trying & you can use veggies of your choice. Thanks for your recipes!!
Got tired of stringing kabobs and trying to deal with enough grill space, flipping the skewers, or veggies falling off the skewer – I have been doing this ever since. Don’t even need to wait for nice weather to grill out anymore. Save myself even more time by getting precut veggies when pressed for time. Save time, saves grill space, less stressful, less cleanup, more flavoring options too I think vs grill.
Love this site!
ALL OF US WHO LOVE ROASTED VEGGIES SHOULD TRY… RADISHES..YES RADISHES.. INTO YOUR MIX.
You won’t believe how good they are!
I am making these roasted veggies now. Can’t wait to try them!
I have a question/thought
I am a big fan of prepping and freezing or cooking and freezing, this way I can get the majority of my cooking done one or two days a month.
In my exeperience roasted veggies are just not the same after being reheated.
Is it a good idea to prep and sort into individual serving sizes and freeze the uncooked veggies and then just pull what I need to roast? If so, would I toss in my oil and seasoning mix prior to freezing or prior to cooking? And should I allow the veggies to thaw fully before roasting?
Thanks for any advice!
Hello! This looks amazing. I am considering doing this for a side dish this weekend for our Canadian thanksgiving. There will be 17 adults and 7 kids – would you times this recipe by 4 to make sure there is enough for everyone?
Thanks so much for any input.
Candice
This is delicious as all your other recipes as well. What a great side dish.
Just making roasted veggies for dinner.Don’t have balsamic vinegar so putting in a little apple cedar vinegar. Smells delicious.
Hello! I’m planning on making this for my vegetarian boyfriend this week, unfortunately he hates balsamic vinaigrette with a passion that burns with the heat of one thousand suns. But, I still wanted to add something to give it some extra flavor; any suggestions?
Can you freeze after baking ?
I make a packet out of foil. Put the veggies in large bowl. Sprinkle with oil, balsamic, seasonings, toss to cover. Put in packet of foil. Fold foil to make tight. Put on grill before meat. Grill 20-30 min. Soooooo good.
I roast all kinds of veg. In little virgin oil, plus I chop
Up fresh rosemary and chopped basil plus chopped sweet potatoe. Very yummy. .
Re brussell sprouts…I use frozen whole ones, frozen pearl onions, thaw both in micro wave. Melt butter, paprika, brown sugar in skillet, not on high..medium. Cut sprouts in
half then put all in skillet and saute and brown till they are really coated with all the goodness in the skillet..ENJOY!! Measures for butter, paprika & brown sugar..depends is you like it kinda sweet or not..use other spice if you like it HOT..I rarely measure if I am cooking not baking..
ms bobbye wiley
This looks great! I love roasted veggies! However, I also LOVE brussels sprouts sautéed this way: Cut sprouts in half vertically. Place each half, cut-side down, in a hot skillet with coconut oil (or other cooking oil) on medium-high heat. Drizzle sprouts with red wine vinegar; then sprinkle a handful of brown sugar over (probably about 1/3 c – 1/2 c of each for a large skillet). Cook for about 5-7 min. until cut sides are browned. Sprinkle with sea salt. It’s delicious!!
I haven’t tried the vinegar yet, sounds good. I do like to add a little Wishbone Italian dressing. That gives them a nice added flavor as well.
This is how I cook all my vegetables during the summers. I use a couple different types of my own rubs on them, but I must try this recipe when the weather is warmer.
wow! This looks great! Such a simple and delicious and healthy meal – perfect for the new year 🙂 Pinning!
how would you recommend preparing this using frozen vegetables? Would I need to do anything different? I am single, work a lot, and don’t always have time to go to the grocery store for fresh veggies
Trying to grill vegetables that were frozen doesn’t work. The freezing process adds too much water to them and it just leaves them really soggy in texture and that is not what you want to end up with.
Frozen veggies roast just fine too! Takes a little longer to cook but come out just as delicious!
We are going camping over the Thanksgiving holiday. I’m thinking of prepping the veg’s and freezing in foil packets to put in the grill. Do you think that would work out ok?
You don’t need to freeze them. When camping, I’ve wrapped veggies in foil after being tossed with oil mixture and thrown them on the BBQ and they turn out great!
This looks great, but in what world does prepping all those veggies take 5 minutes?
Took me about an hour to cut up all of mine! Can’t wait to try it taking it to a Mother’s Day cook out in the park!
She used veggies that were lingering in her fridge which cut down her prep time considerably. Smart move!
Sounds delicious I am going to try very soon.
Wonderful pictures, I got really hungry. 🙂 In your opinion, which vegetable is the most delicious when you roast it?
Perfect and colorful fall side dish. Looking forward to shopping today.
I thought I didn’t like Brussels sprouts until I tried roasting them. Toss in olive oil and S&P, roast for 20ish minutes at 450 degrees — they come out like candy. Caramelized on the outside and tender on the inside. Seriously, so good.
Cauliflower would blend in well and add an additional color.
I just love how colorful these veggies are! I also add balsamic to my veggies. I love the flavor it adds!!
Such gorgeous colors!
Look at all those colours! I love roasting veggies, so good! Great recipe!
Love roasted veggies! Definitely need to make some soon, they are the perfect side accompaniment for dinner. Thanks for the inspiration!
Roasted vegetables are forever my fav. Loving the colours!
Simple perfection. Love roasted veggies. : )
I love roasted veggies, I could eat that whole tray!
These vegetables look so colorful, I would want to eat them any time!
I do this about 3 times a week because it’s just so easy! However, it usually takes 20-25 mins in my oven and I turn on the broiler during the last 5 min to get that browning. Then grate a little Asiago or parm on it when it comes out of the oven. Yum!
I agree on time. I loke to marinate veggies with Italian dressing overnight in a zip lock bag. Drain and roast:)
I make a similar one but haven’t used balsamic vinegar, just oil, garlic and sea salt to dress. Sounds like an interesting twist.
My Mom does something like this with herb de provence.
love love love roasted veggies .. love that this is so colorful! thankfully, any vegetable I roast, my kids will eat. . brussels sprouts included!! Why don’t you like them?!
Same here – my kids eat any vegetable I roast, including Brussels sprouts! We just use olive oil, granulated garlic, and salt, and my kids eat it like candy. I’ve never tried balsamic vinegar, that sounds yummy!
Yum! They look beautiful. I’m going to make extra so I can put them in a wrap with my favorite hummus.
I roast vegetables all the time but never thought of adding balsamic vinegar to them before they roast. I must try it and see what I’ve been missing! This looks fantastic.
They are good roasted with chicken or lamb chops in that same dressing. Rosemary and balsamic is a winning combination.
I love roast vegetables – looks like a great selection!
Mmm I knew there had to be garlic in there somewhere 😉 It sounds really lovely with the addition of balsamic vinegar too, yum! And thyme always gives food that lovely homely flavour 🙂 Perfect side for any Sunday roast! x
Roasted veggies and balsamic are my life. Love them! Your veggies are always so colorful and make me want to go make some, pronto!
I love roast vegetables – looks like a great selection!