Roasted Vegetables
by Chungah
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Easy oven roasted vegetables, perfectly crisp-tender and packed with so much flavor! The best side dish to serve with any main dish in 30 min!
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Why you’ll love these roasted vegetables
- Simple, no-fuss recipe. With basic pantry staples – olive oil, balsamic vinegar, garlic, dried thyme, salt, and pepper, this recipe delivers on simplicity and flavor, allowing the vegetables to sweeten naturally and caramelize for those crispy, golden brown edges.
- Easy clean up. Everything comes together on a single sheet pan, making cleanup an absolute breeze.
- Pairs well with anything. This side dish pairs well with everything, elevating any main dish and adding in some extra nutrition for those picky eaters!
- Flexible recipe. This recipe can easily accommodate any vegetable on hand, making it so flexible and versatile. And the leftovers can be added to countless meals – salads, grain bowls, wraps, or even pizza toppings!
Vegetables to roast
Root vegetables
- Potatoes and sweet potatoes, cut into 3/4-inch cubes
- Butternut squash, peeled, seeded and cut into 3/4-inch cubes
- Carrots and parsnips, cut into 1-inch pieces
Cruciferous vegetables
- Brussels sprouts, halved
- Broccoli and cauliflower, cut into florets
Softer vegetables
- Bell pepper, cut into 1-inch pieces
- Red onion, cut into 1-inch pieces
- Zucchini and yellow squash, sliced and quartered into 1-inch pieces
- Asparagus, trimmed
- Mushrooms, whole
- Cherry tomatoes, whole
How to roast vegetables
- Prep the vegetables. Chop the vegetables into bite-sized uniform pieces.
- Toss and season. Toss the vegetables in olive oil, balsamic vinegar, garlic, thyme, salt, and pepper, stirring directly on a sheet pan until evenly coated.
- Roast. Spread the vegetables out in an even layer before roasting at 425°F for 12-15 minutes, or until tender and caramelized.
- Serve. Serve warm.
Pro tip
Give them space.
Ensure that the vegetables are in a single layer and have space on the sheet pan, avoiding any overlap or piling. Overcrowded vegetables will trap steam and become mushy!
What to serve with roasted vegetables
- Swedish Meatball Pasta
- Chicken and Gnocchi Soup
- Garlic Butter Shrimp Scampi
- The Perfect Steak with Garlic Butter
- Weeknight Lemon Chicken Breasts
Tools For This Recipe
Roasted Vegetables: Frequently Asked Questions
Use a high-heat oil such as extra-virgin olive oil, avocado oil, or vegetable oil.
Absolutely! But because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. For example, 1 tablespoon fresh thyme = 1 teaspoon dried thyme.
Roasted vegetables get soggy when moisture is trapped, which typically happens when the pan is overcrowded. Always dry the vegetables thoroughly, oil generously before roasting and avoid piling or overlapping the vegetables on the sheet pan.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 400°F until warmed through.
Cut the vegetables into smaller pieces and repurpose them for pizza toppings, tacos, and quesadillas, or grain bowls.
Roasted Vegetables
Video
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 extra-virgin 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.
Equipment
Notes
- Cut in uniform pieces. Cut the vegetables in uniform pieces to ensure that they all cook through at the same time, keeping the guesswork out of the cook time.
- Generously oil. Toss the vegetables generously in olive oil to allow the seasonings to stick, to prevent sticking and to promote a crisp exterior throughout.
- Avoid overcrowding the pan. Spread out the vegetables in an even layer, giving them some breathing room to roast and brown properly. Overlapping the vegetables will steam them instead of caramelize.
- High heat is key. Roast the vegetables at 425°F undisturbed for proper caramelization and crispy edges. Stirring halfway through will interrupt the caramelization process and lead to uneven browning.
- Mix it up with pesto. Skip the olive oil and seasonings, and toss the vegetables in pesto instead.
- Make it smoky. Add smoked paprika and cumin for a sweet and smoky flavor profile.
- Reheat in the oven. Avoid reheating the leftover vegetables in the microwave as they will be mushy and soggy. Reheating them in the oven will revive their crispy, caramelized edges!
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Do you have the nutrition label for this recipe. It was delicious.
Can the veggies be cut and marinated in the sauce the night before?
This is the roasted veg recipe I’ve been looking for; it is excellent. I would suggest giving the Butternut about a ten minute head start in the oven and then adding all of the other veg. I’ve been eating the leftovers on wraps all week for lunch. Thanks for this recipe!!!
As Butternut is a large squash, I cubed the leftovers and roasted them separately with olive oil, Basalmic, and Rosemary.
This is simple and yummy! My only comment is that it takes way longer than 15 minutes to cook because of the butternut squash. Everything else roasts nicely and gets tender but the squash is still rock hard. I might try cutting the squash into tiny pieces…
This was part of our Thanksgiving dinner once again. It is easy to clean/cut veggies beforehand and the cook time is perfect for when you are resting or carving the turkey. I add the olive oil and balsamic in the bag and then bake on parchment paper for an easy cleanup. It is as delicious as it is beautiful with all the colors. I have never been let down by one of your recipes. Thank you!
Thank you from a lazy 90-year old who cooks for one only. I’ll give it a shot … today
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.