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Roasted Vegetables - 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!

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!

Featured Comment

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.
nancy
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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

  1. Prep the vegetables. Chop the vegetables into bite-sized uniform pieces.
  2. 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.
  3. Roast. Spread the vegetables out in an even layer before roasting at 425°F for 12-15 minutes, or until tender and caramelized.
  4. 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

Tools For This Recipe

Roasted Vegetables: Frequently Asked Questions

What oil is best for roasting vegetables?

Use a high-heat oil such as extra-virgin olive oil, avocado oil, or vegetable oil.

Can I use fresh herbs instead?

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.

Why are my vegetables soggy?

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.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 400°F until warmed through.

What can I do with the leftover vegetables?

Cut the vegetables into smaller pieces and repurpose them for pizza toppings, tacos, and quesadillas, or grain bowls.

Roasted Vegetables

Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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!
4.8 stars (47 ratings)
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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

Baking Sheet
Baking Sheet

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!
Course: Side Dish

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