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This simple, delicious roasted vegetables recipe is well-seasoned and crispy! It’s perfect for weeknights, meal prep, or serving with your favorite mains.
Want the best roasted vegetables ever? I’ve been making roasted vegetables for years, and I’ve found that that high heat in the oven caramelizes the vegetables and gives them a lightly crisp exterior which pleases even the most veggie wary eaters!
This is my master recipe for how to roast vegetables: make it for a crowd as a side dish, or meal prep them to eat in grain bowls all week long. They’re healthy, plant based, vegetarian and gluten-free, and even better: colorful and delicious!
Why You’ll Love This Roasted Vegetables Recipe
Here’s why I think you’ll love this recipe:
- Crispy edges with tender centers: The high temperature and single layer makes sure you’ll get proper caramelization without steaming
- Simple seasoning that packs flavor: Just olive oil, salt, garlic powder, and Old Bay
- Flexible veggie options: This is my favorite mix of vegetables, but you can easily swap in what you have on hand
- Easy weeknight side dish: After 15 minutes of chopping, the oven does all the work
- Ideal for meal prep: Makes enough roasted veggies for multiple meals
5-Star Reader Reviews
⭐⭐⭐⭐⭐ “Delicious. We had this with grilled pork chops, and they went together perfectly. Definitely a keeper.” -Barb T.
⭐⭐⭐⭐⭐ “I would like to thank you for such a delicious option for dinner tonight! I love that it didn’t have to have meat in it in order to be yummy. These ingredients mixed together were full of flavor! My husband loved it!” – Cheryl T.
Choosing the Vegetables
What makes the best roasted vegetables? A colorful mix of vegetables, the perfect seasoning blend, and the right roasting timing and temperature. Of course, you can use any veggies you like. but here’s what I chose for this recipe and why:
- Cauliflower and broccoli: Cauliflower and broccoli roast up tender and perfectly caramelized in a relatively fast bake time.
- Sweet potato: Sweet potatoes bring a tender sweetness to the pan and a bright orange color.
- Red and yellow peppers: Peppers have a sweet flavor when roasted and they are quick to cook.
- Red onion: Red onion brings sweetness and rounds out the rainbow with a purple color.
- Seasoning blend: My seasoning blend is simple: garlic powder and Old Bay seasoning.
Other vegetables that work well here are Brussels sprouts, cherry tomatoes (added in the last 10 to 15 minutes), and green beans. Red potatoes or peeled and cubed butternut squash can stand in for the sweet potatoes. Personally I don’t like roasting zucchini or yellow squash because they have a lot of moisture that can leak onto the other veggies.
How to Cut Vegetables for Roasting
The part of making roasted vegetables that requires the most effort is chopping them! If you’re new to chopping, see my Knife Skills 101 videos, which show you exactly how to cut most common fruits and vegetables. The goal is achieving similar-sized pieces so everything roasts evenly:
- Cauliflower and broccoli: Cut into florets about 1½ to 2 inches in size. See how to cut cauliflower or how to cut broccoli florets.
- Sweet potatoes: Slice each sweet potato in half lengthwise, then in half lengthwise again to create quarters. Cut each quarter into thin, pie-shaped slices about ¼ to ½ inch thick.
- Bell peppers: Remove the stems and seeds, then cut into ½-inch strips. Cut those strips in half crosswise so they’re bite-sized. See guide on how to cut a bell pepper.
- Red onion: Slice into ½-inch pieces. For the full technique, check out how to cut an onion.
Seasoning Ideas
My go-to seasoning for these oven roasted veggies is simple: extra virgin olive oil, garlic powder, Old Bay seasoning, and kosher salt. Old Bay brings an unexpected complexity: it’s typically used for seafood but transforms roasted vegetables into something special. A few ways you can mix up the seasonings:
- Italian-style: Use Italian seasoning (or a mix of dried oregano, basil, and thyme) with garlic powder. Finish with grated parmesan cheese.
- Herby: Toss with fresh herbs like rosemary, thyme, or sage before roasting.
- Spicy: Add red pepper flakes or cayenne pepper to the seasoning mix for heat.
- Lemon garlic herb: Finish the roasted vegetables with 1 clove finely minced garlic, fresh lemon juice, lemon zest, and chopped fresh herbs like parsley or dill.
Tips for the Best Texture
Here are a few things I’ve learned after recipe testing this roasted vegetables recipe (and many others) multiple times:
- Don’t overcrowd the pan. When vegetables are piled on top of each other, they steam instead of roast, making a soggy veggie mess. Spread everything in a single layer across your sheet pan. This recipe calls for two sheet pans because it makes enough for 8 servings.
- Use parchment paper, not silicone mats. I like to avoid using silicone baking mats for roasting vegetables because I’ve found that baking mats result in soggier veggies.
- Roast at high temperature. This recipe uses 450°F, which is what I generally use for roasted vegetables like roasted broccoli, roasted Brussels sprouts and roasted cauliflower. The high heat makes the edges caramelized and brown while the centers are tender.
- Don’t worry about stirring. I customized this recipe so that you don’t even need to stir. All you need to do is rotate the sheet pans after 20 minutes. This way, the bottom of the veggies gets perfectly browned.
How to Serve Them
Once you’ve made these tasty roasted vegetables, there are so many ways to serve them! Here are a few things I love to do with this healthy vegetable recipe:
- As a side. Of course, they’re a great side dish! Serve with salmon, shrimp, chicken, meatloaf, or pasta.
- In a grain bowl. Make a big pot of brown rice, quinoa, or farro, then top with chickpeas, baby greens, and our Best Tahini Sauce.
- As a salad. Serve over greens with our Healthy Ranch Dressing.
- In a fancy sandwich. Toast some bread, spread with goat cheese, and add roasted veggies. For a little flair, drizzle with balsamic glaze.
- For entertaining. Roasted vegetables are perfect for dinner parties or holiday meals like Thanksgiving or Christmas.
Storing & Reheating
To store roasted vegetables, let the veggies cool completely then transfer to the refrigerate where they’ll keep 4 to 5 days.
Reheat in a 350°F oven for about 10 minutes. You can also reheat in a skillet over medium heat with a tiny drizzle of olive oil, or add them to your air fryer for a few minutes (which makes them crispy again).
Make-ahead tip: You can chop all the vegetables up to 24 hours in advance and store them in the refrigerator in a large bowl or container. Wait to toss them with the olive oil and seasonings until right before roasting.
Dietary Notes
This roasted vegetables recipe is vegetarian, gluten-free, plant based, dairy-free, and vegan.
Frequently Asked Questions
The secret comes down to three key factors: high temperature (450°F), proper spacing (vegetables in a single layer without overcrowding), and not over-stirring.
I also recommend using parchment paper rather than silicone mats, as it allows better air circulation for crispy, caramelized edges. Making sure vegetables are cut into similar-sized pieces ensures everything finishes cooking at the same time.
Beyond basic salt and pepper, I love using garlic powder and Old Bay seasoning for a savory, slightly spicy flavor profile. You can also try Italian seasoning with grated parmesan cheese, fresh herbs like rosemary or thyme, or finishing with lemon juice after roasting. The key is coating vegetables thoroughly with olive oil and seasonings before they go into the preheated oven.
The most likely culprit is that the veggies were overcrowded on the baking sheet. This causes causing steaming instead of roasting, resulting in soggy veggies. Make sure to spread vegetables in a single layer across two sheet pans if needed, and roast at 450°F for properly caramelized, crispy results.
Some vegetables come out crispier than others. Potatoes and broccoli typically come out crispy, but vegetables like zucchini and cherry tomatoes have a lot of moisture and are more wet when roasted.
Best Roasted Vegetables Recipe
Here’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Baked
- Cuisine: Vegetarian
Ingredients
- 1 medium head cauliflower (2 pounds)
- 1 crown broccoli (1/2 pound)
- 1 medium red onion
- 2 medium sweet potatoes (1 1/2 pounds)
- 1 red pepper
- 1 yellow pepper
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Old Bay seasoning*
- 1 teaspoon kosher salt
Instructions
- Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
- Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
- Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
- Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.
Notes
Smaller recipe: Cut all quantities in half to make 1 sheet pan for 4 people.
Old Bay substitute: If you can’t find Old Bay, here’s how to make Old Bay it at home. Or, substitute in 1 teaspoon paprika and ½ teaspoon celery salt.
Storage: To store roasted vegetables, let the veggies cool completely then transfer to the refrigerate where they’ll keep 4 to 5 days.
Reheating: Reheat in a 350°F oven for about 10 minutes. You can also reheat in a skillet over medium heat with a tiny drizzle of olive oil, or add them to your air fryer for a few minutes (which makes them crispy again).
Make-ahead tip: You can chop all the vegetables up to 24 hours in advance and store them in the refrigerator in a large bowl or container. Wait to toss them with the olive oil and seasonings until right before roasting.
I am tracking calories right now. Your recipe does not say what weight is a serving size. Please let me know asap! Thank you.
I don’t have a weight per serving, sorry!
Delicious. We had this with grilled pork chops and they went together perfectly. Definitely a keeper.
Thank you so much for this recipe. I loved it so much. i ate as a main meal. I am plantbase and this is my new favorite meal. Thanks again, God bless you
Tarsha
Hi,
Can I make these at home and then drive to relatives for Thanksgiving dinner and bring this dish. Do I reheat it at the relatives house?
Thank you. I love your vegetable dishes, especially the “ultimate sauteed vegetables’.
It is easy to make, looks so colorful, and is delicious.
Hi! Yes, just warm in a 300 or 350 oven for 10 minute or so.
If I bake one day and want to reheat the next day, will the vegies retain their crispness? How should i store the veggies overnight?
You can store in fridge and reheat, but they won’t be crisp.
I would like to thank you for such a delicious option for dinner tonight! The colors caught my attention first! I love the fact that it didn’t have to have meat in it in order to be yummy! These ingredients mixed together were full of flavor! My husband loved it! I will be attempting more of your recipes!
So glad to hear that! Thank you for making the recipe :)
Can I use frozen vegetables (cauliflower and broccoli) for this recipe?
You can, but they won’t get as crispy.
Great recipe!