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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.

Best roasted vegetables
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Want the best roasted vegetables ever? Alex and I have been making roasted vegetables for years. This master recipe for how to roast vegetables results in the most colorful sheet pans that will please even the most veggie-wary eaters. Make it for a crowd as a side, or roast up a few pans and eat off of them all week long. They’re healthy, plant based, vegetarian and gluten-free, and even better: beautiful and delicious! Here’s what we think is the best vegetable mix and seasoning blend, and all our tips on how to roasted vegetables.

These are the best roasted vegetables?

We think so! 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. Here’s what we chose for this recipe and why:

  1. Cauliflower & broccoli: Cauliflower roasts up tender and perfectly caramelized. Add a little broccoli for color, but since it can be a little bitter when roasted don’t add too much.
  2. Sweet potato: Sweet potatoes bring a tender sweetness to the pan and a bright orange color.
  3. Red & yellow peppers: Peppers have a beautifully sweet flavor when roasted, and they don’t take too long to roast.
  4. Red onion: Red onion brings sweetness and rounds out the rainbow with a purple color.
  5. Seasoning blend: Our best seasoning blend is simple: garlic powder and Old Bay seasoning! It adds the perfect savory blend to the mix.

Even better, the mix of vegetables we chose take only 30 minutes to roast! You don’t even need to stir. Let’s move on to how to roast them…

Roasted vegetables

How to roast vegetables: a tutorial

Roasting vegetables is very easy! While it’s not fast, most of it is hands off. Even better, it makes two full sheet pans of vegetables: enough for 8 people as a side! It’s also perfect for making for weekend meal prep and eating throughout the week! Here are the basic steps of how to roast vegetables.

Step 1: Chop the vegetables.

This is the most time consuming part of the recipe! If you’re new to chopping, our Knife Skills 101 videos show you exactly how to cut 20 fruits and vegetables. Here are the techniques you’ll need for this recipe:

  • How to Cut Cauliflower Here’s how to chop florets perfectly: without the mess.
  • How to Cut an Onion Fast forward to the method at 1:30, then cut into 1/2-inch slices.
  • How to Cut a Bell Pepper Use the method for cutting 1/2-inch strips, then cut those in half.
  • How to Cut a Sweet Potato Cut the potatoes in half lengthwise, then in half lengthwise again. Then slice each quarter into pie-shaped slices.
How to roast vegetables

Step 2: Coat with olive oil, seasonings and salt.

This recipe makes two large sheet pans of roasted vegetables. Because there are so many vegetables, place them onto two parchment lined sheet pans and mix with half the olive oil and seasonings. Use your hands to mix them up and make sure everything is evenly coated!

Why use parchment paper when roasting vegetables? It helps with cleanup! No hidden flavor difference here: just cleanup help. Avoid using silicone baking mats for roasting vegetables! Baking mats result in soggier veggies: we’ve found parchment paper makes the most crispy veggies.

The best seasoning mix? A blend of garlic powder and Old Bay seasoning! It brings in the perfect savory element: you won’t be able to stop eating it. See the section below for more about Old Bay.

Sheet pan roasted vegetables

Step 3: Bake at 450 degrees, rotating pans about halfway through. Do not stir!

What’s the ideal temperature for roasting vegetables? Bake at very high heat: 450 degrees Fahrenheit. This makes the veggies crispy on the outside and tender on the inside. (At a lower temperature they become tender but not crisp and caramelized.) You’ll bake until are tender: the vegetable mix for this recipe takes about 30 minutes.

Do you need to stir when roasting? Actually, no! This recipe we customized 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.

And that’s it: all you need to know about how to make the best roasted vegetables! Let us know questions in the comments below.

Best roasted vegetables

What’s Old Bay, and what’s a substitute for it?

These roasted vegetables have a hint of Old Bay seasoning to make them irresistibly tasty! But what is it? Old Bay is an American seasoning blend that’s often used to season seafood: famously in shrimp boils like our Classic Shrimp Boil or Sheet Pan Shrimp Boil. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes. You can find Old Bay in your grocery store in the spices aisle, or buy Old Bay online.

What’s a substitute for Old Bay? If you can’t find it, for the 2 teaspoons specified in this recipe, use 1 teaspoon paprika and ¾ teaspoon kosher salt. Throw in a few pinches of celery seed if you have it: it adds that classic celery flavor.

Best roasted vegetables

Best ways to serve roasted vegetables

Once you’ve made these tasty roasted vegetables, there are so many ways to serve them! Here are a few things we love to do with this healthy vegetable recipe:

  1. As a side. Of course, they’re a great side dish! Serve with salmon, shrimp, chicken, meatloaf, or pasta.
  2. 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.
  3. As a salad. Serve over greens with our Healthy Ranch Dressing.
  4. In a fancy sandwich. Toast some bread, spread with goat cheese, and add roasted veggies. For a little flair, drizzle with balsamic glaze.
  5. For entertaining. Roasted vegetables are perfect for dinner parties or holiday meals like Thanksgiving or Christmas.

This roasted vegetables recipe is…

Vegetarian, gluten-free, plant based, dairy-free, and vegan.

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Best Roasted Vegetables (Perfectly Seasoned!)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x

Description

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. 


Ingredients

Scale
  • 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

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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

*Cut all quantities in half to make 1 sheet pan for 4 people.

**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. 

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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37 Comments

  1. Daphne Morales says:

    Can I use frozen vegetables (cauliflower and broccoli) for this recipe?






    1. Alex Overhiser says:

      You can, but they won’t get as crispy.

  2. Lisa says:

    Great recipe!






  3. Sandy kurtz says:

    Can you cut the veggies for the roast veggie recipe a day ahead?

    1. Alex Overhiser says:

      Yes!

  4. taba says:

    Just made these and they were very very good!

  5. Anna C says:

    These are SO good! I had roasted veggies before, but the previous recipe I used had me dividing them up by the ones that take longer so they go in first, then stirring them half way through cooking times, etc. This was much easier and they turned out perfect and delicious! With the weather warming up, I make enough to have leftovers or lunches over the next few days, and I have them cold as a roast veggie salad, sometimes with a bit of feta cheese added. They are so tasty, you don’t need dressing. Thank you!






  6. Olga says:

    Great recipe!
    I love the crispiness of the veggies and the spice! Bake timing and the temperature is exact.
    Thank you!

  7. Donna Carter says:

    Need to have this dish ready to eat within a time frame where can have on table for guests in 15-20 min. Can you parboil veggies (including reg potatoes) for a few minutes then drain, pat dry then roast?

    1. Alex Overhiser says:

      That should work!

  8. Eloise says:

    I love this recipe. Do you know if it was cut up ahead, how long would it last in the fridge? Also would you season and oil it ahead or just at the time?






    1. Alex Overhiser says:

      I would cut up no more than 2 days ahead. Just keep in an airtight container and season when cooking.

  9. Saundra Greene says:

    Thank you so much for the recipes and tips. I enjoyed making it and eating it. It completely fulfills my desire to add more veggies to my dinner menus.
    I couldn’t avoid adding a little balsamic and maple syrup glaze.

  10. jeremy renner says:

    what makes these perfectly seasoned? eh?






  11. Sally Weeden says:

    These are really delicious. I used a bag of precut broccoli and cauliflower from my grocery store because I’m a really lazy cook, but thank you so much for this easy and yummy recipe that I love having on hand in my fridge.

    1. Alex Overhiser says:

      You’re welcome!

  12. Tobi says:

    The recipe looks amazing but baking this for 30min at 450 Fahrenheit completely burnt all my veggies. Thanks for that and now I don’t have any lunch. What did i do wrong?






    1. Alex Overhiser says:

      I’m so sorry! Were you on a convection setting?

      1. jeremy renner says:

        yes






  13. Sheila Byrne says:

    My son is just getting over operations and treatment for oesophageal cancer and the only food he can eat are vegetables,
    He can’t keep down rice, pasta, any meat and only bread made with sower dough
    As you can imagine he is finding it difficult to bring in the changes
    Do you have any recipes to help him, he is always looking for a change, he is 55 and has only now found that going forward he will only be able to eat vegetables
    Any help you can give me would be really appreciated
    Kind regards
    Sheila Byrne

  14. Heather says:

    I made this last night for my family and it turned out great! I always struggle with how long to cook veggies but what you recommended was perfect. Thanks!






  15. Heather says:

    I made this as a family dinner side dish last night and it was great! Followed the recipe other than replacing red onion with white because it was what I had on hand and it was still great! I’m wondering how to best preserve the leftovers, fridge or freezer, and also how long they would stay good?






    1. Alex Overhiser says:

      We keep in refrigerator for 2-3 days.

  16. Sandy Yarger says:

    what can you do if you use Jamica seasoning that is too spicy hot? Trying to think of a recipe I could use to tone the spice down without wasting the vegetables

  17. Anonymous says:

    This is absolutely amazing!! Thanks for sharing






  18. Jerine Christensen says:

    I’m not a great cook but I made this to bring to a dinner party as a vegetable side., OMG, they were a big hit! Most people had seconds and I was asked to bring it again for a holiday party dinner. Thank you!






    1. Alex Overhiser says:

      So glad you loved them!

  19. Matthew Street says:

    I made this about a week ago with some chicken and it turned out awesome so I think I will make it again tonight with pork chips. Only thing I did being busy with wild boys I bought some pre-cut broccoli and cauli with carrots so they got added in.






  20. Colleen says:

    I made these today to have on hand all week. I followed the recipe except sweet onion for red.

    It was delicious!! Will make again.

  21. Teresa says:

    Need to use up my veggies and this sounds like exactly what I’m looking for. Question:

    Can I successfully freeze the finished recipe for future use?

    Thanks Much!

    1. Alex Overhiser says:

      We haven’t tried it, but I think they’d get pretty mushy.

  22. Michelle says:

    I made these last night for my family to serve alongside grilled personal pizzas and a salad. You picked the perfect name for this recipe! I can imagine myself making this weekly to have cooked veggies on hand for easy lunches.

    Thank you, and please make more cookbooks.

    1. Alex Overhiser says:

      So glad you enjoyed it!! We’d love to make another cookbook :)

    2. Jeanette says:

      What is the best way to reheat these? Oven on 200 till warm?

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