What's the secret to perfectly roasted vegetables?

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.

How do I make roasted vegetables more flavorful?

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.

Why are my roasted vegetables turning out soggy?

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.

The Best Roasted Vegetables Recipe (Perfectly Seasoned!)

Name: Best Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
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

Best Roasted Vegetables Recipe

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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.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 1x
Category: Side Dish
Method: Baked
Cuisine: Vegetarian

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

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 1/2 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.

Find it online: https://www.acouplecooks.com/best-roasted-vegetables/