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Here are all the best vegetables to roast! Your oven is the idea tool for making veggies taste amazing…but they’re not all created equal.

Sheet pan roasted vegetables

One of the absolute best ways to cook veggies? Roasted. We’ve said it before and we’ll say it again. The oven makes vegetables sing. It takes a piece of raw cauliflower and transforms it from bitter to tender and sweet, with charred edges. It’s becomes a whole new vegetable!

The secret? That beautiful Maillard reaction, where food browns and caramelizes when in contact with high heat. It takes veggies from simple to sublime. But not all vegetables are created equal! Some roasted vegetables are better than others. So here, in approximate order of deliciousness, are our top vegetables to roast! We’ll start with a veggie mix, then work our way through the top 10 best veggies.

And now…the best vegetables to roast!

More tasty roasted vegetables

There are lots more vegetables that are incredibly tasty and didn’t make our top 10! Here are the next best vegetables to roast:

  • Roasted Zucchini So easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! (We also like sauteed zucchini, which is faster.)
  • Roasted Okra Baking it in a hot oven might be the best way to cook this green vegetable.
  • Roasted Fennel Baking it in a hot oven makes it sweet and caramelized: nothing like its raw flavor.
  • Roasted Beets Beets are at their best roasted until sweet in a hot oven.
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Roasted vegetables

Best Vegetables to Roast!

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


Here’s are the best vegetables to roast with the perfect seasoning blend! These epic roasted vegetables fill two sheet pans and bake for just 30 minutes.


  • 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


  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.


*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: Vegetables
  • Diet: Vegan

Keywords: Best vegetables to roast

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Love this recipe! I used tumeric, paprika, Italian seasoning, garlic powder and salt & pepper. The veggies were cooked perfectly. Yum!