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Roasted vegetables

Love eating veggies? Us too. Here at A Couple Cooks, we’ve made it our life’s work to figure out deliciously healthy ways to eat them. The best part? There are infinite ways to make vegetables taste incredible.

Here are all our top vegetable recipes that make each vegetable taste like a million bucks. There’s epic roasted broccoli that’s crispy and are as irresistible french fries, Caprese salad with fresh juicy tomatoes, and crispy Brussels sprouts that taste just like restaurant-style. For each vegetable, we’ve listed a few more of our favorites below, in case you need more inspiration. Ready to get to it?

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Roasted vegetables

20 Great Vegetable Recipes: Best Roasted Vegetables & More!


  • 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: Vegetables
  • Diet: Vegan

Keywords: Vegetable Recipes

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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2 Comments

  1. I’m 65 and need to lose about 30 pounds. I like some vegetables but not all of them. I’m going to try just a veggie and fruit diet. No meats. I love Brussels broccoli cabbage carrots lettuce potatoes corn and collards turnips and mustard greens. No tomatoes or cauliflower or asparagus. Can you tell me of a good recipe for roasted the veggies I like and what to season them with. I don’t know much about seasonings. I use salt pepper and garlic salt. Lol. That’s about it. Thankyou for any info u can help me with. God Bless. Karen