Here are all the best vegetable recipes! These easy and healthy side dish recipes highlight the ideal ways to cook these tasty veggies.

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?

Wait: looking for vegetarian and vegan dinners? Go to Best Vegetarian Dinners, Easy Vegetarian Recipes, Best Vegan Dinners, or Easy Vegan Recipes.

And now…the best vegetable recipes!

More resources for eating vegetables

Want to eat more veggies? Us too. We’ve got lots of resources for how to find the best recipes to eat them! Here are some of our favorites:

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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


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. 


  • 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: 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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  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

  2. Hi! I love your website! I am always looking for new ways to make vegetables taste delicious! I eat them as a main course, with meats on the side, and Dr. Fuhrman’s GOMBS principles- greens, onions, mushrooms, beans, berries & seeds. I lost 20 lbs and went down to a size 0 this way. Your website has a lot of great recipes- I am going to try the chard one. I usually just buy frozen veggies and mix them with great sauces. I particularly like those yellow Indian food packets of beans & spices they have at grocery stores. I find it easy to overdo the sodium with sauces, though, so I am careful to read labels. I always keep bananas on hand to balance out the sodium, because certain sauces I just love and don’t want to give up, like Rao’s Bolognese sauce. Man is that delicious over veggies! Thank you for all your recipes, I can’t wait to try them!