Roasted Vegetables Recipe

There’s something truly special about a tray of roasted vegetables coming out of the oven.

The edges are crisp and caramelized, the insides tender and sweet. It’s a simple transformation that feels a bit like magic every single time.

Why Roasting is a Game-Changer

If you’re looking for a cooking method that’s both easy and incredibly rewarding, roasting is it.

The high, dry heat of your oven coaxes out deep, sweet flavors you just can’t get from steaming or boiling. Honestly, I often end up snacking on them straight from the pan before they even make it to the table.

Ingredients Needed for the Recipe

This recipe is wonderfully flexible, built on a colorful mix of textures and flavors. Here’s what you’ll need to gather.

• Butternut Squash: Adds a lovely, sweet creaminess and holds its shape beautifully.
• Brussels Sprouts: These become nutty and tender, with delightful crispy outer leaves.
• Cauliflower Florets: They soak up seasoning and develop delicious golden-brown edges.
• Carrots & Turnips: Root vegetables that turn wonderfully soft and sweet inside.
• Red Onion: Becomes mellow and jammy, offering little bursts of savory flavor.
• Radishes: They lose their peppery bite and become surprisingly mild and juicy.
• Extra-Virgin Olive Oil: Essential for coating the veggies, helping them crisp up and brown.
• Sea Salt & Black Pepper: The fundamental seasonings that enhance every natural flavor.
• Fresh Rosemary or Sage (optional): Herbs that add a fragrant, earthy finish.
• Lemon Wedges (optional): A squeeze of fresh juice at the end brightens everything up.

How to make Roasted Vegetables?

The key to perfect roasted vegetables isn’t a secret. It’s all about giving them space and a hot oven.

Let’s walk through it step by step, and you’ll see just how straightforward it is.

Step 1: Prep Your Vegetables

Start by preheating your oven to 425°F. This high heat is non-negotiable for that perfect caramelization.

While it heats, chop all your vegetables into similar-sized pieces, about 1-inch chunks or halves. This ensures they cook at roughly the same pace.

Step 2: Season and Arrange

Line one or two large baking sheets with parchment paper. Drizzle your chopped veggies generously with olive oil.

Sprinkle them with salt and pepper, then toss until everything is evenly coated. Now, here’s a pro tip: arrange them in separate groups on the sheet.

Step 3: Roast in Stages

Place the baking sheet in the hot oven. Set a timer for about 15 minutes to check on them.

When you peek, you might find that faster-cooking veggies, like radishes or cauliflower, are already done. Simply remove those pieces and let the rest continue roasting.

Step 4: Check and Finish

Continue checking every 5 minutes, removing any vegetables that are tender and nicely browned.

Once everything is cooked, return all the veggies to the tray for a final mix. Give them a quick taste and adjust the salt, pepper, or a squeeze of lemon.

Choosing Your Vegetables

The beauty of this method is that it works with almost anything in your crisper drawer. Don’t feel locked into the specific list I used.

Broccoli, sweet potatoes, bell peppers, or zucchini would all be fantastic. Just aim for a mix of colors and textures for the most interesting result.

Tips

• Don’t Crowd the Pan: If the vegetables are piled on top of each other, they’ll steam instead of roast. Use a second baking sheet if needed.
• Group by Cooking Time: Keeping similar veggies together on the sheet lets you remove them as they finish, preventing anything from overcooking.
• Let Them Get Color: Don’t be afraid of dark, crispy edges. That’s where the deepest, sweetest flavors are hiding.
• Reheat for Service: Since you’re removing veggies in stages, pop them all back in the oven for a minute before serving to get them piping hot again.

Serving Ideas That Go Beyond a Side Dish

While these vegetables are a star side dish all on their own, their usefulness doesn’t stop there. They’re a fantastic component for other meals.

Toss them into a hearty grain bowl with some farro or quinoa for a satisfying lunch. Fold them into scrambled eggs or a frittata for a flavorful breakfast.

You can even toss them with pasta and a little olive oil for a supremely easy dinner. Their versatility is truly their superpower.

Storing for Later

Leftover roasted vegetables keep beautifully. Let them cool completely before transferring them to an airtight container.

They’ll stay fresh in the refrigerator for up to three days. Reheat them in the oven or a skillet to help them regain some of their crisp texture.

You can also enjoy them cold in salads, straight from the fridge. They’re a fantastic ingredient to have on hand for quick, healthy meals throughout the week.

Print Recipe

Roasted Vegetables Recipe

Author: Kelsey Perez Cooking Method: Roasting Cuisine: American Courses: Side Dishes

Difficulty: easy Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ 10 Calories: 120

Best Season: Fall, Winter, Spring, Summer

Description

Learn how to make the BEST oven roasted vegetables! This easy recipe delivers tender, flavorful roasted veggies every time. Roasting brings out the natural sweetness in vegetables and gives them crisp, caramelized edges. Perfect as a healthy side dish or meal-prep staple!

ingredients

Servings

• 2 cups cubed butternut squash (1-inch cubes)
• 2 cups halved Brussels sprouts (halved, whole if small)
• 2 cups cauliflower florets (1-inch pieces)
• 2 carrots (cut into 1-inch pieces)
• 1 to 2 turnips (cut into 1-inch pieces)
• 1 small red onion (cut into thin wedges)
• 1 cup halved red radishes or cubed daikon radish
• Extra-virgin olive oil (for drizzling)
• Sea salt and freshly ground black pepper (to taste)
• 2 tablespoons chopped rosemary or 12 chopped sage leaves (optional)
• Apple Cider Vinegar Dressing (optional)
• Lemon wedges (for serving, optional)

Instructions

1. Preheat the oven to 425°F (220°C) and line 2 large baking sheets with parchment paper.
2. Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. Drizzle with olive oil and sprinkle with salt and pepper.
   Different vegetables cook at different rates; arrange in bands for easy removal.
3. Roast until tender and golden brown around the edges, tossing halfway through. If using two sheets, switch racks halfway through baking to ensure even browning.
4. Remove vegetables from the oven as they finish cooking—softer veggies like radishes may be done sooner than squash or turnips.
5. If you’d like to serve them piping hot, toss all roasted vegetables back onto one sheet and warm in the oven for a few minutes.
6. Transfer to a serving platter. Season to taste with additional salt, pepper, and squeezes of fresh lemon juice. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if using.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5gg8%

Saturated Fat 0.7gg4%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 180mgmg8%

Potassium 580mgmg17%

Total Carbohydrate 20gg7%

Dietary Fiber 6gg24%

Sugars 8gg

Protein 3gg6%

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Calcium 6 mg

Iron 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don’t overcrowd the pan: Use 2 baking sheets if needed to ensure even browning.
• Flexible veggie mix: Swap in any seasonal vegetables you have on hand—zucchini, sweet potatoes, broccoli, and mushrooms work great!
• Make it a meal: Toss leftovers into grain bowls, salads, pastas, or frittatas.
• Storage: Keep in an airtight container in the fridge for up to 3 days.

Keywords: roasted vegetables, oven roasted veggies, healthy side dish, easy vegetable recipe, roasted root vegetables