Welcome to roasted vegetables 101! Below, I’m sharing my go-to roasted vegetables recipe, plus tips and tricks to help you cook them perfectly every time. Of all the different ways to cook vegetables, roasting is my favorite. I love it because…
It’s easy. You can make perfect roasted veggies in under 30 minutes. It works with a variety of vegetables. You can roast bell peppers, zucchini, broccoli, carrots, and more. It’s delicious. Roasting vegetables in a hot oven brings out their natural sweetness. They come out tender and flavorful with crisp, caramelized edges. They’re so tasty that I often eat them straight off the sheet pan!
This roasted vegetables recipe is one of my go-to healthy side dishes. I hope it becomes one of yours too!
Which Vegetables to Roast
If you’re learning how to roast veggies for the first time, you might be wondering, “What vegetables can be roasted?” Great question! You can roast SO many different veggies. On Love & Lemons, you can find recipes for
Roasted Broccoli Roasted Sweet Potatoes Oven Roasted Eggplant Roasted Zucchini Roasted Asparagus
and more! Broadly speaking, some of my favorite types of vegetables to roast are root vegetables, squash, cruciferous vegetables, mushrooms, peppers, and tomatoes. In this roasted vegetables recipe, I call for a mix of veggies. I use Brussels sprouts, turnips, cauliflower, radishes, carrots, butternut squash, and red onion. I love the range of colors, textures, and flavors in this combo. Don’t have these exact veggies on hand? Don’t worry! Feel free to use just a few of them, or swap in other veggies you have in your fridge. Find the complete recipe with measurements below.
How to Cut Vegetables for Roasting
Anytime you’re making roasted vegetables, your first step will be cutting the veggies. A good rule of thumb is to cut the vegetables into similar-sized pieces so that they cook evenly. Here’s how I cut the vegetables in this recipe:
Butternut squash – 1-inch cubes Brussels sprouts – halved, left whole if very small Cauliflower – broken into 1-inch florets Turnips – cut into 1-inch pieces Red onion – cut into thin wedges Radishes – halved, cubed if large
How to Make Roasted Vegetables
When you’re roasting mixed vegetables it’s important to keep in mind that different veggies cook at different rates. For that reason, I like to roast my vegetables in bands on a large baking sheet (see above). If one type of veggie is soft and browned before the rest, I can just slide it off the baking sheet and return the remaining vegetables to the oven! Here’s a step-by-step breakdown of my method for how to roast vegetables:
While you chop the veggies, preheat the oven to 425°F. This high temperature helps the veggies brown and caramelize as they roast! Next, season the vegetables. Line a large baking sheet with parchment paper and place the vegetables on the baking sheet. Drizzle them with olive oil, sprinkle them with salt and pepper, and toss to coat. Spread them in a single layer, grouping each type of vegetable separately. Roast for 15 minutes, then check the vegetables. If any are browned, remove them from the baking sheet. Continue roasting, checking every 5 minutes and removing veggies as necessary, until all the vegetables are soft and browned. Finally, season to taste. Return all the vegetables to the baking sheet, and toss to combine. Season to taste and serve!
Oven Roasted Vegetables Tips
Use 2 baking sheets if you need to. In order for the vegetables to brown in the oven, they need space. Arrange them in a single layer, with no pieces overlapping. If it’s not possible for you to space out the veggies on a single baking sheet, just use 2! Rotate the pans halfway through the baking time so that the vegetables brown evenly in the oven. Reheat the veggies right before you eat. Because you’ll be removing different vegetables from the oven at different times, they won’t all be piping hot when you toss them together. After I combine them, I like to pop them back in the oven for a few minutes. That way, the veggies are nice and hot when I eat! Not sure about the timing? Use visual indicators. If you’re uncertain about whether or not a vegetable is ready, judge based on its appearance. It should be crisp and browned around the edges, and you should be able to easily pierce it with a fork.
Before roasting, toss the veggies with garlic powder, Italian seasoning, dried thyme, and/or dried oregano in addition to the olive oil, salt, and pepper. After roasting, dress them with apple cider vinegar dressing or balsamic vinaigrette, or squeeze them with lemon juice. Toss them with fresh herbs like rosemary or sage, and/or sprinkle them with Parmesan cheese.
How to Store
Roasted vegetables are best on the day you cook them, but leftovers keep well in an airtight container in the fridge for up to 3 days. Use them in a grain bowl or salad, like this farro salad or this wheat berry salad, toss them with pasta, or add them to a frittata. You can also reheat them in the oven or microwave for an easy side dish.
