Oven Roasted Vegetables
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Oven Roasted Vegetables are an EASY side dish or meal prep, made with a variety of different veggies and garlic cloves, tossed in olive oil and roasted until perfectly tender!
Oven Roasted Vegetables are the perfect healthy side dish, adding lots of fresh vegetables to your weekly rotation. This is also a great way to meal prep for the week because they pair with almost any protein. The roasting process also adds an incredible flavor to the vegetables that you won’t get with other cooking methods, bringing out their natural sweetness and savory flavor.
If you like these roasted vegetables, you’ll also love my Honey Oven Roasted Sweet Potatoes, Roasted Balsamic Brussel Sprouts, and Parmesan Roasted Brussel Sprouts!
Table of contents
Why You’ll Love This Recipe
Meal prep idea! This is the perfect healthy way to meal prep lunches for the week! Just add these veggies to a starch like rice or potatoes, and a protein like this Slow Cooker Shredded Chicken.
Easy to make! This recipe is really easy to make! Just cut up your favorite vegetables, add the oil and seasoning, then roast on a sheet pan.
Nothing goes to waste! This is the perfect way to make sure leftover vegetables in your refrigerator don’t go bad before you can use them.
Ingredients You’ll Need
Veggies. You can make this with almost any veggies, just cut the pieces small enough to make sure they all finish cooking at the same time.
I like to use crimini mushrooms (aka baby bella mushrooms), butternut and yellow squash, carrots (or baby carrots), bell peppers, Brussels sprouts, and red onion. Cook time can vary, so we’re going to cut the softer veggies a little but larger than the other types of veggies.
This also works great with broccoli florets, cauliflower florets, parsnips, and Yukon gold potatoes.
Olive oil. I like to toss the veggies in extra virgin olive oil, which helps them caramelize while roasting, and keeps the seasoning on the vegetables.
Balsamic vinegar. This adds a touch of acidity to balance out the flavors, and add a really nice caramelized color to the veggies.
Fresh Garlic. I throw some whole garlic cloves on the sheet pan because we’re big fans of roasted garlic in this house. Leave the skin on the clove. When you’re ready to eat, you can squeeze the roasted garlic out of the skin and discard.
Seasoning. You can really get creative here, or stick with some simple seasoning. I like to use a spice blend that I already have to make this really quick and easy, my Homemade Italian Seasoning.
I’ve also done this with Homemade Ranch Seasoning (my absolute favorite seasoning), and sometimes even my Rotisserie Chicken Seasoning. You can also use a sprinkle of curry powder or fresh herbs like thyme and rosemary.
Kitchen Tools
For this oven roasted vegetable recipe, all you need is a roasting pan or a rimmed baking sheet. If you use a regular 12″ x 17″ baking sheet, you’ll have to make two batches or use two sheet pans.
How to Make Oven Roasted Vegetables
Time needed: 1 hour
- Mix the seasoning.
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, and Italian seasoning.
- Season the vegetables.
Cut vegetables into 1-inch pieces, leaving the root vegetables a little on the smaller side. Add the raw vegetables to the sheet pan and drizzle the oil and spice mixture over the veggies. Toss the vegetables in olive oil to distribute the seasoning evenly.
- Roast in the oven.
Roast vegetables in the preheated oven for 35-45 minutes, or until the veggies are soft and start to caramelize. Toss them with a spatula half way through the baking time. When done, season with salt and black pepper to taste.
Recipe Variations
- If you want to make this roasted vegetables recipe for meal prep, try just adding a little garlic powder, onion powder, kosher salt, and black pepper. Keeping it simple will help these veggies go with any meal that you add them to later.
- You can use different types of vegetables for this recipe, like eggplant, sweet potatoes, fingerling potatoes, cherry tomatoes, asparagus, and more.
- Give these some heat and extra flavor with red pepper flakes, hot sauce, or a dash of cayenne pepper. Add some fresh flavor with a squeeze of fresh lemon juice.
- You can also use avocado oil or canola oil for this recipe.
- Try adding some extra garlic powder before roasting, then parmesan cheese as soon as they come out of the oven for garlic parmesan roasted vegetables!
- Try adding some of my Spinach Pesto to the roasted veggies for a lot of flavor.
Recipe Tip! These roasted veggies are perfect over rice, with pasta, on pizza, or even for breakfast in scrambled eggs or an omelette!
Frequently Asked Questions
If your roasted veggies are too soft and soggy instead of caramelized, it’s most likely because they are too close together on the baking sheet. Vegetables release moisture as they cook, causing them to steam instead of roast in the oven. Try to keep the veggies to one layer, and not on top of each other.
I don’t recommend roasting frozen vegetables, because they will release a lot more water and will steam instead of roasting in the oven. Frozen vegetables can also be partially cooked or blanched before freezing, too, so they won’t hold their shape as well.
If you have to use frozen vegetables, defrost and let them drain before roasting.
Recipe Tip! If you want your veggies to be more caramelized, turn the broiler on for 1-2 minutes. Keep a very close eye on the veggies, because the broiler can burn things very quickly!
More Veggie Recipes
- Roasted Sweet Potato Cubes
- Crockpot Green Beans
- Roasted Potatoes and Broccoli
- Crockpot Cabbage
- Garlic Parmesan Roasted Broccoli
Storage
Refrigerate roasted vegetables in an airtight storage container for 3-4 days.
Freeze leftover vegetables in an airtight freezer-safe storage container for 2-3 months.
Cooking Tips
- If you use a regular 12″ x 17″ baking sheet, you’ll need either two baking sheets or to work in two batches.
- Try to cut your veggies to be about the same size, which will help them finish cooking at the same time.
- Cooking times can vary depending on the vegetable. Soft vegetables that finish roasting faster like bell pepper, yellow squash, or zucchini can be cut a little bit bigger than root veggies like parsnips or carrots, which have a longer roasting time.
- Leave some space on the sheet pan, so the veggies aren’t crowded and can roast properly.
- You can prep the veggies ahead of time by chopping them all up and refrigerating in an airtight container. Then when you’re ready to make dinner, just throw them on a sheet pan with some olive oil and seasoning and roast.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Oven Roasted Vegetables
Ingredients
- 3 cups butternut squash , cut into 1-inch pieces
- 2 cups crimini mushrooms , cut in half
- 1 medium zucchini, cut into 1-inch pieces
- 1 medium medium yellow squash, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 3 cups Brussels sprouts , cut in half
- 4 medium carrots , peeled and cut into 1-inch pieces
- 2 medium bell peppers (any color), cut into 1-inch pieces
- 6 medium garlic cloves , don't peel them
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon black pepper , or to taste
Equipment
- 1 rimmed baking sheet
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl whisk together olive oil, balsamic vinegar, dijon mustard, and Italian seasoning.
- Add the vegetables to the sheet pan. Toss in the olive oil mixture to distribute the seasoning evenly. Spread the vegetables out on the sheet pan so there is some room between each piece.
- Roast vegetables for 35-45 minutes, or until the pieces are soft and start to caramelize. Toss them with a spatula half way through the baking time. When done, season with salt and black pepper to taste.
Notes
- If you use a regular 12″x17″ baking sheet, you’ll need either two baking sheets or to work in two batches.
- Try to cut your veggies to be about the same sized pieces, which will help them finish cooking at about the same time.
- Cooking times can vary depending on the vegetable. Soft vegetables like bell pepper, yellow squash, or zucchini can be cut a little bit bigger than root veggies like carrots, which have a longer roasting time.
- Leave some space on the sheet pan, so the veggies aren’t crowded and can roast properly.
- If you want your veggies to be more caramelized, turn the broiler on for 1-2 minutes. Keep a very close eye on the veggies, because the broiler can burn things very quickly!
Nutrition
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