Excite your tastebuds and impress your family with these ridiculously simple oven-roasted vegetables. My 3 bonus tips make the process practically fool-proof!
Dave and I have long been fans of roasted vegetables — they’re our favorite way to eat cooked veggies.
In fact, my beloved vegetable steamer eventually found its way into our donation pile after we realized how much more flavorful roasted vegetables are.
Of course, oven-roasted vegetables have a few more variables than steamed or boiled veggies — but I promise they aren’t difficult to master.
You just need a few tips to simplify the process!
If you’re new to the world of roasted vegetables, I encourage you to give them a try SOON!
After 5+ years of roasting different veggie combinations several times a week, I’m confident you can learn.
Get ready to give your tastebuds a treat!
My Recipe: Easy Oven-Roasted Vegetables
Easy Oven-Roasted Vegetables
Master the art of easy oven-roasted vegetables with these simple tips…and enjoy the delicious flavors in a way you’ve never experienced before. Your tastebuds will thank you!
Ingredients
- Raw vegetables of your choice (potatoes, sweet potatoes, broccoli, cauliflower, cabbage, carrots, turnips, onions, beets, mushrooms, zucchini, asparagus, etc.)
- Olive oil, melted butter, or melted coconut oil.
- Salt and pepper
- Seasonings of your choice (optional)
Instructions
- Preheat oven to 400ºF (see notes below for using a cooler oven)
- Wash and peel veggies (I do one variety at a time) and chop into bite-size pieces.
- Place bite-size veggies into a large bowl and drizzle with oil or melted butter (start with less, you can always add more).
- Sprinkle with salt, pepper, and any desired seasonings.
- Stir to mix -- adding more oil or seasonings as desired.
- Dump veggies onto roasting pan
- Place in preheated oven for 30-40 minutes, checking for doneness around 25 minutes.
Notes
If you're roasting vegetables while baking other foods, feel free to roast veggies at a lower temperature for a long time duration.
Also keep in mind that soft vegetables like zucchini, mushrooms, and peppers will roast MUCH faster than root vegetables like potatoes, carrots, turnips, and beets. I just add the soft veggies after about 10-15 minutes so everything is finished at the same time.
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3 Tips to Simplify Roasted Vegetables
Tip #1 = Start Small
There’s no need to over-complicate things when you’re just getting started — that’s a surefire way to burn out (and probably waste a bunch of produce too.)
Start with ONE vegetable your family really enjoys and make a small batch — just enough for one meal. Use a little salt, garlic salt, or Italian seasoning and see how you like it. Then branch out with more variety and more flavors if you desire.
These 4 are the veggies I started with (in order).
- Potatoes with oil, salt, and Italian seasoning
- Carrots with oil and Ranch OR Italian seasoning
- Sweet potatoes with oil and Paprika
- Cauliflower with oil, garlic salt, and/or Italian seasoning
These are all vegetables most of my family already enjoyed, they are fairly inexpensive, and they are readily available in almost every grocery store.
More Easy Oven-Roasted Recipes
Try these super-simple recipes if you’re just getting started!
Tip #2 = Under-done and over-done are both OK
How’s that for encouraging!?!
You literally can’t mess it up (unless you totally char them.)
In general, I prefer my veggies UNDER-done, but I’ve over-cooked multiple pans of veggies and they taste just fine.
The key is to periodically test them for doneness until you get a feel for how your oven cooks, how quickly (or slowly) different vegetables finish roasting, and what texture you personally prefer for your veggies.
Obviously, potatoes, carrots, beets, and other “hard” vegetables take longer than “soft” veggies like zucchini, peppers, mushroom, and kale.
Start checking after 10 minutes for the soft veggies and after 25 for the hard veggies.
Just poke them with a sharp knife or fork and if they pierce easily, they are probably done. If not, shove the pan back in the oven and set the timer for 5 more minutes. You can also taste-test them, being careful not to burn your mouth!
NOTE: If some veggies are getting too brown before they are fully cooked through, just spray them with a little cooking spray and put them back in the oven.
Tip #3 = Roast in bulk and reheat later.
After you “start small” and get a better feel for what veggies your family likes, how quickly your oven cooks, and what veggies you personally enjoy roasting, I suggest roasting in bulk.
I roast 2 or 3 extra-large sheet pans of veggies at one time, serve them for dinner, and store leftovers in the fridge for meals throughout the week.
I save a massive amount of time chopping, roasting, etc., and can simply reheat whatever we want to eat in our cast iron skillets. They taste fresh out of the oven every time!
Related Reading:
NOTE: my most favorite USA Pan brand XL Sheet Pans are currently out of stock on Amazon… but there’s a 2-pack of smaller sheet pans available. These are truly the best pans for roasting vegetables!
Ways to Enjoy Roasted Veggies:
Roasted vegetables are an excellent side dish to almost any meal.
Here are a few ways we enjoy our reheated roasted veggies throughout the week.
- With Oven-Baked Chicken Drumsticks (or any chicken meal)
- With any type of beef or pork roast
- With Baked Sandwiches (or pulled pork on buns)
- Mixed in with any type of pasta (I mix them right in with the noodles and sauce)
- On a salad (I do this for breakfast with fried eggs and feta cheese)
- As a vegetarian taco mixture (these are amazing!)
- In a bowl, drizzled with balsamic vinegar
I could go on and on — the point is that reheated roasted vegetables are basically an instant side dish for almost any meal, almost any day of the week.
They are extremely nutritious… and they taste amazing!
Have I convinced you to give them a try?
What are your favorite roasted veggies?
And do you have any tips to add to my list?
Rene says
I have USA pans but usually use them using parchment paper for easier cleanup. Do you think it makes a difference in roasting the veggies without parchment paper?
Andrea says
no, I think it’s fine to use parchment paper for the veggies. You could also try aluminum foil (I’ve done that before with great results)
Liane says
Hi girlfriend!
Still plodding along on kitchen. I’ll send updates later but I just discovered how to roast veggies in my gas grill! Not quite the same as roasted but still amazingly good. When one’s stove is in the family room collecting dust awaiting backsplash tiles one must make do!
What I am actually writing about is the set of bowls. Currently my bowls are two batter bowls (Pampered Chef I think) which do not nest and a set of three Pyrex ones which have a horizontal lip that sticks out so cracking an egg on them is horrible and pouring from them is messy because they dribble. And drip. I think that set you linked to would reduce the bowl footprint in my cabinet tremendously. My drawers are too narrow to effectively use for bowls plus the glass ones are heavy to lift. Your link to the plastic one looks ideal but I’m wondering how they wash in dishwasher, do beaters hurt them, can you melt butter in them etc.
I thought I’d do this as a comment in case anyone else was wondering. Assuming people read them LOL.
Andrea says
Hi Liane,
I got those bowls (used) when we got married (over 16 years ago) and they are still holding up wonderfully well. They come out of the dishwasher perfectly clean, they stack nicely, they are microwavable, freezable, etc. etc. I’m a huge fan!
Rabecka says
Unfortunately, I’m the only one in my house that likes roasted veggies. When I make them for myself though, I usually use Herbs de Provence, along with salt/pepper and olive oil. That particular herb blend is MAGIC to roasted veggies! It’s a pricey blend so I ended up researching the ingredients and now make my own. Worth the extra money/effort. Can’t recommend it enough.
Andrea says
oh yes, we LOOOOVE Herbs de Provence but I’ve had a hard time finding it lately. I just go with Italian when I run stuck — I can find that anywhere 🙂
Margaret says
After the last time you ran this post I started reheating roasted veg in a frying pan instead of the microwave, and you are right. It makes them significantly better. Much crisper.
I have always just stirred them in the oil in the sheet pan, but I will try the bowl method.
In the wintertime I eat more roasted veg than I do salads (hot food is so nice in cold weather), and my dietician had a recommendation that I like, since they are a main dish rather than a side for me. She suggested roasting chickpeas right in with the veg to up the protein content of the meal. I put between 1 and 2 cups for a whole sheet pan full of veg. I also put grated cheese on the top.
I have a question. I notice you separate by type while I just jumble mine together. Is this because your family prefers some veg to others?
Andrea says
Oh good, glad my reheating tip has worked well for you! We just had roasted veggies tonight — reheated in the cast iron skilling and tasting as fresh as they were out of the oven this weekend!
I often will serve roasted veggies as my main dish for lunches — with feta cheese and a fried egg on top — SOOO good!
And yes, I separate by type because of our kid’s preferences… but also because some cook faster and slower. So I might add some veggies later in the cooking process so everything is finished cooking at the same time.
Margaret says
Update: I did this week’s veg by coating them with olive oil BEFORE in a bowl before putting them on the baking sheet, as you suggested.
Two thumbs up. I used less than half my usual amount of oil, and they needed much less stirring in the oven; I probably wouldn’t have needed to stir at all.
Thanks. Worth having an oily bowl to wash.
Andrea says
yay — I’m so happy to hear your good results. And yes, you’ll use MUCH less oil (and seasonings) if you mix it together first in the bowl. Also, I don’t think I specifically mentioned this is the post, but I NEVER stir my veggies once they go in the oven — so you’ll save lots of time too 🙂
Jen says
Broccoli and Brussels sprouts are my favorites. All sorts of variations for seasonings! Pumpkin seed oil from Austria is excellent after roasting instead of butter- just a little bit- adds nutrition and great flavor.
http://www.pumpkinproduce.com
Andrea says
yes, we LOOOOOOVE roasted broccoli! We don’t love Brussels sprouts as much, but that’s definitely my favorite way to eat them when I do.
Thanks for the pumpkin seed oil link 🙂
Michelle says
Do you peel beets first? And wrap in tin foil?
Andrea says
Yes, always peel veggie first.
Also, the only reason I put the beets on tinfoil is to protect my pans — they “stain” them purple otherwise!
April says
This maybe a silly question but do you mix the veggies with oil in a bowl and then lay out on pan or do you put the veggies on a pan and pour oil on the veggies?
Andrea says
not silly 🙂
yes, I mix them in the bowl with a little olive oil and whatever seasonings I want to use. I find I need much less oil this way since I can really mix up the veggies well and then spread them on the sheet pan.
Carrie says
Hi Andrea
Try roasting sliced mushrooms with asparagus. Oil, salt & Pepper are all you need. The taste combination is delicious.
Sometimes I roast these and put them in our risotto for a healthy and very yummy addition.
Andrea says
yes, this is amazing! We’re actually doing asparagus and mushrooms for dinner tonight (adding it to zucchini noodles and shrimp)! I’ll have to try risotto some time too!
Kim says
Since I started roasting veggies I definitely eat more. Thank you!! I want to meal prep with them but I can’t stand mushy veggies. How do you reheat them so they are still good? Sorry if you’ve already answered this. I scrolled to check but didn’t see it if you did. Thanks!!
Andrea says
yay for more veggies! Good for you!
I tend to UNDER-roast my veggies so they are still fairly crisp. Then I reheat them in my cast iron skillet for a few minutes — they seems to be perfect every time!
Christine from Normal says
Andrea, I have a great roasted vegetable soup recipe! Robin Miller is a nutritionist who had a cooking show on Food Network created this recipe:
she used 2 med. zucchini cut into 1 inch pieces
1 lg red bell pepper seeded and diced
2 med carrots cut 1/2 in thick
1 bunch of asparagus
all roasted
4 cups vegetable or chicken broth
28oz can of diced tomatoes
1 tsp thyme
2 bay leaves
In a large saucepan combine the broth, tomatoes, thyme, and bay leaves. Bring to a boil. Stir in the roasted vegetables, reduce heat to med and simmer 5 minutes.
I then use my immersion blender to create a textured soup that’s delicious.
Andrea says
Thanks for sharing Christine!
My initial thought as I was reading was that it sounded like a soggy vegetable soup BUT then you mentioned the immersion blender and my opinions completely changed — what a great idea for a creamier “textured” soup as you call it.
I will definitely have to try this as I have all those roasted veggies already in the fridge, ready to go!
Lynn Arnsdorf says
Dear Andrea,
I have been roasting veggies ever since reading this post, and I now eat far more veggies than ever before, thank you for that! I just wanted to tell you that you can easily skip the tin foil liner and/or parchment paper. The pans very easily clean up if you just soak a half inch of water in them…only takes minimal time for it to just wipe out. If you put water in there while the pan is right out of the oven, it even wipes out faster. This has been true for all my veggies, even yams. Nothing is a mess to clean up.
Lynn Arnsdorf
Andrea says
Hi Lynn!
So happy to hear you are eating more veggies this way!
As for the pans, I actually purchased USA sheet pans (the biggest size I could find) and now use those without tinfoil as NOTHING sticks to them! They are amazing and I’m glad I’m no longer “wasting” tinfoil for roasting veggies every week!
Lynn Arnsdorf says
I just ordered the USA pan. Thanks for the great tip. Even though I am long past raising my children and simplifying and organizing life, I love reading your blog…I think it’s because you remind me of me, and I like me!
Andrea says
oh good — you’ll LOVE them! I’ve had my bread pans for years and have been using the sheet pans for about 3 weeks now. They are fantastic!
Thanks so much for your kind words too — I’m thrilled you enjoy my blog!
Lynn Arnsdorf says
Got my USA sheet pan, and you are right, it’s fantastic! Another tip…try roasting the Aldi My Little Salad Kale mix (set aside the dressing and nuts/craisins for later)…it’s amazing. I will add the nuts and craisins afterwards. I always roast bacon too and use the fat on top of the other veggies. My favorite seasoning to use is Trader Joe’s “21 Seasoning Salut” which doesn’t add salt.
Andrea says
awesome — I’m roasting 2 huge trays of veggies on my pans RIGHT NOW! They smell delicious!
I do roast Kale quite regularly — but I’ve never tried to the salad kids. I might have to do that — sounds yummy!! Thanks!
Kelly K. says
Just wanted to share that with roasting sweet potatoes, I found a recipe of just tossing the cubed potatoes in olive oil and then coating/tossing in Lipton Onion Soup Mix powder. It’s a great savory flavor as opposed to the sweet potatoes in butter/brown sugar/cinnamon flavoring. Try it!
Andrea says
yum!! I like a little paprika on my sweet potatoes. SO good!
Debra Schramm says
Smoked paprika is my favorite spice to add to roasted sweet potatoes and radishes. (Plus oil, salt & pepper)
Andrea says
yes, I love smoked paprika — also sweet paprika too!
Gabriela says
Thank you! I just made some today: carrots, peppers, and eggplant. My 4 year old is eating them as I write… I like the idea of separating them. it makes it more exciting… 😉
What I really liked with veggies is something my mom added to them mostly by mistake. I was getting ready to roast them, but there wasn’t enough time so we decided to put them on the stove top. After I seasoned them with my regulars: salt, pepper and garlic powder, mom added turmeric and cumin until all the veggies became yellow. They tasted amazing….so different than my regular veggies seasoning. I also like that they were cubed rather than sliced – I usually slice them to sautee and cube them to roast, but this little change made a nice difference for me….
Andrea says
oh yummy — I haven’t done Eggplant yet. I wonder if we’d like it!
And yes, I love sautéing CUBED veggies — it does give it a different taste and texture. I’ll have to try the turmeric and cumin sometime too. Thanks for the tips!
Nancy says
Cumin on cauliflower is one of our favorites!
Andrea says
I just did Turmeric on cauliflower tonight — now I’ll need to try Cumin!
Gabriela says
Yes. Ours too. We fry it first and then put the lid on the pot and let it soften. Best thing….yum.
Debbie says
I followed your tips on roasting veggies this past weekend, and they were delicious! We’ve got our veggies ready to reheat for dinner or pack for lunch. It took some work to cut them all up, clean, and season, but it was worth it. I wish I had more pans though because I ended up having to transfer the cooked veggies right away so I can re-use the pan.
Andrea says
oh good — glad you enjoyed the veggies (they really are great as leftovers too!) As with anything, it’s always the most work in the beginning — once you do it more regularly, you’ll develop a system and it won’t feel so overwhelming or time-consuming!
Lynda says
Have you ever roasted frozen vegetables? Does it work as well or taste as good as fresh veggies?
Andrea says
I haven’t… I have a feeling they should work though. Give a few a try and see if you like the taste and texture. If so, roast more!
Megan says
I’ve roasted frozen beans, broccoli and Brussels sprouts and all have worked well. The broccoli and sprouts don’t get quite as nice of a “char” as fresh, but the taste is similar. I don’t thaw or anything, just put them right on my baking sheet. You might need to add a little extra cooking time.
Andrea says
good to know — thanks for sharing!
Calliope says
and if your veggies end up really overdone or way too many (been there) you can always turn them into an amazing vegetable soup (done that) that will be a lot more flavoured or into a vegetable/marinara pasta sauce (also done that). I just pourred them, added tomato sauce, some basil and 10min later done!
Andrea says
yes — good tips! Thanks Calliope!
Turner says
I roast all my veggies. Yesterday we had cauliflower and tonight we had potatoes. I set my phone timer for 8-minute increments and flip/stir them each time, until they are fork tender. I agree, a little bit overdone is better! The crispy brown edges make them extra delish! I was raised on steamed veggies but roasted are SO much tastier.
Andrea says
If your method works for you, that’s great… however, I’ll let you know that I never stir my veggies or do anything with them for the entire time they are in the oven and they still come out delicious and “fork tender”.
That’s probably my favorite thing about roasted veggies — I can just put them in the oven and “forget” about them until the rest of the meal is finished — so you might be putting in more work than you need to by stirring them every 8 minutes 🙂
Alissa says
I am so glad to read this! I hate trying to remember which ones I have flipped and which ones I have not. I am going to try not flipping mine next time and see if my husband notices.
I have not read through all the comments yet, but have you tried chopping your veggies early (like during afternoon nap time) and then roasting them right before dinner? I am going to give it a try.
Andrea says
yes, definitely try not flipping them.
I guess I should clarify, I DO usually flip my potato wedges after about 20 minutes… however, everything else just roasts for the full time and it always comes out perfectly for me.
Andrea says
HI Again,
I just realized I didn’t answer your question about cutting the veggies ahead of time. YES! I do this all the time — I put them on the baking sheets with oil and seasonings, then cover with plastic wrap and let them sit on the counter (because my pans are too big for the fridge).
Alternatively, I often actually roast the veggies earlier in the day and just reheat them at dinner time (either in the microwave, in the oven, or on the stovetop — depending on whatever else I’m cooking for dinner). I just finished roasting 2 pans of veggies for tonight (and leftover tomorrow) so that might be a time-saving option too!
ELIZABETH DILTS says
Roasted Cauliflower!! Olive oil, thyme, salt and red pepper flakes–I never knew cauliflower could be so good. We also do green beans with olive oil and then shredded parm for the last 5 min to make it gold and crunchy. My kids love them both!
Andrea says
roasted cauliflower is definitely my favorite roasted vegetable!
Leah says
And, what do your kids think? 🙂
Andrea says
they like steamed and raw veggies more, but they each have a favorite roasted vegetable, so as long as I make a variety, they are happy (well, as happy as they can be about vegetables!)
Rose says
How do you reheat your veggies for leftovers? In the oven again or microwave?
Andrea says
sometimes I microwave them, sometimes I put them in the oven (if we already have other things in the oven) but most of the time, I “fry” them in a pan on the stove for just a few minutes. They usually have enough oil left on them that I don’t need to add more — they taste really fresh this way!
Linda B. says
Roasted veggies are great additions to salads, too. Also, if you toss roasted green beans and red peppers with some sliced cherry tomatoes and a little more olive oil and lemon juice, it’s a great side dish!
Andrea says
yes, I often add leftovers to salads the next day for lunches!
Cynthia says
I love my oil sprayer for roasting veggies! Also, garlic pepper seasoning (from the spice isle!)
JoAnn C. says
I roast romaine hearts lettuce. I cut the head in half lengthwise, oil and pepper,(no salt), each half and roast for 15 minutes. After removing the lettuce halves from the oven I sprinkle each with Parmesan cheese, top with other veggies and vinaigrette dressing for a warm and delicious salad.
Amy says
Whaaaaat?!?! I’ve never heard of this but I adore romaine. I’m definitely trying this!!
Andrea says
That’s what I was thinking too Amy! I will DEFINITELY be trying this!
Andrea says
this sounds so delicious!
Jenny says
Do you have any tips for getting the silpat baking mats really clean? I usually just wash mine in hot soapy water but they always seem to be a little greasy after using them for this type of thing.
Leslie says
I think Silpats feel that way because of the material…that’s why nothing sticks to them.
Andrea says
I think they are supposed to be slippery. Also, I almost always use parchment paper or aluminum foil for the veggies (just because they are oily). I save the Silpat mats for baking.
Christine says
I like to put parchment paper on top of the foil because I don’t like cooking directly on aluminum. But the real reason I commented… sometimes I’ll make a batch of bacon at breakfast and then save the pan for dinner time and roast the veggies in the bacon fat! So good!
Amy says
That is genius! I have a pan with bacon grease from this morning! Ha! Now w I’m going to roast my Brussels sprouts in that! You are so smart!
Christine says
Yum! Brussels sprouts with bacon are the best!
Andrea says
good to know about the aluminum — so my question is, why not JUST use parchment paper and skip the aluminum all together? Do you feel like it helps them cook better?
And yes, I save bacon grease to cook veggies all the time 🙂
Christine says
Because if I use just parchment, I have to wash the pan afterwards, but if I line it well with foil first, I don’t. 😉 I do think the parchment helps them cook more evenly! But also I’ve noticed in friends’ ovens that aren’t as hot, everything takes longer to cook.
Andrea says
ah — I see. Good reasoning!
Jennifer says
I learned a great trick with roasting veggies from fine cooking magazine.
Use parchment paper instead of aluminum foil, and cover the veggies with aluminum foil for half the time you are cooking them for a bit of a steaming effect. So for example, I do sweet potatoes for 30min at 400 degrees.I cover them with foil for 15 and then take the foil off and cook them uncovered for 15 more.
JJ says
We love roasted veggies!!! My aunt made roasted breaded zucchini(flour, milk, breadcrumbs…I think…I was pregnant and not paying too much attention being busy with the rest of the meal) when she visited one time. Oh, my! It was so good!
Andrea says
sounds yummy!!
Andrea says
Thanks for sharing your tip!