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These Oven Roasted Vegetables are crispy on the outside, tender inside, and packed with caramelized flavor. Use the vegetables listed below or swap in your favorites. With simple tips for timing and temperature, you’ll get perfect results every time.
Love roasted vegetables? Try my Honey Roasted Carrots or Roasted Brussels Sprouts next. You’ll also find plenty of inspiration in my Vegetable Recipes collection.
5 Keys To Great Roasted Vegetables
- Cut evenly. Keep everything around the same size so they cook evenly.
- Pat vegetables dry before tossing with oil to prevent sogginess.
- Don’t overcrowd the pan or vegetables will steam instead of roast. Use two pans if needed.
- High heat = caramelization. Roast uncovered at high heat (425°F) for crispy, caramelized edges.
- Toss halfway through. Stirring helps all sides brown evenly and prevents burning.
Which Vegetables to Roast
Choose vegetables that roast well and have similar cooking times. Root vegetables work great together, while softer vegetables like zucchini or bell peppers cook faster.
- Longer-cooking vegetables (40-45 min): potatoes, sweet potatoes, carrots, butternut squash, beets, Brussels sprouts, onions
- Medium-cooking vegetables (25-30 min): broccoli, cauliflower, asparagus, green beans
- Quick-cooking vegetables (15-20 min): bell peppers, zucchini, mushrooms, cherry tomatoes
Tip: If mixing vegetables with different cooking times, add the quicker-cooking ones halfway through or roast them on separate pans.
RECIPE WALK-THROUGH
How To Make Roasted Vegetables
See the recipe card below for full, detailed instructions
Step 1: Chop the veggies.
Try to keep everything around the same size — about 1-inch chunks. This helps them roast evenly and finish at the same time.
- No need to peel the potatoes, but you will want to peel the butternut squash.
Step 2: Make the dressing.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, and garlic.
- Swap the rosemary for basil, thyme, oregano, or Italian herbs mixture if you prefer.
Step 3: Toss it all together.
Add the vegetables to a large mixing bowl and pour the dressing over the them. Toss well so every piece is lightly coated.
Step 4: Spread on the pan.
Arrange veggies in a single layer with a bit of space between them.
- Line your pan with parchment paper or foil for easy cleanup.
- Don’t crowd the veggies! This traps steam and prevents browning. Use two pans if needed.
Step 5: Season and roast.
Sprinkle evenly with salt and pepper. Roast at 425°F for 20 minutes, stir, then continue roasting for another 15-20 minutes, or until everything is fork-tender and golden brown.
- If vegetables start browning too quickly, lower the temperature to 400°F.
- You’ll know they’re done when the edges are caramelized and you can easily pierce the thickest pieces with a fork.
Step 6: Serve immediately.
A final squeeze of fresh lemon juice right before serving brightens the whole dish.
Seasoning Variations
- Mediterranean: Olive oil, lemon, oregano, garlic, and a sprinkle of feta after roasting
- Italian Herb: Olive oil, Italian seasoning, garlic powder, and grated Parmesan
- Balsamic Glaze: Roast as directed, then drizzle with balsamic vinegar or glaze in the last 5 minutes
- Garlic Herb: Olive oil, minced garlic, thyme, rosemary, and black pepper
- Spicy: Olive oil, smoked paprika, cumin, and crushed red pepper flakes
Serving Suggestions
These roasted vegetables pair perfectly with any kind of protein like Roast Chicken, Lemon Herb Pork Tenderloin, and Baked Honey Mustard Salmon.
Roasted vegetables are great for meal prep too! Mix with quinoa or lentils and add your favorite dressing (balsamic is delicious) and protein (like baked chicken breasts) for an easy harvest bowl. Sprinkle on some feta or fresh herbs for garnish.
Storage Tips
Storage, Freezing, Make Ahead
Storage – Store in a tightly covered container for 3-4 days in the fridge.
Reheating – Reheat in the microwave or oven, or enjoy cold.
Freezing – Not recommended; the vegetables get mushy.
Make Ahead – Prep and season ahead of time then refrigerate and roast when ready.
These are great for meal prep too, and can easily be portioned into containers with protein and grains.
Frequently Asked Questions
Which vegetables are best for roasting?
Root vegetables (potatoes, sweet potatoes/yams, squash, carrots) and cruciferous veggies like Brussels sprouts, broccoli, and cauliflower are all very good roasted.
What temperature should I roast vegetables at?
425°F is ideal; you can also go 400-450°F depending on preference.
How do I keep roasted vegetables from getting soggy?
Pat them dry before tossing with oil, make sure your oven is fully preheated to high heat (425°F), don’t overcrowd the pan, and roast uncovered.
Can I make these ahead of time?
Yes, you can. Prep, season, and store in the fridge before roasting.
Can I use frozen vegetables?
Fresh is best for texture, but if using frozen, don’t thaw — roast straight from frozen and expect a softer texture.
More Vegetable Recipes
- A Step by Step Guide for Cooking Frozen Vegetables
- Garlic Roasted Baby Potatoes
- Roasted Broccolini
- Candied Carrots
- Cauliflower Gratin
Roasted Vegetables
Ingredients
- 5 Red potatoes scrubbed and cut into small chunks
- 4-5 Carrots peeled and cut into chunks
- 1 Red onion chopped
- 1 1/2 cups Chopped butternut squash
- 10-15 Brussels sprouts sliced in half
- 1/4 cup Olive oil
- 2 Lemons zested and juiced
- 2 tablespoon Chopped fresh rosemary or 1 Tbsp dried
- 2 Garlic cloves minced
- 1 tsp Freshly ground black pepper
- 1 tsp Kosher salt
Instructions
- Preheat oven to 425 degrees Line a large rimmed baking sheet with nonstick foil or parchment paper.
- Place chopped vegetables into a large bowl.
- In a small bowl, whisk together olive oil, lemon juice and zest, rosemary, and garlic and pour over vegetables. Toss to coat well.
- Arrange vegetables on prepared sheet pan. Try to keep a little bit of space between the vegetables if possible so they can cook evenly. Use two sheet pans if necessary. Sprinkle evenly with salt and pepper.
- Roast for 20 minutes, then stir and roast an additional 15-20 minutes or until veggies are tender. The actual cooking time could vary quite a bit depending on how small you cut your vegetables.
- Serve immediately.
Notes
- Cut all vegetables to similar sizes (1-1.5 inch pieces) for even cooking.
- Don’t overcrowd the pan. Use two sheet pans if needed to keep vegetables in a single layer with space between pieces.
- Roast uncovered at 425°F for crispy, caramelized edges.
- When mixing vegetables with different cook times, add quicker-cooking ones halfway through or roast separately.
- Longer-cooking vegetables (40-45 min at 425°F): potatoes, sweet potatoes, carrots, butternut squash, beets, Brussels sprouts, onions.
- Medium-cooking vegetables (25-30 min at 425°F): broccoli, cauliflower, asparagus, green beans.
- Quick-cooking vegetables (15-20 min at 425°F): bell peppers, zucchini, mushrooms, cherry tomatoes.
- Stir or flip vegetables once at the 20-minute mark for even browning.
- Vegetables are done when fork-tender with golden brown, caramelized edges.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave, or enjoy cold.
- Perfect for meal prep. Add to containers with rice and protein for easy lunches.
- Freezing is not recommended as vegetables will get mushy when reheated.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love love love!! This is now a staple in our house. Goes with everything!!!
Nice! Thanks for stopping by Tracy.
Grilled lamb for early Easter dinner for 2 and WOW shopping the refridge & following your idea with fresh rosemary & lemon worked perfect…all the LO veggies that needed to be cooked were a yummy dish for us! Even added a few fading radishes with the carrots, Brussels, broccoli & garlic. Any leftovers will be tossed into pasta later this week!
Awesome feedback Susan! Thanks for stopping by.
I’m no newbie to veggie cooking of all sorts, but this was such a tasty combo and I agree, the lemon-garlic-rosemary is what gives this such a nice, fresh flavor! Added a couple sweet potatoes too. Soo good!
Thank you Crystal! Love the feedback, thanks for stopping by.
I try a lot of recipes, but I almost never leave reviews. This is the best recipe I’ve tried in years! We had dinner guests this evening, and everyone kept raving about the vegetables. I substituted yellow squash for the butternut and fresh green beans for the Brussels sprouts, but it’s the fresh lemon and garlic and rosemary that make the veggies shine! Will definitely add this to our regular family dinner rotation, especially when we have dinner guests!
That’s awesome Chris! Love your feedback, thanks for stopping by.
What do you think about adding mushrooms when do I put those in
Mushrooms would take about 20-25 minutes at 425.
My niece brought these to Thanksgiving and they were delicious! Can artichokes be added and, if so, when? At the beginning or half way through? Thank you!!
Hi Laura, I don’t know about adding artichokes because I haven’t tried it. But I’m sure you could add some canned and well drained artichokes.
Can sweet potatoes be substituted for carrots?
Sure that should work.
Love roasted veggies