Oven Roasted Vegetables are so delicious and tender with crisp, golden edges. With a perfect blend of fresh herbs, garlic and lemon these veggies are packed with flavor, plus I’ve got tips for how to roast vegetables perfectly every time!
Oven Roasted Vegetables Recipe
Roasted veggies are always on the menu at our house, at least 2-3 times a week. I vary the types of vegetables that I use but the seasoning blend is always simple and flavorful. This recipe will work for all kinds of vegetables – just head to your local farmer’s market and grab a few of your favorites. The roasting time may vary depending on the density of the individual vegetable.
This is actually the only way I like vegetables on their own. I am not a fan of steamed or boiled, and definitely never frozen. It’s just not my thing. but give me all the roasted veggies and I could make a meal out of just these little beauties all on their own.
Great for Meal Prep!
If you like to meal prep on the weekend for the week ahead, these roasted vegetables are the perfect choice. They reheat nicely and are also great cold. Served with your favorite protein, they make a fantastic healthy lunch option.
How to Roast Vegetables
Tips for success
- Do not cover vegetables when roasting – you will end up steaming them rather than roasting them. Steamed veggies are fine, but we ar going for that golden caramelization here, which adds so much flavor.
- Roasting is typically using for solid foods, like meat and veggies. I roast my vegetables at 425 degrees, but you could go lower to 400 if you like. It will take longer though. If you want to roast the quicker you could go as high as 450 degrees, but watch closely so they don’t scorch.
- I always recommend olive oil when roasting veggies. Not only does it aid in getting that crispy outer edge, but it adds a subtle flavor too that you just can’t get from vegetable or canola oils. However, if you have a favorite cooking oil, go ahead and use it.
- To save a little time, prep your veggies ahead of time, toss them in the seasoning and oil and arrange them on the baking sheet. Keep in the fridge until you’re ready to roast.
- Chop veggies based on the time it takes to cook them. Brussels Sprouts cook faster than potatoes so we leave those a little larger and chop the potatoes into smaller chunks. Onions can be a little larger than the carrots as well.
Just about any protein you can think of will be complemented by the right batch of roasted veggies. Go meatless and serve them with some coconut rice and black beans. Or go big with some Slow Cooker Barbecue Ribs and Cheesy Garlic Bread. For meal prep, add them to a plate of brown rice and baked chicken.
What to do with leftovers
Refrigerate oven roasted vegetables within 2 hours of cooking. Store in a tightly covered container for 3-4 days. Reheat in the microwave or oven, or enjoy cold. These veggies will not do well in the freezer, as the reheating will cook them more and turn them into a mushy mess.
- 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 Tbsp chopped fresh rosemary or 1 Tbsp dried
- 2 cloves garlic minced
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- 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.