A basic recipe for roasted vegetables that never fails to impress! This healthy and delicious side dish is perfect for meal prepping or serving a group of people.
If you’ve been around The Roasted Root for a while, you’ve seen all sorts of variations of roasted vegetables, as my methodology has evolved over time.
I have found the best way to roast vegetables is to coat fresh chopped veggies in cooking oil, spread them evenly over baking sheets, and roast at 400 degrees F for 30-45 minutes.
Whenever someone is at a loss on what to make for dinner, I always recommend this recipe, whether or not they’re cooking for themselves or serving guests.
It’s easy to make in a large volume, and even those who don’t normally eat many vegetables are impressed and go back for seconds! Or thirds!
This easy roasted vegetables recipe is quick to prepare and results in the tastiest golden brown veggies every time.
How to Make Roasted Vegetables:
All we need are three simple steps to make perfect roasted vegetables.
- Pick your favorite vegetables for roasting and toss them in avocado oil and sea salt.
- Spread the vegetables in a single layer over a large rimmed baking sheet.
- Roast at 400 degrees Fahrenheit for 35-40 minutes, or until the vegetables have reached your desired level of doneness.
Feel free to add spices if you’d like.
My favorite spices are dried oregano, parsley, paprika, garlic powder, onion powder, cumin, chili powder, and sometimes a dash of garam masala. Basically any iteration of the above results in a winning roasted veg.
How I choose my produce is based largely on what’s looking good in the produce section.
This usually means selecting seasonal vegetables. Virtually anything that catches your eye at the grocery store, farmer’s market, or comes in a CSA box will work!
Tips For Making Perfect Roasted Vegetables:
Make sure the vegetables have space for roasting so that they don’t become soggy – roast in a single layer on baking sheets for best results.
For this roasted vegetables recipe, I divide everything between two baking sheets.
This means I put half the broccoli, half the onion, sweet potato, etc. on each baking sheet. Then I drizzle half the oil over each baking sheet, followed by half the spices.
If you have a mixing bowl large enough, please do feel free to toss everything in the mixing bowl then spread it over the baking sheets!
How Long to Roast Vegetables:
When roasting veggies in a single layer on a baking sheet, roast at 400 degrees F for 35 to 40 minutes, depending on how crispy you like your veggies.
If you’re roasting a big batch of vegetables in a casserole dish, roast for 45 to 60 minutes.
Depending on your oven, choice of vegetables, and elevation, bake the time it takes to roast vegetables varies.
My recommendation is to keep that oven door closed and allow the veggies to go the full length of time (35 minutes). If they aren’t looking golden-brown and crispy after 35 minutes, keep them going until they have nice color!
You can meal prep these ahead of time and munch on them throughout the week, or serve them up at any dinner, potluck, BBQ, picnic you’ll be attending!
These roasted vegetables are the perfect side dish to any main dish and have been known to turn vegetable naysayers into vegetable lovers!
If you love roasted veggies, also try these favorites.
More Roasted Vegetables:
- Perfect Roasted Carrots
- Roasted Asparagus with Parmesan and Lemon
- Orange Ginger Turmeric Roasted Root Vegetables
- Roasted Vegetables with Asian Garlic-Ginger Glaze
- My Go-To Balsamic Roasted Vegetables
- Cajun Seasoned Roasted Vegetables
I hope you enjoy this healthy side dish that I, myself, do so love!
Questions? Holler at your girl!
Roasted Vegetables Recipe
Ingredients
- 2 medium crowns broccoli chopped into florets
- 1 medium red onion sliced into wedges
- 1 medium sweet potato diced
- 1 red bell pepper cored and chopped
- 1 pasilla pepper cored and chopped
- 1 large yellow squash chopped
- 2 large carrots peeled and chopped
- 1/4 cup olive oil divided
- 2 teaspoons sea salt to taste
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
Instructions
- Preheat the oven to 425 degrees F.
- Divide all of the vegetables between two baking sheets. Drizzle half the olive oil and sprinkle half the salt and spices over each baking sheet. Use your hands to toss everything together until the vegetables are all coated with spices and oil.
- Place both baking sheets in the oven (aim for the center racks) and roast 25 minutes without touching. Remove the vegetables from the oven, give each tray a quick stir or shake, and place them back in the oven. Roast 10 minutes more, or until vegetables are golden-brown and have reached desired done-ness.
- Serve alongside your favorite entree!
Nutrition
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Can I use dried pasilla chili instead of fresh?
Hi Michelle! I wouldn’t recommend using dried pasilla, as I’m doubtful it will rehydrate well enough during the baking process to have a favorable texture. You can use a bell pepper instead if you prefer! Let me know if you have any other questions!