Oven Roasted Vegetables

Oven roasted vegetables are a hearty and healthy side to pair with favorite comfort foods. They are also great to use as the foundation for any number of delicious dishes, from bowls to salads and beyond! This easy sheet pan recipe is a snap to customize with your choice of veggies, and is ready to enjoy however you like in less than an hour.

Table of Contents

• You should try these oven roasted vegetables
• Ingredients
• How to roast vegetables in the oven?
• Expert Tips
• FAQs
• Additions and variations
• Serving and leftover ideas
• Storing Suggestion
• You might also like
• Oven Roasted Vegetables Recipe

You should try these oven roasted vegetables

Oven roasted vegetables are a classic side dish! A bounty of tender, crisp and yummy veggies always adds a cozy happy feeling to the dinner table.

This tried-and-true recipe is simple and easy to make in less than one hour with one sheet pan. It uses your choice of roasting vegetables like sweet potatoes, broccoli, peppers, and fresh herbs. We toss these with tangy balsamic vinegar, honey, and vibrant herbs for deep, delicious flavor in every bite.

Nothing complicated here - and you can customize to your tastes! In fact, what makes this truly the best roasted vegetables recipe is its versatility.

Yes, it is fantastic to enjoy as a healthy low carb and gluten free side dish. The combination of veggies and seasonings is so flavorful that it's easy to make the star of a meal!

Serve as an appetizer or vegetarian main dish for the holidays. Or, roast and use the veggies in other recipes as a hearty filling for wraps and bowls.

Did I tell you they're brilliant to include in your weekly meal prep? Yeah, isn't that great? I am sure you'll discover all kinds of wonderful ways to enjoy them!

*For more healthy and satisfying dishes, be sure to also try these fantastic recipes:

• Roasted Fingerling Potatoes - simple but with a bit of fancy flair, this recipe is great for holiday celebrations.
• Quick and Easy Oven Roasted Asparagus - bright and crisp
• Baked Tomatoes - with cheese
• Maple Roasted Baby Carrots - sweet

Ingredients

Veggies

Sweet Potato: Firm and sweet root vegetable.

Red Potatoes: Leave the skin on for minerals and flavor.

Zucchini: Mild in flavor, fresh and moist when roasted.

Broccoli Florets: Crisp and earthy, great to roast.

Bell Peppers: Lose their snap but stay firm after cooking. I like a combination of yellow, red, or orange peppers. Green peppers are not so sweet.

Onion: White onion has bite, yellow onion is sweet. Choose which one you prefer.

Aromatics and Seasonings

• Garlic: Deliciously pungent, perfect for savory cooking.
• Balsamic Vinegar: Tangy acidic flavor is delicious to bake with sweeter veggies.
• Honey: Caramelizes the vegetables to delicious golden brown. Also boosts the sweetness of the veg.
• Salt and Pepper: Classic spices in savory recipes.
• Olive Oil: High quality is best for the top flavor.
• Fresh Thyme: Earthy and strong, it's a great herb for fall and winter cooking.
• Fresh Rosemary: Staple savory, almost sweet herb.

How to roast vegetables in the oven?

In a large bowl, add cubed sweet potatoes, potatoes, smashed garlic, 1 teaspoon balsamic vinegar, 1 teaspoon honey, salt, few crushes of black pepper, 1 tablespoon olive oil, few sprigs of thyme, and a sprinkle of fresh rosemary leaves. Using hands toss well to combine and coat the mixed veggies.

Spread the tossed potatoes on lined sheet pan in the even layer. Pop it into the oven and roast for 20 minutes.

Meanwhile, in the same bowl ( we used to toss the potatoes), add zucchini, broccoli florets, bell peppers, onion, remaining balsamic vinegar and honey, season with salt pepper, olive oil, and the remaining herbs. Toss well to combine and coat.

After 20 minutes, carefully remove the sheet pan using gloves or kitchen towel.

Add and spread the remaining coated vegetables in even layer using a spatula.

Pop the sheet pan back into the oven. Roast for another 15-20 minutes or until veggies are tender with crisp edges.

Expert Tips

Here are the secrets to make a perfect roasted mixed vegetables in the oven.

• Chop and dice veggies so that they are all similar in size. This will help to ensure everything cooks evenly.
• High temperature roasting is essential for perfectly crisp and golden vegetables. I suggest that you use a rated thermometer to check that your oven is heating at the proper temperature.
• Do not be stingy with the spices! Season the vegetables well to achieve the most flavorful dish.
• Speaking of - do not skimp on oil, either. Just the right amount of cooking oil is necessary to roast the starchy and hearty produce.
• Roast the vegetables in stages. First cook the potatoes, sweet potatoes or root vegetables. Then add other veggies like zucchini, peppers, broccoli, mushrooms, and so on. The firmer veg will require more time, and this method prevents the softer vegetables from overcooking.
• Avoid dumping or overcrowding the pan. Rather, spread the veg in a single layer with a bit of space between each piece.

FAQs

Additions and variations

Customize this easy oven roasted veggies recipe to suite your tastes! Here are a few ideas for swaps and additions.

• Herbs: I use a combination of fresh rosemary and thyme. Fresh sage, tarragon, and bay leaves are also great options.
• Seasonings: Tweak the flavors to pair well with your main dishes. Italian seasoning, chipotle, paprika, cayenne, and curry powder are just a few ideas to get you going!
• Pesto: Toss the roasted veggies with basil pesto for a delicious herb-y taste. It's best to add the pesto right when the veggies come out of the oven and are still warm.
• Cheese: Sprinkle your choice of grated or shredded parmesan, mozzarella, or cheddar cheese. Similar to pesto, I recommend adding the cheese immediately after roasting.

Serving and leftover ideas

Make this sheet pan roasted vegetables recipe for dinner tonight and/or as part of your meal prep for the week!

It's great to serve as a side dish with your favorite savory mains. Pair with grilled or seared chicken breasts or thighs, steaks, lamb chops, baked salmon or other fish. Enjoy as part of a vegetarian meal and serve with tofu, falafel, or veggie burgers.

There are so many options for how to use leftovers! We have a few ideas to get started. With leftover oven roasted vegetables you can:

• Add to grain bowls like quinoa, lemon rice, saffron rice, cumin rice.
• Toss with pasta. Enjoy as-is or with your favorite pasta sauce.
• Top pizzas. Because they are already cooked, the veggies will not add extra moisture to the dough.
• Add to stir fries. We love to use them to make a simple beef stir fry, chicken fried rice, and other simple noodle dishes.
• Chop into smaller pieces and use in an omelet or frittata.
• Stuff your favorite breads with roasted veggies and cheese for sandwiches! You can grill, bake, or air fry the sandwiches to until crisp and melty.

Storing Suggestion

To Store: Store the leftovers in a clean container that seals. They keep well for 4-5 days in the fridge.

Reheating the Leftovers: Preheat oven to 425 degrees F. Bake for 5 minutes or so to make the veggies hot and crisp again.

To Freeze: You can freeze the dish. Note that the texture of the veggies will change when roasted, frozen, and then reheated. Let the vegetables cool, then transfer to a zipper bag and seal tight to get out all of the air. Freeze for up to 6 months.

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