How to Roast Vegetables ~ simple, step-by-step BEST way to oven roast vegetables. Tender, lightly crispy edges, caramelized and loaded with incredible flavor!
There’s a good reason oven roasting vegetables is so popular. They’re delicious, easy to make and go with (or in!) practically everything.
Roasting vegetables is so easy it almost doesn’t need a recipe and the deep flavor with crispy, caramelized edges is one that’ll have you roasting on repeat.
There are lots of reasons to roast vegetables, starting with taste. It takes a few minutes to chop them, but once you load the sheet pan into the oven, it’s pretty much hands-off. There’s no shame in the pre-chopped, bagged vegetable game either.
What kind of vegetables can I roast?
Oh boy – pretty much any! Here are a few ideas:
- red onion
- bell peppers
- green beans
- brussels sprouts
- butternut squash
- red skin, yukon or sweet potatoes
There are many other vegetables to be roasted
even especially tomatoes.
Roasted grape or cherry tomatoes with a log of goat cheese nestled in makes an outrageously good appetizer with a toasted, sliced baguette.
Roast larger tomatoes (Romas or San Marzano) and a few cloves of garlic and blend with herbs into a marinara that’ll spoil you from eating anything from a jar.
what you’ll need to roast vegetables:
Below are the vegetables I used today. Feel free to swap in/out your favorites or whatever you have on hand. You’ll want a total of about 5 cups of fresh vegetables cut into similar size pieces.
- large rimmed baking sheet (18 x 13″ used)
- mini bell peppers
- cauliflower and broccoli
- red onion
- olive oil
- salt and pepper
what temperature is best for roasting vegetables?
After repeated testing, I’ve found the best temperature for roasting vegetables is 425 degrees. They’ll roast in about 30 minutes to fork-tender with crispy browned edges.
how to roast vegetables in the oven:
Cut your vegetables into similar size pieces. I slice my carrots, sweet potatoes or other heartier vegetables on the thin-ish side so they’ll cook in the same amount of time as the other vegetables.
Preheat the oven to 425 degrees then line a baking sheet with parchment paper.
NOTE: I use parchment paper for easier cleanup but if you don’t have it, placing the vegetables right on the baking sheet won’t alter the taste.
Transfer the cut vegetables to the baking sheet. Drizzle 2 tablespoons of olive oil over the top of the vegetables. Season with salt and pepper to taste, gently toss to coat (I use my hands) then evenly spread the vegetables in a single layer.
Bake 30 minutes or until fork-tender with lightly crisp edges, stirring halfway through the cook time, then remove from the oven and eat right away.
variations to this recipe:
This is a basic recipe for oven roasted vegetables. They don’t need anything else but if you’d like to change up the flavor a bit, here are some suggestions:
- sturdy fresh herbs (like thyme and rosemary)
- dry Italian seasoning
- a squeeze of fresh lemon juice over the top
- balsamic vinegar drizzled on after roasting
- grated parmesan cheese (sprinkle on after roasting)
tips for the best roasted vegetables:
Use the right amount of oil. Two tablespoons coats about 5 cups of chopped vegetables perfectly.
Cut the vegetables into similar sizes. Cut the vegetables into about the same size so they cook evenly. For heartier vegetables (like carrots) cut on the thin side so they cook in the same amount of time.
Roasting at the right oven temp. I’ve tested this recipe at various temperatures and found 425° worked best but definitely not less than 400°.
Don’t overcrowd the baking sheet. Spread the vegetables into a single layer so they can crisp, not steam.
what goes with roasted vegetables?
Honey Balsamic Glazed Pork Tenderloin – juicy glazed roast pork made all in one pan in just 20 minutes! One of the top recipes on the blog for good reason.
Chili Maple Salmon – pan seared salmon with a spicy-sweet 3-ingredient Thai Chili-Maple Syrup glaze. Juicy, flake salmon perfectly cooked in under 20 minutes.
You can even add these roasted vegetables to your morning scrambled eggs.
How to Roast Vegetables
5 cups TOTAL vegetables:
- 1 small zucchini ends trimmed, skin on and sliced
- 2 medium carrots peeled and sliced
- 8-10 mini bell peppers trimmed and seeded
- 1 small head cauliflower, broccoli OR combination cut to florets
- 1/2 small red onion peeled and cut in chunks
- 2 tablespoons olive oil
- salt and pepper to taste
- Preheat the oven to 425 degrees then (optional) line a baking sheet with parchment paper for easier cleanup.
- Cut the vegetables into uniform sizes then transfer them to the baking sheet.
- Transfer the cut vegetables to the baking sheet. Drizzle 2 tablespoons of olive oil over the top of the vegetables. Season with salt and pepper to taste, gently toss to coat (I use my hands) then evenly spread in a single layer on the baking sheet.
- Bake 30 minutes or until tender with lightly crisp edges stirring halfway through the cooking time. Remove from the oven and eat right away.