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overhead view - black bowl filled with bright colored roasted vegetables
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5 from 2 votes

How to Roast Vegetables

Easy step-by-step instructions for the BEST oven roasted vegetables. Tender, lightly crispy edges, caramelized and loaded with delicious flavor!
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: roasted vegetables, best roasted vegetables, how to roast vegetables
Servings: 4


  • large rimmed baking sheet (18 x 13" used)
  • optional: parchment paper for easier cleanup


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.