By Becky Hardin
Published Sep 30, 2023
Roasted Vegetables are just what you need for a quick and healthy side dish at dinner tonight. It doesn’t get easier (or more delicious) than this oven roasted vegetables recipe. Colorful, beautiful, and oh-so tasty!
What’s in this Roasted Vegetables Recipe?
Making oven roasted veggies is the perfect healthy option for any and every meal. This side dish goes with everything, and you can really use any veggies you want with this recipe.
- Vegetables: You can cook just about any vegetables you want with this oven roasted vegetables recipe. Here, I used Brussels sprouts, red peppers, potatoes, onion , asparagus , squash, and garlic. Other veggies that are great for roasting include broccoli, cauliflower, carrots, and beets.
- Olive Oil: Helps the veggies crisp up in the oven.
- Salt + Pepper: Bring out the natural flavor of the veggies.
Pro Tip : If you don’t have one of the vegetables I’ve listed in the ingredients, don’t worry! This recipe is also a great way to clean out your fridge or use whatever veggies are in season . Use whatever veggies you have, throw them in the oven, and you’ll have a tasty side dish!
Variations on Oven Roasted Vegetables
I kept the seasoning in this roasted vegetables recipe super simple with salt and pepper, because the roasting itself brings out so much natural flavor from the veggies. But if you want to change it up, some of my favorite seasonings are rosemary, thyme, Italian seasoning , oregano, chili powder, Ranch seasoning , and taco seasoning .
And you can toss veggies in different sauces during/after roasting for even more flavor options! These are great covered in sweet chili sauce, garlic aioli , or chimichurri sauce . The possibilities are endless.
Root vegetables always do well in the oven because you can fully cook them and make them tender and flavorful. But I have yet to find a veggie that doesn’t taste good after slow-roasting.
Yes, however, they may not turn out as crispy as fresh. Roast them directly from frozen, tossing them in oil and seasonings before placing them in the oven. Be sure to separate any veggies that are stuck together as well to prevent steaming.
You can roast anywhere from 350-450°F (lower temp will take a little longer and won’t get as crispy, higher temp will get crispy fast), but the ideal temperature to cook oven roasted veggies is 400°F.
To get the perfect roasted vegetables, bake for about 30 minutes, flip, then baked another 20 minutes. So they’ll take a total of about 50 minutes to an hour.
Generally, no, I don’t recommend covering veggies in the oven. They cook and crisp up beautifully uncovered. However, if they haven’t quite finished cooking towards the end and you want to prevent them from getting too dark and crispy, you can loosely cover the sheet pan with aluminum foil for the last 5-10 minutes.
If your veggies get soggy while roasting, you are probably trying to cook to many on one tray. Spread your veggies out more on the pan and give them space to roast, otherwise moisture will get trapped in between and make them soft/soggy. The hot air needs to be able to reach all sides of the vegetables. Use a second baking sheet if you have too many vegetables.
How to Store and Reheat
The best way to store roasted vegetables is in an airtight container in the refrigerator for up to 3-5 days. They’ll be best if you reheat them in the oven each time (5 minutes at 450°F should do the trick), but you can quickly heat them up in the microwave if you’re in a rush.
How to Freeze
You can also freeze roasted vegetables if you want to keep them for a longer period. Keep them in a freezer-safe Ziplock bag, and to reheat, let them thaw in the fridge, then reheat in the oven. Kind of like homemade frozen veggies! Super easy and convenient.
Serving Suggestions
Hands down, this simple roasted vegetables recipe is the best side dish ever. I’ll serve it with million dollar spaghetti for a hearty, balanced meal. It’s easy, delicious, healthy, and it goes with absolutely everything! It’s my “I don’t know what to make with dinner tonight” recipe, and it never fails. I especially love it with seasoned chicken or crockpot pork chops and potatoes for a filling meal.
5-Star Review
“I honestly could eat these roasties for every meal of the day! So delicious and comforting!” – Julia Frey
Ingredients1x2x3x
- ▢ 2 potatoes I used Yukon Gold, but any kind will work!
- ▢ 2 red peppers
- ▢ 1 red onion
- ▢ 1 cup halved Brussels sprouts
- ▢ 3 spears asparagus
- ▢ 1 cup chopped squash
- ▢ 4 cloves garlic minced
- ▢ 6 tablespoons olive oil
- ▢ Kosher salt and freshly ground black pepper to taste
Video
Instructions
- Cut the veggies into medium-sized pieces. You want bite-sized pieces of everything. Preheat oven to 400°F. 2 potatoes, 2 red peppers, 1 red onion, 1 cup halved Brussels sprouts, 3 spears asparagus, 1 cup chopped squash
- Spray a baking sheet with nonstick spray. Arrange the veggies and garlic on the baking tray. Some overlap is fine, but you want the vegetables to all touch the baking sheet if possible. 4 cloves garlic
- Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake for 30 minutes, then flip the veggies and bake for another 20-25 minutes. 6 tablespoons olive oil, Kosher salt and freshly ground black pepper
Equipment
- Baking Sheet
Becky’s Tips
- Line the baking sheet with parchment paper if you want to avoid sticking (and it makes clean up easier), or use a non-stick cooking spray.
- Remove pan from oven to gently toss or flip veggies around for best results (do this half-way through cooking time).
- Arrange veggies in a single layer on the sheet pan, with some space between them (don’t pile them up).
- If you’re in a rush, you can spread veggies out on the baking sheet and drizzle oil, salt, and any seasoning over them. But I recommend tossing everything together in a bowl before laying them on the sheet to make sure all vegetables are thoroughly covered in oil and seasoning.
- Roast until crispy to increase the flavor & texture
- Chop veggies to a uniform size (relatively) so they cook evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Roasted Vegetable Recipes We Love
- Roasted Butternut Squash
- Roasted Zucchini
- Lemon Parmesan Roasted Broccoli
- Parmesan Roasted Potatoes
- Roasted Brussels Sprouts
- Roasted Baby Potatoes
- Roasted Mushrooms
Roasted Vegetables Recipe
Equipment
- Baking Sheet
Ingredients
- 2 potatoes I used Yukon Gold, but any kind will work!
- 2 red peppers
- 1 red onion
- 1 cup halved Brussels sprouts
- 3 spears asparagus
- 1 cup chopped squash
- 4 cloves garlic minced
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cut the veggies into medium-sized pieces. You want bite-sized pieces of everything. Preheat oven to 400°F. 2 potatoes, 2 red peppers, 1 red onion, 1 cup halved Brussels sprouts, 3 spears asparagus, 1 cup chopped squash
- Spray a baking sheet with nonstick spray. Arrange the veggies and garlic on the baking tray. Some overlap is fine, but you want the vegetables to all touch the baking sheet if possible. 4 cloves garlic
- Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake for 30 minutes, then flip the veggies and bake for another 20-25 minutes. 6 tablespoons olive oil, Kosher salt and freshly ground black pepper
Video
Notes
- Line the baking sheet with parchment paper if you want to avoid sticking (and it makes clean up easier), or use a non-stick cooking spray.
- Remove pan from oven to gently toss or flip veggies around for best results (do this half-way through cooking time).
- Arrange veggies in a single layer on the sheet pan, with some space between them (don’t pile them up).
- If you’re in a rush, you can spread veggies out on the baking sheet and drizzle oil, salt, and any seasoning over them. But I recommend tossing everything together in a bowl before laying them on the sheet to make sure all vegetables are thoroughly covered in oil and seasoning.
- Roast until crispy to increase the flavor & texture
- Chop veggies to a uniform size (relatively) so they cook evenly.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
