I’ve roasted a medley of fresh vegetables until golden and slightly crisp, creating a simple yet flavor-packed side dish that complements any main course beautifully.

Why You’ll Love This Recipe

I love how this dish brings out the natural sweetness and earthy depth of each vegetable. Roasting adds caramelized edges and a comforting aroma, while the process is incredibly easy. It’s one of my favorite ways to clean out the fridge and make something both nutritious and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots, peeled and sliced
Zucchini, cut into half moons
Red bell pepper, chopped
Red onion, quartered
Broccoli florets
Olive oil
Salt and freshly ground black pepper
Garlic powder or fresh minced garlic
Dried thyme, rosemary, or Italian seasoning (optional)

Directions

I preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
In a large bowl, I toss the prepared vegetables with olive oil, salt, pepper, and seasonings until evenly coated.
I spread them out in a single layer on the baking sheet, leaving space between pieces to ensure proper roasting.
I roast for 20–25 minutes, then toss or flip the vegetables.
I continue roasting for another 10–15 minutes until everything is tender and browned at the edges.
I remove from the oven, adjust seasoning if needed, and serve warm.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: 35–40 minutes
Total time: about 50 minutes

Variations

I use seasonal vegetables like Brussels sprouts, squash, asparagus, or mushrooms.
I add a drizzle of balsamic vinegar or lemon juice after roasting for extra zing.
I toss with a bit of Parmesan cheese or chopped herbs like parsley or basil before serving.
I include chickpeas or cubed tofu for a heartier, protein-rich version.

Storage/reheating

Storage: I keep leftovers in the fridge in an airtight container for up to 4 days.
Freezing: I avoid freezing, as most veggies get soggy when thawed.
Reheating: I reheat in the oven at 400 °F or in an air fryer for 8–10 minutes to restore some of the crispiness.

FAQs

Can I roast all vegetables at the same time?

Yes—but I group similar cooking-time veggies together and cut everything into evenly sized pieces so they roast uniformly.

How do I get vegetables crispy instead of soggy?

I spread them out on the pan without crowding, roast at high heat, and avoid over-oiling.

Can I make these in advance?

Yes—I sometimes roast them ahead and reheat in the oven. They also taste great at room temperature in grain bowls or salads.

Should I peel the vegetables?

I usually peel carrots and root vegetables, but I leave the skins on zucchini, bell peppers, and potatoes for texture and nutrition.

What’s the best oil for roasting?

I stick with olive oil or avocado oil because they both handle high heat well and add flavor.

Conclusion

I love how roasted vegetables bring out the best in simple produce—intensifying flavors and textures with ease. Whether I serve them on their own or use them as a base for other dishes, they’re a delicious, dependable favorite I keep coming back to.

Roasted Vegetables