Name: Oven Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Carrots, sliced; Zucchini, chopped; Bell peppers, sliced (any color); Red onion, cut into wedges; Broccoli or cauliflower florets; 2–3 tbsp olive oil; 1 tsp garlic powder; 1 tsp Italian seasoning or a mix of thyme, rosemary, oregano; Salt, to taste; Black pepper, to taste

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Oven Roasted Vegetables are one of my go-to side dishes for any meal. They’re colorful, flavorful, and incredibly simple to prepare. I love how roasting brings out the natural sweetness in vegetables while giving them a perfectly crisp texture on the edges.

Why You’ll Love This Recipe

I love how easy it is to customize this recipe with whatever vegetables I have on hand. The roasting process intensifies their flavor, making even simple veggies taste gourmet. It’s healthy, hands-off, and perfect for meal prep. I also like that it pairs well with just about anything—from chicken and fish to grains and pastas.

Ingredients

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

Carrots
Zucchini
Bell peppers
Red onion
Broccoli or cauliflower florets
Olive oil
Garlic powder
Italian seasoning or dried herbs (thyme, rosemary, oregano)
Salt
Black pepper

Directions

I preheat the oven to 425°F (220°C).
I wash and cut all the vegetables into similar-sized pieces so they roast evenly.
In a large bowl, I toss the veggies with olive oil, garlic powder, Italian seasoning, salt, and pepper until they’re well coated.
I spread the vegetables out in a single layer on a baking sheet. I make sure not to overcrowd the pan so they roast instead of steam.
I roast them in the oven for 25–30 minutes, flipping halfway through, until they’re golden brown and tender with crispy edges.
I serve them hot or let them cool slightly for a warm salad-style side.

Servings and timing

This recipe serves about 4 people. It takes roughly 10 minutes to prep and 25–30 minutes to roast, so I have it ready in under 40 minutes.

Variations

I sometimes add sweet potatoes, Brussels sprouts, or mushrooms depending on the season.
For a spicy version, I sprinkle in some crushed red pepper flakes or smoked paprika.
A drizzle of balsamic glaze or a squeeze of lemon juice adds a bright finishing touch.
I like to toss the roasted veggies with cooked quinoa or couscous to turn them into a full meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in a 375°F oven for about 10 minutes. Microwaving works too, though the vegetables won’t be as crisp.

FAQs

Can I roast frozen vegetables?

Yes, I can use frozen vegetables, but I make sure to roast them straight from frozen without thawing. I expect them to be slightly less crispy but still flavorful.

Why did my roasted vegetables turn out soggy?

They probably steamed instead of roasted. I make sure not to overcrowd the pan and spread the veggies in a single layer.

What’s the best oil for roasting vegetables?

I usually use olive oil for flavor, but avocado oil is a great high-heat option too.

How do I know when the vegetables are done?

I look for caramelized edges and fork-tender centers. Most vegetables are perfectly roasted after about 25–30 minutes.

Can I roast vegetables ahead of time?

Absolutely. I roast them earlier in the day and reheat when ready to serve. They’re also great cold in salads or grain bowls.

Conclusion

Oven Roasted Vegetables are a simple, delicious, and healthy way to round out any meal. I love the variety, the ease, and how the flavors shine after roasting. Whether I serve them on their own or toss them into something bigger, they never disappoint.

Oven Roasted Vegetables