Oven Roasted Vegetables

This oven roasted vegetables recipe combines hearty winter veggies with olive oil, balsamic vinegar and simple seasonings. Roasted until tender with caramelized edges, it’s a flavorful side dish for weeknight dinners or holiday meals.

More ways to enjoy veggies: Try my grilled vegetables or easy steamed vegetables.

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Key Takeaways: Easy Roasted Vegetables Recipe

• Simple, flavorful seasonings. Olive oil, balsamic vinegar, paprika and garlic salt give these oven roasted vegetables a delicious flavor with caramelized edges.
• Easy to customize. Use your favorite seasonal vegetables, from hearty potatoes and carrots to broccoli, bell peppers and zucchini.
• Perfectly roasted every time. Giving root vegetables a head start before adding softer veggies ensures everything cooks evenly without turning mushy.
• Versatile side dish. Ready in under an hour, this colorful vegetable medley is perfect for weeknight meals, Thanksgiving or Christmas.

Why I Love This Recipe

I love making this roasted vegetables recipe during the cooler months, especially when I’m craving a plate full of colorful, healthy veggies. There’s something about roasting them in the oven that makes even the simplest vegetables taste amazing!

The beauty of this recipe is how easy it is to customize with your favorite seasonal veggies. Winter vegetables like carrots, potatoes and Brussels sprouts work especially well, but it’s also a great way to use up whatever you have sitting in the fridge.

For more delicious veggie sides, try my sheet pan veggies, maple roasted vegetables or baked sweet potato fries.

Best Vegetables to Roast

Find the full printable recipe with specific measurements below.

The best roasted vegetables have tender centers and golden, caramelized edges. I like using a combination of hearty root vegetables and quicker-cooking veggies for a variety of colors, flavors and textures.

You can mix and match your favorite vegetables, but keep in mind that denser vegetables take longer to cook.

Root vegetables

These hearty vegetables are especially good for fall and winter roasting. Roasted root vegetables take longer to become tender, but develop a delicious natural sweetness in the oven.

• Red potatoes
• Carrots
• Turnips
• Rutabaga
• Yams or roasted sweet potato cubes
• Winter squash (butternut, acorn)
• Beets
• Parsnips

Other vegetables

These add color and variety to your roasted vegetable mix. Broccoli, cauliflower and Brussels sprouts hold up well to roasting, while more delicate vegetables like zucchini and asparagus cook much faster.

• Bell peppers (red, orange or yellow)
• Onion (red or yellow)
• Green beans
• Asparagus
• Zucchini (summer squash)
• Brussels sprouts
• Broccoli
• Cauliflower

My tip: Choose 3 to 5 different vegetables for a good mix of flavors and textures. You’ll need about 6 cups total for this recipe. If using delicate veggies like asparagus or zucchini, add them toward the end of roasting so they don’t become too soft.

Favorite Seasonings to Use

The seasonings used for these oven-roasted veggies give them SO much flavor. It’s definitely our favorite combination! I love sprinkle a little Parmesan on top before serving.

• olive oil
• balsamic vinegar (or Worcestershire or balsamic glaze)
• paprika
• garlic salt
• salt
• pepper

You can also season with cumin, oregano, rosemary, garlic powder, Italian seasoning, soy sauce, or even red pepper flakes for some heat. The seasoning options are endless!

How to Roast Vegetables

Roasting vegetables in the oven is so easy! The trick is to give the heartier root vegetables a head start so everything turns out perfectly tender.

1. Start by preheating the oven to 425°F. Chop the vegetables into similar-sized pieces for even cooking, then separate the root vegetables and remaining veggies into two bowls.
2. Next, whisk together the olive oil, balsamic vinegar and seasonings. Divide the mixture between both bowls and toss until the vegetables are evenly coated.
3. Spread the root vegetables in a single layer on a large baking sheet. Roast for about 15 minutes, or until they begin to soften.
4. Add the remaining vegetables to the pan and toss everything together. Continue roasting for another 15 to 20 minutes, until the vegetables are fork-tender with lightly browned, caramelized edges.

Tips for the Best Roasted Vegetables

• Dry the vegetables. After washing, pat the veggies dry before adding the oil and seasonings. Excess moisture can cause them to steam instead of roast.
• Don’t overcrowd the pan. Spread the vegetables in a single layer with a little space between them. Use two baking sheets if needed so they have room to caramelize.
• Place cut sides down. I like to cut broccoli and cauliflower florets in half and place the flat sides directly on the baking sheet. This helps them develop delicious golden, crispy edges.
• Watch the roasting time. Cooking times can vary depending on the vegetables and how large they’re cut. Look for browned edges and check that the potatoes and other root vegetables are easily pierced with a fork.
• Make it a meal. For an easy sheet pan dinner with protein, try my sausage and vegetables or balsamic chicken and veggies.