These oven roasted vegetables are tender and packed with flavor from olive oil, balsamic vinegar and seasonings. Use this method and adapt it to any veggies!

Oven roasted vegetables on a sheet pan.

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Oven Roasted Winter Vegetables

While I love making grilled vegetables, they’re more of a summertime dish. This roasted version tastes amazing during all cooler seasons and is my go-to when I am craving a plate full of simple and healthy roasted winter vegetables!

This oven roasted vegetables recipe is a favorite and a little more sophisticated than simple steamed vegetables or baked sweet potato fries. The beauty of this dish is that they are easily baked in the oven in one pan, plus you can throw in any veggies that are in season!

Best Vegetables to Roast

There are lots of different veggies that taste delicious when roasting, however, I like to use a mixture of root vegetables and softer vegetables.

Find the full printable recipe with specific measurements below.

Root vegetables

  • Red potatoes
  • Carrots
  • Turnips
  • Rutabaga
  • Yams
  • Beets
  • Parsnips

Soft vegetables

  • Peppers (red, orange, or yellow)
  • Onion (red onion or yellow onion)
  • Green beans
  • Asparagus
  • Zucchini
  • Brussels sprouts
  • Broccoli
  • Cauliflower

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

Roast winter veggies are a simple side dish that completes any meal!

  • Cut the veggies. Chop the vegetables into similar size pieces. Add root veggies to one bowl and softer veggies to another bowl.
  • Add seasonings and toss. Mix together the oil, balsamic, and spices. Then divide the mixture between the two bowls and toss to coat.
  • Bake the root veggies. Place the root vegetables on a baking pan and bake at 425° for about 15 minutes, or until they just begin to get tender.
  • Stir in soft veggies. Add in the softer veggies and stir. Be sure that they are all coated with the liquid mixture.
  • Bake until tender. Continue to bake for another 15-20 minutes, or until the root veggies are nice and tender.

Tips for the Best Roasted Vegetables

Follow these helpful tips and see how easy these vegetables are to roast!

  • Root vs. soft veggies. If you’re using a mixture of root and soft vegetables, don’t put them on the pan all at once. Root veggies will take longer to roast than soft ones, so let them bake first and then add in the softer veggies about halfway through.
  • Use what’s in season. Feel free to switch it up throughout the year. Use fresh zucchini, squash, or tomatoes during the summer and butternut or delicata squash, brussels sprouts, and sweet potatoes during the winter.
  • Don’t overcrowd the pan. The veggies should be on the pan in a single layer (with no overlapping). If you overcrowd the pan, they’ll lose that crispy texture because they’ll steam instead of roast.
  • Chop evenly. Make sure to chop the veggies into similar-sized pieces so that they cook evenly in the oven. I also like to cut my broccoli and cauliflower florets in half so that they lay lengthwise on the baking sheet. They get extra crispy this way.
  • Toss halfway. Don’t forget to give them a toss about halfway through roasting so that all sides crisp up nicely and cook evenly.
  • Add protein. You can turn this into a complete sheet pan dinner by adding some protein to the pan. We love making sausage and vegetables or my balsamic chicken and veggies.

Favorites to Serve With Roasted Vegetables

These oven-roasted winter vegetables taste amazing alongside pretty much any main dish. Below are a few of our absolute favorite dinners to serve them with.

Oven roasted vegetables in a bowl.

If you love vegetable side dish recipes, try maple-roasted vegetables, sheet pan roasted vegetables or roasted root vegetables, too!

More Roasted Vegetable Recipes

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roasted vegetables

Roasted Vegetables

5 from 27 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8
These oven roasted vegetables are tender and packed with flavor from olive oil, balsamic vinegar and seasonings. Use this method and adapt it to any veggies!
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Ingredients 

  • 6 cups vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans, etc.)
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar , or balsamic glaze or Worcestershire sauce
  • ½ teaspoon paprika
  • ½ teaspoon garlic salt
  • Salt and pepper, to taste

Instructions

  • Prep. Preheat the oven to 425°F and spray a large baking pan with nonstick spray.
  • Cut veggies. Cut 6 cups vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. 
  • Add seasoning to veggies. Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over veggies.
  • Roast root vegetables. Place root vegetables on pan and bake for about 15 minutes, or until they begin to soften.
  • Add in softer veggies. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture.
  • Roast until tender. Bake another 20 minutes, or until the veggies are fork tender. Salt and pepper to taste.

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 150kcal, Carbohydrates: 19g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 210mg, Potassium: 293mg, Fiber: 5g, Vitamin A: 7000IU, Vitamin C: 14.2mg, Calcium: 34mg, Iron: 1.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is the secret to roasting vegetables?

Using a high-temperature oven to let your vegetables cook quickly to hold them strong rather than the vegetable falling apart or becoming soggy. Make sure your pan is not crowded with vegetables and the veggies are spread out.

How long should veggies be roasted?

Vegetables should be roasted until they are soft and tender but not limp or falling over. Place in an even layer and cook for 25 to 30 minutes long.

Are roasted winter vegetables healthy?

Yes! Any type of vegetable is good for you and holds nutrients that are healthy and good for your body. Roasted vegetables with seasonings and oil over-tossed on them can reduce the nutrition level but still will have some nutrients that are good for you.