Delicious baked vegetables coated in olive oil, balsamic vinegar and flavorful spices. Perfectly crispy and roasted to perfection. These oven roasted veggies are always on repeat!
While I love making grilled vegetables, they’re usually more of a summer time dish. This baked version tastes amazing during all four seasons and is always my go-to whenever I’m craving veggies. You can even put a seasonal spin on them during the holidays, much like I did with these maple roasted vegetables. So yummy!
We make this roasted vegetable recipe ALL the time at our house! It’s one of our favorite ways to eat our veggies and is a little more sophisticated than simple steamed vegetables. The beauty of this dish is that they are SO easy and bake in the oven in one pan. Plus, they are full of flavor and absolutely delicious. Even my kids love them!
Just throw in the veggies that are in season or you have on hand, stick them in the oven and you’ll have delicious baked vegetables in no time. Talk about an easy dinner with hardly any clean up. So healthy, delicious and simple. Vegetables never tasted so good! :)
What vegetables can be roasted together?
There are lots of different veggies that taste delicious when roasting, however I like to use a mixture of root vegetables and softer vegetables. Below are a few of my favorites. I keep the root veggies separate from the softer veggies because the root vegetables will take longer to cook.
- Red potatoes
- Peppers (red, orange or yellow)
- Green beans
- Brussels sprouts
Favorite seasoning to use
The seasonings used for these oven roasted veggies give them SO much flavor. It’s definitely our favorite combination! Sometimes I’ll even sprinkle a little parmesan on top before serving. YUM!
- olive oil
- balsamic vinegar (or Worcestershire or balsamic glaze)
- garlic salt
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
- Cut the veggies. Chop the vegetables into similar size pieces. Add root veggies to one bowl and softer veggies in 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.
- 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 the 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 in 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 on the pan. We love making sausage and vegetables or my balsamic chicken and veggies.
Favorites to serve with
These oven roasted vegetables taste amazing alongside pretty much any main dish. Below are a few of our absolute favorite dinners to serve them with.
- Baked chicken tenders
- Roasted pork tenderloin
- Parmesan ranch chicken
- Baked hamburgers
- Sloppy joes
More roasted vegetable side dishes:
- Parmesan roasted broccoli
- Roasted asparagus
- Roasted potatoes and carrots
- Roasted butternut squash
- Roasted red potatoes
- 6 cups vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans, etc.)
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar , or balsamic glaze or Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt
- Salt and pepper, to taste
- Preheat the oven to 425°F and spray a large baking pan with nonstick spray.
- Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables.
- Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over veggies.
- 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.
- Bake another 20 minutes, or until the veggies are fork tender. Salt and pepper to taste.