Oven Roasted Vegetables
on Oct 27, 2021, Updated Aug 05, 2025
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When you want something delicious, but you don’t really feel like doing a ton of cleanup – or reaching for takeout – these sheet pan Oven Roasted Vegetables will be your new best friend 👯♀️. This easy weeknight meal is virtually mess-free when cooked on a parchment lined baking sheet. (Team No Clean-Up for the win 🏆!) Above all, they can be meal-prepped a day or two ahead of time, and only take 25 hands-off minutes to roast to golden, caramelized perfection. Not only are they good enough to stand on their own, but also versatile enough to transform into any flavor profile you can dream up. Basically, these Oven Roasted Vegetables are now the brightest star ⭐ in your weekly rotation.
Why You’ll Love Oven Roasted Vegetables
Creamy golden potatoes 🥔 play well with crispy broccoli florets, zucchini moons, and sweet baby carrots in this easy version of Oven Roasted Vegetables. Additionally, onions and mushrooms add rich aroma and deep umami flavor when married with a few glugs of good olive oil 🫒 and simple Mediterranean spices – i.e. salt, pepper, and oregano. Add a squeeze of lemon 🍋 and feta for good measure. Make it spicy with a drizzle of chili oil. Or make crispy parmesan crusted veggies and let those flavors pop 🍾. Finally, pair them with a juicy Ribeye Steak or perfectly Grilled Chicken Thighs for a winning combination.
Ingredients
🥔 Baby potatoes: Quartered baby gold potatoes offer more surface area for absorbing all the yummy flavor of the spices. Plus, this creamy variety cooks faster than larger potatoes.
🧅 Onion: Adds a natural sweetness and depth of flavor as it caramelizes, and you can use any onion – red, yellow, or sweet – that you have on hand.
🥒 Zucchini: These cook fast! Cut them into thick moons so they don’t overcook while waiting on the other veggies.
🥦 Broccoli florets: Cut into large florets, and these happy little trees will roast into tender, slightly crispy bites.
🥕 Baby carrots: This no-prep option adds a pop of color and natural sweetness.
🍄 Mushrooms: Adds an umami depth of flavor and absorbs all the other flavors beautifully.
🥑 Avocado or olive oil: These healthy fats are essential for caramelizing and crisping up your Oven Roasted Vegetables.
🧂 Spices: I like to add salt, pepper, and oregano to elevate the flavor.
Meal Prep Tip 🔪
Chop and prep your vegetables 1-2 days in advance and store them in an airtight container in the fridge until you’re ready to roast.
Tips for the Best Oven Roasted Vegetables
- Cook at a high temp: Cook these high and fast – the best temp for Oven Roasted Vegetables is 425F for around 25 minutes.
- Use enough olive oil: This is the secret to roasting veggies and getting crispy, caramelized results. Toss your veggies in a mixing bowl with olive oil and spices until well coated 🧥 before turning them out onto the sheet.
- Give them some personal space: Make sure your veggies are spread evenly on the baking sheet so they cook evenly. We want roasted veggies – not steamed 😤!
- Leave them uncovered: Covering your veggies in the oven creates steam, and we want crispy, caramelized perfection.
- Rotate the pan: If your oven cooks unevenly, then you’ll want to rotate your sheet pan vegetables 180 degrees halfway through the cooking time to ensure even browning.
Variations and Substitutions for Oven Roasted Vegetables
- Add chili powder and a hit of cayenne 🌶️ to give your veggies a spicy kick.
- After you’ve roasted your vegetables, add a squeeze of lemon 🍋 and crumble some feta on top for a Mediterranean-inspired dish.
- Sprinkle fresh grated Parmigiano Reggiano into your seasonings and toss with the veggies to coat evenly before roasting.
- Add a few cloves of garlic 🧄 for deeper flavor. You know you want to.
- Toss in rosemary, thyme, or Herbs de Provence to give your Oven Roasted Vegetables extra flavor and aroma.
Best Served With
- A yummy protein like Easy Chicken Gyros or this 🥩 Ribeye Steak Recipe.
- A slice of rustic No Knead Bread or a crusty Baguette 🥖.
- A pasta or rice dish like a simple Carbonara or delicious Chicken Paella.
- A Green Goddess Salad 🥗 or Maroulosalata (Greek Lettuce Salad).
Similar Recipes
Roasted Baby Eggplant
40 mins
Roasted Dill Potatoes
50 mins
Roasted Chicken and Potatoes
1 hr 30 mins
Whole Roasted Cauliflower
35 mins
Common Questions
To achieve a crispy texture, it’s best to cook them at a high temperature for a short amount of time – 425F for about 25 minutes seems to be the sweet spot.
Spread the veggies out in an even layer, leaving a bit of space in between, so they roast up nice and crispy instead of steaming.
Let the veggies cool completely. Then, place them in an airtight container in the fridge for 3-4 days. To keep that crispy texture, reheat them in the oven or air fryer instead of the microwave.
Sheet pan vegetables are a GREAT time-saver and can absolutely be cooked with protein, as long as they have a similar cook time. Hint: keeping each variety of vegetable or protein in its own separate row makes it easy to remove them from the oven in batches to prevent overcooking.
Wash, prep, and season your raw veggies ahead of time and store them in the fridge in an airtight container until ready to roast. (They should last about 2 days.)
Freeze in a single layer on a cookie sheet. Then, place them in a freezer storage bag. Reheat frozen roasted veggies at 425F straight from frozen. Thawing is not recommended, as it will make your veggies soggy.
If you’re new to this method of roasting produce, then it’s easy to over/under oil your veggies. A good oil-to-veggie ratio is 1 tablespoon of oil per pound of vegetables.
To roast your veggies in a convection oven, you’ll want to drop the temp to 400F.
Oven Roasted Vegetables
Ingredients
- baby potatoes quartered
- ½ an onion quartered
- 1 zucchini cut into circles
- 1-1.5 cups broccoli florets
- ¾ cup organic baby carrots
- 1 cup mushrooms
- 1-2 tablespoons avocado or olive oil
- salt, pepper, dry oregano to taste
Instructions
- Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows.
- Sprinkle with salt, pepper, and dry oregano. Drizzle with oil.
- Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy!
Video
Notes
- Veggie Subs: Feel free to use any vegetables you love. Just be sure to cut them into similar-sized pieces.
- Spice It Up: Add chili powder and a hit of cayenne to give your veggies a spicy kick. You could also garnish your roasted veggies with a drizzle of chili oil.
- Mediterranean Flair: After you’ve roasted your vegetables, add a squeeze of lemon and crumble some feta on top.
- Cheesy Roasted Veggies: Sprinkle fresh grated parmigiano reggiano into your seasonings and toss with the veggies to coat evenly before roasting.
- For the Garlic Lovers: Add a few cloves of garlic for deeper flavor. Then add a few more. (You know you want to.)
- Herbs: Toss in rosemary, thyme, or Herbs de Provence for extra flavor and aroma.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! I have tried it a few times now with different veggies, it’s so delicious 🙂 Thank you Sneji for this recipe!
Hi Skye!! thank you so much for trying the recipe and trusting me. So happy to have you here and I really appreciate the feedback