We use this roasted vegetables recipe at least once a week. Easy, quick to prep, and the veggies turn out caramelized, golden-brown, and perfectly tender.
When we’re not sure what to have for dinner, these roasted oven-roasted vegetables are one of our go-tos. They’re excellent alongside some of our family’s favorite dinners, like roast chicken and this easy gravy, meatloaf, turkey meatloaf, pork chops, and baked salmon.
If we’re really in a pinch for time, we love turning them into more of a salad bowl with greens and a simple dressing, like our homemade ranch, drizzled over the top.
Key Ingredients
- Root Vegetables: Use what you have. Think carrots, beets, parsnips, turnips, rutabagas, and even radishes.
- Potatoes: We love roasting potatoes. Try halved baby potatoes or chopped potatoes. Sweet potatoes are lovely, too!
- Onions and Fennel: When roasted, they become caramelized and sweet. We’ve used both in the photos below. Use both, or stick with just one, depending on what you have on hand.
- Other Vegetables: You can add broccoli (peeled broccoli stems are excellent), cauliflower, and even quicker-cooking veggies to our recipe below. Take a look at our notes in the recipe for the more delicate veggies (like roasted zucchini or roasted tomatoes).
- Salt, Pepper, and Herbs: Roasted vegetables are lovely when made simply with salt and pepper, but this is also an excellent time to break out one of your favorite spice blends. Some of our favorites are steak seasoning, Greek seasoning, Italian seasoning, and Herbs de Provence. You can also skip the dried herbs and toss your roasted veggies with chopped fresh herbs right before serving (like we do for roasted green beans).
- Oil: You don’t want your vegetables to dry out in the oven, so use a good amount. We stick with extra-virgin olive oil or avocado oil.v
Find the full recipe with measurements below.
How to Make Roasted Vegetables
Tip 1: Cut all the veggies to a similar size. So that the vegetables roast in the same amount of time, cut them to the same size and note any quick-cooking veggies (e.g., zucchini and tomatoes). If you are adding quicker-cooking vegetables, either cut them slightly larger or add them a little later during roasting.
Tip 2: Spread them into a single layer. We want our vegetables to roast and brown, not steam. So, don’t pile the vegetables on top of each other. Give them some room (like we do for roasted butternut squash or sweet potato fries).
Tip 3: Use a flat, metal spatula (or fish spatula) to flip them. Some veggies (especially potatoes) like to stick to the baking sheet when you roast them. To avoid losing some of the crispy, browned edges, use a flexible metal spatula to move them around on the baking sheet.
Tip 4: Roast until deeply golden. The best roasted vegetables have crispy, golden exteriors, and the only way to achieve that is to give them time in the oven. Use our recipe as a guide, but if you check them at the end of the roasting time and your veggies are still a little flabby, leave them in the oven for a bit longer.
More Roasted Vegetable Recipes
- Roasted Cabbage
- Roasted Broccoli
- Cauliflower Steaks
- Roasted Carrots
- Roasted Veggie Tacos
- Roasted Cauliflower Soup
- Roasted Tomato Soup
Roasted Vegetables
- PREP
- COOK
- TOTAL
This roasted vegetables recipe is more of a method than an exact recipe; you can swap in or out whatever vegetables you like. The oven temperature and timing assume hearty root vegetables (or similar). Less hearty vegetables, like yellow squash, zucchini, or bell peppers, will roast more quickly. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
You Will Need
2 to 3 pounds hearty vegetables, such as potatoes, carrots, winter squashes, beets, turnips, onions, fennel, and broccoli stems
2 tablespoons oil, such as extra-virgin olive oil or avocado oil
½ teaspoon fine sea salt
2 teaspoons dried herbs or 4 tablespoons chopped fresh herbs
Flaky sea salt, such as Maldon, for serving (optional)
Directions
1Position an oven rack towards the lower third of the oven. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or use silicone baking mats.
2Prepare the vegetables by peeling and trimming as needed. Cut into 1-inch pieces (see notes below for how we prepare most vegetables for roasting).
3Scatter the vegetables onto a large baking sheet and toss with the oil, fine salt, and herbs. Spread into an even layer. Note: if the veggies are too crowded and piling on one another, use two baking sheets.
4Roast, stirring a few times during cooking, until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.
Adam and Joanne's Tips
- Potatoes: Keep the skins on when roasting thin-skinned potatoes or sweet potatoes. Peel baking potatoes. Cut into 1-inch pieces, or if the potatoes are small, half or quarter them.
- Winter squashes: Not all squashes need peeling, especially those with thinner skins like delicata or acorn squash. Peel thicker-skinned squash, such as butternut or kabocha.
- Beets, carrots, and turnips: Peeling is optional. We peel when the vegetables seem too dirty to scrub clean. Otherwise, the peel is delicious.
- Broccoli stems: Peel the tough outer peel and discard about ½-inch from the bottom. Cut the rest into 1-inch pieces and roast. To roast the florets, toss them onto the baking sheet halfway through roasting.
- Fennel: Cut the fennel bulb in half, then make two angled cuts in the center of the bulb to remove the core from each half. The core can be tough, even after roasting. Cut the cored fennel into 1-inch pieces.
- Onion: Onions roast quickly. Prevent over-browning by cutting into slightly larger chunks than the rest of the vegetables—closer to 1 ½ inches.
- Tender Vegetables: Tomatoes, green beans, zucchini, and summer squash need less time, closer to 20 to 30 minutes.
- The nutrition facts provided below are estimates.
Do the beets bleed when baked in the oven, with the other vegetables?
We have not had this issue but if you are worried you could roast them separately.
Your blog provides me with good inspiration. Thank you so much
Soooo cool! I woke up and later in the day I started thinking about this stuff. I found your site on Google and it totally answered my questions. Thanks so much!
Tried the roasted vegetables and they were delicious. Would highly recommend them.
Can you toss this together in the morning and bake later for dinner?
Yes you can.
making the roasted veggies tonight
Your recipes are out of this world great.
This is a super delicious dish which is very easy to prepare! Have been doing it all the time when I am short of time. Love your all your recipes Joanne and Adam!