These roasted vegetables are colorful, tasty, tender, and aromatic, perfect as an all-year side dish.

Follow our roasted veggie mix recommendations or make this recipe yours by picking your favorite seasonal vegetables; we’ll show you how.

Roasted vegetables on a white platter

Check out our best vegetable sides recipe collection!

Roasted vegetables are an easy side dish that will come in handy for everyday dinners and special meals such as Thanksgiving and Christmas.

In this post, you’ll learn how to roast multiple veggies to perfection on the same baking tray and with a simple seasoning.

What’s most important is 1) the right oven temperature, 2) the correct amount of vegetables you fit in your baking tray, and 3) the type of vegetables you can roast together.

When it comes to temperature, go for 400°F or 200°C. Regarding the quantity, stay within 8 to 9 cups of chopped veggies per baking tray. If you add more, your veggies will steam in each other’s moisture, get soggy, and not brown properly.

For the type, mix similarly textured veggies with different colors, so they cook at about the same time and are going to look beautiful!

For instance, in summer, you could roast zucchini, eggplant, tomatoes, red pepper, and onion. In winter, try mixing cauliflower, Brussels sprouts, carrots, sweet potatoes, and mushrooms.

For the roasted vegetables seasoning, pick sturdy fresh herbs such as rosemary, thyme, and sage, coupled with crushed garlic cloves.

As a cooking fat, opt for extra virgin olive oil. It helps the veggies roast evenly, has a pleasant taste, and is stable at high temperatures.

Ingredients

Autumn & Winter Roasted Vegetables

vegetables on a baking tray
Cauliflower (or parsnip)
Brussels sprouts (or broccoli)
Carrot (or butternut squash)
Mushrooms (or artichokes)
Red onion (or white and yellow onion)
Bell pepper (or fennel)
Garlic, Thyme, and Rosemary

Spring & Summer Roasted Vegetables

summer vegetables on a tray
Zucchini
Eggplant
Tomatoes (cherry tomatoes, plum tomatoes, grape tomatoes, or others)
Onion
Bell peppers
Garlic, Thyme, and Rosemary

Season all with extra virgin olive oil, salt, and black pepper. If you like spicy things, add a pinch of red pepper flakes.

More veggies that roast well

ArtichokesGreen beans
AsparagusKabocha squash
BeetrootKale
BroccoliPotatoes
Brussels sproutsPumpkin
Butternut squashSweet potatoes
CauliflowerTurnip
EggplantZucchini
Fennel
The list is not exhaustive.

Note: potatoes are also delicious when roasted. However, we prefer to roast them on a separate baking tray, as they take a little longer to cook than most other veggies. Check out our recipe on how to make the best oven-roasted potatoes.

Instructions

Preheat the oven to 400°F or 200°C. Line a baking sheet or sheet pan with parchment paper.

Wash and peel the vegetables if necessary. Then, chop them into dice of about the same size.

For instance, cut Brussels sprouts in half, cut the cauliflower into small florets, mushrooms, carrot, onion, and yellow pepper into 1-inch pieces.

Roasted vegetables before baking

Add the chopped veggies to a mixing bowl, and toss them with extra virgin olive oil, salt, black pepper, rosemary needles, thyme leaves, and crushed garlic.

Roasted vegetables in a bowl with herbs

Arrange chopped and seasoned veggies onto your baking sheet on a single layer.

vegetables on a baking tray

Bake at 400°F or 200°C for 25 to 30 minutes or until the vegetables are golden brown and slightly charred.

vegetables after baking

Transfer the roasted vegetables onto a serving platter and serve immediately. Optionally you can sprinkle with freshly chopped parsley and add a squeeze of lemon juice.

Roasted vegetables on a plate

Serving suggestions

Serve a platter of roasted vegetables as a side dish with an easy dinner or tofu meal, or add them to a salad or grain salad, such as:

You can also give the veggies a flavor boost with a dressing or sauce; it’s a great way to make them fun and tasty:

  • Vegan pesto of your choice, take your pick from 9 different vitamin-packed vegan pesto recipes
  • Vegan mayo, either our classic vegan mayo or the variation with garlic. If you want a dip with lower fat, try our vegan tzatziki or guacamole instead.
  • Tahini sauce for a tangy and Middle-eastern dressing
  • Chipotle sauce for a Mexican-inspired dressing with adobo pepper and mayonnaise

Or take your pick from your list of best vegan sauces. Most of these give a bold flavor to roasted veggies.

Variations

Storage

Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, in a preheated oven, or an air fryer.

Alternatively, use leftover roasted vegetables for and use them for pasta salads, rice salads, farro salads, barley salads, or couscous with veggies.

Tips

Choose seasonal vegetables

Choose local and in-season for three reasons. 1) They are cheaper. 2) They are more environmentally friendly as they don’t have to be shipped from the other side of the world. 3) They make tastier and more nutritious roasted vegetables.

Cut in similar sizes

Uniform pieces cook at the same time. Some vegetables (potatoes) take longer than others (eggplant and zucchini). Please take this into account when putting them in the oven.

Preheat the oven

Get the temperature to 400°F or 200°C to get tender-crisp veggies with a golden brown, slightly charred, and slightly caramelized exterior. Color equals flavor.

Questions

Skin on or off?

We try to cook most of our vegetables with the skin on them as the skin contains a lot of flavor and nutrients. But, of course, you can always take the skin off after the veggies are cooked.

Which vegetables do you cook and eat the skin on?

Cook and eat potatoes, pumpkin, zucchini, aubergine, carrots, Jerusalem artichoke, asparagus, tomatoes, mushrooms, parsnip, and bell peppers.

Cook and peel: marinated bell peppers, red beets, whole sweet potatoes, pumpkins, and butternut squash with thicker skins.

High or low temperature?

If you like your roasted vegetables crispy and juicy on the inside, we recommend cooking them at relatively high temperatures, around 400°f or 200°C.

Roasted vegetables on a white plate

Roasted Vegetables

By: Nico Pallotta
5 from 2 votes
Roasted vegetables are colorful, tasty, tender, and aromatic, perfect as an all-year side dish.
Follow our roasted veggie mix recommendations or make this recipe yours by picking your favorite seasonal vegetables; we'll show you how.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 – 6 people
Course: Side dish, Starter
Cuisine: Italian

Ingredients

  • 2 cups cauliflower cut in small florets
  • 2 cups mushrooms (white or brown) cut into fourths
  • cup Brussels sprouts cut in half
  • 1 cup carrots cut in 1-inch pieces
  • 1 large red onion cut in 1-inch pieces
  • 1 heaping cup bell pepper cut in 1-inch pieces
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 3 cloves garlic crushed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 4 twists black pepper

Instructions 

  • Preheat the oven to 400°F or 200°C. Line a baking sheet or sheet pan with parchment paper.
    Wash and peel the vegetables if necessary. Then, chop them into dice of about the same size.
    For instance, cut Brussels sprouts in half, cut the cauliflower into small florets, mushroomscarrotonion, and yellow pepper into 1-inch pieces.
    Roasted vegetables before baking
  • Add the chopped veggies to a mixing bowl, and toss them with extra virgin olive oilsaltblack pepperrosemary needlesthyme leaves, and crushed garlic.
    Roasted vegetables in a bowl with herbs
  • Arrange on baking sheet on a single layer.
    vegetables on a baking tray
  • Bake at 400°F or 200°C for 25 to 30 minutes or until the veggies are golden brown and slightly charred.
    vegetables after baking
  • Transfer onto a serving platter and serve immediately.
    Optionally you can sprinkle with freshly chopped parsley and add a squeeze of lemon juice.
    Roasted vegetables on a plate

Notes

Nutrition information is an estimate for 1 portion of roasted veggies out of 6 portions.
Take this recipe as an indication and change up the veggies based on the season and on your preferences.
For best results try to stay between 8 to 9 cups of chopped veggies per standard oven baking sheet. Learn more in the body of this article.

Nutrition

Calories: 93kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 497mg, Dietary Fiber: 3g, Sugar: 4g, Vitamin A: 4184IU, Vitamin B6: 0.3mg, Vitamin C: 67mg, Vitamin E: 1mg, Vitamin K: 57µg, Calcium: 44mg, Folate: 60µg, Iron: 1mg, Manganese: 0.4mg, Magnesium: 23mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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