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.
Check out our best vegetable sides recipe collection!
Table of Contents
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
| 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
| 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
| Artichokes | Green beans |
| Asparagus | Kabocha squash |
| Beetroot | Kale |
| Broccoli | Potatoes |
| Brussels sprouts | Pumpkin |
| Butternut squash | Sweet potatoes |
| Cauliflower | Turnip |
| Eggplant | Zucchini |
| Fennel |
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.
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.
Arrange chopped and seasoned veggies onto your baking sheet on a single layer.
Bake at 400°F or 200°C for 25 to 30 minutes or until the vegetables are golden brown and slightly charred.
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.
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:
- Italian rice salad with chickpeas and a lemon vinaigrette
- Rainbow barley salad with fresh basil, it’s a wholesome and easy lunch idea
- Mediterranean farro salad with crumbled feta and a creamy mustard dressing
- Vegetable couscous salad with cumin dressing, peas, and authentic Mediterranean flavors
- Eggplant salad with pasta and chickpeas – a perfect meal-prep lunch idea!
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
For more roasted vegetable recipes, check out:
Sides
Roasted Peppers
Sides
Roasted Broccoli
Sides
Roasted Cauliflower
Sides
Roasted Eggplant
Sauces
Roasted Chickpeas
Sides
Roasted Zucchini
Sides
Roasted Artichokes
Sides
Roasted Potatoes
Sides
Baked Asparagus
Starters
Kale Chips
Sides
Sweet Potato Wedges
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
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.
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.
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
Ingredients
- 2 cups cauliflower cut in small florets
- 2 cups mushrooms (white or brown) cut into fourths
- 1½ 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, mushrooms, carrot, onion, and yellow pepper into 1-inch pieces.
- 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.
- Arrange on baking sheet on a single layer.
- Bake at 400°F or 200°C for 25 to 30 minutes or until the veggies are golden brown and slightly charred.
- Transfer onto a serving platter and serve immediately. Optionally you can sprinkle with freshly chopped parsley and add a squeeze of lemon juice.
I have a question. Do all your recipes have a video accompaniment?
Almost all videos. The goal is that every blog post will have a video, so that the reader has a visual guide to the recipe 💪
Hello Nico and Louise,
I have made this recipe a few times. My husband and I love it. It is my favorite way to serve vegetables as a side dish. Wow!! What a delicious way to eat vegetables.
Fabulous, Lesley!! I’m very happy that the two of you felt inspired to eat more greens 🥰
Thank you for taking the time to leave a comment here. Kindest, Louise