Roasted Vegetables Recipe

I love making these colorful roasted vegetables because they’re simple, flavorful, and a favorite side dish for building quick, well-balanced meals. I pair these easy roasted vegetables with chicken, pork tenderloin, salmon, steak, and even scrambled eggs. 

Ingredient Notes And Substitutions

Here’s what I gather to make these sheet pan roasted veggies: 

• Sweet potato: Sweet potatoes add natural sweetness, color, and a soft, creamy texture when roasted. I recommend cutting them into ½- to ¾-inch cubes so they cook at a similar rate as the other vegetables.
• Cauliflower: Cauliflower develops delicious browned edges when roasted and adds a hearty texture. Bite-size florets work best.
• Green beans: Green beans add fresh flavor and a little crunch. I trim the ends before adding them to the pan.
• Brussels sprouts: Halving the Brussels sprouts helps them cook through. It creates plenty of surface area for those golden, caramelized edges.
• Red onion: Red onion becomes sweeter and more tender as it roasts, adding a delicious contrast to the other vegetables.
• Garlic: Fresh minced garlic adds savory flavor throughout the vegetables, and I love that the garlic gets lightly roasted along with everything else. Garlic powder also works in a pinch. 
• Avocado oil: A little avocado oil helps the vegetables brown and crisp in the oven while helping the seasonings adhere to the vegetables. Extra virgin olive oil also works just fine. 
• Salt and pepper: A sprinkle of fine kosher salt and sea salt and ground black pepper are all that’s really needed to make the natural sweet and savory flavors of the veggies pop. 
• Dried herbs: Dried herbs are optional, but Italian seasoning, thyme, rosemary, or oregano can add another layer of flavor. If I have them on hand, I might sprinkle fresh herbs over the veggies after roasting. A little Parmesan cheese, paprika, fresh squeezed lemon juice, or red pepper flakes also are great seasoning options. 
• Other vegetables: Regular potatoes, red potatoes, broccoli florets, carrots, zucchini, yellow squash, asparagus, winter squash, butternut squash, turnips, and parsnips are all excellent choices for roasting. I love mixing and matching vegetables based on what is available in the refrigerator. Keep in mind that vegetables roast at different rates depending on their density and moisture content, so cutting everything into appropriately sized pieces helps it cook more evenly. If using softer veggies, like mushrooms, bell peppers, cherry tomatoes, beets, or chopped eggplant, add them to the sheet pan later since they have a faster roasting time and are more delicate. 

Find the ingredient list with exact measurements in the recipe card below.

Prepare And Roast The Vegetables

Here are some of my tricks and tips after making these roasted vegetables in my own home kitchen so many times: 

1. Cut the veggies evenly: The key to great roasted vegetables starts with cutting the vegetables into pieces that are relatively similar in size. Denser vegetables, such as sweet potatoes and Brussels sprouts, need enough time to become tender, while smaller or more delicate vegetables can cook more quickly.
2. Season the veggies: Next, I toss all of the vegetables with avocado oil directly on a large sheet pan. This means I don’t need to dirty an extra bowl and I can make sure every piece gets lightly coated with oil. I don’t use parchment paper so the veggies come in contact with the high heat of the pan. Then I spread everything into a single, even layer before seasoning with salt and pepper. The vegetables should have enough space around them to allow the hot air to circulate.
3. Roast the veggies: These vegetables roast at 375°F. I like to stir and toss them about halfway through cooking with a flat spatula. To know they’re done, I look for vegetables that are fork-tender with some browned, caramelized edges. The exact cooking time can vary depending on the size of the pieces and the vegetables used. So looking for visual cues is more helpful than relying on the clock alone.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis. We list calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Favorite Ways To Serve Them

I love serving these roasted vegetables alongside this pork tenderloin recipe, which is especially convenient since they roast at the exact same temperature. These veggies are also a nice complement to roasted chicken, salmon, steak, pork chops, or burgers for a simple, balanced meal. Adding a protein to a container of these roasted vegetables makes an especially easy meal prep lunch or dinner.

I’ve also used these leftover roasted veggies in grain bowls along with rice, lentils, or quinoa. Or tossed them into salads, added them to wraps, mixed them into pasta dishes, or simply drizzled balsamic glaze over top. Having a container of these roasted vegetables ready in the refrigerator makes it so much easier to add a flavorful serving of vegetables to almost any meal.

Storing And Reheating Leftovers

I store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. They make a great meal prep component because they can be portioned out throughout the week for lunches and dinners.

For the best texture, I recommend reheating roasted vegetables in the oven, toaster oven, or air fryer rather than in the microwave. The dry, circulating heat helps bring back some of those crispy, caramelized edges. 

Recipe Changelog

• August 2026: We previously published a version of oven roasted vegetables. It had a slightly different baking time and different vegetables, including carrots and parsnips. Download the previous version here. SaveSave

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The photos in this post were taken by Megan McKeehan.

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