Oven Roasted Vegetables are the best way to cook vegetables. A perfect addition to rice, salads, or your favorite dip!
Easy Roasted Vegetable Recipe
I know I’m not the only trying to clean up after one too much holiday baking, so today we are talking about one of the easiest and most delicious ways to cook vegetables. Oven roasted vegetables are without a doubt my favorite way to eat veggies. I love how roasting them brings out so many delicious flavors. Plus, if you do it right they have a glorious bit of texture to them!
When I sit here and think about it, we probably roast vegetables for dinner 5 days a week! The combinations and how we eat them changes, but the roasting method stays exactly the same. Once you know how you like them, you’re set for life.
What I love most about roasting veggies is that you can basically wing the whole thing, ha. I encourage you to read this post more as a guide than a recipe. If you don’t like Brussels sprouts, use a vegetable that you do like. If you like them to hold a bit of crunch, don’t roast them as long. I promise that you’ll find your roasting stride in no time!
Ready to make some?!
What Ingredients Do I Need For Oven Roasted Vegetables?
To make these roasted vegetables as pictured, you will need the following ingredients. The great thing about roasting vegetables is that you can use any that you have on hand. It is a great way to clean out the fridge! See the full recipe card below for detailed amounts and instructions.
- Sweet potato – Roasted sweet potatoes are my absolute favorite. One peeled and diced should do the trick!
- Cauliflower – One small head or bag. Broccoli works too!
- Brussels sprouts – Halved
- Carrots – I like using the large carrots, but baby carrots roast great too.
- Radishes – May be unexpected, but so delicious roasted!
- Red onion – I love roasting red onion with other vegetables for the best flavor.
- Grape tomatoes – Is there anything better than roasted tomatoes? I add mine to the baking sheet with only 5 minutes left of bake time so they get super juicy and flavorful.
- Olive oil – I don’t like my roasted vegetables drenched in oil, so I use a sprayer to coat them more evenly using less oil.
- Lemon juice – Fresh is best! I use the juice of half a lemon to give the best flavor to my roasted vegetables.
- Fresh herbs – Not necessary, but a nice addition if you have them.
- Sea salt & black pepper – If you have it, I highly recommend sea salt instead of iodized for roasting.
How to Roast Vegetables In The Oven:
To make these oven roasted vegetables, simply:
- Prep your vegetables – Wash and cut you vegetables to the size you want them. I find it best to cut them all bite size.
- Toss & coat – To make sure your vegetables get evenly coated, place them into a large bowl and add olive oil, lemon juice, salt, pepper, and herbs. Toss vegetables until all look coated.
- Bake – Place coated vegetables onto a baking sheet (I like to line mine with parchment paper) and spread them out as evenly as possible. If they are too crowded you may want to split them onto two baking sheets for the best roast. Bake at 425° for about 25 minutes tossing at the halfway point and adding the tomatoes with 5 minutes left. Check to make sure your vegetables are fork tender and have a nice browning on them. If they aren’t, continue baking for 5 for minutes.
- Enjoy – I like to top mine with another squeeze of lemon!
How To Get The Best Oven Roasted Vegetables
- Give your veggies space – When placing veggies on the baking sheet you don’t want them to be too crowded. They need their space to get that perfect browning. Arranging them in a single layer is key!
- Turn your oven up – You’ll want your oven on about 425° to get a good roast.
- Bake until crisp – As you’ll see in the printable Vegetable Roasting Guide below, different vegetables require different roasting times. A good rule of thumb is to watch the edges of each vegetable. When they get a nice browning on them they are good to go!
- Taste test your seasoning – Before serving do a taste test to see if they need a little extra seasoning love. I usually add a touch more salt, pepper, and lemon juice to mine post bake.
Ways to Eat Roasted Vegetables:
- On top of rice or quinoa
- As a side dish
- In veggie tacos
- On a salad
More vegetable filled recipes you’ll love!
- 1 medium sweet potato, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 medium cauliflower crown, cut into small florets
- 1/2 medium red onion, peeled and diced
- 3 radishes, quartered
- 1 cup Brussels sprouts, halved
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
- Fresh herbs, optional
- 1 cup grape tomatoes
- Prep your vegetables - Wash and cut you vegetables to the size you want them. I find it best to cut them all bite size.
- Toss & coat - Place sweet potatoes, carrots, cauliflower, red onion, radishes, Brussels sprouts, olive oil, lemon juice, sea salt, black pepper, and desired herbs into a large bowl. Toss vegetables until all look coated.
- Bake - Place coated vegetables onto a baking sheet (I like to line mine with parchment paper) and spread them out as evenly as possible. If they are too crowded you may want to split them onto two baking sheets for the best roast. Bake at 425° for about 25 minutes tossing at the halfway point and adding the tomatoes with 5 minutes left. Check to make sure your vegetables are fork tender and have a nice browning on them. If they aren't, continue baking for 5 for minutes.
- Enjoy - I like to top mine with another squeeze of lemon!
Did you make this recipe?
I can’t wait to hear what you think of these easy Oven Roasted Vegetables! When you make them, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!