By Laura
Posted Jan 09, 2021, Updated Mar 14, 2024
5 from 4 votes
1 Comment
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The best oven roasted vegetables recipe! Your favorite veggies are tossed in olive oil and a delicious spice mixture and are roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.
I adore roasted vegetables. I often roast a large pan of my favorite veggies and enjoy them all week long. These roasted vegetables are a healthy side dish that comply with many dietary needs (paleo, vegan, gluten-free, dairy-free, etc.) so everyone can enjoy them!
Since I make this recipe on repeat, I can promise you that this is the best oven roasted vegetables recipe ever. Vegetables are tossed in olive oil and a delicious spice mixture and then roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.
Roasted Vegetables Recipe: Ingredients & Substitutions
As always I recommend making this baked vegetables recipe exactly as written, however we’ll discuss the ingredients and possible substituions!
- Vegetables (broccoli & bell peppers).Substitute your favorite veggies. Recommendations include: zucchini, carrots, butternut squash, etc. Just be sure to use a total of 6 cups of vegetables.
- Red onion.Any onion variety works well in this roasted vegetables recipe. I love the color of red onions. You can use yellow, sweet, white, or small pearl onions.
- Olive Oil.Any neutral oil can be substituted for olive oil – my two recommendations are avocado oil and canola oil.
- Garlic Powder.You can substitute minced garlic for the garlic powder, however I really love the way the garlic powder coats and crisps the roasted veggies.
- Smoked Paprika.Any variety of paprika works great on these baked vegetables. I prefer the smoky flavor of smoked paprika.
How to Roast Vegetables in the Oven
These oven roasted vegetables are so easy to make, but as always we’ll walk through how to roast vegetables step-by-step, and don’t forget to watch the video!
Begin by mixing the spices (garlic powder, sea salt, paprika and black pepper) together in a small bowl, then set the mixture aside to use later.
Next, put the vegetables in a large bowl, drizzle them with olive oil and stir until they are evenly coated.
Sprinkle half of the spice mixture over the oil-coated vegetables and stir to combine. Then, repeat with the remaining spice mixture and stir until the spices are evenly distributed.
Spread the seasoned vegetables evenly on a prepared baking sheet, then roast them at 450 degrees for 20 minutes, stirring halfway through.
Broil (Optional): If necessary, broil the vegetables for 1-2 minutes at the end of roasting time to crisp them up (I find this isn’t necessary in my oven, but all ovens are different).
Serve
Once the baked vegetables are perfectly roasted, serve them alongside your favorite main dish, in a salad, etc. Here are some serving suggestions:
- Serve alongside this balsamic slow cooker pot roast, hummus baked chicken or our Oven Roast Turkey Recipe.
- I love adding these roasted veggies to my favorite quinoa salad and to this burrata salad.
- I often make these oven roasted vegetables to serve alongside our favorite Homemade Mac and Cheese for a great vegetarian meal!
Store
Store leftover roasted vegetables in an airtight container in the refrigerator for 5-7 days. I don’t recommend freezing them.
Oven Roasted Vegetable Recipe FAQs
What temperature is best for roasting vegetables?
I always roast vegetables at 450 degrees Fahrenheit (230 degrees Celsius). This ensures they get nice and crispy instead of soggy.
Should I cover vegetables when roasting?
No. Do not ever cover vegetables while they’re roasting or they will not become crispy.
How do you keep roasted vegetables from getting soggy?
Roast them uncovered at a high temperature (450 F as stated above). You can also broil the veggies on high the last 1-2 minutes of cooking to make them extra crispy.
Should you use parchment paper when roasting vegetables?
No, for the crispest roasted vegetables oil a baking sheet and bake directly on the pan not on parchment paper.
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Oven Roasted Vegetables Recipe
Laura
The best oven roasted vegetables recipe! Your favorite veggies are tossed in olive oil and a delicious spice mixture and are roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.
5 from 4 votes
Course Side Dish, vegetables
Cuisine American
Servings 8 servings
Calories 93
Prep Time10 minutes minutes
Cook Time25 minutes minutes
Total Time35 minutes minutes
Ingredients
- 4 cups broccoli florets cut into small pieces
- 1 green pepper cut into 1” squares (about 1 cup)
- 1 red pepper cut into 1” squares (about 1 cup)
- 1 cup red onion cut into 1” squares
- ¼ cup olive oil
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt (or more to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Instructions
Preheat oven to 450 degrees F.
Grease a large baking sheet, set aside.
In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.
Put vegetables in a large bowl, drizzle with olive oil and stir until evenly coated.
Sprinkle half of the spice mixture over the oil-coated vegetables, stir and repeat with the second half and stir until the spices are evenly distributed.
Spread seasoned vegetables evenly on the prepared baking sheet.
Roast at 450 degrees for 20 minutes, or until the vegetables are nicely roasted, stirring once halfway through.
If necessary, broil the vegetables for 1-2 minutes at the end of roasting time to crisp them up (I find this isn’t necessary in my oven, but all ovens are different).
Remove from oven and serve immediately.
Video
Notes
Ingredient Substitutions
- Vegetables (broccoli & bell peppers).Substitute your favorite veggies. Recommendations include: zucchini, carrots, butternut squash, etc. Just be sure to use a total of 6 cups of vegetables.
- Red onion.Any onion variety works well in this roasted vegetables recipe. You can use yellow, sweet, white, or small pearl onions.
- Olive Oil.Any neutral oil can be substituted for olive oil – my two recommendations are avocado oil and canola oil.
- Garlic Powder.You can substitute minced garlic for the garlic powder, however I really love the way the garlic powder coats and crisps the roasted veggies.
- Smoked Paprika.Any variety of paprika works great on these baked vegetables. I prefer the smoky flavor of smoked paprika.
- Fine sea salt. Ialways err on the side of caution when it comes to salting food. You can always add more, but you can’t remove it once it’s added.
Store
Store any leftover roasted vegetables in an airtight container in the refrigerator for 5-7 days. I don’t recommend freezing them.
Nutrition
Serving: 0.5cup | Calories: 93kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 866IU | Vitamin C: 73mg | Calcium: 27mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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