Oven-Roasted Vegetables - Healthy Recipes Blog (2024)

This is a flexible recipe, and I encourage you to experiment with your favorite vegetable and seasoning combination. The ingredients are whatever veggies you have on hand, olive oil, salt & pepper, and your favorite seasonings. The idea is to use up whatever sturdy veggies you have in the fridge!

One of my favorite combinations is the one shown here - red bell peppers, red onion, broccoli, cauliflower, and Brussels sprouts. As for seasonings, I almost always use kosher salt, black pepper, garlic powder, and dried thyme. The exact measurements for these ingredients are listed in the recipe card below.

I have several recipes where I roast these vegetables individually:

• Roasted zucchini
• Roasted yellow squash
• Roasted carrots
• Roasted asparagus
• Roasted Brussels sprouts
• Roasted cabbage
• Roasted cauliflower (and roasted whole cauliflower)
• Roasted broccoli (or roasted broccolini)
• Roasted peppers
• Roasted green beans
• Roasted onions
• Roasted red onions
• Roasted radishes

Today, I used a mix of red bell peppers, red onion, broccoli, cauliflower, and Brussels sprouts. I like to use these vegetables because they are so colorful. Just look at the photos! Aren't they gorgeous?

Variations

• Vary your seasonings! Good candidates include ½ teaspoon of onion powder, ½ teaspoon of dried oregano, and ¼ teaspoon of ground cumin.
• I like to use olive oil spray because it's convenient, but it's fine to drizzle the vegetables with olive oil and use your hands to coat them. You can also use melted butter.
• As mentioned above, you can use any sturdy veggie in this recipe. The photo below shows a different combination that includes sweet potatoes (for the kiddos), purple cabbage, red bell peppers, and broccoli.

It's incredibly easy to make these oven-roasted vegetables. You simply slice the veggies, coat them with olive oil and spices, and roast them in the oven until tender. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

You start by prepping your veggies - washing, drying, slicing, and cutting them. The images below show you how I prep each of the vegetables:

Next, arrange the vegetables on a rimmed, parchment-lined baking sheet.

Coat the vegetables with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.

Roast them for about 30 minutes in a 425°F oven. That's it! Your delicious side dish is ready.

Expert Tips

• There's no need to stir the veggies midway through baking. Leaving them undisturbed promotes browning and caramelizing, resulting in superior results than if you had stirred them.
• Remember that this is a flexible recipe. See the photo below - I didn't have any red peppers, so I roasted what I had - broccoli, cauliflower, Brussels sprouts, and red onion.

What are the best vegetables for roasting?

You should use sturdy veggies. Cucumbers and lettuce, for example, are not suitable for roasting. You can use any of the following: Zucchini, summer squash, carrots, asparagus, halved Brussels sprouts, cabbage, cauliflower florets, broccoli, bell peppers, green beans, radishes, and onions.

How do you make oven-roasted vegetables crispy?

What is a good seasoning for roasted veggies?

I like to use a simple combination of salt, pepper, garlic, and thyme. Other tasty options include ½ teaspoon of dried oregano and ¼ teaspoon of ground cumin. Sometimes, I make life super easy by using a tablespoon of pizza seasoning instead of the other spices.

Serving Suggestions

Oven-roasted vegetables are a versatile side dish that goes with anything. But since I cook the veggies in a 425°F oven, I like to serve them with a main dish I can bake in the same oven.

So I often serve them with baked cod, chicken cordon bleu, rack of lamb, or baked salmon.

Alternatively, I serve these veggies with a main dish I can pan-fry, such as duck breast (shown in the photo below), pan-fried salmon, or lamb chops.

For a meatless dinner, they're excellent with a couple of fried or poached eggs.

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I like to keep them in a glass food storage container, as shown in the photo.

It's best to reheat them in a 350°F oven since they tend to become soggy in the fridge. They are also delicious when served cold, antipasti-style.

Foodie Newsletter

I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.

Oven-Roasted Vegetables

To make theseoven-roasted vegetables, an assortment of veggies are tossed with olive oil, garlic, and thyme, then baked in the oven until tender and browned.

Servings: 6 servings

Calories: 127kcal

Nutrition per Serving

Calories: 127kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 235mg | Fiber: 7g | Sugar: 7g