If you like easy veggie recipes where you can use whatever you have on hand, you’ll want to keep stir fry vegetables and homemade vegetable soup on rotation as well.
Ingredients & Substitutions
Here I explain the best ingredients for roasting vegetables in the oven, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Veggies – I used broccoli, cauliflower, zucchini, bell peppers, and red onions, but the beauty of roasting vegetables is that you can use whatever you have on hand! Just be mindful of cook times and choose veggies that cook at the same rate — see the list of roasting times for all kinds of vegetables below. Olive Oil – Adds flavor, encourages browning, and helps the seasonings stick. Avocado oil or coconut oil would make good alternatives. Balsamic Vinegar – This is optional, but adds a tangy and slightly sweet flavor. You can also try lemon juice instead. Seasonings – I seasoned these oven roasted vegetables with a combination of garlic powder, Italian seasoning, salt, and pepper.
How To Roast Vegetables In The Oven
This section shows how to make roasted vegetables, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Change up this recipe for roasted vegetables by adding paprika, cumin, chili powder, curry powder, dried herbs (such as thyme or rosemary), or a sprinkle of parmesan cheese for added flavor and variety. You could also marinate the veggies in salmon marinade for a sweet and savory flavor.
How Long To Roast Vegetables?
On average, roasting vegetables in the oven takes 25-30 minutes, but very soft veggies are done faster and hard vegetables can take longer. Whether you’re a beginner or a seasoned cook, these tips and tricks will ensure a perfect roasted vegetables recipe every time:
Cut the vegetables into uniform pieces. This will ensure that they cook in the same rate, so they are done at the same time. There’s one exception to this (see next tip)… Pair veggies with similar cook times. If you have any veggies that usually have a longer cook time than others you’re pairing them with, cut those into smaller pieces so that they cook faster. In this case, I picked veggies that all cook at a similar rate, so I cut them into pieces of about the same size. Don’t overcrowd the pan. Making sure each piece is touching the pan is crucial for the best roasted vegetables. This ensures even cooking and also helps them get browned, caramelized edges. Use either a foil lined pan or a greased baking sheet. I don’t recommend parchment paper, which tends to get soggy and produces oven roasted vegetables without much browning. Choose the right temperature. The ideal temp for roasting vegetables is 400 degrees F or 425 degrees F. This is high enough to cook quickly and encourage browning and caramelization, but not so high that they will burn.
You can easily customize this dish using a combination of veggies you have on hand. Here is a guide for approximately how long to roast vegetables at 400 degrees or 425 degrees (the times are pretty similar):
Asparagus – Roast asparagus for 12-20 minutes. It takes less time than most roasted vegetables recipes, so is best on its own. Try my roasted asparagus recipe. Peppers – Bake any variety of peppers for 20-35 minutes. You can roast peppers until they are just crisp tender, or for longer to make them soft and sweet. I like to make roasted red peppers to add to sandwiches, salads, and dips. Bok choy – Try roasted bok choy to have a simple side dish on the table in 15-20 minutes. Broccoli – Since it only takes 25-30 minutes to roast, it’s a must for my oven roasted vegetables recipe. You can also pair it with cauliflower for parmesan roasted cauliflower and broccoli. Brussels sprouts – I recommend roasting for 25-35 minutes to get that caramelized outside. However, the time will vary widely depending on the size of your sprouts, and assumes that you cut them in half like I did in my roasted brussels sprouts recipe. Butternut squash – Squash cut into cubes it will take 25-35 minutes to roast, while halved squash can take up to 45 minutes. Learn how to cut and roast butternut squash here. Cabbage – I roast cabbage for 30-35 minutes. Cabbage takes longer to roast, but it’s worth the wait to get the edges caramelized. My favorite way to make it is cabbage steaks. Cauliflower – It only takes 25-30 minutes for roasted cauliflower florets. You can also make whole roasted cauliflower, or roast cauliflower steaks. Root Vegetables – Carrots, parsnips, beets, celery root, rutabagas, and jicama will take 25-45 minutes to roast, depending on the size and shape you cut them. Cherry tomatoes – Like other soft veggies, roasted cherry tomatoes only take 20-25 minutes to roast. This will vary a bit depending on their size, but the good news is it’s tough to overcook them. Eggplant – I roast eggplant for 30-35 minutes to get the perfect tender texture with caramelized edges. You can pair eggplant with other veggies like zucchini and bell peppers for a flavorful medley, or put it in dishes like ratatouille or eggplant parmesan. Green beans – For a simple side, you can roast green beans in 15-20 minutes, so they are some of the fastest vegetables to roast. Try my favorite garlic parmesan roasted green beans! Mushrooms – It takes 25-30 minutes to roast mushrooms. You can throw them in with the roasted vegetables recipe below, or make balsamic roasted mushrooms separately. Radishes – Since radishes are a root vegetable, they will take 30-40 minutes to cook. You can pair them with eggplant, cauliflower, or broccoli. Red or white onion – Most people wouldn’t roast onions on their own, but they pair well with other veggies that take 25-35 minutes to roast. I love including them with other oven roasted vegetables! Zucchini – Roasted zucchini has a wide range depending on how soft you want it and the size, ranging from 15-30 minutes. You can roast it for a longer time like you do in this roasted vegetables recipe (below), or pair it with quick-roasting veggies, such as in these salmon foil packets. The time is also similar for yellow squash, or a combination of zucchini and squash.
Storage Instructions
Store: Transfer oven roasted vegetables to an airtight container or zip lock bag and refrigerate for 3-4 days. Meal prep: Roast these up and eat them with a protein (try my chicken meal prep or simple sheet pan chicken thighs) for lunch or make a roasted vegetable salad. Reheat: Place leftovers in a preheated oven at 350 degrees F for about 10-15 minutes, until warm. Freeze: Cool the roasted vegetables, transfer to an airtight container or freezer bag, and freeze for up to 3 months. To prevent sticking, you can also flash freeze them on a parchment lined baking sheet in a single layer, then transfer to a zip lock bag once solid.
What To Serve With Oven Roasted Vegetables
Once you know how to roast vegetables, you just need to decide what to serve them with! There are so many great options — these oven roasted vegetables pair with just about anything. Here are some easy ideas: You can combine veggies that have a similar cook time, OR chop the ones that have a longer cook time into smaller pieces so that they cook at the same rate. Roasting time will vary depending on their size.
Chicken – If you want a gourmet meal, make spinach stuffed chicken breast. Or, for a quick complete meal, make crispy baked chicken thighs or baked chicken legs with your veggies, or make quick and easy air fryer chicken wings. I also have over 100 other easy chicken recipes to choose from. Steak – For a simple steak dinner, pair these veggies with a simple sirloin steak (the marinade ingredients are very similar), or try a filet mignon or ribeye for a special meal. You can also make a super juicy steak in the air fryer for more hands-off cooking. Fish – Make my pan seared salmon recipe or my halibut recipe while you’re roasting vegetables in the oven. You can also bake your fish, such as baked tilapia or baked cod, at the same time as the veggies — just swap the positions of the pans halfway through and keep in mind the fish will be done first. Seafood – I love the flavors of these veggies with the sweet flavors of coconut shrimp, but they would be just as delicious with other seafood, like crab legs or seared scallops. Pork – Whip up some juicy air fryer pork chops, or pan seared pork chops if you don’t have an air fryer. I also like vegetables on the side with stuffed banana peppers. Lamb – For a Mediterranean flair, pair these roasted veggies with lamb kofta or juicy lamp chops in the air fryer for a complete meal. Sauces – This roasted vegetables recipe is already flavorful on its own, but you can make it taste even more special with a drizzle of balsamic glaze, basil pesto, peri peri sauce, or tahini sauce. Fresh herbs – If you like, top your veggies with fresh basil, thyme, rosemary, or dill for extra color and flavor.
More Roasted Vegetable Recipes
If you love roasted veggies as much as I do, here are some other roasted vegetable recipes to try: Please enter your first name for your account. Your saved recipe will also be sent to your email. Want to try different veggies? Get the full keto vegetables list!
