Roasted Vegetables

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If there’s one side dish that’s always a hit—weeknight or holiday—it’s roasted vegetables. You get that magical combo of crispy edges, caramelized flavor, and a rainbow of veggies all on one pan. Roasting brings out the natural sweetness of every bite, making even the pickiest eaters go back for seconds (or just snack off the tray before dinner).

Close-up of golden roasted vegetables, including brussels sprouts, cauliflower, butternut squash, red onion, and yellow bell pepper, served in a white bowl.

This roasted vegetables recipe is as easy as it is versatile. You can mix and match whatever’s in your fridge—just chop, season, and let the oven work its magic. Perfect for meal prep, Thanksgiving, or just making dinner feel a little bit special. Plus, this one is totally Pinterest-perfect: colorful, rustic, and so inviting!

Why You’ll Love These Roasted Vegetables

Caramelized & Crispy: High heat means golden edges and tender centers—no soggy veggies here.
Total Flexibility: Use your favorite combo of veggies, or clean out the crisper drawer.
Effortless: One pan, a handful of ingredients, and minimal clean-up.
Year-Round Favorite: Cozy enough for holidays, easy enough for busy weeknights.
Family-Friendly: The kind of side dish that gets devoured (yes, even by the kids).

Ingredients for Perfect Roasted Vegetables

Bell Pepper: Any color works—yellow, red, or orange for that pop of color. Cut into 1-inch pieces.
Brussels Sprouts: Halved, for sweet, crispy leaves.
Red Onion: Cut into 1-inch chunks (keep a few layers together so they don’t burn).
Cauliflower: Florets for nutty flavor and lovely browning.
Sweet Potato: Peeled and chopped into ½-inch pieces for candy-like caramelization.
Olive Oil: Extra-virgin is best.
Salt & Pepper: To taste—kosher or sea salt recommended.

Optional Add-Ins:

Dried herbs (Italian seasoning, thyme, rosemary)
Fresh herbs (parsley, basil, dill—add after roasting)
Paprika (smoked or sweet)
Balsamic vinegar (mix with oil before roasting)
Grated Parmesan or crumbled goat cheese

Bowls filled with chopped red onion, butternut squash, cauliflower, brussels sprouts, olive oil, salt, and pepper arranged on a white countertop.

Tips for the Best Roasted Vegetables

Dry Your Veggies: After washing, pat the vegetables dry so they roast (not steam).

Uniform Pieces: Chop everything to similar sizes for even roasting. Denser veggies (like sweet potatoes) should be a bit smaller than quick-cooking ones (like peppers).

Don’t Overcrowd: Spread veggies in a single layer with a little space between each piece. Use two pans if you need to!

High Heat = Crispy Edges: Roast at 425°F (220°C). Flip halfway through for even browning.

Season Simply—Or Go Wild!: A little salt, pepper, and olive oil is classic. Or jazz things up with herbs, spices, or a splash of balsamic.

How to Make Roasted Vegetables (Quick Description)

Here’s how easy it is to get that dreamy caramelization:

Preheat Oven: Set to 425°F (220°C). Line a rimmed baking sheet with parchment for easy clean-up.
Chop & Dry Veggies: Wash, dry, and cut vegetables into even pieces.

Brightly colored vegetables—yellow bell pepper, brussels sprouts, red onion, cauliflower, and butternut squash—lined up on a sheet pan, ready for roasting.

Season: Arrange veggies on the pan, drizzle with olive oil, and sprinkle with salt, pepper, and any desired herbs/spices. Toss to coat.

Hand pouring olive oil over rows of chopped butternut squash, bell pepper, red onion, brussels sprouts, and cauliflower on a sheet pan before roasting.

Overhead view of colorful chopped vegetables—brussels sprouts, red onion, yellow bell pepper, cauliflower, and butternut squash—arranged on a baking sheet, ready for roasting.

Roast: Bake for 20–25 minutes, tossing once halfway, until edges are golden brown and centers are tender.

Sheet pan loaded with roasted brussels sprouts, cauliflower, red onion, yellow bell pepper, and butternut squash, perfectly caramelized.

Closeup of roasted butternut squash, brussels sprouts, cauliflower, and red onion with golden, caramelized edges.

Serve: Enjoy immediately—or toss with pasta, grains, or eggs for a complete meal.

Closeup of a white bowl filled with oven-roasted red onion, cauliflower, yellow bell pepper, butternut squash, and brussels sprouts.

Variations & Swaps

Add Broccoli: Swap for cauliflower.
Try Potatoes: Gold or baby potatoes, cut small.
Swap in Butternut Squash: Or delicata, chopped small.
Add Carrots or Green Beans: Slice carrots, add green beans halfway through baking.
Try Zucchini or Summer Squash: Add after 10 minutes—cooks quickly!

Extra Flavor?

Dried/fresh herbs, a pinch of paprika, or a sprinkle of cheese make these veggies feel extra special.
For a tangy twist, whisk 2 tablespoons balsamic vinegar with the olive oil before tossing.

How to Store & Reheat

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 400°F oven until hot and crispy, or microwave for a speedy side (they’ll soften, but still taste great).
Repurpose: Toss into salads, wraps, pasta, grain bowls, or add to scrambled eggs.

Quick Story—Roasted Veggies: The Ultimate “Snackable” Side

There’s something a little magical about a pan of roasted vegetables. The kitchen smells amazing, the colors are beautiful, and somehow you find yourself “taste-testing” straight from the pan until—oops—half the batch is gone. Even my picky eaters love these veggies. We make them all year, and every time, there’s nothing left but a few crispy Brussels sprout leaves (the best part, if you ask me).

FAQ

What vegetables roast well together?

Choose veggies with similar roasting times, or cut denser ones (like potatoes) smaller. Sweet potato, bell pepper, Brussels sprouts, onion, and cauliflower are a great mix.

How do I keep roasted vegetables crispy?

Dry your veggies, spread them out, and roast at high heat. Avoid overcrowding, which causes steaming.

Can I make roasted vegetables ahead of time?

Absolutely! Store in the fridge and reheat in a hot oven for best texture. They’re also great cold in salads or wraps.

How can I add more flavor?

Try adding dried or fresh herbs, smoked paprika, or a splash of balsamic vinegar before roasting. Finish with a sprinkle of cheese after baking for extra zing.