One of the easiest ways to get a healthy side dish on the table is roasting veggies in the oven. Here’s everything you need to know about making tasty oven roasted veggies.
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Oven roasted veggies are the side dish I turn to when I don’t feel like falling back on the trusty old salad. From busy weeknight dinners when I halfway wonder if the drive-thru will work just as well (it won’t!) to days when we’re having company from dinner, roasted veggies are the easy answer. Plus, it’s a great way to use up that odd potato or wilted veggies in the fridge. Here’s what you need to know to roast veggies that taste good.
What makes oven roasted veggies taste so good?
Roasting them at a high heat caramelizes the natural sugars in vegetables. This helps them release those sugars and makes them tastier than ever. Plus, since they aren’t cooked in water they keep all their delicious natural flavor.
Can you prep roasted veggies ahead of time?
Yes, you can oven roast veggies ahead of time then reheat them either in the oven or the microwave. Preheat your oven to 425 degrees Fahrenheit, spread the veggies out on a tray and heat through, 10-15 minutes. If you reheat them in the oven watch them carefully so they don’t burn.
Should you cover them when they’re roasting?
You can cover your veggies at the beginning of the roast time but I don’t bother. They cook fast enough that I don’t see the point of basically steaming them first. Because that’s what covering them does. It traps in moisture to help them cook faster but then you run the risk of mushy veggies.
Here’s how to keep them from becoming mushy while cooking.
You want to spread your vegetables out evenly on a baking sheet when roasting them. If they are too close together they’ll “steam” cook instead of roast, which turns them mushy instead of perfectly roasted with a bit of crunch to the edges.
Also make sure you coat them evenly in oil to ensure even browning. I’m honestly not super picky here and I often drizzle oil over and give it a quick toss. We’re not serving gourmet palates here. The goal is to get a nutritious, colorful, tasty side dish on the table.
What temperature should you set the oven to?
A key component of roasting vegetables is cooking them at a high heat. Also, roasting them at a high heat delivers food to the table faster. That’s what makes oven roasted veggies such a perfect side dish for families. You can roast them anywhere between 400-450 degrees Fahrenheit. Just remember: the higher the heat the more often you should check them. They will cook faster but they’ll also burn faster – especially broccoli. Toasty bits of broccoli are delicious. Burnt broccoli? Not so much.
What veggies can I roast?
You can roast pretty much any veggie you want to and in almost any combination you want. Here is a list of our favorite veggies you can roast. I’ll also include a list of combo veggies, some recipes I have, and some spice combinations.
16 Favorite Veggies
- Bell Peppers
- Bok Choy
- Butternut Squash
- Brussels Sprouts
- Green Beans
- Sweet Potatoes
14 Great Veggie Combos
- Asparagus + Garlic + Onion
- Broccoli + Zucchini + Red Onion
- Broccoli + Cauliflower + Onions
- Brussels Sprouts + Onions
- Brussels Sprouts + Carrots
- Butternut Squash + Cauliflower + Red Onion + Cranberries
- Cauliflower + Carrots + Garlic
- Grape Tomatoes + Onions + Garlic + Zucchini
- Green Beans + Onions + Garlic
- Potatoes + Carrots + Onions
- Potatoes + Green Beans + Onions
- Sweet Potatoes + Bell Peppers + Beets + Onions
- Sweet Potatoes + Mushrooms + Onions
- Zucchini + Mushrooms + Eggplant + Onion
What kind of seasoning can you use?
You can use any of your favorite seasonings. I always recommend going light on the salt because you can add more but you can’t take it away Plus, roasted veggies are so good they don’t need that much salt. For even seasoning throughout the dish, mix all seasonings together before adding to the vegetables.
I give measurements for seasonings below if you needs some guidance but feel free to try new things. My suggestion is to taste whatever combinations you come up with before adding them to the veggies to make sure it makes sense. Sure, they taste a little strong and funky on their own, but it’s better than suffering through a batch of odd tasting roasted veggies.
13 Seasoning Combos I Recommend:
- Salt + Pepper – I like to use a good salt here like Himalayan or sea salt. Himalayan sea salt is my favorite when I can get a good deal on it at a store like Burlington Coat Factory or T. J. Maxx.
- Everything But the Bagel Sesame Seasoning (Trader Joe’s) or Everything Bagel Seasoning (Wegmans) – are my favorites but you can also make your own. You probably have most of the ingredients right in your spice cabinet.
- Chili Powder + Salt + Pepper – I don’t measure, but if I had to estimate how much I use, I’d say 1 teaspoon chili powder, 1/2-1 teaspoon salt, and 1/4 teaspoon black pepper
- Balsamic Vinegar + Garlic Powder + Salt + Black Pepper – 1 tablespoon balsamic vinegar (don’t mix this with the seasonings. Drizzle it over the veggies and toss then add the remaining seasonings – 1 teaspoon garlic powder, 1/2 – 1 teaspoon salt, 1/4 teaspoon black pepper
- Balsamic Vinegar + Oregano + Salt + Basil + Black Pepper
- Lemon Juice + Salt + Pepper + Parmesan (optional) – juice from one lemon, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1-2 tablespoons grated Parmesan cheese (green can kind) or 1/4 cup grated Parmesan
- Lemon Juice + Dill + Salt + Black Pepper – juice from one lemon, 1 teaspoon dill, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Oregano + Salt + Basil + Black Pepper – 1 teaspoon oregano, 1/2-1 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon black pepper
- Thyme + Rosemary + Salt + Black Pepper – 1/2 teaspoon thyme, 1/2 teaspoon rosemary + 1/2-1 teaspoon salt + 1/4 teaspoon black pepper
- Curry Powder + Salt – 1 teaspoon curry powder and 1/2-1 teaspoon salt
- Cumin + Salt + Pepper – approximately 1 teaspoon ground cumin, 1/2-1 teaspoon salt, and 1/4 teaspoon black pepper
- Parsley + Garlic Powder + Paprika + Salt + Crushed Red Pepper Flakes + Pepper –
- Favorite seasoning – 1 – 1 & 1/2 teaspoons
Does this list give you an idea that the seasoning combinations are limitless? They are. If you have a flavor profile you are thinking of and you want someone to bounce the idea off before adding a dash of this or that, comment below or shoot me an email (contact information on my about page) and I’ll get back to you as soon as I can.
What kind of oil should you use?
You can use your favorite oil. I prefer using olive oil for the most part but occasionally use coconut oil too. There’s nothing like roasted sweet potatoes that have just a hint of coconut. I like to use this oil sprayer*. Rather than drizzling oil over the top and tossing or dumping veggies and oil in a bowl or plastic bag to toss, which wastes some of the oil, I spray the veggies then toss them and give the top a final spray. So easy!
Now go pull out all those veggies languishing in the back of the fridge and make some tasty roasted veggies for dinner.Print
Oven Roasted Veggies
Oven roasted veggies are a quick and healthy side dish you can make with any veggies you have on hand. Here are the simple directions to use to mix and match veggies and seasonings you have on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- 1 and 1/2 lbs fresh vegetables
- 2 TBS. oil, divided/can also use an oil sprayer instead
- Seasoning (approximately 1 tablespoon or to taste)
- Preheat oven to 450°F.
- Cut vegetables into approximately 1-inch cubes.
- Oil baking sheet with one tablespoon oil.
- Toss veggies in remaining oil or spray with oil.
- Toss veggies with seasoning.
- Bake for 10 minutes then flip the veggies.
- Bake veggies for an additional 7 minutes then check for doneness.
- If they aren’t quite done cooking, cook in 3-minute incremenets, checking for doneness so you don’t burn them.
If you want to skip the mix-and-match, here are some oven roasted veggie recipes
- Spicy Sweet Roasted Butternut Squash and Cauliflower
- Campfire Roasted Sweet Potatoes and Blueberries
- Honey Roasted Carrots