Oven-roasted vegetables are a perfect side dish for any meal. I’ve made roasted vegetables so many times, and they never fail to impress. Tossed with spices, herbs, and seasoning sauce, they’re crispy and so rich in flavor!
You really can’t go wrong with this oven-roasted vegetable recipe! This is one of my favorite ways to turn a simple meal into something special, and I’ve served these colorful and crispy vegetables at family gatherings so many times, only to see plates empty in record time!
I love that oven-roasted vegetables are easy to make, taste great, and are healthy. Roasting makes them sweet and delicious, and with just a bit of seasoning and my secret sauce – Worcestershire sauce, this is one veggie dish that the whole family will enjoy.
These oven-roasted vegetables are a great side dish, and they’re best with main dishes like my Air Fryer Grilled Chicken, Mahi Mahi, chicken thighs, and you can also pair them with my zucchini fries for a fun veggie twist on your meal.
Why You Should Try Roasting Vegetables In the Oven:
- It’s easy to prepare: Oven-roasting is very simple. You can just chop your favorite vegetables, mix them with the seasoning of your choice, and bake them to perfection. In about 30-35 minutes, you have a delicious dish that goes well with any meal.
- So much flavor: It brings out the natural sweetness of the vegetables and adds a nicely brown exterior, giving the dish a delicious crisp texture.
- It’s great for weekly meal prep: Oven makes it quick and easy to cook a big batch of vegetables to feed a crowd or meal prep.
More Recipes For You:
- If you want to make a small serving or a quick batch of vegetables try my Air Fryer Roasted Vegetables recipe.
- Looking for a sheet pan dinner with less cleanup? Try Sheet Pan Chicken Fajitas or Easy Oven Roasted Chicken Shawarma.
Ingredients and Notes
*Scroll below for the recipe card with a full ingredient list, measurements, and to print it.
- Vegetables: A mix of broccoli, carrots, bell pepper, zucchini, and red onion.
- Oil: I used light olive oil, but any cooking oil like avocado or vegetable oil will do.
- Spices: The seasoning includes garlic powder, black pepper, Italian seasoning, and salt. For an extra kick, I added a smoked paprika.
- Worcestershire Sauce: Adds more flavor to the vegetables.
- Garlic and Onion: These are optional but I love the flavor it brings to the dish.
How to Make Oven-Roasted Vegetables
*Scroll below for the printable recipe card for a full list of ingredients and instructions.
STEP 1: Preheat your oven to 400°F and line a baking tray with parchment paper for easy clean-up.
STEP 2: Peel and slice the carrots, core and cube the red pepper, slice the zucchini, quarter the onion, and cut the broccoli into small florets.
STEP 3: In a large bowl, mix all the vegetables with salt, black pepper, paprika, garlic powder, Worcestershire sauce, Italian seasoning, and oil, tossing everything together until evenly coated. Arrange them in a single layer on the baking tray.
STEP 4: Roast the vegetables in the oven for 30-35 minutes, until they are browned at the edges and fully cooked.
Recipe Tips
- Cut your veggies into similar sizes so they cook evenly. For root vegetables like carrots, sweet potatoes,or potatoes, make sure to slice them thin enough so they’re ready at the same time as the other veggies.
- To avoid steaming, don’t stack the vegetables—lay them out in a single layer. If your baking sheet isn’t big enough, use two sheets.
- Place the carrots and onions around the edges of the tray since the softer veggies like broccoli and zucchini will brown faster if placed on the edges. Keep the softer ones in the middle to prevent overcooking.
- Roast everything at 400°F for those crispy, caramelized edges we all love.
- About 20 minutes into cooking, give the veggies a turn to ensure they roast evenly.
Substitutions
If you want to experiment with variations and make this dish your own, here are some options to try:
Root vegetables:
Carrots, sweet potatoes, or regular potatoes work great. Just slice them into 1/4” rounds or small cubes for even cooking.
Soft vegetables: Try using broccoli, cauliflower, or Brussels sprouts for a different texture and flavor.
Seasoning: You can swap Worcestershire sauce for balsamic vinegar for a tangier flavor.
Spices and herbs: Add a bit of chili flakes for extra heat, or try oregano or thyme for herbs.
Serving Suggestions
I could easily eat roasted vegetables on their own—they’re that good!
But if you want a heartier, fuller meal, they pair perfectly with proteins like air fryer salmon bites or chicken breast for a hearty and fuller meal!
For an extra boost of flavor, try adding a sprinkle of parmesan or serve them with a tasty sauce, like my spicy mayo sauce.
Storage
To store, place the roasted vegetables in an air-tight container and you can refrigerate it for up to 3-4 days. Reheat in the oven at 350°F for about 10 minutes to keep them crispy.
You can also use the air fryer—set it to 375°F and reheat for 5 to 6 minutes.
I wouldn’t recommend freezing the vegetables after they’re cooked, but you can freeze the chopped veggies and roast them straight from frozen!
FAQs
Great choices include carrots, sweet potatoes, and parsnips for sweetness. Brussel sprouts, broccoli, and cauliflower add crunch, while bell peppers, zucchini, and red onions provide color and flavor. Don’t forget about asparagus and mushrooms—they also roast up nicely!
To keep the vegetables nice and crisp, make sure to spread them out in a single layer on the baking tray. If you overcrowd the pan, they’ll steam instead of roast, which will make them soggy. Also, make sure your oven is set to the right temperature!
If you make this recipe, don’t forget to leave a comment and rating below. We love to hear from you!
Recipe
Oven Roasted Vegetables
Equipment
- large baking tray
Ingredients
- 1 head broccoli
- 2 carrots
- 1 bell pepper
- 1 zucchini
- 1 red onion
- 4 garlic cloves
- 3 tbsp oil
- 1 tbsp worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F. Line a large baking tray with parchment paper.
- Peel and cut the carrot into slices. Core the red pepper and cut into cubes. Cut the zucchini into slices. Peel and cut the onion into quarters. Cut the broccoli into florets.
- In a large bowl mix all the vegetables with salt, black pepper, paprika, and garlic powder.
- Add Worcestershire sauce and oil and toss with vegetables.
- Place the vegetables on the baking tray in a single layer.
- Bake for 30 to 35 minutes until the vegetables are cooked and browned at the edges. You can turn them halfway to cook evenly.
Notes
Reheat in the oven at 350°F for 10 minutes or in the Air fryer at 375°F for 5 to 6 minutes to keep them crispy.
Nutrition
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