Roasting vegetables is super easy and it results in a deliciously crispy, flavorful side dish. This recipe will turn veggie haters into veggie lovers! Swap out vegetables in this recipe for any you might have on hand, such as cauliflower, zucchini, mushrooms or onions.
Original recipe posted: January 2018 | Recipe updated: March 2020
Raise your hand if you’re a veggie lover! I tell my boys that my parents were lucky because I have always loved vegetables. I can remember craving roasted Brussels sprouts and gorging on broccoli sprinkled with sea salt as a kid.
My mom would prepare snack trays for me that involved steamed artichokes and marinated mushrooms. It’s safe to say that I’m a veggie fanatic to the core. My boys do not understand such craziness.
Converting a non-veggie-lover into a veggie-lover is possible and if you are on this mission, ROASTED VEGGIES are the perfect place to start. Roasting vegetables gives them an enticing and flavorful crunch. They are a great side dish for literally any meal and they are appropriate any time of the year.
WATCH THIS VIDEO TUTORIAL TO SEE HOW TO MAKE ROASTED VEGGIES!
HOW TO MAKE PERFECT OVEN ROASTED VEGETABLES
Preheat your oven to 425 degrees F. Line a large, rimmed baking sheet or sheet pan with aluminum foil or parchment paper. Add 1 pound of Brussels sprouts, 4 large peeled and quartered carrots, 1 pound broccoli florets, 1 sliced leek, 4 cloves minced garlic and 1/4 cup chopped flat-leaf parsley in an even layer.
Drizzle 1/4 cup of olive oil evenly over the tops of the veggies. Toss to coat. Season with salt and pepper.
Bake in the preheated oven for anywhere from 30 minutes to 40 minutes, stirring the veggies once after about 20 minutes of cooking. Serve immediately!
- There are many different types of veggies that roast well. Brussels sprouts, carrots, onions, mushrooms, zucchini, cauliflower, broccoli, yellow onion, red onion, squash, bell peppers, potatoes, sweet potatoes, leeks, butternut squash, really any root vegetables and tomatoes just to name a few.
- If you roast tomatoes, make a hearty batch of Instant Pot Spaghetti Sauce or toss some of your Roasted Vegetables in to a soup, stew or chili! Ahhh perfection!
- Replace the olive oil with coconut, vegetable or sesame oil for a different flavor.
- Go crazy with herbs and spices, if you’d like! Italian seasoning, cumin, cayenne pepper, oregano or basil are great dried seasonings to sprinkle over the top. If you have fresh herbs on hand, basil, chives and thyme are all delicious when sprinkled over vegetables before roasting! I almost forgot balsamic vinegar – drizzle this over your veggies for a final touch. Perfection!
HOW TO STORE LEFTOVER ROASTED VEGETABLES
Store leftovers in a sealed container in the fridge for 5-7 days! Easy peasy!
CAN ROASTED VEGETABLES BE FROZEN?
YES! Vegetables that have been roasted can definitely be frozen and used at a later date. Avoid freezing onions since they don’t freeze well, but most other veggies will do great in the freezer. Store in a sealed plastic freezer bag in a single layer (lie flat in the freezer) for up to 3 months. Allow them to thaw completely before reheating.
HOW TO REHEAT FROZEN VEGETABLES
Veggies that have been roasted and then frozen are super easy to heat back up after thawing. Either microwave them in batches, as needed, or place them in a single layer on a baking sheet and bake at 250 degrees F for 10 to 15 minutes, or until heated through.
RECIPES AND IDEAS: USES FOR ROASTED VEGGIES
If you roast a huge pan of veggies and you’re looking for recipes to serve with them or ideas about how to use them up, here are just a few nuggets for you!
- Serve alongside a Rotisserie chicken for a super simple and easy meal.
- Store in the fridge for easy sides, snacks and lunches throughout the week. Roasted veggies are the PERFECT meal prep recipe!
- Throw them onto your next homemade pizza! YUM!
- Toss them with your next salad for an extra punch of nutritious crunch.
- I love roasted veggies when added to a bowl of Ramen noodles! This completely transforms an otherwise kinda boring meal into a dish packed with color and flavor.
- Throw them into your next breakfast skillet!
- This is one of my absolute favorite things to do with any leftover veggies.. add them to your next batch of spaghetti sauce. SO GOOD.
- Really, though, they taste great alongside any chicken or beef dish. Serve them with these super easy Instant Pot Chicken Breasts for a quick and healthy meal!
DELICIOUS HEALTHY SIDE DISH OPTIONS
Don’t stop with roasted veggies. There are so many other healthy side dishes to make for literally ANY meal. Check out a few of my other favorites!
- Roasted Parmesan Green Beans
- Roasted Sweet Potatoes
- Roasted Butternut Squash and Apples
- Cauliflower Mushroom Rice
FALL SOUP RECIPES
- Butternut Squash Soup – This is the perfect, most delicious way to use up butternut squash in the fall! Butternut Squash Soup is creamy, packed with comforting flavor and super easy to prepare. Great dinner option any night of the week!
- Roasted Tomato Soup – The most delicious way to use up spare tomatoes! This Roasted Tomato Soup is bold, flavorful and comforting. You will never want to make another tomato soup again! Great for entertaining or family dinner.
- Healthy Turkey Chili – Healthy Turkey Chili is delicious and totally comforting! Whether you spice it up or keep it mild, it is a recipe you will keep coming back to. Great for weeknight family dinner or as a party food!
- Cheesy Vegetable Soup – Enjoy a delicious bowl of Cheesy Vegetable Soup perfect for those cold nights. Saute up your favorite vegetables and whisk them into this amazing, filling soup. This soup is velvety smooth and delicious! Pour it into a homemade bread bowl or ladle into your favorite soup bowl!
Oven Roasted Vegetables
- 1 lb brussels sprouts halved lengthwise
- 4 large carrots quartered lengthwise, cut into 2-inch chunks
- 1 lb broccoli florets
- 1 leek thinly sliced, white and light green parts only
- 4 cloves garlic minced
- 1/4 cup flat-leaf parsley chopped
- 1/4 cup olive oil
- salt/pepper to taste
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil. Add the Brussels sprouts, carrots, broccoli, leek, garlic and parsley in an even layer. Drizzle the olive oil evenly over the tops of the veggies. Toss to coat. Season with salt and pepper.
- Bake in the preheated oven for 40 minutes, stirring the veggies once at the halfway point. Serve immediately!