close up overhead shot of a sheet pan of Roasted Vegetables

Roasted vegetables are an easy side dish made with simple ingredients that go with many different main meals.

Prep Time15

Cook Time40

Total Time55

Servings

These roasted vegetables are anything but boring. We’re talking crispy edges and a balsamic-garlic seasoning that takes them from basic to borderline addictive. This isn’t just a side dish — it’s the kind of recipe you start planning meals around.

Here’s the thing about roasted vegetables: they seem simple—but simple doesn’t mean foolproof. If you’ve ever pulled out a tray of half-burnt, half-steamed veg, you know what we mean. This version gets it right.

We’re not reinventing vegetables—just giving them the respect they deserve with proper heat, spacing, seasoning, and timing. The result? Crisp, caramelized, deeply flavorful veg you’ll want to eat straight from the pan.

Roasted Vegetables Ingredients Overview

Roasted Vegetables raw ingredients that are labeled

Ingredient You’ll Need

2 cups each: baby potatoes, carrots, sweet potatoes, Brussels sprouts, asparagus
1 each: yellow bell pepper, red bell pepper
1 cup red onion
3 garlic cloves, minced
2 tbsp each: olive oil, balsamic vinegar
1 tsp each: kosher salt, cracked black pepper
½ tsp garlic powder
1 tbsp each: dried oregano, dried parsley

Ingredient Substitutions

VEGETABLES: Not all vegetables roast well, and some have different cooking times. Try to pick vegetables with similar cooking times and ones that are a bit heartier, such as root vegetables. You could also add parsnips, zucchini, broccoli, cauliflower, sweet onion, green bell pepper, eggplant or butternut squash.

SPICE: You can customize the spice in this recipe and give it a different delicious flavor each time. Try a dash of chili powder, curry powder, or even fresh herbs such as fresh thyme or rosemary.

OLIVE OIL You could opt to use avocado oil, vegetable oil, or coconut oil in place of olive oil.

Simple Tips That Yield Great Results

🔪 1. Cut Strategically by Cook Time

Slow-cooking veggies (potatoes, carrots, sweet potatoes, Brussels sprouts) should be cut smaller so they roast through in time.
Fast-cooking veggies (asparagus, bell peppers, red onion) can be cut into larger chunks to avoid burning or turning mushy.

🧂 3. Season Generously

Toss everything well so the oil, vinegar, and seasonings coat each piece. Don’t forget to scrape that leftover mix from the bowl onto the trays — it’s flavor gold.

🔥 3. Don’t Crowd the Pan

Use two baking sheets and spread in a single layer — overcrowding steams the vegetables instead of roasting them.

🔄 4. Stir Halfway Through

After 20 minutes, stir the veggies and re-spread them into an even layer so they roast evenly on all sides.
The edges of the baking sheet tends to cook hotter than the center, plus if you don’t turn them over they may brown too much on the bottom.

How To Serve Oven Baked Vegetables

These roasted vegetables are best served hot from the oven. You can also add a sprinkle of Parmesan or a drizzle of honey-balsamic glaze right before serving for a flavor boost.

They’re the perfect side dish as they will complement almost any main entrée. Try them with our easy recipes for pork tenderloin or oven-baked chicken.

close up shot of a plate of Roasted Vegetables

Storage Instructions

Leftovers are great tossed into salads, grain bowls, or omelets the next day.

Fridge: Airtight container, up to four days.
Freezer: Not ideal for delicate veg, but heartier ones (carrots, squash) hold up okay.
Reheat: 400°F oven for 10 minutes to bring back the crisp. Avoid microwaving—they’ll go limp.

More Roasted Vegetable Recipes

Roasted Vegetables

5 from 6 votes

Roasted vegetables are an easy side dish made with simple ingredients that go with many different main meals.

Prep Time 15

Cook Time 40

Total Time 55

Servings

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Ingredients

2 cups baby potatoes, cut into halves or quarters
2 cups carrots, cut into small chunks
2 cups sweet potatoes, cut into small chunks
2 cups brussels sprouts, cut into halves
2 cups asparagus, each piece cut into thirds
1 yellow bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 cup red onion, chopped into large pieces
3 cloves garlic, minced
2 tablespoons olive oil, extra virgin
2 tablespoons balsamic vinegar
1 teaspoon cracked black pepper
1 teaspoon kosher salt
½ teaspoon garlic powder
1 tablespoon oregano leaves, dehydrated
1 tablespoon parsley, dehydrated

Instructions

Preheat the oven to 425°F.
Line two baking sheets with parchment paper.
Wash and chop all vegetables then place into large bowl.
Pour the olive oil and balsamic vinegar over top of the vegetables.
Add all spices into the large bowl then toss to mix and evenly coat all vegetables.
Spread vegetables onto parchment lined baking sheets. All vegetables should be in a flat single layer so they all roast evenly. You’ll find some olive oil still in the bowl so use a spatula to scrap out the remaining oil and spices mixture and pour over vegetables.
Place both baking trays into the oven for 20 minutes. Remove from oven to stir vegetables around (placing back into a flat single layer) and cook for an additional 20 minutes.
Remove from oven and serve while hot.

Notes

Some vegetables cook faster than others, so you’ll want the slower cooking vegetables to be in smaller pieces than the faster-cooking vegetables. Slow-cooking vegetables are potatoes, sweet potatoes, carrots, and brussels sprouts. Fast cooking vegetables are bell peppers, asparagus, and onions.
Ensure the vegetables are in a single layer to ensure even roasting.
The edges of the baking sheet tends to cook hotter than the center, plus if you don’t toss they may brown too much on the bottom.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
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Stefanie Knaus Photographer
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The Best Roasted Vegetables In The Oven (Crispy & Actually Delicious)