I rounded up the best vegetables to roast from my crisper and wrote a simple sheet-pan recipe to use up extra seasonal produce.

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I’ve been roasting everything I can find and this Best Roasted Vegetables hits that sweet spot between easy and totally addictive. Oven-roasted vegetables are great when you want to use up scraps, and this version gives you crisp edges and big flavor without fuss.

I love how baby potatoes and red bell pepper transform into something almost meaty, and sometimes I play with a Cold Roasted Vegetables idea, and friends always ask How Long To Roast Veggies In Oven because they cant believe how good it turns out. It wakes up boring dinners and makes you curious to tweak it.

Ingredients

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Baby potatoes: starchy, filling, good source of potassium and vitamin C, comfort carb.
Sweet potato: naturally sweet, high in fiber and vitamin A, helps balance flavors.
Carrots: crunchy, full of beta carotene for eyes, adds sweetness when roasted.
Red bell pepper: bright, high in vitamin C and antioxidants, gives sweet tang.
Broccoli: fibrous, packed with vitamin K and C, stays meaty after roast.
Cauliflower: mild, low calorie, good fiber, soaks up spices and browns nicely.
Extra virgin olive oil: adds richness, healthy fats and helps crisp edges.
Garlic: pungent, gives savory depth and aroma, cloves mellow when roasted.
Balsamic vinegar: optional, brings sweet sour acidity and a glossy finish.

Ingredient Quantities

1 lb baby potatoes about 450 g

1 large sweet potato about 12 oz

3 medium carrots

1 red bell pepper

1 yellow bell pepper

1 medium zucchini

1 small red onion

1 head broccoli about 10 oz

1 head cauliflower about 10 oz

3 tbsp extra virgin olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

3 garlic cloves

1 tsp dried thyme or 1 tbsp fresh thyme

1 tsp dried rosemary or 1 tbsp fresh rosemary

1 tsp dried oregano

1 tbsp balsamic vinegar optional

1 tbsp lemon juice or zest optional

1/4 tsp red pepper flakes optional

2 tbsp chopped fresh parsley optional

How to Make this

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1. Preheat oven to 425 F (220 C). If you want extra-crispy bottoms, set a rimmed baking sheet in the oven while it heats so the veggies hit a hot surface.

2. Prep the veggies roughly evenly so they cook the same: halve or quarter the 1 lb baby potatoes (about 450 g) into 1 to 1 1/2 inch pieces, peel (optional) and cube the 1 large sweet potato into 1/2 inch cubes, slice the 3 medium carrots on the diagonal about 1/2 inch thick, core and chop the red and yellow bell peppers into 1 inch pieces, halve the 1 medium zucchini lengthwise then cut into 1/2 inch half moons, cut the small red onion into wedges, and cut the broccoli and cauliflower heads (about 10 oz each) into bite-size florets.

3. In a large bowl whisk 3 tbsp extra virgin olive oil with 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dried thyme or 1 tbsp fresh chopped thyme, 1 tsp dried rosemary or 1 tbsp fresh chopped rosemary, and 1 tsp dried oregano. Mince the 3 garlic cloves and add them too, or toss whole garlic cloves if you worry about burning.

4. Toss the cut potatoes, sweet potato and carrots in about two thirds of the seasoned oil mixture so they are well coated. Save the remaining oil mixture for the softer veggies. Tip, don’t overcrowd the pan or they will steam instead of roast.

5. Spread the coated root veggies in a single layer on the hot sheet pan, cut side down if possible. Roast for 12 to 15 minutes, until they start to brown and get fork-tender.

6. While the roots start roasting, toss the bell peppers, zucchini, red onion, broccoli and cauliflower in the remaining seasoned oil mixture. If using red pepper flakes, add up to 1/4 tsp now or sprinkle later for more pop.

7. Remove the pan from the oven, add the tossed softer veggies to the sheet, spreading everything into one layer without crowding. Return to the oven and roast another 12 to 18 minutes, flipping or stirring once halfway through, until all veggies have golden edges and are tender.

8. In the last 3 to 5 minutes of roasting drizzle 1 tbsp balsamic vinegar or scatter 1 tbsp lemon juice or zest over the veggies if using, this adds brightness and a little glaze. If you roasted whole garlic cloves, mash or squeeze them over now.

9. Take the pan out, taste and adjust seasoning with more salt or pepper if needed. Sprinkle 2 tbsp chopped fresh parsley over everything and let the veggies rest a few minutes so the edges crisp a bit more.

10. Serve warm. Leftovers keep well in an airtight container up to 4 days, and reheat in a hot oven or skillet to get them crisp again.

Equipment Needed

1. Rimmed baking sheet (large, set in the oven while it preheats for extra-crispy bottoms)
2. Large mixing bowl (to toss veggies with oil and seasonings)
3. Chef’s knife (sharp, for potatoes, carrots, peppers and more)
4. Cutting board
5. Measuring spoons (tsp and tbsp for oil, salt, herbs and vinegar)
6. Whisk or fork (to blend the oil, garlic and spices)
7. Tongs or silicone spatula (for spreading and flipping the veggies)
8. Oven mitts (or thick heatproof gloves for removing the hot pan)

FAQ

Q: How long and at what temp should I roast these veggies?

A: Roast at 425°F (220°C). Times vary by veg size: baby potatoes 25-30 min, sweet potato 20-25 min, carrots 20-25 min, bell peppers 15-20 min, zucchini 12-15 min, red onion 20-25 min, broccoli and cauliflower 18-22 min. Cut pieces evenly and flip about halfway so they brown nice.

Q: Can I roast everything together on one pan?

A: Yes, but cut veggies so they finish around the same time. Potatoes and sweet potato need bigger chunks or a head start. Or parboil potatoes 8-10 min first. If you crowd the pan they'll steam not roast, so use two pans if needed.

Q: My roasted veggies turn out soggy, how do I get them crisp?

A: Don't crowd the pan, pat vegetables dry, use enough oil to coat but not drown, and make sure the oven is fully preheated. A hot sheet pan helps too. Finish with a quick broil for a minute if you want extra char.

Q: Can I use frozen vegetables instead of fresh?

A: You can, but thaw and pat them dry first. Frozen often releases water so they'll be softer and may need longer on the tray. For best texture stick with fresh when possible.

Q: How do I store and reheat leftovers?

A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a 400°F (200°C) oven or air fryer for 8-12 min to crisp them back up. Microwave makes them limp, but it's fine if you dont mind soft veggies.

Q: Any easy seasoning swaps or add-ins?

A: Yes, toss with balsamic vinegar or lemon at the end for brightness, add fresh parsley or thyme after roasting, sprinkle parmesan or toasted nuts for texture, and a pinch of red pepper flakes for heat. You can swap dried herbs for fresh at a 1:3 ratio if you prefer.

Best Roasted Vegetables Recipe Substitutions and Variations

Baby potatoes (1 lb): Yukon Golds, fingerling potatoes, small red potatoes — all roast about the same, just cut to similar size.
Large sweet potato (about 12 oz): butternut squash, pumpkin chunks, or parsnips if you want a different sweet-earthy note.
Extra virgin olive oil (3 tbsp): avocado oil, grapeseed oil, or light (regular) olive oil — they handle heat a bit better.
Balsamic vinegar (optional): red wine vinegar, apple cider vinegar, or a squeeze of fresh lemon juice for brightness.

Pro Tips

– Par-cook the roots: microwave or simmer the potatoes and sweet potato for 5 to 7 minutes until theyre just starting to get tender. Let them cool and pat totally dry before oiling. Damp starchy veg will steam not crisp, so drying is everything.

– Try a light dusting of cornstarch or semolina on the root veggies before oiling. Use about 1 to 2 tsp per pound, toss well. It makes a thin drier surface that browns way nicer and gives a little crunchy crust.

– For deeper caramelization add a touch of sweet in the last 8 to 10 minutes — a teaspoon of honey or maple syrup tossed with the roots, or a light sprinkle of brown sugar. Watch closely though, sugars burn fast so dont walk away.

– Finish with texture and contrast: a quick 1 to 2 minute broil or transfer to a screaming-hot cast iron skillet for a minute will char edges and amp crispiness. Right before serving scatter flaky sea salt and fresh herbs, the salt gives pops of flavor you wont get from regular salt added earlier.

Best Roasted Vegetables Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I rounded up the best vegetables to roast from my crisper and wrote a simple sheet-pan recipe to use up extra seasonal produce.

Servings

servings

Calories

248

kcal

Equipment: 1. Rimmed baking sheet (large, set in the oven while it preheats for extra-crispy bottoms)
2. Large mixing bowl (to toss veggies with oil and seasonings)
3. Chef’s knife (sharp, for potatoes, carrots, peppers and more)
4. Cutting board
5. Measuring spoons (tsp and tbsp for oil, salt, herbs and vinegar)
6. Whisk or fork (to blend the oil, garlic and spices)
7. Tongs or silicone spatula (for spreading and flipping the veggies)
8. Oven mitts (or thick heatproof gloves for removing the hot pan)

Ingredients

1 lb baby potatoes about 450 g
1 large sweet potato about 12 oz
3 medium carrots
1 red bell pepper
1 yellow bell pepper
1 medium zucchini
1 small red onion
1 head broccoli about 10 oz
1 head cauliflower about 10 oz
3 tbsp extra virgin olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
3 garlic cloves
1 tsp dried thyme or 1 tbsp fresh thyme
1 tsp dried rosemary or 1 tbsp fresh rosemary
1 tsp dried oregano
1 tbsp balsamic vinegar optional
1 tbsp lemon juice or zest optional
1/4 tsp red pepper flakes optional
2 tbsp chopped fresh parsley optional

Directions

Preheat oven to 425 F (220 C). If you want extra-crispy bottoms, set a rimmed baking sheet in the oven while it heats so the veggies hit a hot surface.
Prep the veggies roughly evenly so they cook the same: halve or quarter the 1 lb baby potatoes (about 450 g) into 1 to 1 1/2 inch pieces, peel (optional) and cube the 1 large sweet potato into 1/2 inch cubes, slice the 3 medium carrots on the diagonal about 1/2 inch thick, core and chop the red and yellow bell peppers into 1 inch pieces, halve the 1 medium zucchini lengthwise then cut into 1/2 inch half moons, cut the small red onion into wedges, and cut the broccoli and cauliflower heads (about 10 oz each) into bite-size florets.
In a large bowl whisk 3 tbsp extra virgin olive oil with 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dried thyme or 1 tbsp fresh chopped thyme, 1 tsp dried rosemary or 1 tbsp fresh chopped rosemary, and 1 tsp dried oregano. Mince the 3 garlic cloves and add them too, or toss whole garlic cloves if you worry about burning.
Toss the cut potatoes, sweet potato and carrots in about two thirds of the seasoned oil mixture so they are well coated. Save the remaining oil mixture for the softer veggies. Tip, don’t overcrowd the pan or they will steam instead of roast.
Spread the coated root veggies in a single layer on the hot sheet pan, cut side down if possible. Roast for 12 to 15 minutes, until they start to brown and get fork-tender.
While the roots start roasting, toss the bell peppers, zucchini, red onion, broccoli and cauliflower in the remaining seasoned oil mixture. If using red pepper flakes, add up to 1/4 tsp now or sprinkle later for more pop.
Remove the pan from the oven, add the tossed softer veggies to the sheet, spreading everything into one layer without crowding. Return to the oven and roast another 12 to 18 minutes, flipping or stirring once halfway through, until all veggies have golden edges and are tender.
In the last 3 to 5 minutes of roasting drizzle 1 tbsp balsamic vinegar or scatter 1 tbsp lemon juice or zest over the veggies if using, this adds brightness and a little glaze. If you roasted whole garlic cloves, mash or squeeze them over now.
Take the pan out, taste and adjust seasoning with more salt or pepper if needed. Sprinkle 2 tbsp chopped fresh parsley over everything and let the veggies rest a few minutes so the edges crisp a bit more.
Serve warm. Leftovers keep well in an airtight container up to 4 days, and reheat in a hot oven or skillet to get them crisp again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.