Roasted vegetables are a simple, delicious way to enjoy nature’s bounty at its best. Whether you’re a seasoned home cook or just starting out, this easy roasted veggies recipe will quickly become your go-to side dish for any meal.
The magic lies in the roasting process, which caramelizes the natural sugars in the vegetables, creating rich, deep flavors and a perfect crispy texture.
This recipe is incredibly versatile, allowing you to use whatever fresh veggies you have on hand. Plus, roasting requires minimal prep and clean-up, making it ideal for busy weeknights or special occasions.
Pair it with your favorite protein or toss it into salads, grain bowls, or wraps for a boost of nutrition and color. Ready to learn how to make the perfect roasted veggies?
Let’s dive in!
Why You’ll Love This Recipe
This roasted veggies recipe is a winner for so many reasons. First, it’s effortlessly easy — just chop, season, and roast.
No fancy techniques or ingredients needed! The roasting process enhances the natural sweetness of the vegetables, giving you a rich, caramelized flavor with minimal oil.
It’s also incredibly flexible. You can swap in whatever vegetables are fresh and in season, making it economical and sustainable.
Plus, roasted vegetables store well in the fridge for several days, so you can meal prep or enjoy leftovers in creative ways.
Nutrition-wise, roasting preserves vitamins and minerals while creating a fiber-rich, low-calorie side that complements any meal. If you love recipes like the Veggie Quesadilla Recipe Indian Style Easy & Delicious or want to explore more plant-based ideas, this roasted veggies recipe fits right in with your healthy lifestyle!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrots | 3 medium | peeled and sliced into sticks |
| Broccoli florets | 2 cups | cut into bite-sized pieces |
| Red bell pepper | 1 large | seeded and chopped |
| Zucchini | 1 medium | sliced into rounds or half-moons |
| Red onion | 1 medium | cut into wedges |
| Garlic cloves | 4 large | minced or thinly sliced |
| Olive oil | 3 tablespoons | extra virgin preferred |
| Salt | 1 teaspoon | or to taste |
| Black pepper | ½ teaspoon | freshly ground |
| Dried thyme | 1 teaspoon | or your favorite herb |
| Smoked paprika | ½ teaspoon | optional for a smoky kick |
Equipment
- Large mixing bowl
- Baking sheet or roasting pan
- Parchment paper or silicone baking mat (optional for easy cleanup)
- Sharp knife and cutting board
- Measuring spoons
- Oven preheated to 425°F (220°C)
- Spatula or tongs for tossing
Instructions
- Preheat your oven to 425°F (220°C). This high temperature helps the vegetables caramelize beautifully without becoming mushy.
- Prepare the vegetables. Wash and dry all vegetables thoroughly. Peel the carrots and slice them into sticks about 3 inches long. Cut broccoli into bite-sized florets, chop the bell pepper, slice the zucchini, and wedge the red onion. Mince or thinly slice the garlic.
- Combine vegetables in a large mixing bowl. Add the carrots, broccoli, bell pepper, zucchini, red onion, and garlic.
- Drizzle with olive oil and seasonings. Pour the 3 tablespoons of olive oil over the veggies. Sprinkle with salt, black pepper, dried thyme, and smoked paprika if using. Toss well with a spatula or your hands to ensure all pieces are evenly coated.
- Arrange the veggies in a single layer on a baking sheet. Line your baking sheet with parchment paper or a silicone mat for easier cleanup. Spread vegetables out evenly, avoiding overcrowding to promote even roasting.
- Roast the vegetables for 25–30 minutes. Place the baking sheet on the middle rack of your preheated oven. Halfway through (around 12–15 minutes), use tongs or a spatula to flip and toss the veggies for even browning.
- Check for doneness. The vegetables should be tender when pierced with a fork and have golden, slightly crisp edges. If you want them a bit more caramelized, roast for an additional 5 minutes, watching closely.
- Remove from oven and serve immediately. Optionally, sprinkle with fresh herbs like parsley or basil for a pop of freshness.
Tips & Variations
“For perfectly roasted veggies, ensure your pieces are uniform in size.”
Consistency in vegetable size helps everything cook evenly. You can customize this recipe by adding other veggies like sweet potatoes, Brussels sprouts, or cauliflower.
Want to boost flavor? Try tossing the roasted vegetables with a splash of balsamic vinegar or a squeeze of fresh lemon juice just before serving.
This adds a bright, tangy contrast to the caramelized sweetness.
If you prefer a little heat, sprinkle crushed red pepper flakes or drizzle a bit of your favorite hot sauce after roasting.
For more creative ways to use roasted veggies, check out these recipes: Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Fat | 6.5 g (mostly healthy fats from olive oil) |
| Vitamin A | 150% Daily Value |
| Vitamin C | 90% Daily Value |
| Iron | 10% Daily Value |
These values are approximate and will vary based on the specific vegetables and quantities used.
Serving Suggestions
Roasted vegetables are incredibly versatile. Serve them as a side dish alongside your favorite proteins like grilled tofu, baked chicken, or pan-seared fish.
They also make a fantastic topping for grain bowls, salads, or pasta dishes.
Try mixing roasted veggies into a wrap with hummus and fresh greens or stuffing them inside a soft tortilla. For inspiration on homemade wraps, check out the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
For a heartier meal, combine roasted veggies with cooked quinoa or couscous and drizzle with tahini or your favorite dressing. This recipe pairs beautifully with many dishes and cuisines—perfect for experimenting!
Conclusion
There’s something truly satisfying about the simple joy of perfectly roasted vegetables. This easy roasted veggies recipe offers a flavorful, healthy, and low-effort way to elevate your meals and add vibrant color and texture to your plate.
Whether you’re cooking for family, friends, or just yourself, this dish never fails to impress.
By roasting, you unlock the natural sweetness and depth of flavor in everyday vegetables, making them a highlight rather than just a side. Plus, the flexibility of this recipe means you can tailor it to whatever’s fresh in your kitchen.
For those looking to expand their plant-based repertoire, this recipe is a fantastic foundation. If you enjoyed this, you might also love exploring other delicious options like the Vegan Halloween Dessert Recipes That Will Wow Your Guests.
So, grab your favorite veggies and get roasting — a simple, wholesome, and tasty meal is just minutes away!
📖 Recipe Card: Easy Roasted Veggies
Description: A simple and healthy recipe for roasted mixed vegetables with olive oil and herbs. Perfect as a side dish or a light meal.
Prep Time: PT10M
Cook Time: PT25M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 1 medium carrot, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine all vegetables.
- Drizzle olive oil over the veggies.
- Sprinkle garlic powder, thyme, salt, and pepper.
- Toss everything until evenly coated.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 20-25 minutes, stirring halfway through.
- Remove from oven and serve warm.
Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 10 g | Carbs: 14 g
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