Oven Roasted Vegetables are a delicious and flavorful side dish that goes well with almost any dinner main. It's a vegetable medley packed with our favorite veggies including broccoli, brussels sprouts, carrots, bell peppers, and potatoes. Plus, this easy sheet recipe can be customized with whatever veggies you have on hand.
If you are wondering how to cook vegetables in the oven, then you will be pleasantly surprised on how easy it is. Simply chop, season, toss, and pop into the oven. That's all it takes as the oven does most of the cooking.
Why You'll Love these Oven Roasted Vegetables
- Veggies have never tasted so good. This roasted vegetable medley is seasoned with just a few ingredients that bring out the natural flavors of the veggies and make them taste so good. Plus, roasting them enhances their flavours even more. You'll be pleasantly surprised when even the picky eaters ask for seconds.
- Quick and easy to make. These oven roasted vegetables are so easy to prepare, especially if you use pre-cut veggies. You will spend most of your prep time cutting up the veggies, then throw everything into a sheet pan, season, toss, and roast. It's that simple.
- They have the best texture. The vegetables in these sheet pan veggies are crisp on the edges, yet soft and tender inside. Plus, you can get them even more crisp by turning on the broiler for a few minutes.
- Serve it all year long. Oven roasted vegetables are a great side dish to serve during the holidays, but they are our go-to side to serve with dinners all year round. We simply switch up the veggies for what's in season or with whatever we have on hand.
Ingredient Notes
To make these easy Oven Roasted Vegetables, you will need the following ingredients (full measurements in recipe card below):
- brussels sprouts - if you don’t have brussels sprouts on hand, you can substitute them for roughly chopped cabbage. It will be similar in flavor but you may have to adjust cooking time to make sure you don’t overcook the cabbage.
- red onion - we like using red onions because of the flavor and the beautiful color they add to this vegetable medley. Feel free to substitute with white or yellow onions.
- carrots
- bell peppers - you can use bell peppers of any color. We used yellow and orange bell peppers.
- broccoli florets - or substitute with cauliflower florets
- yellow potatoes
- olive oil - you can also use coconut oil or avocado oil.
- balsamic vinegar - you can also use red wine vinegar for a similar flavor.
- Italian seasoning - feel free to substitute with other dried herbs for a different flavor profile such as dried oregano, thyme, or dill.
- salt and pepper
You will also need measuring cups and spoons and a half sheet baking pan.
How to Make the Best Oven Roasted Vegetables
- Prep vegetables. Wash the veggies, remove any seeds, and chop them up into similar sized pieces (1-inch pieces)
- Season vegetables. In a large mixing bowl, add all the vegetables. Drizzle with olive oil and vinegar and season with salt, pepper and Italian seasoning. Toss to combine with a spatula until evenly coated.
- Bake. Arrange the vegetables in a single layer on a large sheet pan. Roast in 400F preheated oven for 40 minutes until tender.
- Serve. Serve warm.
How to Serve
These Oven Roasted Vegetables are a classic side dish that goes with almost anything, and can be served all year round. Some of our favorite dinner entrees to serve with these veggies are:
- Garlic Butter Steak Bites
- Pecan Crusted Chicken
- Garlic Butter Salmon
- Homemade Hamburger Helper
- Creamy Tuscan Shrimp
- Oven Baked Chicken Breast
Storage and Freezing Instructions
How to Store and Reheat
Store leftover oven roasted vegetables in an airtight container and refrigerate for up to 4 days. Reheat in a 425F preheated oven for 10-15 minutes until warm and crisp, or in the air fryer at 400F for 10 minutes until warm.
How to Freeze
Spread leftover vegetable medley on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer the frozen veggies to a freezer bag and freeze for up to 3 months. You can reheat them straight out of the freezer (no need to thaw them first) by sautéing until heated through and crisped up. You can also reheat them in a 450℉ preheated oven for 10-15 minutes, or in the air fryer at 400F for 10-15 minutes.
Recipe Tips and Tricks
- Prep the vegetables ahead of time. The most time consuming part of this recipe is cutting up the veggies. Save yourself a bit of prep work before dinner by cutting the vegetables a day or two beforehand. You can store them separately or together in an airtight container in the refrigerator. Then, just use them as directed in the recipe.
- Customize the veggies. Use this recipe with any combination of vegetables that you want. Make sure to cut them in similar sizes (about 1 inch). You also want to pick veggies with a similar cook time so that they cook evenly.
- Crisp them up more. If you would like it the sheet pan vegetables to be a little more crispier and charred, place the sheet pan under the broiler for a couple minutes. But keep a close eye on the broiler as things can burn fast in there.
- Repurpose the leftovers. Leftover roasted vegetable medley make a great addition to omelets, salads, soups and stocks, and quiches. Use them in our Vegetable Frittata or Thanksgiving Salad.
More Roasted Vegetable Recipes
- 40 Best Vegetable Sides
- Maple Roasted Brussel Sprouts and Butternut Squash
- Roasted Harvest Vegetables
- Roasted Spring Vegetables
- Maple Roasted Acorn Squash
- Roasted Asparagus and Mushrooms
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Recipe
Oven Roasted Vegetables
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Oven Roasted Vegetables are a delicious flavorful side dish that goes well with almost any dinner main. Customize it with whatever veggies you have on hand.
Ingredients
- 1 pound Brussels sprouts, halved
- 1 medium red onion, cut into 1-inch pieces
- 2 carrots, peeled and sliced
- 2 bell peppers, cut into 1-inch pieces
- 2 cup broccoli florets
- 2 medium yellow potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- ¼ teaspoon Italian seasoning
Instructions
- Preheat the oven to 400F.
- Wash the veggies, remove any seeds, and chop them up into similar sized pieces (1-inch pieces)
- In a large mixing bowl, add all the vegetables. Drizzle with olive oil and vinegar and season with salt, pepper and Italian seasoning. Toss to combine with a spatula until evenly coated.
- Arrange the vegetables in a single layer on a large sheet pan. Roast for 40 minutes until tender.
- Serve warm.
Notes
Customize the veggies: Use this recipe with any combination of vegetables that you want. Make sure to cut them in similar sizes (about 1 inch). You also want to pick veggies with a similar cook time so that they cook evenly.
How to store: Store leftover oven roasted vegetables in an airtight container and refrigerate for up to 4 days. Reheat in a 425F preheated oven for 10-15 minutes until warm and crisp, or in the air fryer at 400F for 10 minutes until warm.
How to freeze: Spread leftover vegetable medley on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer the frozen veggies to a freezer bag and freeze for up to 3 months. You can reheat them straight out of the freezer (no need to thaw them first) by sautéing until heated through and crisped up. You can also reheat them in a 450℉ preheated oven for 10-15 minutes, or in the air fryer at 400F for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: oven roasted vegetables, roasted vegetable medley, roasted veggies, how to cook veggies in the oven, sheet pan vegetables
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Karla says
These veggies were so simple to make but so delicious. We make it weekly now!
★★★★★