• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

JoyFoodSunshine

Recipes for real life.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Search

  • Home
  • About
    • About Laura
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Smoothie Making)
    • Food Photography Essentials
    • Baby Registry List
    • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Instagram
You are here: Home / Recipes / Oven Roasted Vegetables Recipe

Oven Roasted Vegetables Recipe

Last updated on January 1, 2021. Originally published January 9, 2021 1 Comment

Jump to Recipe

The best oven roasted vegetables recipe! Your favorite veggies are tossed in olive oil and a delicious spice mixture and are roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.  

overhead vie of Oven Roasted Vegetables on a serving platter

I adore roasted vegetables. I often roast a large pan of my favorite veggies and enjoy them all week long. These roasted vegetables are a healthy side dish that comply with many dietary needs (paleo, vegan, gluten-free, dairy-free, etc.) so everyone can enjoy them!

Since I make this recipe on repeat, I can promise you that this is the best oven roasted vegetables recipe ever. Vegetables are tossed in olive oil and a delicious spice mixture and then roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.  

overhead view of Oven Roasted Vegetables on a serving platter

Roasted Vegetables Recipe: Ingredients & Substitutions

As always I recommend making this baked vegetables recipe exactly as written, however we’ll discuss the ingredients and possible substituions!

  • Vegetables (broccoli & bell peppers). Substitute your favorite veggies. Recommendations include: zucchini, carrots, butternut squash, etc. Just be sure to use a total of 6 cups of vegetables. 
  • Red onion. Any onion variety works well in this roasted vegetables recipe. I love the color of red onions. You can use yellow, sweet, white, or small pearl onions. 
  • Olive Oil. Any neutral oil can be substituted for olive oil – my two recommendations are avocado oil and canola oil.
  • Garlic Powder. You can substitute minced garlic for the garlic powder, however I really love the way the garlic powder coats and crisps the roasted veggies. 
  • Smoked Paprika. Any variety of paprika works great on these baked vegetables. I prefer the smoky flavor of smoked paprika. 

overhead view of the ingredients in this Oven Roasted Vegetables Recipe

How to make Roasted Vegetables

These oven roasted vegetables are so easy to make, but as always we’ll walk through how to roast vegetables step-by-step, and don’t forget to watch the video!

Make spice mixture

In a small bowl mix together garlic powder, sea salt, paprika and black pepper then set the mixture aside to use later.

two overhead photos showing How to Roast Vegetables

Mix it all together

Next, put the vegetables in a large bowl, drizzle them with olive oil and stir until they are evenly coated.

Sprinkle half of the spice mixture over the oil-coated vegetables and  stir to combine. Then, repeat with the remaining spice mixture and stir until the spices are evenly distributed.

two overhead photos showing How to Roast Vegetables

Roast

Spread the seasoned vegetables evenly on a prepared baking sheet, then roast them at 450 degrees for 20 minutes, stirring halfway through. 

Broil (Optional): If necessary, broil the vegetables for 1-2 minutes at the end of roasting time to crisp them up (I find this isn’t necessary in my oven, but all ovens are different). 

two overhead photos showing How to Roast Vegetables

Serve the roasted Vegetables

Once the baked vegetables are perfectly roasted, serve them alongside your favorite main dish, in a salad, etc. Here are some serving suggestions:

  • Serve alongside this balsamic slow cooker pot roast or our Oven Roast Turkey Recipe. 
  • I love adding these roasted veggies to my favorite quinoa salad and to this burrata salad. 
  • I often make these oven roasted vegetables to serve alongside our favorite Homemade Mac and Cheese for a great vegetarian meal!  

Store

Store any leftover roasted vegetables in an airtight container in the refrigerator for 5-7 days. I don’t recommend freezing them.

up close overhead view of Roasted Vegetables on a plate

More Delicious Vegetable Side dishes:

Here are some of our favorite vegetable side dishes!

  • Want to roast some veggies solo? Try this roasted broccoli recipe and these roasted carrots. 
  • Brussels Sprouts! This recipe for Balsamic Roasted Brussels Sprouts will turn a sprouts-hater into a sprouts-lover, also try these Bacon Brussel Sprouts and this Brussel Sprouts Salad. 
  • Sweet Potatoes. This healthy sweet potato casserole is one of my favorite side dishes! If you like crisp potatoes (as opposed to mashed) try these maple roasted sweet potatoes!
  • Green Beans. I always make these apple cider sautéed green beans on Thanksgiving! These Parmesan roasted green beans are also a huge hit! 
  • Spaghetti squash mac and cheese and this vegetable mac and cheese are great recipes to feed non-veggie enthusiasts! 🙂 
  • We LOVE these balsamic roasted beets! They’re like vegetable candy!
  • Vegetables in chip form? Yes please with this baked kale chip recipe!

overhead photo of Roasted Vegetables on a platter

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Print Pin
5 from 1 vote

Oven Roasted Vegetables Recipe

The best oven roasted vegetables recipe! Your favorite veggies are tossed in olive oil and a delicious spice mixture and are roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.  
Course Side Dish, vegetables
Cuisine American
Keyword baked vegetables, how to roast vegetables, oven roasted vegetables, roasted vegetables, roasted vegetables recipe, roasted veggies, roasted veggies oven
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 93kcal
Author Laura

Equipment

  • glass batter bowl
  • baking sheet
  • measuring spoons
  • measuring cups
  • spatula

Ingredients

  • 4 cups broccoli florets cut into small pieces
  • 1 green pepper cut into 1” squares (about 1 cup)
  • 1 red pepper cut into 1” squares (about 1 cup)
  • 1 cup red onion cut into 1” squares
  • ¼ cup olive oil
  • 1 tsp garlic powder
  • ½ to 1 tsp fine sea salt
  • ½ tsp smoked paprika
  • ¼ tsp freshly ground black pepper
US Customary - Metric

Instructions

  • Preheat oven to 450 degrees F.
  • Grease a large baking sheet, set aside.
  • In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.
  • Put vegetables in a large bowl, drizzle with olive oil and stir until evenly coated.
  • Sprinkle half of the spice mixture over the oil-coated vegetables, stir and repeat with the second half and stir until the spices are evenly distributed.
  • Spread seasoned vegetables evenly on the prepared baking sheet.
  • Roast at 450 degrees for 20 minutes, or until the vegetables are nicely roasted, stirring once halfway through.
  • If necessary, broil the vegetables for 1-2 minutes at the end of roasting time to crisp them up (I find this isn’t necessary in my oven, but all ovens are different).
  • Remove from oven and serve immediately.

Video

Notes

Ingredient Substitutions

  • Vegetables (broccoli & bell peppers). Substitute your favorite veggies. Recommendations include: zucchini, carrots, butternut squash, etc. Just be sure to use a total of 6 cups of vegetables. 
  • Red onion. Any onion variety works well in this roasted vegetables recipe. You can use yellow, sweet, white, or small pearl onions. 
  • Olive Oil. Any neutral oil can be substituted for olive oil - my two recommendations are avocado oil and canola oil.
  • Garlic Powder. You can substitute minced garlic for the garlic powder, however I really love the way the garlic powder coats and crisps the roasted veggies. 
  • Smoked Paprika. Any variety of paprika works great on these baked vegetables. I prefer the smoky flavor of smoked paprika. 
  • Fine sea salt. I always err on the side of caution when it comes to salting food. You can always add more, but you can’t remove it once it’s added.

Store

Store any leftover roasted vegetables in an airtight container in the refrigerator for 5-7 days. I don't recommend freezing them.

Nutrition

Calories: 93kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 866IU | Vitamin C: 73mg | Calcium: 27mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

 

You might also like:

Apple Pie Recipe from Scratch
Peppermint Hot Chocolate (Video)
Gluten-Free Carrot Cake (Dairy-Free)

Filed Under: Dairy-free, Gluten-Free, Paleo, Recipe Videos, Recipes, Side Dish, Vegan, Vegetables Tagged With: side dish, vegetables

Did you make this recipe?

Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

Previous Post: « Chia Pudding Recipe
Next Post: Best Smoothie Recipes »

Reader Interactions

Comments

  1. Jenna

    January 12, 2021 at 1:03 pm

    5 stars
    YUM – great recipe! One of my favorite side dishes is a tray of roasted vegetables. Such an easy way to get veggies incorporated to your meal. 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

Let’s Be Friends!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Sign Up to Receive Weekly Emails!

Popular Recipes

Healthy Strawberry Banana Smoothie (Video)

Breakfast Bars

Healthy Peanut Butter Breakfast Bars

Chocolate Overnight Oats

Healthy Chocolate Overnight Oats (Video)

No-Bake Chocolate Peanut Butter Oatmeal Bars

Healthy No-Bake Oatmeal Bars

Chicken & Rice Soup

Chicken and Rice Soup

Brussel Sprout Salad

Copyright © 2021 JoyFoodSunshine.com
40shares