Name: Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups cubed butternut squash; 2 cups halved Brussels sprouts; 2 cups cauliflower florets; 2 carrots (cut into 1-inch pieces); 1 to 2 turnips (cut into 1-inch pieces); 1 small red onion (cut into wedges); 1 cup halved red radishes or cubed daikon radish; Extra-virgin olive oil (for drizzling); Sea salt; Freshly ground black pepper; 2 tablespoons chopped rosemary or 12 chopped sage leaves (optional); Apple Cider Vinegar Dressing (optional); Lemon wedges (for serving, optional)

Learn how to make the BEST oven roasted vegetables! I'm sharing an easy recipe + tips to help you cook tender, flavorful roasted veggies every time.

side dishes / cooking basics — Jump to recipe

Welcome to roasted vegetables 101! Below, I’m sharing my go-to roasted vegetables recipe, plus tips and tricks to help you cook them perfectly every time.

Of all the different ways to cook vegetables, roasting is my favorite. I love it because…

It’s easy. You can make perfect roasted veggies in under 30 minutes.
It works with a variety of vegetables. You can roast bell peppers, zucchini, broccoli, carrots, and more.
It’s delicious. Roasting vegetables in a hot oven brings out their natural sweetness. They come out tender and flavorful with crisp, caramelized edges. They’re so tasty that I often eat them straight off the sheet pan!

This roasted vegetables recipe is one of my go-to healthy side dishes. I hope it becomes one of yours too!

Which Vegetables to Roast

If you’re learning how to roast veggies for the first time, you might be wondering, “What vegetables can be roasted?”

Great question! You can roast SO many different veggies. On Love & Lemons, you can find recipes for

and more! Broadly speaking, some of my favorite types of vegetables to roast are root vegetables, squash, cruciferous vegetables, mushrooms, peppers, and tomatoes.

In this roasted vegetables recipe, I call for a mix of veggies. I use Brussels sprouts, turnips, cauliflower, radishes, carrots, butternut squash, and red onion. I love the range of colors, textures, and flavors in this combo.

Don’t have these exact veggies on hand? Don’t worry! Feel free to use just a few of them, or swap in other veggies you have in your fridge.

Find the complete recipe with measurements below.

How to Cut Vegetables for Roasting

Anytime you’re making roasted vegetables, your first step will be cutting the veggies.

A good rule of thumb is to cut the vegetables into similar-sized pieces so that they cook evenly. Here’s how I cut the vegetables in this recipe:

Butternut squash – 1-inch cubes
Brussels sprouts – halved, left whole if very small
Cauliflower – broken into 1-inch florets
Turnips – cut into 1-inch pieces
Red onion – cut into thin wedges
Radishes – halved, cubed if large

How to Make Roasted Vegetables

When you’re roasting mixed vegetables it’s important to keep in mind that different veggies cook at different rates.

For that reason, I like to roast my vegetables in bands on a large baking sheet (see above). If one type of veggie is soft and browned before the rest, I can just slide it off the baking sheet and return the remaining vegetables to the oven!

Here’s a step-by-step breakdown of my method for how to roast vegetables:

While you chop the veggies, preheat the oven to 425°F. This high temperature helps the veggies brown and caramelize as they roast!
Next, season the vegetables. Line a large baking sheet with parchment paper and place the vegetables on the baking sheet. Drizzle them with olive oil, sprinkle them with salt and pepper, and toss to coat. Spread them in a single layer, grouping each type of vegetable separately.
Roast for 15 minutes, then check the vegetables. If any are browned, remove them from the baking sheet. Continue roasting, checking every 5 minutes and removing veggies as necessary, until all the vegetables are soft and browned.
Finally, season to taste. Return all the vegetables to the baking sheet, and toss to combine. Season to taste and serve!

Oven Roasted Vegetables Tips

Use 2 baking sheets if you need to. In order for the vegetables to brown in the oven, they need space. Arrange them in a single layer, with no pieces overlapping. If it’s not possible for you to space out the veggies on a single baking sheet, just use 2! Rotate the pans halfway through the baking time so that the vegetables brown evenly in the oven.
Reheat the veggies right before you eat. Because you’ll be removing different vegetables from the oven at different times, they won’t all be piping hot when you toss them together. After I combine them, I like to pop them back in the oven for a few minutes. That way, the veggies are nice and hot when I eat!
Not sure about the timing? Use visual indicators. If you’re uncertain about whether or not a vegetable is ready, judge based on its appearance. It should be crisp and browned around the edges, and you should be able to easily pierce it with a fork.

Roasted Vegetable Seasoning Ideas

The simplest way to season roasted vegetables is with olive oil, salt, and pepper. But beyond that, the options are endless! Have fun playing with the seasonings in this recipe. Here are a few ideas to get you started:

Before roasting, toss the veggies with garlic powder, Italian seasoning, dried thyme, and/or dried oregano in addition to the olive oil, salt, and pepper.
After roasting, dress them with apple cider vinegar dressing or balsamic vinaigrette, or squeeze them with lemon juice. Toss them with fresh herbs like rosemary or sage, and/or sprinkle them with Parmesan cheese.

How to Store

Roasted vegetables are best on the day you cook them, but leftovers keep well in an airtight container in the fridge for up to 3 days.

Use them in a grain bowl or salad, like this farro salad or this wheat berry salad, toss them with pasta, or add them to a frittata. You can also reheat them in the oven or microwave for an easy side dish.

Roasted Vegetables

rate this recipe:

5 from 7 votes

Prep Time: 10

Cook Time: 30

Total Time: 40

Serves 4

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These oven roasted vegetables are such a delicious side dish! Season them simply, with salt and pepper, or toss them with fresh herbs, lemon juice, and my apple cider vinaigrette.

Ingredients

2 cups cubed butternut squash
2 cups halved Brussels sprouts
2 cups cauliflower florets
2 carrots, cut into 1-inch pieces
1 to 2 turnips, cut into 1-inch pieces
1 small red onion, cut into wedges
1 cup halved red radishes or cubed daikon radish
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
2 tablespoons chopped rosemary or 12 chopped sage leaves, optional
Apple Cider Vinegar Dressing, optional
Lemon wedges, for serving, optional

Instructions

Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. See the notes below for the approximate roasting times for each vegetable pictured. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through.
If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they’re done.
Vegetables can be served hot or warm. If you’d like to serve them piping hot, toss them all back into the oven to warm up for a few minutes before serving.
Mix the vegetables together and transfer to a serving platter. Season to taste with salt, pepper and squeezes of lemon. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if using. Serve with lemon wedges, if desired.