You guys are going to fall in love with these Oven Roasted Vegetables. Roasting brings out so much deep nutty flavor in the veggies, and it’s so easy to make them! They’re perfect comfort food for fancy holiday gatherings as well as simple weeknight dinners.
Roasting veggies is so easy and it’s a great way to clean out the fridge. Don’t throw away your older sad looking veggies, roast them. They’ll taste amazing and it’s a great way to reduce food waste.
If someone in your family doesn’t like vegetables, roast them. It will change their minds, for sure! My recipe for Roast Vegetables makes veggies that are perfectly tender and packed with so much flavor!
Plus, I have lots of tips and tricks on how to make the best Roasted Vegetables.
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Vegetarian Comfort food
This recipe was one of the first recipes I learned how to make when I became vegetarian over 30 years ago! And I posted this recipe here on the blog back in 2010! One of the first recipes I ever shared because this one is so near and dear to my heart! !
These roasted veggies are one of my favorite things to make for dinner. It makes a great tasting healthy comforting dish that’s vegan, vegetarian, gluten free, and all around delicious!
Serve it with a simple chicken breast, roasted fish, or some sautéed tofu for a simple homey meal.
Or, serve it for a fancy meal like Thanksgiving. It’s the perfect holiday side dish ~~ a little bit of prep-work, and then a nice long roasting time so you can go do other things while the aroma of roasting veggies fills the house.
This is just one of those side dishes that goes with everything!
Mix & match veggies
Feel free to mix up the veggies in this dish: rutabaga, turnips, beets, shallots, cauliflower, fennel, squash, pumpkin, celery root, leeks, whatever your heart desires.
Use what’s in season, what looks good at the market.
In fact, simply use this recipe as a guide to how to roast vegetables.
Don’t be too worried about the proportions. It’ll all depend on the veggies you get – larger ones, smaller ones, more veggies, more variety. I like to make a lot at once and keep it in the fridge for leftovers (how to store them as well as how to reheat them later).
You could do a mostly cruciferous vegetable version with broccoli, cauliflower, horseradish, and radishes.
Beets make a lovely red addition to the dish. You could even do an all-one-color dish with beets, red onion, red pepper, red potatoes, and some hot red chilies.
Switch up the herbs and spices
If you don’t like spicy foods, leave the cayenne pepper out.
If you like vinegar, add a splash of white wine vinegar at the end of roasting. It just perks up the dish nicely.
Match the herbs and spices to the meal that you’re making; thyme or rosemary or sage; freshly ground black pepper; smoked sea salt. Sometimes I’ll add a dash of paprika. All yummy.
The fact that you can mix and match the vegetables according to your taste or your guest’s preferences, makes it a great choice for any occasion. There is freedom in this recipe!
Pro tips for how to make Oven Roasted Vegetables
Wash your veggies well under cold running water. Scrub them with a nice clean scrub brush if desired. I have a scrub brush that is dedicated solely to veggies.
Use a good kitchen knife to cut the veggies into uniform pieces so they cook evenly. Also cut off any bruised or damaged bits.
Use a large rimmed roasting sheet or baking sheet. For easy clean up, you can line the baking sheet with aluminum foil or parchment paper.
Coat the vegetables with oil before roasting. Use your favorite high heat oil. Olive oil, grapeseed oil, or avocado oil are all good choices.
You can place the cut veggies in a bowl, drizzle them with the oil, and toss, then place the veggies in the roasting pan. Or, you can drizzle and toss right in the roasting pan (which means one fewer dish to clean up!).
If the veggies aren’t coated well enough using the 1 tablespoon of oil called for in the recipe, feel free to add more, but don’t use too much oil; you don’t want them to be greasy.
Spread the veggies evenly in the pan. You may even want to spread the veggies onto two trays to keep them all browning and crisp.
High heat is best for roasting veggies. You’ll get nice browned edges with high heat. And always preheat the oven.
Make sure to stir and flip them every 15 minutes as they cook so they all get nice and browned and caramelized.
They’re done roasting when they are crisp and browned around the edges, are easily pierced with a fork.
More great roasted veggies
How do I store them?
I love to make a big pan full of veggies and that way I can add them to meals throughout the week.
Allow the roasted veggies to cool completely. Place the tray on a cooling rack to help them cool off.
Place the cooled vegetables in an airtight container with a nice tight-fitting lid, and keep in the fridge for up to five days.
How do I reheat Oven Roasted Vegetables?
These vegetables reheat nicely in the oven, air fryer, microwave, or on the stove. I also love them cold from the fridge!
To reheat in the oven
Place the veggies on a sheet pan and place in a preheated 350° F oven about 10 minutes or until heated through.
To reheat in the Air Fryer
I think the air fryer is great at reheating and crisping up things like veggies and pizza! Pop the veggies into a preheated 350° F air fryer, and cook until hot, checking after a couple of minutes.
To reheat in the microwave
Probably the easiest way to reheat them, though they won’t crisp back up. Pop them in on a microwave safe plate, and heat for about 1 minute until nice and hot.
To reheat on the stove
Add a small amount of oil to a large skillet, and place over medium heat. Once hot, add the veggies, and heat through, stirring occasionally, 5 minutes.
Sometimes I’ll crack an egg in the skillet along with the veggies for an easy breakfast.
How can I use roasted vegetables?
Ok, other than as a simple and homey delicious side dish, there are many ways to use these. And that’s why I love making a big ol’ batch of them!
Toss them into salads for a perfectly fall taste sensation!
Breakfast is so good with them. Reheat leftovers in a skillet, and crack an egg or two next to the veggies. Scramble or over easy makes a simple and impressive breakfast!
They make a great addition to soup. I often make my favorite Rosemary Orzo Soup and toss in some roasted veggies.
Veggies are a delicious addition to tacos. Add in some black beans, top with some salsa and guacamole, and you have a delicious vegan taco!
Add a pop of flavor to a grain bowl or a veggie bowl like my Asian Fusion Bowl.
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Oven Roasted Vegetables Recipe
Oven Roasted Vegetables
- 1 large red or orange fleshed yam peeled and cut into 1-inch chunks
- 1 large white or light yellow fleshed sweet potato peeled and cut into 1-inch chunks
- 1 large yellow onion cut into wedges
- 2 large russet potatoes cut into 1-inch chunks
- 4 carrots peeled and cut into 3-inch spears
- 5 garlic cloves peeled but left whole
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- Preheat oven to 450° F.
- Place all cleaned and cut veggies in a large bowl, drizzle with oil, and sprinkle with cayenne pepper, dried thyme, and salt. Toss to coat veggies with oil and spices.
- Place the coated veggies in a roasting pan or sheet pan that's been sprayed with cooking spray. Roast in oven, stirring every 15 minutes, until veggies are browned on the edges and tender when pierced with a fork, about 1 – 1.5 hours. If the veggies start to dry out too quickly, add some water to the pan.
- Carefully remove the pan of roasted veggies from the oven, and sprinkle with white wine vinegar, if desired. Allow to cool slightly, and serve. Enjoy!