• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Browse Recipes
  • Resources
  • subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Life Currents
Home » Oven Roasted Vegetables

Oven Roasted Vegetables

November 24, 2021 by Debi 3 Comments

  • Share
Jump to Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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. Serve these veggies drizzled with Garlic Parmesan Sauce for a fantastic side dish!

A brown bowl filled with veggies on a white placemat with a cloth napkin, fresh herbs around, title on image: Oven Roasted Vegetables

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

A bowl full of roasted root vegetables with a wooden serving spoon.

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 depends 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.

how to make roasted veggies.

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.

Vegetbles roasted in a roasting pan garnished with fresh herbs.

More great roasted veggies

I adore roasting veggies! Here are some of my favorite recipes for them! Oven roasted green beans, Roasted beets, Roasted potato stacks, Maple roasted carrots, and Sheet pan potatoes.

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.

a serving bowl full of cooked vegetables garnished with fresh herbs.

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.

Or, just serve them as a simple healthy side dish for meals like Cherry balsamic glazed salmon, Rolled stuffed turkey, or Crescent chicken squares.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

close up on oven roasted vegetables being served with a wooden spoon.

Oven Roasted Vegetables Recipe

square crop of a bowl full of roasted vegetables with fresh herbs around.

Oven Roasted Vegetables

Debi
Roasting brings out so much deep nutty flavor of the veggies, and it’s so easy to make them! They are perfect comfort food for fancy holiday gatherings as well as simple weeknight dinners.
5 from 2 votes
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Side Dish
Cuisine American
Servings 10 servings
Calories 124 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 124kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 263mgPotassium: 666mgFiber: 4gSugar: 3gVitamin A: 6002IUVitamin C: 13mgCalcium: 31mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword roasted, vegetables, vegetarian
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

close up on chopped and cut vegetables that have been roasted
One of the original photos from when I first published this classic family favorites recipe!
  • Share

Filed Under: Breakfast, Budget, Christmas, Lunch, Side Dishes, Thanksgiving, Vegan, Vegetarian Tagged With: Autumn, carrots, Christmas, Cooking, dinner, favorite, Food, garlic, gluten-free, healthy, onions, potato, recipe, side dish, sweet potato, Thanksgiving, thyme, unprocessed, vegan, vegetarian, weeknight, yam

You May Also Like

square crop of 3 cookies on a serving platter.
Brown Sugar Oatmeal Lace Cookies
square crop of biscuits piled up on a piece of parchment paper.
Chocolate Chip Biscuits
square crop of a blue bowl filled with pink strawberry cream cheese and some fresh strawberries.
Strawberry Almond Cream Cheese
about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Mashed Potato Casserole
Next Post: Flourless Chocolate Pecan Cookies »

Reader Interactions

Comments

  1. Anna

    October 4, 2011 at 10:10 pm

    5 stars
    If you arrange your recipe files like grocery lanes : chicken, beef, veggies etc., you would have to put this recipe in the DIY lane. The fact that you can mix and match the vegetables according to your taste or your visitor’s preferences, makes it a choice for any occasion. There is freedom in this recipe, and that makes it so delicious! It was great for dinner this week!

  2. rachelsdigestif

    October 4, 2011 at 10:43 pm

    I too love to roast winter vegetables! Such a comfort food 🙂 This recipe is a winner, easy to follow and flexible for fresh veggies.

  3. kat

    October 5, 2011 at 10:12 pm

    Oh my gosh, how delicious!! I love roasting sweet potatoes! I just love Fall so much 🙂 We make this recipe every holiday now, Thanksgiving, Christmas, and Easter!

5 from 2 votes (1 rating without comment)

Leave a 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

Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

Most Popular Recipes

square crop of a bowl of lemon cottage cheese pudding with a spoon on the side.
square crop looking down into a baking dish filled with pepper jelly topped cheese dip with crackers on the right.
square crop of creamy dressing in a glass jar with fresh cilantro and limes around it.
looking down on a bowl with two scoops of coconut sorbet in it.
square crop looking down on a small white bowl filled with ranch and surrounded by vegetables and a lemon wedge.
a Chocolate Cream Cheese Cupcakes with a bite missing so you can see the filling.
A chip that's been dipped in cheese and the bowl of cheese is behind it.
looking fown in a cast iron skillet filled with White Bean Sun-Dried Tomato Gnocchi and a wooden spoon sticking out.
a white bowl filled with rice pudding that's topped witha s prinkle of cinnamon and there's a spoon in the pudding.

Footer

SEEN ON

as seen on

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This month’s featured recipes: Bourbon Banana Bread, Crescent Roll Chicken Squares, Pecan Pie Muffins, and Flourless Chocolate Cookies.

Want to tip me? You can Buy Me a Coffee! And thanks!

© 2025 lifecurrentsblog.com. All rights reserved. Find my Privacy Policy Here.

  • Pinterest
  • Facebook
  • Flipboard
  • Mix
  • Threads
  • X
  • Email

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.