Transform ordinary vegetables into caramelized, flavor-packed delights with this foolproof roasted vegetables recipe. The high-heat roasting method brings out natural sweetness while creating irresistibly crispy edges and tender centers.
Perfect for busy weeknights or meal prep, this versatile side dish celebrates seasonal produce with minimal effort. The combination of different textures and colors makes this dish as beautiful as it is delicious.
Why You’ll Love This
- Incredibly versatile – use whatever vegetables are in season
- Prep takes just 15 minutes of hands-on time
- Naturally vegan, gluten-free, and healthy
- Leftovers are delicious cold or reheated
- Perfect for meal prep and batch cooking
Ingredients
- 1/2 medium red onion, peeled and cut into 1-inch chunks
- 1 1/2 teaspoons Italian seasoning
- 2 – 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
- 2 tablespoons olive oil
- 1 medium broccoli crown, cut into small florets (reserve stem for another use)
- 2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
- 1 c grape tomatoes (optional)
- 1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut all vegetables into similarly sized pieces for even cooking.
- In a large bowl, toss vegetables with olive oil, thyme, garlic powder, salt, and pepper.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- Season with additional salt and pepper if needed before serving.
Tips & Variations
- Cut vegetables in similar sizes to ensure even cooking
- Don’t overcrowd the pan – use two baking sheets if needed
- Add fresh herbs like rosemary or sage in the last 5 minutes
- Try adding root vegetables like sweet potatoes or parsnips
- Drizzle with balsamic glaze before serving for extra flavor
Serving Suggestions
Serve these roasted vegetables alongside grilled chicken, fish, or your favorite protein. They’re also delicious tossed with cooked quinoa or pasta for a complete vegetarian meal. For extra flavor, sprinkle with freshly grated Parmesan cheese or a squeeze of lemon juice just before serving.
Notes
- Store leftovers in an airtight container for up to 4 days
- Vegetables should be fork-tender and lightly browned at the edges when done
- Pat vegetables dry before roasting for better caramelization
FAQs
Can I prep these vegetables ahead of time?
Yes, you can cut the vegetables up to 24 hours in advance. Store them in an airtight container in the refrigerator.
Why are my roasted vegetables soggy?
This usually happens when the pan is overcrowded or the oven temperature is too low. Use two baking sheets if needed and ensure your oven is fully preheated.
Can I use frozen vegetables?
Fresh vegetables work best for roasting. Frozen vegetables contain too much moisture and won’t caramelize as well.
How do I reheat leftover roasted vegetables?
Reheat in a 375°F oven for 5-10 minutes or until warm. Avoid microwaving to maintain their texture.
Ingredients
- 1/2 medium red onion, peeled and cut into 1-inch chunks
- 1 1/2 teaspoons Italian seasoning
- 2 – 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
- 2 tablespoons olive oil
- 1 medium broccoli crown, cut into small florets (reserve stem for another use)
- 2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
- 1 c grape tomatoes (optional)
- 1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
Steps
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut all vegetables into similarly sized pieces for even cooking.
- In a large bowl, toss vegetables with olive oil, thyme, garlic powder, salt, and pepper.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- Season with additional salt and pepper if needed before serving.
Notes
- Store leftovers in an airtight container for up to 4 days
- Vegetables should be fork-tender and lightly browned at the edges when done
- Pat vegetables dry before roasting for better caramelization
