The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor! It’s one of our go-to lunches lately, just a bowl of quinoa topped with lemon-spritzed roasted vegetable. So good!
Roasted Vegetable Recipe by Cooking Classy
Easy Roasted Vegetable Recipe
It’s always sad when the holidays are over and all the tempting treats are gone but it’s always about this time our body starts to crave more healthy food after all the indulgent food we’ve been eating. We guess it’s a good thing the holidays don’t last forever.
We love the roasted vegetable recipes because it’s a great way to load an abundance of fresh vegetables into one meal.
These are perfectly served with whole grain or alongside poultry, beef, or fish. This is just one of those side dishes that go with anything.
While this really isn’t much of a recipe it’s more just a method to get you started. Once you try roasted vegetable recipe you’ll be hooked for life. It makes healthy eating much more enjoyable!
Roasted Vegetable Ingredients to Roast Veggies
The great thing about this roasted vegetable recipe is that you can clear out the fridge with other veggies you may have on hand, you can also use different seasonings based on what you like. Here’s what I went with this time:
- vegetables – tomatoes, bell peppers, carrots, zucchini, broccoli, red onion, garlic
- olive oil
- salt and pepper
- Italian seasoning (optional)
- lemon (optional)
How to Roast Vegetables in the Oven
This method to cook vegetables couldn’t be easier!
- Chop veggies: cut veggies into pieces about the same size, place on a rimmed baking sheet.
- Toss with oil and seasoning: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.
- Spread across baking sheet and roast: Spread evenly so vegetables cook evenly and roast 15 minutes.
- Add tomatoes, continue to roast: Remove from oven add tomatoes and toss the mixture, spread even again.
- Roast 10 minutes longer or until veggies are tender.
You can roast just about any vegetable. Just use the same simple method – chop (things such as green beans and asparagus just leave whole), drizzle with oil, season, toss, and roast. Toss once or twice through baking.
Just keep in mind different vegetables take various amounts of time so we usually like to roast vegetables with the same cook time together (or give more firm root vegetables a head start then add others later on).
How Long Do We Roast Vegetables?
Approximate cook times you’re looking at for roasted vegetables (cut into 1-inch pieces. weI use about 1 – 2 lbs) at 400 – 425 degrees (don’t forget to toss halfway):
- Asparagus – 20 minutes
- Bell Peppers – 20 minutes
- Broccoli – 25 minutes
- Brussels Sprouts (halved) – 25 minutes
- Butternut Squash – 30 minutes
- Cabbage (cut into 1-inch thick slices) – 30 minutes
- Carrots (cut into 1-inch chunks or baby carrots)- 30 minutes
- Cauliflower – 25 minutes
- Corn (cobs left whole with husks) – 40 minutes
- Green Beans – 20 minutes
- Kale – 15 minutes (it doesn’t need to be in a single layer)
- Onions – 35 minutes
- Potatoes (russet, red, yukon) – 45 minutes
- Sweet Potatoes – 30 minutes
- Tomatoes (grape or cherry) – 15 minutes
- Yellow Squash – 20 minutes
- Zucchini – 20 minutes
Roasted Vegetable Tips
- Use a high heat. Typically for roasted vegetables, the ideal range is 400 – 450 degrees. Always preheat oven first.
- Use a dark baking sheet if you have one. This dark coating encourages browning. I hate them for baking but they’re great for vegetables.
- Spread even and try not to overcrowd.
- Season. Really they’re great with just salt but for more flavor try with garlic, curry powder, fresh or dried herbs, cheese, vinegars, citrus, sesame oil, honey, taco seasoning, bacon, mustard, pesto, etc. Keep in mind things like honey and cheese you’ll want to add closer to the end so it doesn’t burn.
- Don’t forget to toss halfway. The edges of the baking sheet cook hotter than the center, plus if you don’t toss they may brown too much on the bottom.