oven roasted vegetables

Roasted vegetables are perfect for snacking, as sides, or thrown in salads or grain bowls. Pretty much every vegetable is delicious roasted — and with these tips they'll be perfectly crispy every single time.

How To Roast Vegetables

lb. vegetables

extra-virgin olive oil,

Kosher salt

black pepper

herbs

What's your favorite way eat roasted veggies?

Roasted Carrots from Delish.com make the perfect side dish to any meal. 

Easy Roasted Carrots

carrots (2 lbs),

olive oil

kosher salt

parsley,

I only used six carrots and they were some of the best carrots I have ever cooked. This is my new go to recipe. Thank you!

These are a little bland for my taste, and don’t get enough of the “char” roasted flavor to them. Rather than “quarter cut”, as in this recipe, I find if you cut each carrot  into 8ths (once in half, perpendicular to the carrot, and then each half into 4ths Vertically/ long ways, with lots of flat sides), they cook a bit more quickly and crisp up with that crucial “smokiness” to them. I toss mine in olive oil and minced garlic, then sprinkle with salt, pepper, garlic powder, onion powder and dill before popping in the oven. I check them at about 20 mins, flip them so another flat side is on the foil/ cookie tray, and then cook for another 20 mins before flipping again and seeing if they’re done. You wind up with more of a char toasted carrot “French fry” that the family loves.

Very good! I sprinkled chipotle powder on them to give a bit of heat!

I made roasted carrots like this for dinner tonight. I was out of olive oil so I substituted with butter. It was delicious! I will definitely be roasting carrots like this again!

Love this recipe my carrots came out delicious. Thanks

I just love Lindsay Funston's suggestions!!  I made this for my co-workers today in our little toaster oven at work.  They were the perfect side dish for our baked teriyaki chicken.

At 30 minutes,  carrots were nowhere near done.  Another 15 minutes,  barely fork tender. A dusting of cinnamon and brown sugar really brings out thesweetness of the carrots,  but we needed an hour to cook (45 @ 400, 15 @ 450 because everything else was done).

I love roasted carrots..Thanks for sharing

Ok but really not enough flavor for my taste. The cooking process made the carrots come out nicely from texture and the right firmness although I had to take them out at just over 20 minutes so the wouldn’t overcook. I just found them very bland and so will be experimenting with other seasonings.

https://streaming.hearstdigitalstudios.com/441a63cf-efc9-4b73-8274-ab4ec07d0b6e/video_rover_16x9_1080p_hd_1594392170_41414.mp4

This simple recipe is the most versatile side dish. It goes great with rich holiday mains and quick weeknight dinners, or tossed into a lunch salad. It's impossible to mess up!

Easy Roasted Carrots Are The Perfect Side For Every Meal!

This Whole Roasted Cauliflower Head will save you time since you get to skip the cutting step!  It&#039;s coated in a garlic and herb butter sauce, baked in the oven until crisp on the outside and tender on the inside, and served with a sprinkle of Parmesan cheese.  This impressive low-carb, keto, and vegetarian side dish will take center stage at your next dinner party or holiday meal. 

Parmesan and Garlic Whole Roasted Cauliflower

cauliflower (leaves removed)

Tbsp. butter (melted, or dairy-free butter alternative*)

salt (to taste)

pepper (to taste)

Italian seasonings

garlic (crushed)

Parmesan cheese (dairy-free if needed**)

Parsley (fresh, finely chopped)

Preheat oven to 400°F.

Cut and remove the leaves from the head of cauliflower.  Cut and remove the thick white stalk at the base of the head of cauliflower.

In a small bowl whisk together the butter, oil, salt, pepper, seasonings, and crushed garlic.

Place cauliflower head in a dutch oven or in a baking dish.  Using a basting brush, coat it with ¾ of the butter and herb sauce.  Reserve the remaining sauce.

Cover cauliflower head with aluminum foil and cook in preheated oven for 30 minutes.  Remove foil and cook for an additional 10-20 minutes.

Brush remaining sauce over the cauliflower and sprinkle with Parmesan cheese.  Turn the oven to a high broil and broil for 3-5 minutes or until cheese begins to turn a golden brown.

Serve with fresh parsley and additional Parmesan cheese.  Enjoy!

https://www.youtube.com/watch?v=YXemWYTTWt0

This Whole Roasted Cauliflower Head will save you time since you get to skip the cutting step!  It’s coated in a garlic and herb butter sauce, baked in the oven until crisp on the outside and tender on the inside, and served with a sprinkle of Parmesan cheese.  This impressive low-carb, keto, and vegetarian side dish will take center stage at your next dinner party or holiday meal.  

FULL POST: https://www.evolvingtable.com/whole-roasted-cauliflower/
PRINT RECIPE: https://www.evolvingtable.com/wprm_print/9647

INGREDIENTS:
1 head of cauliflower leaves removed
2 Tbsp. butter melted, or dairy-free butter alternative*
2 Tbsp. olive oil
½ tsp. salt to taste
¼ tsp. pepper to taste
1 tsp. Italian seasonings
2 cloves garlic crushed
2-3 Tbsp. Parmesan cheese dairy-free if needed**
Parsley fresh, finely chopped

INSTRUCTIONS:
Preheat oven to 400°F.
Cut and remove the leaves from the head of cauliflower. Cut and remove the thick white stalk at the base of the head of cauliflower.
In a small bowl whisk together the butter, oil, salt, pepper, seasonings, and crushed garlic.
Place cauliflower head in a dutch oven or in a baking dish. Using a basting brush, coat it with ¾ of the butter and herb sauce. Reserve the remaining sauce.
Cover cauliflower head with aluminum foil and cook in preheated oven for 30 minutes. Remove foil and cook for an additional 10-20 minutes.
Brush remaining sauce over the cauliflower and sprinkle with Parmesan cheese. Turn the oven to a high broil and broil for 3-5 minutes or until cheese begins to turn a golden brown.
Serve with fresh parsley and additional Parmesan cheese. Enjoy!

RECIPE NOTES:
**If vegan and dairy-free, use a dairy-free butter alternative and vegan Parmesan cheese.

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Holiday-Worthy Garlic & Herb Whole Roasted Cauliflower

Italian oven-roasted vegetables are an easy, quick, and nutritious vegetarian and low-carb side dish recipe to serve with any main dish.

Italian Oven-Roasted Vegetables

zucchini (medium,

yellow squash (medium,

red onion (small,

red bell pepper

green bell pepper

mushrooms (coarsely chopped)

Italian seasoning

Parsley (optional)

Preheat oven to 425 degrees.

Place all chopped vegetables in a large bowl.  Drizzle olive oil over the vegetables and toss to combine.  Sprinkle salt, black pepper, and Italian seasoning over vegetables and toss until well mixed.

Line a large baking sheet with parchment paper and place vegetables onto it in a single layer.

Roast vegetables in preheated oven for 25-30 minutes, stirring vegetables halfway through.

Serve with fresh parsley and enjoy!

Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. An easy, gluten free side dish in minutes.

Italian Oven Roasted Vegetables

oz baby bella mushrooms (cleaned, ends trimmed)

oz baby potatoes, (scrubbed (Or cut potatoes in halves

oz Campari tomatoes, (grape or cherry tomatoes will work also)

zucchini (or summer squash,

garlic

Extra virgin olive oil

oregano

thyme

Salt and pepper

Parmesan cheese

red pepper flakes (optional)

Preheat the oven to 425 degrees F.

Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.

Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to  the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)

Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

https://content.jwplatform.com/videos/hvX3jNx5.mp4

There’s a reason these Italian oven roasted vegetables are so popular–Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil! I make these easy roasted vegetables almost weekly as a side to some of my favorite chicken and fish dishes.

Italian Roasted Vegetables

This is the easiest, simplest, and tastiest Oven Roasted Vegetables you’ll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!

OVEN ROASTED VEGETABLES

butternut squash

beetroot

zucchini

summer squash

onion

extra virgin olive oil

balsamic vinegar

rosemary ( finely chopped)

Italian herbs

Salt and pepper (to taste)

Preheat the oven to 400 °F.

Place the vegetables onto a large, non-stick sheet pan (about 13x18 inches). Drizzle them with olive oil, balsamic vinegar, freshly chopped rosemary, and Italian herbs. Season with salt and pepper to taste.

Using your hands, mix all of the vegetables very well, so they are evenly coated with oil and seasoning. Spread the vegetables out in a single layer.

Bake for about 30  minutes, stirring once, halfway through cooking.

Garnish with fresh rosemary. Serve.

https://content.jwplatform.com/videos/LY9eM6Zh.mp4

Roasted Vegetables

These Easy Oven Roasted Vegetables are perfectly tender and packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you&#x27;ve got on hand! 

Easy Oven Roasted Vegetables

broccoli florets

cauliflower florets

baby portobello mushrooms

carrots

red bell pepper, (chopped)

onion,

salt and fresh ground pepper, (to taste)

Italian Seasoning

garlic powder

chopped fresh parsley, (for garnish (optional))

Preheat oven to 425˚F.

Line a large baking sheet with foil or parchment paper.

Add all the vegetables to the baking sheet.

Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.

Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.

Arrange all the veggies in a single layer.

Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.

Remove from oven.

Garnish with parmesan cheese and parsley; serve.

How to make crispy oven roasted vegetables. BEST method, including tips for cutting, seasoning, the correct roasting temperature, and more!

Oven Roasted Vegetables

medium bell peppers

potato

broccoli

Dijon mustard (or one additional tablespoon olive oil)

salt

Parmesan cheese (optional)

Preheat

Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.

Season

Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.

Divide

Divide the vegetables evenly between the two sheets, spreading them into a single layer.

Roast

Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans&#39; positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.

https://content.jwplatform.com/videos/Dr0Sktuw.mp4

How to make crispy oven roasted vegetables. BEST method, including cutting, seasoning, the correct roasting temperature, and more!

Roasted Marinated Vegetables can be cooked in an oven. Or make roasted grilled marinated vegetables on a grill. Naturally vegan and vegetarian.

Roasted Marinated Vegetables Recipe

red wine vinegar

fresh thyme, chopped

fresh oregano, chopped

fresh rosemary, chopped

sea salt

pepper

bell peppers

yellow squash

red onion

eggplant

corn

mushrooms

tomatoes on the vine

For marinade, combine all ingredients except vegetables in...

For marinade, combine all ingredients except vegetables in a small bowl. Set aside.

Cut all vegetables into thin slices. Cut the...

Cut all vegetables into thin slices. Cut the corn into 1-inch x 1-inch segments.

Place sliced and cut vegetables in a large...

Place sliced and cut vegetables in a large bowl or rimmed platter. Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes.

Heat oven to 375 degrees F.

Place vegetables in a large oven-safe pan, place...

Place vegetables in a large oven-safe pan, place in oven and cook for 20 minutes.

Stir vegetables and cook until soft and slightly...

Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more.

Serve and enjoy

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.

Brussels sprouts

turnips

red radishes daikon radish

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

rosemary

Apple Cider Vinegar Dressing (optional)

Lemon wedges (for serving, optional)

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.

Sheet Pan Oven Roasted Mixed Vegetables are the best way to cook vegetables. Crispy on the outside and tender on the inside, this cooking method makes vegetables so tasty that even picky eaters love them!

Sheet Pan Oven Roasted Vegetables

Yukon gold potatoes

Brussels Sprouts

sweet potato

Black Pepper (to taste)

Preheat oven to 375 degrees. Place a large, rimmed baking sheet on center rack to heat up along with the oven.

Cut the vegetables into uniform pieces, about 1-square-inch for each piece. Place all vegetables in a large bowl and drizzle with the olive oil. Toss to coat and season with salt and pepper, to taste.

Once the oven is preheated, (carefully!) pour prepared vegetables onto the hot pan and spread into an even layer. Bake for 75 – 90 minutes, tossing 35 minutes into cooking so that vegetables evenly brown. Remove from oven when vegetables are browned and crispy and serve immediately.

Simple, flavorful, and healthy Oven roasted vegetables take less than 10 minutes of prep work! Nothing beats yummy veggies roasted in the oven!

Oven Roasted Vegetables Recipe

red peppers

baby carrots

potatoes

garlic salt with parsley flakes

Preheat the oven to 425 degrees F.  Line a baking sheet with aluminium foil and spray with onstick cooking spray.  Set aside.

Place all veggies in a bowl and add olive oil, garlic salt and Italian seasoning. Toss to coat.

Place veggies on a prepared baking sheet and sprinkle with Parmesan cheese. Bake for 25-30 minutes, flipping over halfway through.

Hi Kristyn!  I will make this for Thanksgiving but I was wondering if I could cook these veggies ahead of time (the day before) and reheat them when company comes.......

Thanks!

Karen

I make this recipe for the roasted veggies a lot for my Church.  I add balsamic vinegar as well and it is great.  One of my favorites.

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The most viewed oven roasted vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine