Roasted Vegetables

These Roasted Vegetables are quick and easy to prepare, making them the perfect side dish for roasted poultry or pork. Customize the flavor with different vegetables and spices to suit your taste. Reheat leftovers in the microwave for an effortless accompaniment to any entree.

How to roast vegetables

First, prep all the vegetables for roasting by washing and drying them thoroughly. If desired, peel the vegetables. This is best for some root vegetables like carrots, parsnips, and sweet potatoes. Then add the vegetables to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, chopped fresh rosemary, and chopped fresh thyme.

Cover a large sheet pan

with parchment paper. Spread the vegetables over the parchment paper, leaving space between the vegetables for the heat to reach. Flip the vegetables halfway through the cooking time. Cook until the vegetables are fork-tender. If desired, season with more salt and pepper and fresh herbs to taste.

What vegetables roast well

There are so many vegetables that are delicious when roasted, but some require different roasting times. It is best to group them together by their roasting times.

• Asparagus, Green Beans, and Summer Squash (like zucchini and yellow squash) – roast for 12-15 minutes
• Broccoli and Cauliflower – roast for 15-20 minutes
• Brussels Sprouts, Butternut Squash, and Parsnips – roast for 20-25 minutes
• Carrots, Onions, Potatoes, and Sweet Potatoes – roast for 25-30 minutes

Helpful Recipe Tips

• Use parchment paper for even browning and easy cleanup.
• Chop your veggies in uniform sizes so they cook at the same pace.
• Dried or fresh herbs can be used for this recipe.
• For even browning, flip the vegetables halfway through the cooking period.
• If using quartered half-onions, you will want to brush them with the residual oil and herbs so that they do not fall apart.
• For a change of pace, add a drizzle of balsamic vinegar to the bowl with the olive oil. 
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power so you don’t overcook the vegetables.
• Freeze roasted vegetables for up to 2 months in a sturdy freezer container. See more below about freezing roasted veggies.

Other herbs and spices for roasted vegetables

• garlic powder
• dried oregano
• dried marjoram
• dried basil
• onion powder
• fresh or dried parsley
• Cajun seasoning
• seasoned salt
• Italian seasoning
• paprika

How to Freeze Roasted Vegetables

Roasted root vegetables freeze quite well; put them in a sturdy airtight container and freeze them for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or oven.

Vegetables with high moisture content, like tomatoes, summer squash, bell peppers, asparagus, mushrooms, broccoli, and cauliflower, are best frozen and used in stews and soups. Their texture changes after freezing and thawing, so they are best used in more of a liquid state.

More vegetable recipes to try

Oven-Roasted Vegetables

Delicious and easy Roasted Vegetables with baby potatoes, carrot chunks, and quartered onions all seasoned with kosher salt, freshly ground black pepper, fresh rosemary, and fresh thyme. Enjoy this quick and healthy side anytime you need a delicious side dish for chicken, beef, pork or fish.

5 from 12 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 294kcal

Author: Beth Pierce

Ingredients

• 3 medium carrots peeled and cut into 2-inch chunks
• 1.5 lbs baby potatoes
• 2 large yellow or red onions peeled halved and then quartered
• ¼ cup olive oil
• Kosher salt and fresh ground black pepper
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped

Instructions

• Preheat oven to 425 degrees. Wash and dry vegetables thoroughly.
• Add the carrots and potatoes to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, chopped fresh rosemary, and chopped fresh thyme.
• Cover a large baking sheet with parchment paper. Spread the vegetables, including the onions, over the parchment paper, leaving space between the vegetables for the heat to reach. Brush the onions with any residual oil and herbs from the bowl. 
• Cook for 25-30 minutes or until the vegetables are fork-tender. Flip the vegetables halfway through the cooking time. If desired, season with more salt and pepper and fresh herbs to taste.

Notes

• Use parchment paper for even browning and easy cleanup.
• Cut your veggies in uniform sizes so they cook at the same pace.
• Dried or fresh herbs can be used for this recipe.
• For even browning, flip the vegetables halfway through the cooking period.
• If using quartered half-onions, you will want to brush them with the residual oil and herbs so that they do not fall apart.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power, so you don't overcook the vegetables.
• Freeze roasted vegetables for up to 2 months in a sturdy freezer container. See more below about freezing roasted veggies.

Nutrition

Calories: 294kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 45mg | Potassium: 958mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7746IU | Vitamin C: 43mg | Calcium: 62mg | Iron: 2mg

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