Roasted Vegetables
intro
Caramelized, crisp-tender herb-roasted mixed vegetables: a cozy, versatile side that pairs beautifully with roasted meats, pasta, or grain bowls.
Ingredients
Steps
Preheat oven and pan
Adjust your oven rack to the middle position, then preheat the oven to 220°C (425°F). Place a large rimmed metal baking sheet on the middle rack as the oven preheats, warming it for 10–12 minutes; a hot pan prevents vegetables from sticking and helps them crisp instead of steaming.
Prep all vegetables
Wash all produce under cool running water, then pat completely dry with clean paper towels. Cut broccoli into 3cm florets, carrots into 2.5cm diagonal chunks, skin-on red potatoes into 2.5cm cubes, seeded red bell pepper into 2.5cm chunks, red onion into 2cm wedges, and zucchini into 2.5cm half-moons, keeping all pieces as close to uniform size as possible for even cooking.
Toss veggies with seasoning
Transfer all cut, dried vegetables to a large 4L mixing bowl. Pour in 3 tablespoons (45ml) of extra-virgin olive oil, then add 1 teaspoon (3g) garlic powder, 1 teaspoon (1g) dried thyme, ½ teaspoon (0.5g) dried rosemary, 1 teaspoon (5g) kosher salt, and ½ teaspoon (1g) freshly ground black pepper. Toss vigorously with silicone tongs for 30–45 seconds until every vegetable piece is evenly coated in oil and spices.
Arrange on hot pan
Carefully pull the preheated baking sheet out of the oven, using oven mitts to protect your hands. Lightly coat the hot pan surface with a quick 1-second spray of non-stick cooking oil if desired, then spread the seasoned vegetables across the pan in a single, even layer with no overlapping pieces. Use a second pan if vegetables are crowded to avoid steaming.
Roast to golden crisp
Return the baking sheet to the middle oven rack. Roast for 15 minutes at 220°C (425°F), then use a thin metal spatula to flip every vegetable piece for even browning. Roast for an additional 12–15 minutes, until vegetable edges are deep golden and caramelized, potato pieces are fork-tender, and broccoli florets have slightly charred, crispy tips, for a total roast time of 27–30 minutes.
Season and serve hot
Remove the pan from the oven, taste one vegetable piece, and add an extra pinch of salt or pepper if needed to adjust seasoning. Transfer the roasted vegetables to a warm serving platter, top with the optional 2 tablespoons (10g) of grated Parmesan cheese if using, and serve hot while edges are crisp.
Tips
2.Keep all vegetable cuts to a uniform 2.5cm (1 inch) size so denser, firmer vegetables (potatoes, carrots) and softer, more delicate vegetables (zucchini, bell pepper) finish cooking at the same rate.
3.Never overcrowd the baking sheet: if vegetables are stacked or touching tightly, they will steam instead of roast. Use a second rimmed baking sheet if you cannot spread pieces in a single non-overlapping layer.
OMG these came out SO crispy! I was worried my roasted veggies always turn out soggy but following the temp tip here? Game changer. Served these with grilled chicken for family dinner last night and even my picky 7 year old asked for seconds.
Made a big batch of these for my weekly meal prep on Sunday and they held up perfectly all week! I added a little extra parmesan the last 10 mins of cook time and *chef's kiss*. Super easy to throw together even when I'm half asleep on prep day.
Brought these to my neighborhood potluck last weekend and the entire pan was gone in 10 minutes! Multiple people asked me for the recipe, I just sent them the link. Only note: I skipped the rosemary because I hate it and used extra thyme instead, still turned out amazing.
Wait this is so easy even I can make it in my tiny dorm oven? I only have a tiny baking sheet and no fancy fresh herbs, used dried Italian seasoning and it still slapped. 10/10 would make again instead of my usual frozen microwave veggies.
Love that this is naturally gluten free and doesn’t require any weird specialty ingredients! I used carrots, broccoli, red potatoes, and zucchini for my veggie mix, tossed with the herb mix and some olive oil, and they had the perfect crispy edges. Will be on my weekly dinner rotation for sure.
Idk what I did wrong but mine came out kind of mushy? I think I overcrowded the pan like the recipe warned not to, oops. Flavor was still incredible though, I’ll definitely give it another shot with a bigger baking sheet next time.
These are the perfect side for our weekly Sunday roast! I’ve been making roasted veggies for years but this herb blend is next level— the garlic powder, paprika, and fresh rosemary combo is so much better than my usual salt and pepper. My husband said these are the best veggies I’ve ever made, lmao.
Made these with olive oil instead of butter (obvi, vegan over here) and added a sprinkle of nutritional yeast at the end, and they were absolute perfection. Crispy, herby, salty, everything you want in a roasted veg side. Will be bringing these to my next vegan potluck for sure.
40 minute cook time? Perfect for weeknights when I’m running around getting the kids to soccer practice and don’t have time for a fancy side. I tossed in some brussels sprouts and sweet potato wedges with the mix and the whole family devoured them. Even my toddler who refuses all green foods ate three brussels sprouts!
Wait has anyone tried making these in an air fryer instead of the oven? I barely use my oven anymore since I got my air fryer, would love to adapt this recipe for that.
All the veggies for this cost me like $6 total at the grocery store, which is way cheaper than getting a pre-made veggie side from the prepared foods section. Used a mix of whatever was on sale: zucchini, yellow squash, red onion, and baby potatoes. Tasted like a restaurant side for a fraction of the cost. Obsessed.
I added a big pinch of cayenne pepper and a squeeze of lemon when they came out of the oven, and it gave these such a nice little kick! If you love spicy food like I do, I highly recommend that addition. Crispy, zesty, herby, perfect.
Leftovers of these are so good tossed into a frittata for breakfast the next morning! I was worried they’d get soggy when I reheated them but a quick 5 minutes in the toaster oven crisped them right back up. 10/10, versatile enough to eat for literally every meal.
First time ever roasting veggies by myself and I didn’t burn them! The instructions were so straightforward, no fancy techniques or weird steps. My roommate thought I ordered takeout sides when he saw them, lmao. Definitely giving me more confidence to cook more at home.
Perfect low carb side to pair with steak! I skipped the regular potatoes and used all low carb veggies: broccoli, cauliflower, bell peppers, and asparagus. The herb blend coated everything so evenly, no bland bites at all. SO good, I’ll be making this every time we do steak night.
Testing sides for Thanksgiving this year and these made the short list! They’re easy to scale up for a crowd, don’t take up valuable oven space for too long, and the flavor is crowd-pleasing enough for even my picky extended family. 10/10, will be making a double batch for the holiday.
I added 4 extra cloves of garlic (don’t judge me, I’m obsessed with garlic) and they got all crispy and caramelized in the oven. It was so good I was snacking on the crispy garlic bits straight off the pan before I even served the veggies. Oops.
Made these for a casual wine night with the girls last weekend, paired with a charcuterie board and some crusty bread, and it was the perfect spread. We ended up picking at the veggies all night, they were that good. Super easy to throw together when you don’t want to spend hours cooking for guests.