How to make delicious crispy oven roasted vegetables. Tips for best vegetable selections, cutting, seasoning, roasting temperatures, and more!
Oven roasted vegetables are so quick, easy, and delicious! The oven brings out the sweetness of the vegetables and makes them practically irresistible – even to the pickiest of eaters!
Learn how to make roasted vegetables that are crispy on the outside while sweet and tender on the inside with these easy and essential tips for the BEST roasted vegetables I’ve ever tasted!
Table of Contents
- How to Make Oven Roasted Vegetables
- Ingredients
- Step-by-Step Instructions
- Tips for Crispy Roasted Vegetables
- Which Vegetables Are Best for Roasting?
- How to Cut Vegetables for Roasting
- Seasoning for Roasted Vegetables
- Tips for Roasting Vegetables
- How to Serve Roasted Vegetables
- Storage Tips
- Frequently Asked Questions
- Oven Roasted Vegetables Recipe
How to Make Oven Roasted Vegetables
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
While this is a basic recipe, use it as a launching point for your favorite blend of vegetables and seasonings. I give so many ideas, but make them your own and let me know your favorites!
- Vegetables – choose your favorite fresh vegetables. See my list of favorite in-season vegetables for roasting and tips on how to cut them as well.
- Olive oil – use high-quality olive oil. You can also use avocado oil.
- Stone House Seasoning – My favorite homemade salt, pepper, and garlic blend. I use it so frequently that I make a large batch to keep beside my stove to add flavor to so many recipes!
Step-by-Step Instructions
Preheat the oven to 400º F.
Prepare your vegetables for roasting by washing them well, cutting them into even slices or pieces, and tossing them with olive oil and Stone House Seasoning.
Place the baking sheet in the oven, roast the vegetables until crispy on the bottom, and tender in the center for about 20 to 25 minutes.
Tips for Crispy Roasted Vegetables
Make sure not to overcrowd the pan so that the vegetables get even airflow for proper cooking. If you do have a full pan, it is best to rotate the pan 180ºhalfway through cooking and to flip the vegetables with a turner to ensure they cook properly.
Which Vegetables Are Best for Roasting?
We have found that the best vegetables for roasting are crucifers like broccoli, cauliflower, and Brussels sprouts and root veggies like carrots, potatoes, and radishes. Still, we also love tender vegetables like green beans, peas, squash, and mushrooms.
Ultimate List of the Best Seasonal Vegetables for Roasting
We love to use our favorite in-season vegetables from the garden or our local farmer’s stand. Here is a list of favorites by the season. Look to see what catches your eye the next time at the farmer’s market or in the produce section.
Spring
- Artichokes
- Asparagus
- Beets
- Bok Choy
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Carrots
- Cauliflower
- Mushrooms
- Onions
- Parsnips
- Radishes
- Turnips
Summer
- Beets
- Bok Choy
- Broccoli
- Cabbage
- Carrots
- Cauliflower
- Eggplant
- Green Beans
- Leeks
- Mushroom
- Okra
- Onions
- Peas
- Peppers
- Potatoes
- Radishes
- Squash
- Tomatoes
- Turnips
Fall
- Artichokes
- Asparagus
- Beets
- Bok Choy
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Carrots
- Cauliflower
- Mushrooms
- Onions
- Parsnips
- Radishes
- Turnips
- Leeks
- Mushroom
- Okra
- Onion
- Peas
- Peppers
- Radishes
- Sweet Potatoes
- Turnips
Winter
- Beets
- Bok Choy
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Carrots
- Cauliflower
- Leeks
- Mushrooms
- Onions
- Parsnips
- Radishes
- Rutabagas
- Turnips
How to Cut Vegetables for Roasting
When mixing different vegetables on the same baking sheet, you’ll want to make sure to cut the vegetables so the cooking time is similar and they are done at the same time. Here are my tips:
- Root vegetables (beets, carrots, potatoes). These vegetables take longer to roast and should be cut as the smallest of all the vegetables. Cut into 3/4-inch pieces. Cut small new potatoes in half or leave them whole if they are the correct size.
- Cruciferous vegetables (broccoli, cabbage, cauliflower). Cut broccoli and cauliflower florets into 1/2-inch thick slices. Cut cabbage into 1/2-inch thick “steaks”.
- Onions. Remove the outer layers of the onion and cut off the ends. Slice the onion in half lengthwise and cut each half into four equal wedges.
- Peppers – Core the peppers and cut them into 1/2-inch slices or large bite-sized diced pieces.
- Asparagus, Beans, Peas. Remove any woody or tough ends and roast whole.
- Okra, Squash, Zucchini. Slice the okra in half lengthwise. Cut the zucchini into 1/2-inch round slices or lengthwise.
- Tomatoes. Roast cherry or grape tomatoes whole.
Seasoning for Roasted Vegetables
My family loves our simple Stone House Seasoning for our roasted vegetables and that is the seasoning I mostly use. However, I thought I’d share a few other favorite seasoning ideas you may enjoy!
- Salt and Pepper. You can’t go wrong with a simple seasoning of just salt and pepper on fresh vegetables. The salt highlights the incredible flavor of the vegetables and the pepper adds just the right amount of spice!
- Spicy Vegetable Seasoning. Add 1/8 teaspoon of cayenne pepper or 1/4 teaspoon of chili powder to Stone House Seasoning for a spicy seasoning for your vegetables.
- Italian Vegetable Seasoning. Use 1 teaspoon Italian Seasoning.
- Ranch Roasted Vegetables. Use 1 teaspoon Ranch Seasoning.
- Blackened Roasted Vegetables. Use 1 teaspoon Blackened Seasoning.
- Rosemary Roasted Vegetables. Add 1 teaspoon chopped fresh rosemary along with the Stone House Seasoning on the vegetables.
- Dill Roasted Vegetables. This is especially delicious on roasted root vegetables like potatoes and carrots. Add 1 teaspoon of chopped fresh dill along with the Stone House Seasoning.
- Pesto Roasted Vegetables. Omit the olive oil and toss the vegetables in pesto until well coated.
- Balsamic Roasted Vegetables. Add 1 tablespoon of balsamic vinegar to the olive oil and Stone House Seasoning.
- Parmesan Roasted Vegetables. Top with freshly grated Parmesan cheese while the vegetables are still warm from the oven.
Tips for Roasting Vegetables
- Use high heat. The best oven temperature for roasting vegetables is 400º F.
- Add enough oil. The vegetables need enough oil to roast properly to make them crispy and caramelized. Don’t skip this step!
- Season well. Make sure all of your vegetables are tossed in the seasoning so that each bite is flavorful and delicious.
How to Serve Roasted Vegetables
- Side Dish. They make an excellent side dish with everything from baked chicken to macaroni and cheese!
- Salad. Add to salad greens to add sweetness and add even more veggies to your salads!
- Pasta. Stir into cooked pasta for a quick and easy meal.
- Pizza. Add as a topping to pizza dough for a grown-up pizza even the kids will enjoy.
- Sandwiches. Make a delicious sandwich with pesto, roasted vegetables, mozzarella, and toast in the oven until warm, and the cheese has melted.
Storage Tips
To store. Refrigerate leftovers in an airtight container for up to 5 days.
To freeze. Freeze leftovers in an airtight, freezer-safe container for up to 3 months. To use, thaw in the refrigerator overnight, reheat, and serve.
To reheat. Heat on a baking sheet in a 350º F oven until warmed throughout or in the microwave.
Frequently Asked Questions
What temperature is best for roasting vegetables?
The perfect temperature for most roasted vegetables is 400º F. It gives the vegetables a crispy exterior and a tender interior. If vegetables are not browning or becoming crispy, increase the temperature by a few degrees.
What is the best oil to use for roasting vegetables?
Olive oil, avocado oil, and clarified butter all make great oils to use for roasting vegetables. However, use whatever oil you prefer to cook your vegetables.
Here’s how I make these roasted vegetables. I hope you love them as much as we do!
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Oven Roasted Vegetables Recipe
Robyn Stone
5 from 2 votes
How to make delicious crispy oven roasted vegetables. Tips for best vegetable selections, cutting, seasoning, roasting temperatures and more!
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Equipment
Ingredients
- 3 medium zucchini, cut into 1/2-inch pieces
- 3 medium squash, cut into 1/2-inch pieces
- 3 medium peppers , variety of colors, cut into 1/2-inch pieces
- 1 pound new potatoes, cut into 3/4-inch pieces
- 1 pint whole mushrooms, cut in half
- 3 tablespoons olive oil
- 1 1/2 teaspoons Stone House Seasoning
Instructions
Preheat oven to 400º F.
Wash and dry all vegetables. Brush mushrooms to remove any dirt or debris. Cut vegetables into consistently sized pieces, using suggestions from ingredients listing and recipe post.
Toss vegetables onto baking sheet. Add olive oil and Stone House Seasoning. Gently toss all vegetables to make sure they are well-coated with the olive oil seasoning.
Place baking sheet pan into the oven and roast for 25 to 35 minutes.
Remove from the oven and serve warm or at room temperature.
Notes
To store. Refrigerate leftovers in an airtight container for up to 5 days.
To freeze. Freeze leftovers in an airtight, freezer-safe container for up to 3 months. To use, thaw in the refrigerator overnight, reheat, and serve.
To reheat. Heat on a baking sheet in a 350º F oven until warmed throughout or in the microwave
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 602mg | Potassium: 1186mg | Fiber: 6g | Sugar: 8g | Vitamin A: 614IU | Vitamin C: 99mg | Calcium: 48mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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