These Oven Roasted Vegetables are TO-DIE-FOR delicious! Not only are they exceptionally tasty, but this herb seasoned vegetable medley is one of the easiest side dishes we make. The combo of taste and ease make this an all around winner!
Oven Roasted Veggies – The EASY Way!
I got this recipe from my sweet friend, Jenn. The first time I had it I begged her for the recipe because the Roasted Vegetables were so delicious and I needed more! How often do you say that about vegetables?!
The beauty of these Oven Roasted Vegetables is that they are just so simple. Sometimes the simplest recipes yield the most perfect food. The Roasted Vegetables are seasoned with just garlic, salt, pepper and basil. The simple seasonings perfectly compliment the natural flavors of the vegetables and allow them to shine.
Baking veggies in the oven, not only brings out the sweetness, but also perfectly roasts them to just the right tenderness.
Why I LOVE this recipe!
- Easy! – Just a few ingredients that brings out the best flavor.
- Healthy – We all know veggies are healthy, but it’s gluten free, dairy free, low carb, paleo, Whole30 compliant, and keto friendly making it the perfect side dish for almost any main dish!
- Fast – Mix up your seasonings and into the oven these go. So quick!
- Amazing flavor – Roasting veggies always brings out the best flavor. Plus, they are perfectly crisp and tender.
- Versatile – Roasted veggies go with practically everything. Use whatever vegetables you have on hand or switch it up depending on what is in season.
- Scaleable – Think ahead for future meal prep and double or even triple this recipe.
Recipe Notes
This side dish really couldn’t be any easier! There are a few little tricks to make sure you get the most perfect tender and flavorful vegetables though.
I will share my pointers here, but make sure to scroll down to the bottom for a full recipe card!
Ingredients + Substitutions
- Vegetables – Almost any vegetable can be cooked in the oven, but the real secret to cooking comes in pairing and sizing the vegetables. Pick vegetables that will have similar cooking times. In general, the harder or more dense a vegetable is, the longer it will take to cook. For example, you don’t want to pair a tomato with a potato. The tomato would be over done before the potato was even tender! If you use different veggies than this recipe, remember:
- Veggies that cook quickly can be added in the last 5-8 minutes of cooking.
- If you do use vegetables with a longer cooking time, you can cut them into smaller pieces to help them cook more quickly and match the cook time of the other veggies.
- Baking Sheet – Make sure your baking sheet isn’t over crowded. You want the vegetables to fit on the baking sheet in a single layer. An over crowded pan can result in mushy or watery veggies.
- Garlic – I prefer fresh, but you can use jarred if you are in a pinch.
- Salt, pepper, dried basil – These seasonings paired together are what make these veggies so delicious!
First, cut up all of your vegetables.
Add olive oil and seasonings to your vegetables and mix well.
Place vegetables on a pan with enough space in between.
Place into the oven and bake as directed.
Recipe Tips
- Browning – If you like a little more color (ie browned edges) on your roasted vegetables, for the last 1-3 min of the cook time you can turn the oven to broil and closely watch the vegetables until the reach the desired level of browning.
- Oven – At 400˚F, you will cook the vegetables about 15-20 minutes. The ideal result is that the vegetable will be tender, can be pierced easily with a fork, but still be firm enough to hold its shape (and not be mushy.)
- Scale – You can double or triple this recipe and save for later on in the week or freeze to use throughout the month!
- Seasonings – You can experiment with other seasonings like oregano, rosemary, thyme, etc or just keep it classic! You can try my Pesto Roasted Veggies, Mexican Roasted Vegetables, or Garlic Roasted Vegetables for some other flavor varieties.
Recipe Short Cuts
If you need to make this roasted vegetable recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep Ahead of Time – You can pre-chop all of your veggies 2-3 days before and store in an airtight container.
- Prepare as a freezer meal – These freeze very well. Read the freezer section below for full instructions.
Recipe Variations
If you love this easy roasted vegetable side dish recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Roasted Veggie Salad– Top mixed greens with Oven Roasted Vegetables. Add fresh mozzarella and toasted almonds and drizzle with balsamic vinaigrette.
- Roasted Vegetable Sandwich – Slice a sub roll and sprinkle butter and garlic salt on it and toast until golden brown. Add roasted vegetables, sliced tomato, butter lettuce, and a thin spread of mayo if desired.
- Roasted Vegetable Pasta– Toss pasta with butter, garlic powder, salt, fresh parmesan and roasted vegetables.
- Roasted Veggie Power Bowl– Top quinoa (or your favorite grain) with roasted veggies, shredded lettuce, feta cheese, and a drizzle of Italian dressing.
- Roasted Vegetable Pizza– Grab your favorite pizza crust and add a thin layer of pesto. Top with mozzarella and roasted vegetables and bake as directed.
- Roasted Vegetables with a Crunch– Sweet and spicy pecans are delicious and easy to make. Sprinkle them on top of your roasted veggies for a delicious crunch.
Freezer Meal Instructions
These Roasted Vegetables are great to make and freeze ahead for a busy night. Below are instructions to ensure they stay fresh when freezing. You can freeze leftovers, or make a double or triple batch and have them for dinner, then freeze the remaining veggies to easily reheat throughout the month.
To freeze Roasted Vegetables:
- Prepare Roasted Vegetables as directed
- Let cool completely.
- Divide into meal sized portions.
- Package in an airtight container or zip top bag.
- Freeze.
Whenever you are ready to eat them, reheat in the microwave, oven or on the stove top.
What to Serve with Oven Roasted Vegetables
These delicious roasted vegetables have classic flavors and are great as a side dish. They can also shine on their own as the star of a delicious vegetarian meal. The flavors pair well with many other favorite side dishes or main dishes. There are both classic options and some healthy options to keep it light.
Main Dishes
These are just a few of the MANY recipes you could serve Oven Roasted Veggies with. From BBQ to Italian, these are just perfect for so many dishes.
- Baked Meatballs Parmesan – Super popular!
- Garlic Chicken Bites
- Baked Pesto Chicken – So easy and delicious!
- Italian Stuffed Peppers
- Quick Grilled Steak – Hubby’s pick!
- Philly Cheesesteak Sandwiches – made easier with ground beef!
- Bacon Ranch Chicken with Broccoli
- Baked Potato Soup
Low Carb Roasted Vegetable Ideas:
If you are looking to keep it low carb, but still healthy with lots of colorful vegetables, these Oven Roasted Veggies will fit the bill! Add them in to your favorite entrees to give it a boost of color, flavor, and nutrients!
- Roasted Vegetable Alfredo with Chicken– Pair grilled chicken and this amazingly easy alfredo sauce with a helping of roasted veggies.
- Roasted Veggie Low Carb Power Bowl- Make Power Bowl as directed above, substituting cauliflower rice in place of quinoa.
- Garlic Parmesan Chicken & Roasted Vegetables – Pair this irresistible low carb Garlic Parmesan Chicken with roasted vegetables, or pile them right on top!
Oven Roasted Vegetable Leftovers
If you have leftovers after making these roasted vegetables, then it is your lucky day! They save and reheat well, and you can meal prep for another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
More Easy Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Side Dish Recipes recipes here, or see a few of our readers favorite recipes below.
Easy Oven Roasted Veggies
Ingredients
- 1 red onion, roughly diced
- 1 red bell pepper, roughly diced
- 1/2 lb fresh broccoli, cut into small florets
- 1 yellow squash, cut into 1/4 in slices
- 1 zucchini squash, cut into 1/4 in slices
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp black pepper
Instructions
- Chop vegetables and place in a large bowl and mix to combine.
- Add olive oil, garlic, basil, salt, pepper, and stir until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake at 400˚F for 15-20 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Recipe Notes
- Prepare Roasted Vegetables as directed
- Let cool completely.
- Divide into meal sized portions.
- Package in an airtight container or zip top bag.
- Freeze.
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