This roasted vegetables recipe offers an unexpectedly flavorful plate and will easily become your favorite way to serve veggies. A delicious side can easily be the star of a meal, and these roasted vegetables are a top contender! Just like with our summer grilled vegetables, this recipe is full of colorful and tender veggies, roasted to a crispy perfection!
Packed with vitamins, vegetables retain more of their nutrients when roasted, as a result, this recipe offers a healthier method of cooking, just like our air-fryer recipes! A variety of vegetables coated in a delicious, Japanese-inspired sauce that may remind you of our hibachi-ginger sauce; altogether, roasted to crispy and juicy perfection!
Why You’ll Love This Vegetable Recipe
- Healthy. This oven-roasting method offers a healthier alternative to making perfectly cooked vegetables.
- Easy. With little to no prep time, and easy clean up, roasted veggies are a perfect 30-minute recipe.
- Customizable. This recipe is incredibly diverse with a variety of vegetables, making it incredibly easy to mix and match your favorite veggies.
- Make-ahead. Our oven-roasted vegetable recipe is super easy to make in large portions and store for easy meal prep.
Ingredients for Oven Roasted-Vegetables
- Cauliflower – broken into medium-sized florets.
- Broccoli – cut up into medium-sized florets, just like we did for our oven-roasted broccoli!
- Carrots – julienned into long strips.
- Red bell pepper – sliced into large pieces.
- Red onion – cut into large slices.
- Zucchini – julienned into thick pieces.
- Sauce – olive oil, soy sauce, sweetened with honey, made aromatic with garlic and ginger.
For a full list of ingredients and quantities, see the recipe card below.
How to Make Roasted Vegetables
Here are the easy step-by-step instructions to make this easy side.
1 – Veggies: Cut the veggies to desired sizes and toss in a bowl, be sure to keep them uniform in size.
2 – Sauce: In a small bowl, whisk together the sauce ingredients.
3 – Combine: Next, you want to pour the sauce over the vegetables, and toss to combine. Then, spread veggies evenly on a sheet pan lined with parchment paper.
4 – Bake: Finally, bake the vegetables in the oven at 425°F, for 10 minutes. Mix lightly and cook for an additional 5 minutes, or until desired doneness.
Expert Tips for the BEST Vegetables:
- Customize: Diversify the roasted veggies by adding in your favorite vegetables. In addition, you can even use sweet potatoes or butternut squash.
- Flavor: Elevate the taste of your roasted vegetables by incorporating fresh herbs, such as rosemary, basil, oregano, or thyme.
- Prep: For even cooking make sure to cut vegetables into even-sized florets, and strips.
- Space: When laying out the vegetables, leave space between them so that the entire surface area gets direct heat.
- Heat: Be sure that you are putting the vegetables into the oven once the oven is at 425°F. Putting them in at a lower temperature won’t give them that roasted exterior.
- Serving: Just because these are hot vegetables doesn’t mean they won’t pair wonderfully with homemade ranch, or a drizzle of a simple balsamic vinegar glaze!
Holidays: Roasted vegetables make a perfect side to add to your Thanksgiving dinner! Prepare the vegetables alongside easy mashed potatoes, and of course, you can’t forget about our step-by-step turkey recipe.
You can use parchment paper to prevent sticking or a little bit of oil over the baking sheet.
If you want an extra crispy exterior on your veggies, wait until they are done cooking, and set the oven to a high broil for about 2-5 minutes.
If your vegetables are too crowded in the pan, this can result in them steaming rather than roasting. Be sure to leave more space between them or even cook them in multiple batches.
Store & Reheat
- Storage. Roasted vegetables can be stored in an airtight container, refrigerated, for up to 4 days.
- Reheat. Reheat refrigerated vegetables by warming them on a skillet over low-medium heat, or in the oven at a lower temperature.
- Freeze. Vegetables can be frozen before roasting, making an accessible vegetable mix. Store for up to 3 months. Reheat: Arrange frozen veggies on a baking sheet and bake at 425° for 15-20 minutes.
Store & Reheat
If you tried this Quick Roasted Vegetable Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we really appreciate it!
Roasted Vegetables Recipe
- 1 cup medium cauliflower florets
- 1 cup medium broccoli florets
- 1 large carrot, julienned
- 1 pepper, sliced
- 1/2 large red onion, sliced
- 1 zucchini, julienned
- Stat by preheating the oven to 425°F and line a large baking sheet with parchment paper.
- Cut the vegetables keeping them uniform in sized and toss together in a large mixing bowl.
- In a small bowl, mix the sauce ingredients.
- Pour the sauce over the vegetables and mix until the vegetables are fully coated.
- Spread the vegetables evenly onto the baking sheet.
- Bake in the oven for 10 minutes. Toss lightly and cook for 5 more minutes or until your desired tenderness.
- Uniform pieces: When cutting the veggies, ensure you are cutting them into equal-sized pieces for even baking.
- Overcrowding pan: Make sure to leave space between the vegetables when baking to ensure all veggies get roasted.
- Storage: Leftover vegetables can be stored in the fridge for up to 4 days.