These oven roasted vegetables are super easy to make and they taste amazing! They are always a hit in our home. Each vegetable is perfectly tender and packed with great flavor! Great for Thanksgiving, Christmas and just everyday dinners.
Whenever I don’t bring my lunch to work, 8 times out of 10 I would pick up a box of roasted vegetables with a large turkey meatball from the local store’s lunch bar. Let me tell you, those roasted vegetables are really good, albeit quite expensive and have a fairly limited variety.
There you can find the usual roasted carrots, green beans, red onions, and potatoes. Occasionally they have sweet potatoes, zucchini and asparagus, but that’s about it.
Some of my favorite vegetables to roast are eggplant and Brussels sprouts. Roasted root vegetables rock! They taste great and are full of minerals and vitamins. I love the taste of oven-roasted beets, carrots, yams and parsnips. Throw in some bell peppers for good measure and I am in heaven. Wait, I forgot butternut squash. That’s it. I absolutely adore roasted butternut squash. Roasted butternut squash is seriously delicious!
This recipe includes a very good sample of my favorite vegetables. Each time I roast veggies I try to vary them and incorporate what I have on hand. But it’s always a combination of root vegetables and non-root vegetables. Whenever I make this recipe at home it’s always a hit. When I serve these roasted vegetables to guests they always ask me for the recipe. Invariably, it takes them by surprise to learn how simple it is.
My tips for making great roasted vegetables
No question, the secret to making excellent roasted veggies lies in the variety. A bunch of roasted potatoes, or Brussels sprouts, no matter how well prepared, can never compete with a medley of root and non-root veggies. Here you have softer and crunchier textures, sweet and tart, and a wide range of colors and nutrients, and all the minerals coming especially from root vegetables. And each person can pick whatever veggies they like. Even the pickiest eaters will be happy with these roasted vegetables!
Similarly, the dressing makes a huge difference. More often than not I find that store/restaurant roasted veggies are on the sweeter side. To fix that I use a combination of balsamic vinegar and sherry vinegar. I wanted to make the dressing tart enough but without it being overly sweet from using too much balsamic vinegar.
Thick dressing is another little secret I learned about during my experiments. Thick dressing sticks to veggies and each piece coming out of the oven is a tasty, perfectly seasoned little morsel.
Fresh aromatic herbs like basil and thyme add a lot of flavor too. As does garlic. I use a lot of it, as it loses its pungency during roasting but the flavor remains.
I like to cut vegetables about the same size so that they cook evenly. Dense vegetables like beetroots need to be cut a bit thinner than the rest to cook through in time. Brussels sprouts are a toss – sometimes I cut them in half, sometimes I roast them whole.
Spacing between vegetables
If you can, I recommend using a very large, 15 x 21-inch baking sheet for roasting your vegetables. This will help avoid crowding and let the liquids evaporate quickly, allowing for proper roast. Otherwise, divide the vegetables and roast them in two batches.
Leaving more space between the vegetables results in better and faster roasting. Here is the sheet of roasted veggies I made that took only 30 minutes to produce beautifully roasted vegetables.
- 1 small eggplant quartered and sliced into 1/2-inch pieces
- 1 large carrot sliced into 1/2-inch pieces on the diagonal
- 1 medium red onion cut into 1/2-inch strips
- 1/2 red bell pepper cut into 1/2-inch strips
- 1/2 green bell pepper cut into 1/2-inch strips
- 1/2 yellow bell pepper cut into 1/2-inch strips
- 1 large beet root peeled, quartered and sliced into 1/2-inch pieces
- 1/2 butternut squash peeled, quartered and sliced into 1-inch pieces
- 8 Brussels sprouts cut in half or whole
- 1 zucchini sliced into 1/2-inch rounds
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 Tbsp white balsamic vinegar not overly sweet; dark balsamic vinegar will work as well
- 2 Tbsp red wine vinegar or sherry vinegar
- 2 tsp Dijon mustard whole grain or regular
- 2 tsp finely chopped fresh thyme
- 2 Tbsp finely chopped fresh Italian basil or parsley, cilantro
- 5 garlic cloves pressed
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
To sprinkle on top:
- 1/2 tsp freshly ground black pepper optional
- 1/2 tsp kosher salt plus more to taste
- more chopped herbs to taste
- Preheat oven to 450F.
- Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
- Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
- Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss well to coat the veggies with an even layer of the dressing.
- Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
- Bake on the second rack from the top for about 35 minutes (slightly firmer) to 45 minutes (slightly softer and creamer, as shown on pictures in the post). Start checking at 30 minutes as different ovens bake differently. Serve the roasted vegetables immediately.
6 Common Mistakes to Avoid When Roasting Vegetables
I’ve been making this recipe for 5 years I think? My family requests this for every holiday gathering. I’m the “roasted veggie” lady now I guess 😂. When I don’t bring it, there is always someone who asks me why I didn’t bring “those delicious veggies”. Def worth all the chopping and fresh herbs!
So happy to hear it, Cassandra. Enjoy!
Hi, I am going to make this for Christmas dinner and I’m wondering if I can cut up the veggies, toss them in the dressing and let them sit in the covered bowl in the fridge over night?
Apologies for the late response. I realize that it is too late, but let me answer. I’ve never tried that, I’d rather make the dressing ahead and store it separately, then toss right before cooking. The reason for that is that the acid in the dressing will most likely affect the texture of at least some of the vegetable varieties, so I’d rather not do that.
how many pounds of vegetables altogether do you recommend for the oil & vinegar measurement in the recipe?
Never weighed them, but I’d say about 3-4 lbs. But it really depends on the size of the baking sheet. You don’t want the veggies to be overcrowded otherwise they won’t roast properly.
I made this last week. It was delicious. One question though—do you peel the eggplant?
No, I keep the skin on. It will soften up during roasting, no need to remove it. It also helps keep the slices together.
Thank you Victor for teaching me how to make perfect roasted vegetables. Your recipe is flexible but you’ve highlighted critical points which make roasted vegetables really, scrumptious. I am no longer intimidated when making roasted vegetables. Tasty, tasty, tasty! Thanks again.
You are very welcome. Happy cooking!
Seriously delicious. I love veggies and they taste really great roasted! Honestly, give it a try… you will not be disappointed!
Thank you for the recipe. I roast vegetable in oil and spices but never thought to add an acid. Will be trying tonight!
You are welcome. Enjoy!
Good recipe but I felt like I tasted more vinegar than I did the veggies. Will reduce the vinegar next time.
It’s possible that it’s the vinegar that you used. Tastes differ too… it’s always a good idea to adjust recipes to your own taste, that’s when food tastes the best. Enjoy!
Can you cook these in an air fryer? If so, what would you do for cooking instructions? Thank you they sound delicious!
Hy Lynn, now that you mentioned it, I am sure you can… what a great idea, I will definitely try that. Can’t tell the timing but I like air frying on the highest temp most of the time… potato wedges come out perfect for me for 20 minutes at 410F without flipping. I’d say most veggies would be somewhat similar if they are of the same thickness as your regular potato wedges.
Perfect, that’s what I was thinking too. Thanks!
You are welcome.
Love these veggies I used Red Onion, cauliflower, broccoli, green beans, carrots, red and green peppers. Delicious!
I am going to try recipe now. I will post comments or results! Thanks
The best! 😍😍😍
Thank you for this recipe, I love it! And the dressing perfect! 👌👌👌 I love this way much better than making the traditional ratatouille. Thanks and hoping to see more recipes from you. ❤
You are very welcome! Thank you for your feedback, Shin.
Going to do for a dinner party, would pistachios or pine nuts be good with it?
Never tried it but sounds pretty good.
This recipe was FREAKING delicious. I repeat, F R E A K I N G delicious. Thank you!!!
Wow! You must have really liked it. So happy to hear it. You are very welcome.
This marinade and vegetable combination was FREAKING delicious. I repeat, F R E A K I N G delicious. Thank you!!!
We love this dish! I actually put 1/2 T olive oil, also the first time had was upset to find we had run out of balsamic vinegar. But I had Walden Farms 0 calorie balsamic vinegar dressing and it was fabulous. Probably a little sweeter than the recipe. Did everything else the same, but used dried herbs vs fresh. Doing this again today!
Can you make a large batch and freeze?
Yes, you can cool them then freeze for up to 3 months.
How would you recommend reheating them?
You can throw them back in the oven at 375F for 10-15 minutes. A toaster oven will work well too.
Can you make these ahead of time? I’m traveling so would be nice to have all cut up and marinating and then can just throw them on the sheet pan. Do you think this would work?
I wouldn’t advise marinating for this recipe that as some of the veggies mixed with the marinade will turn soggy and mushy. I’ve tried that once and did not like the texture. It’s best to mix them right before roasting. But you can prep both and keep separately in the fridge for up to 2-3 days.
Beautiful site, stunning photography! Well done
Thank you for the kind words, Mike.
I’m wondering how many cups of vegetables this would make with the amount of dressing it makes…, can’t wait to make to bring to work tomorrow.. sounds absolutely delicious !
That’s a very good question. I’d say 12-14 but I never really measured.
This was excellent!!! Changed the vegetables up a little and added in sweet potato and mushrooms. I couldn’t believe how much my sister and I ate in one sitting. Turning leftovers into lunch with quinoa and grilled chicken. Thanks for great recipe.
Our friends had us over for dinner last Saturday. These vegetables were on the menu, and they were amazing. Not to mention gorgeous! I had to have the recipe, plan to make these often. Thank you so much for sharing it.
You are very welcome!
I’m planning on trying this one out tonight. I’d like to add meat to the dish somehow. Any suggestions?
Laura, you can add bone-in, skin-on chicken thighs/legs around the vegetables. At 450F and 30 minutes, they will cook through, but check with a thermometer for doneness. Veggies will create steam so the meat may not brown well, but you can finish it on broil.
Alternatively, you can make a quick protein while the veggies are roasting, or shortly after, using these favorites of mine:
I’m so glad I found this recipe – it’s amazing! I’ve made it several times since finding it in a Google search for roasted vegetables a few weeks ago. I use red wine vinegar instead of sherry vinegar; dried herbs instead of fresh; and I don’t use garlic – it’s still delicious! And I’ve even bought a large baking sheet as you suggest instead of having to use all three of my regular sized sheets – total game changer!
Hello, nice recipe. All I can say is that these are the best roasted vegetables I’ve ever made.
I like to meal prep in advance, Is this recipe good for marinating overnight?
I wouldn’t advise that as the veggies mixed with the marinade will turn soggy and mushy. I’ve tried that once and did not like the texture. It’s best to mix them right before roasting. But you can prep both and keep separately in the fridge for up to 2-3 days.
This is my ABSOLUTE favorite roasted veggie recipe. It is my go-to side dish for dinner because of how well it works with so many kinds of vegetables!
Thank you for your feedback! Glad you like it.
I made these roasted veggies for dinner last night and everyone loved them. The dressing was so good! Thanks for sharing this awesome recipe!
We make this recipe a couple of times a week now. Never gets old. I vary the vegetables based on what’s in season or what’s available. Thanks for sharing.
These veggies are the best my husband and I have ever tasted! Love them!
Made this for a party, came out good.
I’m considering making this tomorrow. Do you think I could make it as directed and then keep it warm in the crockpot for a few hours before dinner so I could utilize the oven for the rest of dinner?
Never tried that but I think you should be fine. I like the crockpot idea – with the lid on the vegetables won’t dry out and will stay warm.
This recipe was so delicious! Even the kids ate up the veggies!!! I added mushrooms, which were amazing!!
Like so many of the others, my guests and I really enjoyed these veggies. I also through in a couple parsnips and mushrooms. I LOOKED and tasted wonderful. I saw some of the concerts re: sherry vinegar. I didn’t have the vinegar but I did have sherry–I used it and it worked beautifully.
Fantastic! Glad you liked my recipe, Armand. Thanks for sharing your experience. You got me interested about using sherry in place of sherry vinegar – I will definitely try it.
Awesome post, thanks for sharing. Made these last night and my folks loved them. Will definitely be making again soon.
These turned out to be rather great. They had to sit in a warm oven for a while and people still loved them. Great with the yoghurt topping, too. Thanks again!
You are very welcome.
Thanks for your quick reply- that was so good of you! I love the idea of it making a coating. And sealing in the moisture. Two things I’ve been missing in my roasted vegetables … so I’m going to try it as described. Thank you!
I’d like to attempt this for a dinner party tomorrow night with carrots, cauliflower, red potatoes, and golden beets. I’m wondering what your thoughts are about me throwing in a couple poblanos. And also I’ve never roasted vegetables with this sort of dressing — that’s what drew me to it!–do you think I’ll still be able to serve it with a lemon yoghurt sauce for drizzling? Or, in other words, does the dressing get completely absorbed and just make the veggies more moist and tender? Thanks so much for the recipe!
I think adding poblano peppers would be a good idea, I like them quite a bit.
As to the dressing, I don’t think it necessarily gets absorbed, it’s more like it creates a nice coating. The veggies do come out tender and moist, and flavored enough to not need any additional dressings or dips. However, I think drizzling them lightly with a lemon yogurt sauce may actually enhance the flavor. Hard to say unless you try.
I love this recipe! I’m curious, do you think you could toss the veggies in the glaze and grill them?
Absolutely. For grilling, cut the veggies into thin slices so they cook faster. I avoid some vegetables though, like beets as they take much longer to grill, about 30 minutes. But you can start with beets and add other veggies at a later time.
It says to eat immediately. How well do these keep? I want to make Sunday night to eat for lunch several days during the work week.
I always have some leftovers and they are very good for next few days. I reheat them in a microwave but you can also reheat them in the oven. Honestly, fresh out out of the oven they are the best, 10/10. Reheated, they are 9/10.
Any suggestions on a substitute for sherry vinegar? I don’t have any of that on hand but do have white and red vinegar, as well as apple cider vinegar.
Any of those will do, just use the one you like. Red and white wine vinegar are commonly used as a substitute for sherry vinegar.
Sounds WONDERFUL!!! I’ve been asked to make roasted vegetables for a dinner this weekend (I usually roast brussel sprouts, broccoli, potatoes) and everyone loves the flavor (just olive oil and spices.) I was wondering if the dressing changes the nuttiness of the veggies–I have a daughter who does not like mustard or balsamic vinegar, but can sometimes sneak it in without her knowing!
Should I save this for another time or go ahead and try it?
Oh, that would be almost impossible for anyone to answer as tastes differ. I would go with tried and and true if I wanted to be on the safe side, or make half with the dressing and the other half with just the olive oil. Personally, I think the dressing really enhances the nuttiness of the roasted veggies. I wouldn’t have any other way.
Roasted veggies don’t get any better than this if you ask me. The dressing is SUPER! I enjoyed eating just the veggies on their own. So tasty and full of flavor! A+++.
Will definitely have to try these.
I liked the recipe a lot. The veggies came out properly cooked, but the dressing was the real star – very balanced and flavorful. Will be making again soon.
Fantastic! Thanks for your feedback.
Looking forward to trying this, I LOVE roasted vegatables, but I am not too good at it, I usually buy them!
Oh, this one is super easy. Just peel, cut, toss with the seasoning and bake. That’s it. Can’t mess it up.
I recently made this recipe for my family and they loved it, the flavors were amazing and it was so easy to make. It is now a family favorite. Thank you so much for this recipe.
You are very welcome!