These Roasted Vegetables come together in 5 minutes and are made up of a colorful blend of veggies perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley! They’re the perfect side dish for any main dish.
Love the flavor of Roasted Vegetables? Try this Roasted Red Pepper Soup, these Roasted Carrots, or this Easy Roasted Tomato Soup Recipe!
Table of Contents
If you’re not one that normally fills their plate with vegetables, then you have to try this easy Roasted Vegetables recipe!
This recipe transforms different types of vegetables into a caramelized, hearty side dish that will make you rethink veggies forever.
They’re super simple to throw together, too. You just need 5 minutes and any type of veggies you have lying around.
Why you’ll love this Roasted Vegetable recipe:
- Customizable: Play around with different flavors and seasonings to get your desired result!
- No waste: You can use all kinds of vegetables for this recipe, so it’s a great way to use up any vegetables in your fridge.
- Easy: This recipe comes together with only 5 minutes of prep, and the oven does the rest of the work!
Roasted Vegetables Ingredients:
- Potatoes: I halved small potatoes, but you could swap little potatoes for larger ones and cut them up into smaller chunks. You could also use sweet potatoes if you like!
- Carrots: you’ll want to peel and slice the carrots before adding them to the mix.
- Red Bell Pepper: cut into 1″ chunks.
- Red Onion: yellow or white onions will work as well.
- Canola Oil: I like to use canola oil because it has a neutral flavor, but olive oil will work as well!
- Garlic: I highly recommend using fresh garlic for the best flavor! Garlic powder will work, but the flavor is never quite the same.
- Pepper: freshly cracked black pepper is the way to go! Because we’re keeping things simple, choose the best ingredients possible.
- Green beans: green beans don’t take as long to roast as our other veggies, so we add them after about 10 minutes when we give everything a toss.
- Butter: I use salted butter to add a little more flavor to the veggies.
- Parsley: for garnish! If all you have is dried parsley, you can mix it in with the veggies when you add the garlic.
How to make Roasted Vegetables:
This recipe is the best way to get more hearty vegetables into your diet! Make sure to check out the recipe card for the full list of recipe instructions.
- Place the prepped vegetables on a baking sheet lined with parchment paper.
- Drizzle with a little oil. Season well with salt and pepper, add garlic to the pan and stir to coat.
- Roast the veggies, stirring once (add the green beans when you stir!).
- Add butter to the pan and allow it to melt while stirring it into the veggies. Sprinkle the veggies with fresh parsley, then serve and enjoy!
Why are my oven Roasted Vegetables soggy?
If your roasted veggies came out soggy or soft, here are a couple of possible explanations:
- Low temperature. Set your oven to 400ºF and let it preheat before you add in the veggies so the cooking process can start right away. If the oven temperature is too low, the veggies will be soft, not browned and crisp. If your oven has a convection mode, this is a great option for getting even crispier edges.
- Too much oil. You want enough to fully coat the veggies so they aren’t dry but not so much that your veggies are soggy. Two tablespoons was perfect for me!
- Wrong baking dish. I definitely recommend using a rimmed baking sheet rather than a casserole dish or baking pan with taller sides. These trap the moisture inside the dish, which partially steams the veggies, resulting in a mushier texture.
- Overcrowding. Spread your veggies in a single layer on the pan, leaving as much room for them to breathe as possible. If they’re overlapping too much, the moisture will end up steaming the veggies rather than roasting them.
How to store:
Leftover Roasted Vegetables will last in an airtight container in the fridge for up to 5 days.
To reheat, place a single layer on a baking sheet in the oven at 400ºF for 10 minutes or on the stove with a drizzle of oil until heated through.
Serving suggestions:
These Roasted Vegetables are a perfect side dish to just about any meal!
You can serve them alongside a hearty protein like Grilled Chicken Thighs, Air Fryer Steak, Baked Chicken Breast or JUICY Roast Pork Tenderloin for a balanced dinner.
They’re also great alongside Italian dishes like Ravioli Lasagna or Creamy Italian Sausage Pasta.
More vegetable side dishes you’ll love:
- Cheesy Baked Asparagus — creamy and cheesy!
- Roasted Green Beans — if all you have are green beans.
- Roasted Potatoes and Carrots — everyone loves these!
- Air Fryer Broccoli — roast up so quickly!
Easy Roasted Vegetables
written by Ashley Fehr
Ingredients
- 1½ pounds baby potatoes (halved)
- 2 large carrots (peeled and cut into ½" slices)
- 1 red bell pepper (cut into 1" chunks)
- 1 red onion (cut into 1" pieces)
- 2 tablespoons oil
- Salt
- Freshly cracked pepper
- 2 cloves fresh garlic (finely minced)
- 1 cup halved fresh green beans (7oz or 200g)
- 2 tablespoons salted butter
- 2 tablespoons fresh minced parsley
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place the potatoes, carrots, bell pepper, and onion on the baking sheet. Drizzle with the oil and season well with salt and cracked pepper. Add the garlic to the pan and stir well to coat.
- Roast for 10 minutes. Remove from the oven, add the green beans, and stir.
- Roast for another 10 to 15 minutes, until the potatoes and carrots are tender.
- Add the butter to the baking sheet and allow it to melt while stirring into the vegetables. Sprinkle with the parsley and serve.
Notes
- Use any veggies. The great thing about roasted veggies is you can pretty much use whatever you have on hand! Try it with mushrooms, Brussels sprouts, broccoli, cauliflower, asparagus, green beans, snap peas, you name it.
- Keep in mind that different veggies cook at different rates. Veggies with more structure such as carrots need to be sliced more thinly while softer veggies such as onions and peppers can be slightly larger.
- Don’t skip the butter. Melting butter into the cooked veggies is optional, but highly recommended. It adds another layer of flavor that’s so delicious!
- Play around with seasonings. You can customize these veggies in so many ways to fit your tastes! Use other seasonings such as Italian seasoning, Cajun seasoning, red pepper flakes, everything bagel seasoning, etc. Add grated parmesan for a cheesy finish. Toss with pesto. Drizzle with balsamic vinegar. The possibilities are endless!
- Add some protein: this is a great recipe to turn into a one pan meal! Simply add some sausages or chicken breasts and double the seasoning — you may need to use more than one pan so that everything is in a single layer.
Nutrition Information
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