Roasted Vegetables

Learn how to make the BEST oven roasted vegetables! I'm sharing an easy recipe + tips to help you cook tender, flavorful roasted veggies every time.

Roasted Vegetables

Welcome to roasted vegetables 101! Below, I’m sharing my go-to roasted vegetables recipe, plus tips and tricks to help you cook them perfectly every time.

Of all the different ways to cook vegetables, roasting is my favorite. I love it because…

  • It’s easy. You can make perfect roasted veggies in under 30 minutes.
  • It works with a variety of vegetables. You can roast bell peppers, zucchini, broccoli, carrots, and more.
  • It’s delicious. Roasting vegetables in a hot oven brings out their natural sweetness. They come out tender and flavorful with crisp, caramelized edges. They’re so tasty that I often eat them straight off the sheet pan!

This roasted vegetables recipe is one of my go-to healthy side dishes. I hope it becomes one of yours too!

Carrots, Brussels sprouts, cauliflower, turnips, onions, squash, and radishes

Which Vegetables to Roast

If you’re learning how to roast veggies for the first time, you might be wondering, “What vegetables can be roasted?”

Great question! You can roast SO many different veggies. On Love & Lemons, you can find recipes for

and more! Broadly speaking, some of my favorite types of vegetables to roast are root vegetables, squash, cruciferous vegetables, mushrooms, peppers, and tomatoes.

In this roasted vegetables recipe, I call for a mix of veggies. I use Brussels sprouts, turnips, cauliflower, radishes, carrots, butternut squash, and red onion. I love the range of colors, textures, and flavors in this combo.

Don’t have these exact veggies on hand? Don’t worry! Feel free to use just a few of them, or swap in other veggies you have in your fridge.

Find the complete recipe with measurements below.

Chopped vegetables on a cutting board

How to Cut Vegetables for Roasting

Anytime you’re making roasted vegetables, your first step will be cutting the veggies.

A good rule of thumb is to cut the vegetables into similar-sized pieces so that they cook evenly. Here’s how I cut the vegetables in this recipe:

  • Butternut squash – 1-inch cubes
  • Brussels sprouts – halved, left whole if very small
  • Cauliflower – broken into 1-inch florets
  • Turnips – cut into 1-inch pieces
  • Red onion – cut into thin wedges
  • Radishes – halved, cubed if large

Hand drizzling diced vegetables with olive oil

How to Make Roasted Vegetables

When you’re roasting mixed vegetables it’s important to keep in mind that different veggies cook at different rates.

For that reason, I like to roast my vegetables in bands on a large baking sheet (see above). If one type of veggie is soft and browned before the rest, I can just slide it off the baking sheet and return the remaining vegetables to the oven!

Here’s a step-by-step breakdown of my method for how to roast vegetables:

  • While you chop the veggies, preheat the oven to 425°F. This high temperature helps the veggies brown and caramelize as they roast!
  • Next, season the vegetables. Line a large baking sheet with parchment paper and place the vegetables on the baking sheet. Drizzle them with olive oil, sprinkle them with salt and pepper, and toss to coat. Spread them in a single layer, grouping each type of vegetable separately.
  • Roast for 15 minutes, then check the vegetables. If any are browned, remove them from the baking sheet. Continue roasting, checking every 5 minutes and removing veggies as necessary, until all the vegetables are soft and browned.
  • Finally, season to taste. Return all the vegetables to the baking sheet, and toss to combine. Season to taste and serve!

Roasted vegetables recipe

Oven Roasted Vegetables Tips

  • Use 2 baking sheets if you need to. In order for the vegetables to brown in the oven, they need space. Arrange them in a single layer, with no pieces overlapping. If it’s not possible for you to space out the veggies on a single baking sheet, just use 2! Rotate the pans halfway through the baking time so that the vegetables brown evenly in the oven.
  • Reheat the veggies right before you eat. Because you’ll be removing different vegetables from the oven at different times, they won’t all be piping hot when you toss them together. After I combine them, I like to pop them back in the oven for a few minutes. That way, the veggies are nice and hot when I eat!
  • Not sure about the timing? Use visual indicators. If you’re uncertain about whether or not a vegetable is ready, judge based on its appearance. It should be crisp and browned around the edges, and you should be able to easily pierce it with a fork.

Roasted Vegetable Seasoning Ideas

The simplest way to season roasted vegetables is with olive oil, salt, and pepper. But beyond that, the options are endless! Have fun playing with the seasonings in this recipe. Here are a few ideas to get you started:

  • Before roasting, toss the veggies with garlic powder, Italian seasoning, dried thyme, and/or dried oregano in addition to the olive oil, salt, and pepper.
  • After roasting, dress them with apple cider vinegar dressing or balsamic vinaigrette, or squeeze them with lemon juice. Toss them with fresh herbs like rosemary or sage, and/or sprinkle them with Parmesan cheese.

Roasted vegetables

How to Store

Roasted vegetables are best on the day you cook them, but leftovers keep well in an airtight container in the fridge for up to 3 days.

Use them in a grain bowl or salad, like this farro salad or this wheat berry salad, toss them with pasta, or add them to a frittata. You can also reheat them in the oven or microwave for an easy side dish.

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Roasted Vegetables

rate this recipe:
5 from 7 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 4
These oven roasted vegetables are such a delicious side dish! Season them simply, with salt and pepper, or toss them with fresh herbs, lemon juice, and my apple cider vinaigrette.


  • 2 cups cubed butternut squash
  • 2 cups halved Brussels sprouts
  • 2 cups cauliflower florets
  • 2 carrots, cut into 1-inch pieces
  • 1 to 2 turnips, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 cup halved red radishes or cubed daikon radish
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped rosemary or 12 chopped sage leaves, optional
  • Apple Cider Vinegar Dressing, optional
  • Lemon wedges, for serving, optional


  • Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
  • Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. See the notes below for the approximate roasting times for each vegetable pictured. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through.
  • If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they’re done.
  • Vegetables can be served hot or warm. If you’d like to serve them piping hot, toss them all back into the oven to warm up for a few minutes before serving.
  • Mix the vegetables together and transfer to a serving platter. Season to taste with salt, pepper and squeezes of lemon. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if using. Serve with lemon wedges, if desired.


Butternut squash: 30 to 35 minutes
Brussels sprouts: 25 to 35 minutes
Cauliflower: 25 to 30 minutes
Carrots: 15 to 25 minutes
Turnips: 25 to 30 minutes
Onion wedges: 30 minutes
Radishes: 10 to 15 minutes


5 from 7 votes (3 ratings without comment)

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Rate this recipe (after making it)

  1. Toby

    I done this for years and guest love them. One addition 1 did. Take a lb of bacon and fry it up but not all the way. Cut it up and blend in with the veggies. Bacon crumbles and little bacon grease really added to the flavor. Then add parmessian cheese for the last 10 minutes

  2. Monty

    Very tasty. I love it. I was cooking for 30 adults for the first time. I learned this recipe is far from quick and easy. There is no way I would check each piece and turn it over one at a time. I would never have finished the dish. I had to work quickly and efficiently. Wow, I was on a steep learning curve.

  3. vanice

    5 stars
    Yum! I really appreciate the time table for the different veg. I need one with aaaaalllll veggies listed! 😉

    • Phoebe Moore (L&L Recipe Developer)

      Hi Vanice, so glad you found the post helpful! There is actually a veggie-roasting chart with LOTS of vegetables in Love & Lemons Every Day.

  4. Phoebe Moore (L&L Recipe Developer)

    Hi Ritika, So glad you liked the recipe! We like to season the veggies all together, so we find it’s easiest to remove them from the oven as they bake.

  5. Debra

    Eldorado for a veggie! I will need potatoes in there too though. Will start with them as they need most boiling.

    Your images make me hungry 🙂

  6. Patricia

    I just found your recipe. Going to make this weekend. Veggies meal prep for best week. YUM!

  7. Juli

    So pretty. Wouldn’t it be easier to add veggies as they’re cooking vs removing so they’re all hot at the same time?

    • Jeanine Donofrio

      You can do that – either way would be fine!

    • Donna

      5 stars
      Juli, what a great idea! I usually do a sheet of only one veggie like all carrots or beets.

  8. helpcompter

    5 stars
    thanks for share this post.

  9. Me and My Mum both are veggie lovers. This simple recipe will be a great treat for us. Thank You for sharing the Baking time details!

  10. Parvati from

    5 stars
    We make roasted veggies a lot at our Ecovillage in Poland. We dribble olive oil and herbs throughout the veggies. Sometimes we steam cauliflower and potato a bit before roasting so all are done same time. A delicious add on is garlic cloves in their skins which we just toss in between other veggies. ❤️

  11. Régine

    Thank you for the inspiration and the gorgeous pictures. I can’t wait to make this now. I highly recommend adding celeri root.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.