Knowing how to knock out a sheet pan of oven roasted vegetables is a cooking essential in my book. It’s along the lines of learning to scramble an egg, whisk together a salad dressing, or cook a pound of pasta.
In common with every one of these kitchen basics is a dish that can be tweaked and tailored depending on the mood. Most important of all? Roasted vegetables are just plain delicious. Even my veggie-phobic friends more readily embrace vegetables when crispy and golden, hot off a sheet pan, and just salty enough to want more.
In our house, Oven Roasted Vegetables are in regular rotation pretty much all year round. They’re suitable for both simple weekday suppers and for when company comes. I make them in small batches in my toaster oven for quick lunches and serve them underneath poached eggs for brunch.
How to Make Oven Roasted Vegetables
The method for making Oven Roasted Vegetables could not be easier:
- Cut vegetables in pieces that are uniform in size.
- Pile them on a sheet pan.
- Add olive oil, salt, and desired seasonings.
- Roast them in a very hot oven.
- Serve them hot.
It’s that simple.
The Best Vegetables for Roasting
As for which vegetables to roast, the options are endless. This recipe features vegetables that are available year-round and that roast at about the same rate, including red onion, carrot, fennel, sweet potato, and potato.
I like the balance of sweetness and earthiness from this combination, but feel free to switch it up depending on what you have in your fridge. Other vegetables to consider:
- Other roots, such as beets, parsnips, and turnips.
- Winter squash, such as butternut, honeynut, acorn, and delicata.
- Cruciferous vegetables, such as broccoli, cauliflower, and brussels sprouts.
Whatever vegetables you choose, keep in mind that hearty varieties will take longer to cook than lighter, more watery ones, so keep an eye on your veggies as they roast. You can learn more about roasting vegetables from this guideline.
How to Season the Vegetables
Oven Roasted Vegetables lean heavily on your spice drawer without being overly spicy. The seasonings in the recipe include cumin, turmeric, coriander, paprika, and a dash of chili flakes—all flavors that pair well with root vegetables.
You could easily swap in another spice mix, such as ras al hanout, Old Bay seasoning, or even an everything bagel mix. Herbs would be fair game as well, such as a few teaspoons of roughly chopped fresh rosemary or thyme, or a teaspoon or two of dried Italian seasoning or Herbes de Provence.
Some Valuable Tips
To achieve a successful sheet pan of perfectly roasted vegetables, here are a few important considerations:
- Size: There is no singular “right” size to cut vegetables for roasting. What really matters is that whatever size you settle on, you stick to it. If the vegetables are cut uniformly, they will roast at about the same time. If you have some great big chunks and some itty-bitty ones, the little pieces will burn by the time the big ones are cooked through.
- Oven temperature: I find 425°F to be the magic number for roasting vegetables if you want them tender on the inside with that crispy exterior.
- Plenty of room: Don’t crowd the sheet pan. You don’t want all the vegetables piled on top of each other. They need space for the hot air to circulate so they crisp rather than steam as they cook. When in doubt, use a second sheet pan.
- Skip the cleanup: If you want to make things extra easy on yourself, lay a piece of parchment or foil on your sheet pan. Your cleanup will be a snap.
Do a Double (or Triple!) Batch
You might be surprised how quickly crispy roasted vegetables disappear from the sheet pan even before you get them to the table. Along those lines, consider baking a double or triple batch.
Leftovers can be refrigerated for up to four days. You’ll find a few of my favorite ideas for using those leftovers below.
Make Magic with Oven Roasted Vegetables
These roasted vegetables make a bang-up side dish to so many mains. Serve them alongside virtually any meat, chicken, or fish dish with a bright salad to complete the meal. Alternatively, you can try them:
- Spooned over Greek yogurt seasoned with salt and lemon juice and zest.
- Rolled into an omelet with crumbled goat cheese.
- Served in a shallow bowl drizzled with the tahini dressing in this recipe.
- Tucked into corn tortillas with cheese, salsa, and sour cream for vegetarian tacos.
- Spooned over farro or rice along with avocado slices and this delicious vinaigrette.
- Topped with a poached egg for brunch.
- Tossed with chickpeas, a splash of olive oil, and lemon juice to enjoy as a vegetarian main.
Make Ahead and Storage Options
This recipe does offer make-ahead options. First, you can cut the raw vegetables and store them in the fridge for a day or two before you roast them. Pile them in a container, drape a damp paper towel over the surface, add a lid, and store it in the produce drawer of your fridge.
You can also roast the vegetables ahead of time, cool, and refrigerate them in a lidded container, where they will be tasty for up to four days. Keep in mind, they will lose that crispiness, but the flavor will be there, and they are tasty reheated in the oven or microwave.
For More Roasted Vegetable Recipes
- Cider Roasted Root Vegetables
- Roasted Broccoli with Parmesan
- Easy Roasted Asparagus
- Roasted Beets with Balsamic Glaze
- Roasted Winter Squash with Chimichurri
Oven Roasted Vegetables
Waxy potatoes are smaller with a smoother skin than hefty russet potatoes. They have a creamy flesh when cooked and work well for roasting. A few varieties you might come across in the market include Red Bliss, New Potatoes, Yellow Finn, white potatoes, and fingerlings. Yukon Golds are a little starchier but will also work.
1 medium red onion, cut into 3/4-inch wedges
1 large bulb fennel, core removed and cut into 3/4-inch wedges
1 small (6 ounces) sweet potato, cut into 3/4-inch cubes
2 small (8 ounces) waxy potatoes, cut into 3/4-inch cubes
2 medium carrots, cut in half lengthwise and cut into 1-inch pieces
2 cloves garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
Preheat the oven:
Preheat oven to 425°F.
Season the vegetables:
Pile the onion, fennel, sweet potato, potatoes, carrots, and garlic on the center of a large sheet pan.
I use a 18x13-inch sheet pan. Drizzle the olive oil over the top. Add the salt, cumin, coriander, turmeric, paprika, and red pepper flakes. Use your hands to toss and coat the vegetables evenly with the oil and spices.
Spread them out evenly on the sheet pan. If the vegetables are crowded use a second sheet pan. It’s okay for the vegetables to touch, but they should not overlap.
Roast the vegetables:
Roast the vegetables for 20 minutes. Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.
Spread them out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.
Roasted vegetables are best served right from the oven for the crispiest result.
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|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 5g||18%|
|Total Sugars 7g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|