Easy Oven Roasted Vegetable Recipe
This Easy Oven Roasted Vegetable recipe is a simple and delicious way to enjoy a medley of perfectly caramelized veggies. Packed with flavor and ready in no time, it’s the perfect side dish for any meal!

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When I’m short on time but still want a wholesome and flavorful side dish, I always turn to roasting. There’s just no beating the way the oven transforms everyday veggies into something golden and irresistible.
I’ve shared my roasted peppers and roasted carrots and broccoli, but today I wanted to share a more general roasted vegetables recipe that you can use with a variety of vegetables depending on the season and what you have on hand.
What readers say
“Thank you, such an easy and healthy recipe!” -Elle
Why I love this recipe
It is super easy and quick to throw together, perfect for those busy days when I need something fast but still delicious. It is healthy, tasty, and goes with pretty much any meal, making it the ultimate side dish for any occasion.
I also love that I can use whatever veggies I have on hand or whatever I am craving that week, which makes it super versatile. I love experimenting with different seasoning blends to keep things interesting. Every time I make it, I can change up the flavor.
Ingredients
- Veggies: peppers, zucchini, carrots, onion, green beans, potatoes, broccoli, cauliflower, whatever your favorites are!
- olive oil
- salt and pepper
- lemon juice, optional
- Mrs. Dash or Italian seasoning are good options, your favorite seasoning blends.
Step by step
- Chop the vegetables into evenly sized pieces. For vegetables that take longer to cook, like potatoes, cut them into smaller pieces to ensure even cooking. (See vegetable cooking times below)
- Toss the chopped vegetables with olive oil and your chosen seasoning in a large bowl.
- Spread the seasoned vegetables evenly on a rimmed baking sheet, making sure they’re not overcrowded.
- Roast in the oven for about 25 minutes, stirring halfway through, or until the vegetables reach your desired level of doneness.
Veggies cooking time
Roast in the oven according to these cooking times, stirring halfway through:
- Root vegetables (potatoes, carrots): 30-45 minutes
- Winter squash (butternut, acorn): 20-60 minutes
- Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts): 15-25 minutes
- Soft/thin vegetables (zucchini, bell peppers, green beans, asparagus, onion): 10-20 minutes
- Tomatoes 15-20 minutes
Tips for best results
- Use a higher oven temperature (around 425°F) if you want crispy edges.
- For a golden, crispy finish, don’t overcrowd the baking sheet. Use two pans if needed.
- Stir the veggies halfway through roasting for even browning.
- Use a variety of veggies for different textures and flavors.
Variations
What I love most about this roasted vegetable recipe is how easily it can be adapted. A splash of lemon juice or balsamic vinegar adds a delicious tang, and changes up the seasonings, like trading Italian herbs for smoked paprika or a Cajun blend.
Also, seasonal veggies work great, too! I use sweet potatoes and Brussels sprouts in the cooler months and zucchini or bell peppers in the warmer ones. It’s so fun to make this recipe my own every time I cook it!
Serving suggestions
These oven-roasted vegetables are incredibly versatile and pair beautifully with so many dishes. For dinner they are a great side for baked chicken thighs or baked chicken breasts.
They are also delicious reheated for breakfast on the side of my favorite scrambled eggs recipe. You can even use them on salads or sandwiches too, depending on which veggies you roast.
Storage
Roasted vegetable leftovers are a lifesaver!
Store them in an airtight container in the fridge for up to 3 days. To reheat, toss them in a skillet or pop them back in the oven for a few minutes to revive that perfect crispiness.
If you try this recipe please comment and rate it below, I love hearing from you!
PrintEasy Oven Roasted Vegetables
- Total Time: 30 minutes
- Yield: 5 1x
Description
Transform everyday vegetables into a vibrant, flavorful dish with this Easy Oven Roasted Vegetable Recipe. A quick toss in olive oil and seasoning is all it takes for a golden, tender side.
Ingredients
Ingredients
- 1 cup fresh green beans
- 3 large potatoes, cut into 1/2 inch pieces
- 1 large carrot, peeled and sliced to 1/2 inch thickness
- 1 medium zucchini sliced into 1 inch slices
- 1 medium yellow onion, cut into quarters
- 1/4 cup extra virgin olive oil
- 3 – 4 tablespoons of Italian seasoning or spice mix of your choice
Instructions
Instructions
- Preheat the oven to 400°F.
- Combine all the ingredients in a large bowl and mix well to coat the vegetables evenly.
- Arrange the vegetables in a single layer on a baking sheet. Bake for 25–30 minutes, or until tender and golden.
Notes
Vegetable Cooking Times:
Root vegetables (potatoes, carrots): 30-45 minutes
Winter squash (butternut, acorn): 20-60 minutes
Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts): 15-25 minutes
Soft/thin vegetables (zucchini, bell peppers, green beans, asparagus, onion): 10-20 minutes
Tomatoes 15-20 minutes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: about 2/3 cup
- Calories: 196
- Sugar: 4.5 g
- Sodium: 42.9 mg
- Fat: 11.5 g
- Carbohydrates: 22.3 g
- Protein: 2.7 g
- Cholesterol: 0 mg
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Thank you, such an easy and healthy recipe!