These Roasted Vegetables are quick and easy to prepare, making them the perfect side dish for roasted poultry or pork. Customize the flavor with different vegetables and spices to suit your taste. Reheat leftovers in the microwave for an effortless accompaniment to any entree.
One can never have too many easy and delicious side dishes. Vegetables are always a win-win choice. They are healthy, delicious, and usually easy to prepare. If you like easy and flavorful vegetable recipes, try roasted parsnips, roasted turnips, and roasted onions.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Carrots: You can substitute parsnips
- Baby potatoes: You can use regular-size potatoes but cut them into chunks.
- Olive oil: extra virgin cold press is best
- Fresh herbs: like rosemary, thyme, and parsley
How to roast vegetables
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, prep all the vegetables for roasting by washing and drying them thoroughly. If desired, peel the vegetables. This is best for some root vegetables like carrots, parsnips, and sweet potatoes. Then, add the vegetables to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, chopped fresh rosemary, and chopped fresh thyme.
Cover a large sheet pan with parchment paper. Spread the vegetables over the parchment paper, leaving space between the vegetables for the heat to reach. Flip the vegetables halfway through the cooking time. Cook until the vegetables are fork-tender. If desired, season with more salt and pepper and fresh herbs to taste.
What Vegetables Roast Well Together
There are so many vegetables that are delicious when roasted, but some require different roasting times. It is best to group them by their roasting times.
- Asparagus, Green Beans, and Summer Squash (like zucchini and yellow squash) – roast for 12-15 minutes
- Broccoli and Cauliflower – roast for 15-20 minutes
- Brussels Sprouts, Butternut Squash, and Parsnips – roast for 20-25 minutes
- Carrots, Onions, Potatoes, and Sweet Potatoes – roast for 25-30 minutes
Preparation Tips
- Use parchment paper for even browning and easy cleanup, but make sure your parchment paper is rated for up to 425 degrees or adjust the temperature to the parchment paper.
- Chop your veggies in uniform sizes so they cook at the same pace.
- Dried or fresh herbs can be used for this recipe.
- For even browning, flip the vegetables halfway through the cooking period.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power so you don’t overcook the vegetables.
More Seasonings for Roasted Vegetables
- garlic powder
- dried oregano
- dried marjoram
- dried basil
- onion powder
- fresh or dried parsley
- Cajun seasoning
- seasoned salt
- Italian seasoning
- paprika
How to Freeze Roasted Vegetables
Roasted root vegetables freeze quite well; put them in a sturdy airtight container and freeze them for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or oven.
Vegetables with high moisture content, like tomatoes, summer squash, bell peppers, asparagus, mushrooms, broccoli, and cauliflower, are best frozen and used in stews and soups. Their texture changes after freezing and thawing, so they are best used in more of a liquid state.
More Vegetable Recipes
Oven-Roasted Vegetables
Ingredients
- 3 medium carrots peeled and cut into 2-inch chunks
- 1½ lbs baby potatoes
- 2 large yellow or red onions peeled halved and then quartered
- ¼ cup olive oil
- Kosher salt and fresh ground black pepper
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
Instructions
- Preheat oven to 425 degrees. Wash and dry vegetables thoroughly.
- Add the carrots and potatoes to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, chopped fresh rosemary, and chopped fresh thyme.
- Cover a large baking sheet with parchment paper. Spread the vegetables, including the onions, over the parchment paper, leaving space between the vegetables for the heat to reach. Brush the onions with any residual oil and herbs from the bowl.
- Cook for 25-30 minutes or until the vegetables are fork-tender. Flip the vegetables halfway through the cooking time. If desired, season with more salt and pepper and fresh herbs to taste.
Notes
- Use parchment paper for even browning and easy cleanup, but make sure your parchment paper is rated for up to 425 degrees or adjust the temperature to the parchment paper.
- Chop your veggies in uniform sizes so they cook at the same pace.
- Dried or fresh herbs can be used for this recipe.
- For even browning, flip the vegetables halfway through the cooking period.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power so you don’t overcook the vegetables.
Nutrition
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Jack
So delicious and easy. We loved them! Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Jack!