These oven-roasted vegetable recipes come with cooking times and temperatures to help you get tender vegetables with browned, crisp edges. From broccoli and asparagus to potatoes and squash, find an easy side dish plus practical tips for cutting, seasoning, and roasting.
Quick Look: Oven-Roasted Vegetable Recipes
- Why you'll love roasted vegetables: Simple prep, crisp edges, and natural sweetness. Adjust the seasonings for a weeknight dinner or holiday meal.
- The secret to perfect roasted veggies: Dry them well, cut into even pieces, and leave space on the pan so they roast instead of steam.
- Key ingredients: Fresh vegetables, olive oil, salt, pepper, and optional garlic, herbs, or cheese.
- Pairs well with: Fish, shrimp, chicken, steak, eggs, and holiday roasts.
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Jump to:
- Quick Look: Oven-Roasted Vegetable Recipes
- Our Favorite Vegetables
- Top Tips for Roasting Vegetables
- Roasted Acorn Squash with Pumpkin Pie Spice
- Roasted Spaghetti Squash
- Roasted Mashed Potato Squash
- Roasted Cauliflower and Carrots
- Cauliflower with Breadcrumbs and Cheese
- Roasted Cauliflower and Garlic
- Roasted Cauliflower, Asparagus & Carrots
- Roasted Asparagus
- Roasted Broccoli, Cauliflower, and Garlic
- Oven Roasted Broccoli
- Roasted Broccoli and Carrots
- Roasted Garlic and Broccoli
- Roasted Baby Broccoli
- Roasted Garlic in Foil
- Terracotta Roasted Garlic
- Roasted Whole Bell Peppers
- Roasted Baby Yukon Gold Potatoes
- Roasted Mini Red Potatoes
- Oven Roasted Russet Potatoes
- Cinnamon Sweet Potatoes
- Cubed Sweet Potatoes
- Roasted Purple Sweet Potatoes
- Roasted Purple Sweet Potato Halves
- Crispy Roasted Brussels Sprouts
- Brussels Sprouts with Bacon and Cheese
- Roasted Red Beets
- Roasted Fairytale Eggplants
- Roasted Baby Eggplants
- Leftover Roasted Vegetables
- What to Serve with Roasted Vegetables
- Oven-Roasted Vegetable FAQs
Our Favorite Vegetables
Our go-to way to eat veg is to roast it in the oven (400°F/200°C). The edges come out crisp, and the natural sugars caramelize, making them deliciously sweet.
You can roast pretty much any vegetable you like (broccoli, asparagus, potatoes, peppers, squash, etc.). The trick, of course, is to adjust the size of the pieces and the cooking time accordingly.
As the veggies roast, they release moisture. Leave space between the pieces so the moisture can escape and the edges can brown. Potatoes, broccoli, and onions all roast very well when you spread them out in a single layer without crowding the pan.
Start with fresh vegetables and simple seasonings, then dress it up or down depending on the occasion. Serve it with a roast for the holidays, toss it into a salad, or fold the leftovers into your morning omelet.
Here are some of our favorite oven-roasted vegetable recipes.
Top Tips for Roasting Vegetables
- Dry vegetables well: Extra moisture keeps the edges from browning.
- Cut evenly: Cut each type of vegetable into similar-sized pieces so they cook evenly.
- Don't crowd the pan: Arrange vegetables in a single layer with space between pieces. Use two pans if needed.
- Follow the recipe: Many vegetables roast well at 400°F, but temperatures and cooking times vary.
- Finish with flavor: Add fresh herbs, a squeeze of lemon, or grated Parmesan before serving.
Roasted Acorn Squash with Pumpkin Pie Spice
Roasted acorn squash with a good helping of pumpkin pie spice is a warm side dish that's very easy to make. The sweetness of the squash really brings out the spice and it's a dish that works absolutely perfectly on a fall or holiday table.
Roasted Spaghetti Squash
Transform this humble vegetable into a low-carb, gluten-free pasta alternative that's as delicious as it is nutritious. A healthy base for a variety of dishes, roasted spaghetti squash is a fabulous vegetable that looks like spaghetti. It has a sweet taste and is the perfect low-carb stand-in for pasta.
Roasted Mashed Potato Squash
Roasted mashed potato squash has very mild, creamy flesh which is easy to scoop and mash with butter. It's a very simple side to a chicken, a fish or a holiday roast.
Roasted Cauliflower and Carrots
Sheet Pan Roasted Carrots and Cauliflower is a delicious recipe that requires just a few ingredients and a hot oven. It makes a perfect side dish or salad topping. Pair with your favorite fish and meat. Goes great with our Lamb Chop Recipe!
Cauliflower with Breadcrumbs and Cheese
Roasted cauliflower with breadcrumbs and Parmesan has a crisp, buttery topping. Finished with lemon zest, it's ready in 25 minutes for an easy side dish or main.
Roasted Cauliflower and Garlic
For a good cauliflower side, mix the cauliflower and garlic cloves with olive oil, season with salt and pepper, and roast for 25 minutes, until the cauliflower is tender and the garlic is caramelized.
Roasted Cauliflower, Asparagus & Carrots
This is a fairly quick dish to put together for a weeknight meal. Roasting different vegetables comes down to one thing really: roast them all together at the same time. Just follow the simple instructions and you'll have a healthy roasted vegetable side dish.
Roasted Asparagus
Toss the asparagus with a little olive oil, salt, and pepper, and roast in a hot oven at 400°F for 15 minutes until tender and slightly caramelized. Serve as a side dish, with a good grating of Parmesan and a squeeze of lemon if you like. For larger stalks, see How To Cook Thick Asparagus.
Roasted Broccoli, Cauliflower, and Garlic
Roast whole garlic cloves with broccoli, cauliflower, and carrots until soft and sweet. They add rich, garlicky flavor to this healthy side dish.
Oven Roasted Broccoli
Roasting broccoli in the oven brings out all the earthy flavors of our favorite vegetable. The crispy edges and deep flavor make roasted broccoli perfect for weeknight meals or a post-workout snack.
Roasted Broccoli and Carrots
This roasted broccoli and carrots recipe blends flavors and textures perfectly. It's a nutritious side dish that's easy to make and impossible to resist!
Roasted Garlic and Broccoli
Roasted broccoli with garlic and Locatelli cheese has crisp edges, golden garlic, and a salty Pecorino Romano finish. Ready in 20 to 25 minutes, it's an easy side dish for fish, chicken, or steak.
Roasted Baby Broccoli
Roasted baby broccoli has tender stems and lightly crisp florets. Toss with olive oil and simple seasonings, then roast for about 20 minutes for an easy side dish to serve with fish, chicken, or steak.
Roasted Garlic in Foil
Roasted garlic in foil becomes soft, mellow, and spreadable in the oven. Spread the cloves on warm bread, stir them into the mash, or mash them into the butter for your fish or steak.
Terracotta Roasted Garlic
Roasting garlic in a terracotta baker turns the cloves soft, sweet, and spreadable. Spread it on crusty bread, mash it into potatoes, or stir it into sauces for mellow garlic flavor.
Roasted Whole Bell Peppers
Oven-roasted bell peppers become tender and sweet, with a little char on the skin. Serve as a simple side dish, layer into sandwiches, or add to salads and pasta.
Roasted Baby Yukon Gold Potatoes
Roasted baby gold potatoes have crisp, golden cut sides and tender, buttery centers. They're seasoned with garlic, paprika, and oregano.
Roasted Mini Red Potatoes
Roasted mini red potatoes have lightly crisp skins and creamy centers, with no peeling or chopping needed. Roasted whole with olive oil and garlic, then finished with fresh parsley, they're an easy side ready in about 25 minutes.
Oven Roasted Russet Potatoes
Roast these russet potato chunks at 400 until the edges caramelize. They're a perfect substitute for French Fries!
Cinnamon Sweet Potatoes
Toss sweet potato cubes with butter, brown sugar, vanilla, and cinnamon, then roast until tender with caramelized edges.
Cubed Sweet Potatoes
These sweet potato cubes are so good, they taste like candy. Their caramelized exteriors give way to creamy, tender interiors. They add a nutritious, flavorful touch to any meal, blending sweetness with earthy richness. Roast at 400°F for about 30 minutes until sweet as sugar!
Roasted Purple Sweet Potatoes
Roasted sweet potatoes are tender inside, golden on the edges, and full of natural flavor. Simply seasoned and baked, they make a healthy, colorful side dish that pairs with chicken, steak, seafood, or holiday meals.
Roasted Purple Sweet Potato Halves
Season roasted purple sweet potato halves with garlic, onion, and paprika, then bake until tender. Serve with lemon chive sour cream dip.
Crispy Roasted Brussels Sprouts
This quick roasted Brussels sprouts recipe is a breeze to prepare. It delivers consistently caramelized and crispy results every time! The outer leaves fall off the tiny cabbages and crisp into the perfect salty snack. Today is the time to try these for yourself!
Brussels Sprouts with Bacon and Cheese
Roasted Brussels sprouts with bacon and Parmesan have crisp edges and plenty of savory flavor. Salty bacon and grated cheese make this an easy side dish for weeknight dinners or a holiday table.
Roasted Red Beets
Roasted Red Beets are tender, lightly caramelized, and easy to make with olive oil and salt. Serve warm as a side dish, or chill for salads and bowls.
Roasted Fairytale Eggplants
For this batch of small roasted eggplants, I roast them with olive oil, salt, and pepper. To elevate the dish, I served roasted eggplants with sour cream drizzled with honey. To add freshness and visual appeal, I garnished the dish with fresh basil leaves and lemon slices.
Roasted Baby Eggplants
For an easy roasted small eggplant dish, slice the mini eggplants in half and brush them with olive oil. Season with salt, pepper, and your favorite spices, then roast at 400°F for 25 minutes until tender and caramelized. This makes a delicious side dish or appetizer.
Leftover Roasted Vegetables
Store leftover roasted vegetables in an airtight container in the refrigerator for up to three days.
Add them to omelets, salads, grain bowls, or pasta. Reheat in the oven or a skillet to help restore some browned edges. Freezing can soften their texture, so we prefer enjoying them fresh or refrigerated.
What to Serve with Roasted Vegetables
Roasted vegetables make an easy side dish for chicken, steak, fish, or shrimp. Try them with one of these main dishes:
Oven-Roasted Vegetable FAQs
Roasted vegetables will remain fresh for 3-4 days in the back of your refrigerator.
Plan to serve about one-quarter pound per person for a generous side dish.
Yes, roasted vegetables are good when they're cold. You can dress them with a simple vinaigrette, top a green salad, and have a healthy meal.
Cooking time varies by vegetable and cut size. Follow each recipe and check for browned edges and a tender center.
Yes, you can oven-roast your vegetables two days before your meal. To reheat, I put them in a hot skillet for a few minutes with a drop of butter or oil. It should crisp them back up.
Consider the flavors and textures of your roasted vegetables when choosing side dishes. For example, if your veggies are heavily seasoned, a simple rice pilaf might be an excellent complement. Conversely, if your veggies are plain, a creamy risotto could provide a good contrast. Matching your side dishes to your roasted vegetables can enhance the overall enjoyment of your meal.
