Name: Oven Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups chopped vegetables (such as broccoli, carrots, bell peppers, zucchini, Brussels sprouts, red onions, etc.); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder (optional); 1/2 teaspoon Italian seasoning or dried herbs (optional)

Why You’ll Love Oven Roasted Vegetables Recipe

The veggies get a wonderful contrast: crispy, golden edges and soft, tender middles, thanks to roasting.
It’s easy and forgiving: you can use a mix of almost any vegetables you have on hand, and adjust to what’s seasonal or in your fridge.
It elevates ordinary vegetables: even veggies that taste so-so when boiled (like broccoli or zucchini) become flavorful and appealing once roasted.
Leftovers are great — the roasted veggies reheat well and can be repurposed in salads, pastas, pizzas or stir-fries.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bell peppers
Zucchini
Sweet potatoes
Red onion
Broccoli
Olive oil
Dijon mustard
Italian seasoning
Salt, pepper, garlic powder (or simple salt + pepper + garlic powder)
Parmesan cheese (for finishing)

Directions

Preheat your oven to 400°F (or use convection at 375°F if your oven has that option).
Wash and cut your vegetables. Try to cut different veggies into sizes that will help them cook in roughly the same amount of time (e.g., smaller pieces for root vegetables, modest-sized florets for broccoli).
In a large bowl, combine the vegetables with olive oil, Dijon mustard, Italian seasoning, and salt/pepper (or garlic powder). Toss well to coat.
Spread the vegetables out evenly on one or two rimmed baking sheets — do not overcrowd them.
Roast in the oven for about 25 to 35 minutes, tossing and rotating the pans halfway through. The vegetables are ready when their edges are brown and crisp, and the insides are tender.
Remove from oven and sprinkle (or grate) Parmesan cheese over the top, if using. Serve hot.

Servings and timing

Makes about 6 servings. Total time: about 45 minutes (20 minutes prep, 25 minutes roasting).

Variations

Swap broccoli for cauliflower or Brussels sprouts, especially if those are what you have available.
For a different flavor profile, try seasoning with herbs like rosemary or thyme instead of Italian seasoning.
Use fewer root vegetables and more quick-roasting veggies (like zucchini, peppers) for a shorter cooking time.
Make it vegan: simply omit or replace the Parmesan cheese with a vegan-friendly alternative or nutritional yeast.

Storage/Reheating

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days.
To reheat, spread them on a baking sheet and warm in the oven at ~350°F until heated through, or microwave if needed.

FAQs

What vegetables work best for oven roasting?

You can roast almost any vegetables — bell peppers, zucchini, sweet potatoes, red onion, broccoli, cauliflower, or Brussels sprouts all work beautifully. The key is cutting them to sizes suited for their density.

Do I need to peel root vegetables like sweet potatoes?

Peeling is optional. You can skip peeling as long as the vegetables are washed thoroughly.

Can I roast frozen vegetables using this recipe?

This recipe is designed for fresh vegetables. Frozen vegetables release more moisture, which may cause steaming instead of roasting.

What if my vegetables aren’t browning evenly?

Make sure they are in a single layer on the baking sheet without overcrowding, and toss or rotate the pans halfway through cooking.

Can I add extra seasonings or spices?

Yes. Try garlic powder, chili flakes, rosemary, thyme, balsamic vinegar, or a sprinkle of cheese for added flavor.

Is olive oil necessary for roasting?

Yes — olive oil helps caramelize the vegetables and prevents them from drying out. Without it, they may burn or become too dry.

Can I roast different types of vegetables together?

Yes, but try to cut each type so they roast evenly. Denser vegetables like sweet potatoes should be smaller than softer vegetables like zucchini.

What if some veggies finish cooking before others?

You can remove the ones that are done and let the rest continue roasting, or stagger the cooking times by adding quick-roasting veggies later.

How can I make the veggies crispy rather than soggy?

Avoid overcrowding the pan, use enough oil, and roast at a high temperature. These steps ensure caramelization instead of steaming.

Can I use this recipe as a meal prep option?

Yes — you can chop the vegetables ahead of time and store them until ready to roast. Leftovers also reheat well and are great for meal prep.

Conclusion

Oven Roasted Vegetables are a delicious and dependable way to enjoy a wide range of fresh produce. Whether you’re preparing a quick weeknight dinner, looking to clean out the fridge, or planning ahead for meal prep, this flexible and satisfying dish will quickly become a staple in your kitchen. Roasting vegetables turns them into something crave-worthy, with rich flavor and satisfying texture — making healthy eating genuinely enjoyable.