To begin with, I am a vegetable fanatic. I actually crave vegetables on a daily basis. But these sheet-pan, oven-roasted vegetables are my favorite way to cook vegetables. Just throw a handful of vegetables with some olive oil and seasonings, and you have yourself the best side for any meal. These roasted vegetables are cooked to perfection, beautifully caramelized, and are such a delicious way of getting your veggies in.
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What are the best vegetables to roast?
For starters, there is a multitude of vegetables that roast perfectly in the oven. However, on the day I chose to photograph these photos, I used cauliflower, broccoli, and bell peppers. Below I have given a list of the best vegetables to roast. The key for sheet pan veggies is to find vegetables that cook in the oven for the same amount of time. Regardless, I encourage you to use whatever vegetables you have on hand and whatever vegetables are in season when you choose to make this recipe.
Best vegetables for roasting:
- Cruciferous vegetables (ie. broccoli, cauliflower)
- Certain root vegetables (ie. carrots, small-cut sweet potato, beets) *I do not recommend adding white potatoes because they take much longer to cook than the other vegetables will. Cut root vegetables into small chunks to cook thoroughly!
- Bell peppers (any color!)
- Squashes (ie. zucchini, summer squash)
What do I season my roasted vegetables with?
I have tried many different vegetable seating combinations in the past, but this is truly my favorite. My family says that they would go vegan for a week if they could eat these veggies every day. The seasonings are as follows:
- Garlic powder
- Onion powder
- Rosemary (dried)
- Salt
- Black pepper
Not a very complicated list, and I bet you have all these spices in your cabinet! Just throw them together with some olive oil and pop them into the oven. You will be left with the most delicious side or appetizer for any meal.
The BEST Roasted Vegetables
Ingredients
- 1 head cauliflower cut into small florets
- 2-3 cups broccoli florets match the size of the cauliflower florets!
- 2 whole bell peppers cut into 2×1 inch pieces
- 3 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried rosemary
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat your oven to 400°F.
- Next, cut all your vegetables into even-looking pieces. The peppers should be about 2×1 inch chunks and the cauliflower and broccoli about 1×1 inch chunks. chunks
- Place all the veggies onto the sheet pan. They can either be mixed all together or each vegetable into three different sections like I have done.
- Add 1 tbsp of olive oil to each of the sections. Evenly distribute the seasonings and mix throughout with your hands. We need the spices and oil to be RUBBED into the veggies.
- Bake for 20 minutes, then flip and mix your vegetables and rotate your pan 180°. This helps the vegetables cook evenly!
- Continue to cook the vegetables until the desired crunch or crispiness. I prefer the deeper flavor that comes with a long roasting period. That would mean an extra 20 minutes of roasting for golden brown, caramelized vegetables. Sometimes I even broil them to get even a deeper flavor!*= 40 minutes total (for soft, roasted veggies)
- If you want your veggies to still have a crunch (ie. slightly raw) bake for an additional 10 minutes after the first flip.= 30 minutes total (for roasted, but still crunchy veggies)
- Serve and enjoy immediately!**
Notes
How did these roasted vegetables turn out for you? How long did you cook them for? Let me know in the comments below!
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