This Roasted Vegetables Recipe is the perfect healthy side dish – tender and juicy veggies with the best oven-roasted flavour. Ready in under 25 minutes!
Here at The Busy Baker we LOVE our vegetables. Recipes like this Roasted Vegetables Recipe are ones we go back to again and again and again because they’re so easy to make, they’re perfect for meal prep, and they’re a super healthy nutrient-dense side dish that goes with just about anything.
We love to serve these Roasted Vegetables with our Air Fryer Salmon and some steamed rice on a busy weeknight, and they’re also delicious alongside our favourite Instant Pot Roasted Chicken and Gravy.
Speaking of busy weeknights, we know a thing or two about how hard it is to get dinner on the table for a busy family every single night of the week – and not just any dinner…a healthy dinner that’s flavourful and nutritious and that the kids will actually eat!
Here at The Busy Baker we have shared so many of our favourite mealtime tips, tricks and secrets with you over the years. If you haven’t already signed up, we offer a FREE email course where we share our BEST weeknight meal tips, tricks and recipes to help you feed your hungry family without losing your sanity. Sign up for our FREE course below:
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Making roasted vegetables is so easy, but you’ll need just a few kitchen items to get you started (affiliate links):
- a sturdy cutting board
- a sharp chef’s knife
- measuring spoons and cups
- a mixing bowl
- a sheet pan for roasting
To make this recipe you’ll need:
- broccoli
- cauliflower
- zucchini
- carrots
- red onion
- yellow bell pepper
- red bell pepper
- mushrooms
- olive oil
- salt
- pepper
- garlic powder
Time needed: 25 minutes
Follow these steps for the BEST oven roasted vegetables!
- Chop the veggies in the correct size.
When using multiple kinds of veggies in the same dish, we recommend chopping them strategically so they cook evenly. This means for harder vegetables (like carrots), we slice them more thinly. For softer vegetables (like bell peppers), we chop them in larger pieces. This way the vegetables become tender all at the same time and you avoid over-cooking some while under-cooking others.
- Toss them in the oil and seasonings first.
Use a mixing bowl for this step and toss all the vegetables in the olive oil, salt, pepper and garlic powder.
- Roast in a single layer.
Overcrowding the sheet pan with veggies means they’ll steam instead of roast. Roast in a single layer to promote caramelization.
How to roast vegetables
Roast vegetables in the oven in a single layer. This helps them roast instead of steaming, and allows for perfectly caramelized veggies.
How long to roast vegetables
It takes about 12 minutes to roast vegetables in the air fryer and about 15-20 minutes to roast vegetables in the oven.
Can you roast frozen vegetables?
Yes! Simply add about 4-6 minutes of additional cooking time.
Can I make this recipe ahead of time?
Yes, although we recommend enjoying these veggies immediately after roasting for best results.
How can I reheat leftover Roasted Vegetables?
To reheat, simply add the veggies to a sheet pan and reheat in the oven until heated through. They can also be reheated in the microwave until hot.
We hope you love this Roasted Vegetables Recipe as much as we do. Let us know in the comments below, what’s your favourite vegetable side dish? We’d love to know!
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Roasted Vegetables
Recipe: Equipment
Recipe: Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup zucchini thickly sliced
- 1 cup carrots thinly sliced
- 1 medium red onion chopped
- 1 yellow bell pepper
- 1 red bell pepper
- 1 cup white mushrooms halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
Recipe: Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare a large sheet pan by lining it with parchment paper or spraying it with non stick cooking spray.
- Add all the chopped veggies to a large bowl.
- Add the olive oil, salt, pepper, and garlic powder and toss very well.
- Add the veggies to the large sheet pan. Avoid overcrowding them and place them in a single layer.
- Roast at 375 degrees Fahrenheit for about 15-16 minutes. If your oven roasts unevenly, toss the veggies once about halfway through roasting or rotate your pan.
- Serve immediately.
Recipe: Notes
How to chop the veggies so they cook evenly
When using multiple kinds of veggies in the same dish, we recommend chopping them strategically so they cook evenly. This means for harder vegetables (like carrots), we slice them more thinly. For softer vegetables (like bell peppers), we chop them in larger pieces. This way the vegetables become tender all at the same time and you avoid over-cooking some while under-cooking others.How to roast frozen vegetables
Add about 5-6 minutes of additional cooking time.How to reheat Roasted Vegetables
These roasted vegetables can be reheated in the oven on a sheet pan until heated through, in the microwave, or in the air fryer for 3-4 minutes.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.