Roasted Vegetables: Perfectly Cooked in the Oven

Oven Roasted Vegetables

Crispy Oven Roasted Vegetables taste great, are good for you, and are very easy to make.

I think it’s important to know how to make cooked veggies on a sheet pan in the oven. It’s like learning to beat an egg, mix a salad sauce, or cook a pound of pasta.

Every one of these basic cooking items is a dish that can be changed and adapted to fit your mood. The most important? Veggies that have been roasted taste great. Even my friends who don’t like veggies eat them more often when they are golden and crispy and just salty enough to make them want more.

Oven Roasted Vegetables are a staple in our house, and we eat them pretty much all year long. They are good for both easy weeknight dinners and when you have guests over. I make them in my toaster oven in small batches for quick lunches, and I serve them with scrambled eggs for brunch.

How to Roast Vegetables in the Oven

It couldn’t be easier to make Oven Roasted Vegetables:

Cut the veggies into pieces of the same size.

Put them on a baking sheet.

Add olive oil, salt, and any other flavors you want.

Put them in an oven that is very hot.

Warm them up.

It’s really that easy.

Which vegetables are best to roast?

There are a lot of different veggies you can roast. This recipe calls for red onion, carrot, fennel, sweet potato, and potato, all of which can be found all year and roasted at about the same rate.

I like how this mix has a good balance of sweet and earthy flavors, but you can change it up based on what you have in your fridge. Some other veggies to think about:

Roots like beets, carrots, and turnips are also used.

There are many kinds of winter squash, like butternut, honeynut, acorn, and delicata.

Cruciferous veggies include broccoli, cauliflower, and brussels sprouts.

Keep in mind that vegetables with more fiber will take longer to cook than ones with more water, so keep an eye on your vegetables as they roast. From this advice, you can learn more about how to roast veggies. 

How to Add Flavor to the Veggies

Oven-Roasted Vegetables use a lot of spices, but they don’t get too hot. In the dish, the spices cumin, ginger, coriander, paprika, and a pinch of pepper flakes are used. All of these tastes go well with root veggies.

You could easily use ras el hanout, Old Bay sauce, or even a “everything bagel” mix instead. Herbs, like a few teaspoons of roughly chopped fresh rosemary or thyme, or one or two teaspoons of dried Italian spice or Herbs de Provence, would also work.

Some Valuable Tips

Here are some important things to keep in mind if you want to make a sheet pan of perfectly roasted vegetables:

Size: There is no one “right” size for baking veggies. The most important thing is that you stick to the size you choose. If the veggies are all cut the same way, they will take about the same amount of time to cook. If some of the pieces are really big and some are really small, the small ones will burn before the big ones are done. 

Temperature: I find that 425°F is the sweet spot for cooking veggies that are soft on the inside and crispy on the outside.

Lots of space: Don’t put too much on the pan. You don’t want all the veggies on top of each other. They need room for hot air to move around so they don’t steam as they cook. If you’re not sure, use a second baking sheet.

If you don’t want to clean up, put a piece of parchment paper or aluminum foil on your sheet pan. It will be easy to clean up.

Make a double or even a triple batch.

You might be surprised at how quickly crispy roasted vegetables disappear from the sheet pan before you even get them to the table. In the same way, you might want to bake a double or triple amount.

You can keep leftovers in the fridge for up to four days. Here are some of my favorite ways to use those extras.

Putting vegetables in the oven can do wonders.

These roasted vegetables go well with so many main dishes. Serve them with almost any meat, chicken, or fish dish, and finish the meal with a colorful salad. You can also try the following:

Spooned over Greek yogurt that had salt, lemon juice, and lemon zest added to it.

Crumbled goat cheese was rolled up in an omelet.

The tahini sauce in this dish is spread over the food in a small bowl.

Tacos for vegetarians are made with corn tortillas, cheese, salsa, and sour cream.

On top of farro or rice with slices of avocado and this tasty dressing.

Served for breakfast with a fried egg on top.

Tossed with beans, a little olive oil, and lemon juice to make a main dish for vegetarians.

Options to Make Ahead and Store

There are ways to make this meal ahead of time. First, you can cut the raw veggies and put them in the fridge for a day or two before roasting them. Put them in a container, cover the top with a wet paper towel, put a lid on it, and put it in the fridge’s vegetable box.

You can also roast the veggies ahead of time, let them cool, and store them in a jar with a lid in the fridge for up to four days. They will still taste good. Keep in mind that they will lose their crispiness, but the taste will still be there, and reheating them in the oven or microwave makes them taste good.

Oven Roasted Vegetables

Roasted Vegetables:
Roasted Vegetables:


15 mins

TIME TO COOK: 45 mins

TIME TOTAL: 60 minutes

Two to four serves

Waxy potatoes are smaller than russet potatoes and have a smoother skin. When cooked, their meat is smooth and creamy, and they roast well. You might find Red Bliss, New Potatoes, Yellow Finn, white potatoes, and fingerlings at the store. Yukon Golds are a little more starchy, but they can also be used.


1 medium red onion, cut into wedges about 3/4 inches wide

1 big fennel bulb, cored and cut into 3/4-inch-thick pieces

1 small sweet potato (6 ounces), cut into 3/4-inch cubes.

2 small waxy potatoes (8 ounces), cut into 3/4-inch cubes

2 medium-sized carrots, cut in half lengthwise and into 1-inch pieces

2 cloves of garlic, cut into small pieces

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon of cumin powder

1/2 tsp. coriander powder

1/2 tsp. of turmeric powder

1/2 teaspoon paprika

1/4 teaspoon crushed red pepper


Set the oven’s temperature to 425°F.

Season the vegetables: Put the onion, fennel, sweet potato, potatoes, carrots, and garlic in the middle of a big sheet pan.

I use a sheet pan that is 18×13 inches. Spread the olive oil on top. Add the red pepper flakes, cumin, coriander, ginger, paprika, and salt. Use your hands to mix the oil and spices into the vegetables and cover them evenly.

Spread them out in a single layer on the baking sheet. Use a second sheet pan if the greens are crowded. The veggies can touch, but they shouldn’t touch each other.

Put the veggies in the oven:

For 20 minutes, put the greens in the oven. Take the baking sheet out of the oven and stir the veggies with a big spoon or spatula.

Spread them out again in an even layer, and cook them for another 25 minutes or so, until they are soft and beginning to brown.


The crispiest roasted veggies are those that are served right out of the oven.





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