So easy Roasted Vegetables The recipe can be used with any seasonal vegetables and is the perfect side dish pretty much any entree.
Some of my other favorite heavy side dishes with vegetables are twice baked potatoes, whole roasted cauliflower, wedge salad, and French green beans.
Why I love this recipe:
- A pan – I’m always a fan of meals and sides that don’t require extra cleanup in the kitchen, and this roasted veggie tray couldn’t be faster.
- Simple – Just a few minutes of prep and you have a beautiful and healthy side that you can pair with a tasty dinner, like slow cooker ribs, or spatchcock chicken, or something casual, like macaroni and cheese or chicken casserole.
- Delicious – Something about roasting vegetables makes them so delicious, everyone in my family devours them!
How to make roasted vegetables:
Cut vegetables: Cut hard vegetables the same size so that they are cooked at the same time. If you add soft vegetables along with harder vegetables, leave them in larger pieces. For example, if you are cooking zucchini with squash, leave the zucchini in longer spears, or cut the squash into smaller pieces so they cook at the same time.
Roast: Place the vegetables on the baking tray and drizzle with olive oil. Season everything with salt and pepper, then Provencal herbs and garlic. Mix well to coat evenly and then spread in a single layer in the pan, trying to make sure they don’t touch each other.
Cooking times of vegetables:
Harder vegetables = Longer roasting time (25-35 minutes, or less if cut small).
- Pumpkin
- Pumpkin pumpkin
- Acorn squash
- Potatoes
- Yam
- Carrots
- Onions
Softer vegetables = Shorter roasting time (10-20 minutes, or less, if cut small).
- Cauliflower
- brussels sprouts
- Broccoli
- Mushrooms
- Zucchini
- Summer squash
- Bell pepper
- asparagus
- Green beans
- Tomatoes
Serve with:
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Recipe
Preheat the oven to 400 degrees F.
Place the vegetables on the baking tray and drizzle with olive oil. Season everything with salt and pepper, then Provencal herbs and garlic. Mix well to coat evenly and then spread in a single layer in the pan, trying to make sure they don’t touch each other.
Bake for 20 minutes, stir the vegetables and rotate the pan 180 degrees halfway through cooking.
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- Cut size is important: Cut hard vegetables the same size so that they are cooked at the same time. If you add soft vegetables along with harder vegetables, leave them in larger pieces. For example, if you are cooking zucchini with squash, leave the zucchini in longer spears, or cut the squash into smaller pieces so they cook at the same time.
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- Don’t overcrowd the pan – overstuffed vegetables will steam instead of roasting and become crispy. If necessary, use two pans and place them on two different racks in the oven. Switch places halfway through cooking.
Calories: 161kcalCarbohydrates: 27GEgg white: 4GFat: 6GSaturated fat: 1GPolyunsaturated fat: 1GMonounsaturated fat: 4GSodium: 24mgPotassium: 941mgFiber: 6GSugar: 8GVitamin A: 17078IUVitamin C: 111mgCalcium: 114mgIron: 2mg
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*I originally shared this recipe in December 2014. Updated in December 2018 and February 2024.
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