suggested video
suggested video

Roasted Vegetables: the effortless recipe for a delicious, healthy side dish

Total time: 50 Min
Difficulty: Low
Serves: 8 people
By Cookist

For a healthy, flavorful side dish that will go with just about any main dish, there's nothing better than roasted vegetables. Crispy and golden brown on the outside, tender on the inside, oven-roasted vegetables are the perfect nutritious side dish to make with everything from roasts to pasta, stews, casseroles, burgers, and more.

There's nothing that doesn't go well with roasted veggies, and the best part is that you can customize this dish however you like. Head to your local farmers' market and pick up your favorite in-season vegetables to roast with dinner this week. With so much variety, you'll never get bored!

Oven-roasted vegetables can be made several times a week and offer a fantastic way to get your five a day.


Oven Roasted Vegetables Ingredients

You can use any combination of fresh, in-season vegetables when making homemade roasted veggies at home.

This specific recipe calls for a mix of several types of vegetables, including root veggies like carrots, tubers like potatoes, plus Brussels sprouts, onions, and squash.

The marinade is made from olive oil, lemon juice and zest (which will give your roast vegetables a wonderful, bright, zesty flavor), garlic, and rosemary.


How to Roast Vegetables

When roasting vegetables, you need high heat, so make sure to give your oven enough time to preheat at 425F. Line a pan with parchment paper and set it aside. Combine the olive oil, lemon juice, lemon zest, rosemary, and garlic in a small bowl. Put the veggies into a second bowl, then add the olive oil mixture. Make sure to toss the vegetables well so they're completely coated.

Spread the veggies out on your pan, then pop the pan in the oven. In general, you'll want to roast your vegetables for about 20 minutes, flip them around, then give them another 15 to 20 minutes. The exact time may vary depending on how big or small you cut your vegetables, so keep an eye on them as they're cooking. You know they're ready to be served the veggies are tender and starting to turn golden brown.


Tips for Making Oven Roasted Vegetables

Use your favorite seasonal vegetables in this recipe. Try it with parsnips, zucchini, fennel, sweet potatoes, bell peppers, shallots, pumpkin, cauliflower, beets, broccoli – whatever you enjoy the most!

Season your roasted vegetables however you like. Add some spice with a dash of cayenne pepper or smoked paprika, or sprinkle your veggies with your favorite seasoning mixes. Taco seasoning, Old Bay, Creole, Italian, and za'atar are all delicious.

You can also add other ingredients like balsamic vinegar or apple cider vinegar, honey, maple syrup, orange juice, lime juice, soy sauce, or hot sauce for more flavor.

Don't overcrowd the pan when roasting your vegetables, otherwise, they won't cook properly. You can use two pans instead of one.


What to Serve with Roasted Vegetables

Roasted vegetables are the ultimate side dish – they go with literally everything. Roasted vegetables are a favorite side dish with roast chicken, fish, pot roast, or a grilled steak. They're also a fantastic healthy side for sandwiches, casseroles, mac and cheese, risotto, and so much more.

You can use leftover roast vegetables in salads, wraps, sandwiches, or add them to casseroles, pasta, use them as a pizza topping, or mix them into a stir-fry. Get creative!


How to Store Roasted Vegetables

Transfer any leftover roasted veggies to an airtight container and place them in the fridge for up to 4 days.

red potatoes, washed and cut
carrots, washed
4 to 5
red onion, roughly chopped
butternut squash, chopped
1 1/2 cups
small brussels sprouts
15 to 20
Extra virgin olive oil
1/4 cup
lemons zested and juiced
fresh rosemary, minced
2 tbsp
Garlic, minced
3 to 4 cloves
kosher salt and freshly ground pepper to taste


Preheat your oven to 425F. Line a sheet pan with parchment paper.

Peel and cut the carrots.

Whisk olive oil, lemon juice, lemon zest, rosemary, and garlic in a small bowl.

Place vegetables in a mixing bowl. Pour the olive oil mixture over the vegetables.

Toss to coat.

Add the vegetables to the sheet pan.

Spread the vegetables on the tray in a single even layer. Add rosemary sprigs.

Bake for 20 minutes, flip them, then cook for 15 to 20 minutes more, or until the vegetables are tender and beginning to brown.

Serve and enjoy!


Use a large rimmed sheet pan to roast your vegetables.

Every dish has a story
Find out more on Cookist social networks
api url views