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How to Roast Vegetables in Oven

These easy oven roasted vegetables are tossed with olive oil and simple seasonings, then roasted until perfectly tender with golden, caramelized edges. They're a colorful, healthy side dish that pairs well with chicken, beef, pork, seafood, or your favorite vegetarian meals.

Course desserts, Side Dish
Cuisine American
Keyword How to Roast Vegetables in Oven, Oven Roasted Vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 large carrots peeled and sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 medium zucchini cut into half moons
  • 1 small red onion cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup parmesan cheese optional

Instructions

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

  2. Wash and dry the vegetables thoroughly, then cut them into evenly sized pieces so they roast at the same rate.

  3. Place the vegetables in a large bowl. Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and black pepper. Toss until evenly coated.

  4. Spread the vegetables in a single layer on the prepared baking sheet, leaving a little space between each piece to help them brown.

  5. Roast for 25–35 minutes, stirring halfway through, until the vegetables are fork-tender and caramelized around the edges.

  6. Remove from the oven and, if desired, sprinkle with grated Parmesan cheese and fresh parsley before serving.

Recipe Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a 400°F oven or air fryer for a few minutes to crisp them back up. The microwave works too, but the vegetables will be softer.