This easy Roasted Vegetables recipe can be used with any seasonal vegetables, and is the perfect side dish to practically any entrée.
Some of my other favorite veggies heavy side dishes include Twice Baked Potatoes, Whole Roasted Cauliflower, Wedge Salad, and French Green Beans.
Why I love this recipe:
- One-Pan – I am always a fan of meals and sides that don’t cause extra kitchen clean up, and these sheet pan Roasted Vegetables couldn’t be quicker.
- Easy – Just a few minutes of prep and you have a beautiful and healthy side to pair with a nice dinner like slow cooker ribs, or spatchock chicken, or something casual, like mac and cheese or chicken casserole.
- Delicious – Something about roasting vegetables makes them so tasty, everyone in my family devours them!
How to make Roasted Vegetables:
Chop Veggies: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.
Roast: Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
Vegetable Cooking Times:
Harder Vegetables = Longer roast time (25-35 minutes, or less if chopped small).
- Pumpkin
- Butternut squash
- Acorn squash
- Potatoes
- Yams
- Carrots
- Onions
Softer Vegetables = Shorter roast time (10-20 minutes, or less, if chopped small).
- Cauliflower
- Brussels sprouts
- Broccoli
- Mushrooms
- Zucchini
- Summer squash
- Bell peppers
- Asparagus
- Green Beans
- Tomatoes
Serve With:
- Beef Tenderloin Roast
- Baked Salmon
- Flank Steak
- Chicken Cordon Bleu
- Grilled Chicken
- Baked Ham
- Rack of Lamb
- Prime Rib
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Recipe
Roasted Vegetables
Ingredients
- 1/2 lb brussels sprouts halved (if very large than cut into fourth's)
- 2 cups chopped butternut squash (about 10 oz), cut into ¾ inch cubes
- 1 red bell pepper cut into 1 inch pieces
- 1 small red onion , chopped into 1 inch pieces
- 2 Tablespoons olive oil
- 2 cloves garlic , minced
- 1 teaspoon herbes de provence
- salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
- Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.
Notes
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- Chopping Size matters: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.
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- Don’t overcrowd pan – overcrowded vegetables will steam, instead of roast and get crispy. Use two pans, if necessary, and place them on two different racks in the oven, then swap placement halfway through cooking.
Nutrition
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*I originally shared this recipe in December 2014. Updated December 2018 and February 2024.
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Making these soon. Merry Christmas!
So easy but so tasty!
Looking forward to making prime rib and twice baked potatoes for Christmas dinner.
So much great information in addition to the recipe. Thank you so much
Thanks for the cooking time tips!
Can you make these (Cauliflower, Butternut Squash, and Broccoli) a day ahead and reheat them in the microwave to serve? Thanks
I would throw them back on a baking sheet and warm them in the oven to reserve 🙂 T
I roast veggies like this all the time. I use ziploc bags to coat with oil. I will sometimes prep veggies ahead and place similar veggies in same bag and store in fridge. When I start dinner I pull bags out and pour oil in let set a few minutes and then spread on foil covered sheet pans. I try to slightly under cook them so when reheating leftovers they don’t get mushy.
Where did you find your stainless sheet pans?
I used butternut squash, yellow squash, zucchini, brussels sprouts, red onion, and broccoli. I also added extra spice and had to cook for about an hour total. It with the wife.
What is really great about this recipe is not only does it give you the recipe but also helpful hints that I was unable to find anywhere else. Thank you…. and by the way…. my veggies were awesome! Thank you!
Hands down my favorite way to eat vegetables! I love to sprinkle a little brown sugar on my sweet potatoes of squash. This is a great resource!
This looks so beautiful and I am sure delicious! Can’t wait to try. 🙂