Skip to Content

Crowd-Pleasing Roasted Vegetables

A basic recipe for roasted vegetables that never fails to impress! This healthy and delicious side dish is perfect for meal prepping or serving a group of people.

Crowd-Pleasing Roasted Vegetables - a basic recipe with lots of room for adaptations! This vegan and vegetarian side dish is perfect for serving a crowd

In all likelihood, if I’ve made you dinner in real life, I’ve made us roasted vegetables. It’s one of those dishes that never fails to satisfy, regardless of with whom I’m dining.

It’s easy to make in a large volume, and even those who don’t normally eat many vegetables are impressed and go back for seconds!

Or thirds.. If there’s one type of food over which I undoubtedly have zero self control, it is, the oven-roasted vegetable!

I was strongly tempted to title this post “The Best Roasted Vegetable Recipe Ever,” or “The Only Roasted Vegetable Recipe You’ll Ever Need,” but because I posted The Best Vegan Caesar Salad on Monday, I figured I would cool it on the ego-inflamed titles for a hot second 😉

Truly, whenever someone is at a loss on what to make for dinner whether or not they’re cooking for themselves or serving guests, I always recommend this here recipe.

Crowd-Pleasing Roasted Vegetables - a basic recipe with lots of room for adaptations! This vegan and vegetarian side dish is perfect for serving guests!

If you’ve been around The Roasted Root for a while, you’ve seen all sorts of variations of roasted vegetables, as my methodology has metamorphosized over time. For instance, you noticed with My Go-To Balsamic Roasted Vegetables and my Cajun Seasoned Roasted Vegetables I used to prepare the dish in a casserole dish. While doing so makes for easy prep and cleanup, a couple years ago, I caved and began using two baking sheets in order to achieve the optimal crisp on the veggies. A casserole dish works, but the results can vary and sometimes you end up with soggy veggies since they don’t have enough room to dry out in a casserole dish 

Since that discovery, I’ve shown you Orange Ginger Turmeric Roasted Root Vegetables (<- SO good!) and Roasted Vegetables with Asian Garlic-Ginger Glaze, but I haven’t shown you my current go-to.

How to Make Roasted Vegetables:

My current go-to is a no-frills, easy peasy approach that only requires the vegetables, olive oil, sea, salt, and whatever spices and dried herbs your heart is drawn to. I don’t spend much time making sauces or deciding what flavors to toss in.

My favorite spices are dried oregano, parsley, paprika, garlic powder, onion powder, cumin, chili powder, and sometimes a dash of garam masala. Basically any iteration of the above results in a winning roasted veg.
Roasted Vegetables - a basic recipe with lots of room for adaptations! This vegan and vegetarian side dish is perfect for serving a large group of people

How I choose my produce is based largely on what’s looking good in the produce section. This usually means selecting seasonal veggies, but virtually anything that catches your eye at the store, farmer’s market, or is given to you in your CSA box will work!

Tip For Making Perfect Roasted Vegetables:

Make sure the vegetables have space for roasting so that they don’t become soggy – roast in a single layer on baking sheets for best results.

For this roasted vegetables recipe, I divide everything between two baking sheets.

This means I put half the broccoli, half the onion, sweet potato, etc. on each baking sheet. Then I drizzle half the oil over each baking sheet, followed by half the spices. If you have a mixing bowl large enough, please do feel free to toss everything in the mixing bowl then spread it over the baking sheets!

Crowd-Pleasing Roasted Vegetables - a basic recipe with lots of room for adaptations! This vegan and vegetarian side dish is perfect for serving guests!

If you’re one of those folks who cooks intuitively, you can go rogue and you don’t need to pay much attention to the amount of oil or spices – just know that I go pretty heavy handed on the spices and the sea salt, because I like big flavors!

A note about bake times: Depending on your oven, baking tools, and elevation, bake times will vary. My recommendation is to keep that oven door closed and allow the veggies to go the full length of time (35 minutes) – if they aren’t looking golden-brown and crispy after 35 minutes, keep ’em going until they have nice color!

Crowd-Pleasing Roasted Vegetables - a basic recipe with lots of room for adaptations! This vegan and vegetarian side dish is perfect for serving guests!

You can meal prep these ahead of time and munch on them throughout the week, or serve them up at any dinner/potluck/BBQ/picnic you’ll be attending!

For those of you who are looking to eat healthier and/or are encouraging a friend or family member to eat healthy, these roasted vegetables are the perfect gateway drug to convince yourself or others it’s possible to eat well and actually love it!

I hope you enjoy this dish that I, myself, do so love! Questions? Holler at your girl!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

Crowd-Pleasing Roasted Vegetables - a basic recipe with lots of room for adaptations! This vegan and vegetarian side dish is perfect for serving a crowd

Crowd-Pleasing Roasted Vegetables

Yield: 4 to 6 people
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Crowd-Pleasing Roasted Vegetables with sweet potato, broccoli, onion, and more! Perfect roasted veggies every time!

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Divide all of the vegetables between two baking sheets. Drizzle half the olive oil and sprinkle half the salt and spices over each baking sheet. Use your hands to toss everything together until the vegetables are all coated with spices and oil.
  3. Place both baking sheets in the oven (aim for the center racks) and roast 25 minutes without touching. Remove the vegetables from the oven, give each tray a quick stir or shake, and place them back in the oven. Roast 10 minutes more, or until vegetables are golden-brown and have reached desired done-ness.
  4. Serve alongside your favorite entree!
Nutrition Information
Yield 4 Serving Size 1 of 8
Amount Per Serving Calories 122Total Fat 7gUnsaturated Fat 0gCarbohydrates 13gFiber 3gSugar 4gProtein 2g

Perfect Roasted Vegetables - an easy recipe for roasted vegetables that turns out amazing every time! Vegan, vegetarian, paleo, whole30 and healthy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Marina

Wednesday 2nd of December 2020

I tried a roasted vegetables dish at a japanese restaurant, it was really delicious. It seems healthy, low cab and suitable for people on diet Btw, love your nutrition facts format, easy to print out and use as a shopping list.

Jamie Oliver

Thursday 24th of September 2020

Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy the best Roasted Vegetable with my family. Thanks and good day!

Julia

Friday 25th of September 2020

So happy you like it, Jamie! xo

classickitchensupplies

Monday 10th of February 2020

Roasted trays of veggies are LIFE to me! If I have odds and ends or need to figure out what the heck I’m eating for the week, it’s always roasted veggies to the rescue!

Julia

Wednesday 12th of February 2020

So happy we're on the same page! xo

Rebecca

Sunday 1st of September 2019

It's Sept.1st but my family is already talking about Thanksgiving!! I've had several requests to make roasted veggies to bring (a roughly 2 hour drive away). My question is two-fold: 1) I know some veggies take longer to reach that perfectly roasted state (like Brussels sprouts, sweet potato, carrots, etc. compared to onions, broccoli, etc.) - I've actually roasted in stages before (start with the root veggies, then add others along the way until they are all the perfect color at roughly the same time) - is that necessary? And, 2) if I make these the day before and refrigerate, what temp. oven and for how long should they be in to reheat once I reach my destination? Sorry for the length of this but a Thanksgiving dish I'm bringing is a big deal to me. :) :)

Julia

Wednesday 4th of September 2019

Hi Rebecca!

Psyched you're already planning Thanksgiving! If you roast in stages, I'd do the heart veggies first for 8 minutes, then add in the others (like broccoli, bell pepper, cauliflower, zucchini, etc). I reheat roasted vegetables at 350 for about 20 minutes. I'd just keep a watchful eye on them and stir them every 8-10 minutes or so. Hope you and your family enjoy!! xo

Bethany

Friday 21st of June 2019

Do you peel your sweet potato?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe