Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 red bell peppers (Large, cut into bite-size pieces; 10 ounces); 1 red onion (Extra-large, peeled, cut into thick slices; 10 ounces); 4 cups cauliflower florets (12 ounces); 4 cups broccoli florets (12 ounces); 4 cups Brussels sprouts (Halved; 12 ounces); Olive oil spray; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried thyme

by Vered DeLeeuwUpdated May 11, 2025

2 Comments

5 from 8 votes

Jump to Recipe

To make these oven roasted vegetables, fresh veggies are tossed with olive oil, garlic, and thyme and baked until tender and browned. They make a pretty, easy, and delicious side dish.

Oven-roasted vegetables on a baking dish.

Whenever I can make a meal with just one side dish, I'm happy. Easy is good! Yes, I cook for a living, but I'm a lazy cook. 🙂 This is why I love these oven roasted vegetables and make them often, especially in the winter (in the summer, I like to make veggie kabobs). A single sheet pan generates a nice, varied side dish of several vegetables plus lots of leftovers. Perfect!

Ingredients

See the recipe card for exact measurements. This is a flexible recipe, and I encourage you to experiment with your favorite vegetable and seasoning combination. The ingredients are whatever veggies you have on hand, olive oil, salt & pepper, and your favorite seasonings. The idea is to use up whatever sturdy veggies you have in the fridge!

I like to use olive oil spray because it's convenient, but it's fine to drizzle the vegetables with olive oil and use your hands to coat them. You can also use melted butter.

One of my favorite combinations is the one shown here - red bell peppers, red onion, broccoli, cauliflower, and Brussels sprouts. As for seasonings, I almost always use kosher salt, black pepper, garlic powder, and dried thyme.

The Best Vegetables for Roasting

Generally speaking, you want sturdy veggies. Cucumbers and lettuce won't work here (save them for salads like creamy cucumber salad or arugula salad). Surprisingly, roasted cherry tomatoes are actually delicious.

Some vegetables, including zucchini, summer squash, carrots, and asparagus, are especially suited for baking in the oven. Other veggies you can bake include halved Brussels sprouts, cabbage, cauliflower florets, broccoli, bell peppers, green beans, and onions. I have several recipes where I roast these vegetables individually:

Today, I used a mix of red bell peppers, red onion, broccoli, cauliflower, and Brussels sprouts. I like to use these vegetables because they are so colorful. Just look at the photos! Aren't they gorgeous?

The photo below shows a different combination I made a few weeks ago, which includes peppers, zucchini, red onions, and mushrooms.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

You start by prepping your veggies - washing, drying, slicing, and cutting them. Arrange the vegetables on a rimmed, parchment-lined baking sheet. Coat them with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.

Roast the veggies for about 30 minutes in a 425°F oven. That's it! Your delicious side dish is ready.

Very filling and delicious. I will definitely make this again.
Kathy Holley
Read more comments

Recipe Tips

There's no need to stir the veggies midway through baking. Leaving them undisturbed promotes browning and caramelizing, resulting in superior results than if you had stirred them.
For deliciously browned and crispy vegetables, make sure the veggies are thoroughly dry before you coat them with olive oil, and coat them generously. Then, roast them in a hot oven to ensure they roast rather than steam. You should also roast them until they are quite brown. If you pull them out of the oven too soon, they won't be properly caramelized.
Remember that this is a flexible recipe. See the photo below - I didn't have any red peppers, so I roasted what I had - broccoli, cauliflower, Brussels sprouts, and red onion.

Serving Suggestions

This is a versatile side dish that goes with anything. But since I cook the veggies in a 425°F oven, I like to serve them with a main dish I can bake in the same oven. So, I often serve them with baked cod, chicken cordon bleu, rack of lamb, or baked salmon.

Alternatively, I serve these veggies with a main dish I can pan-fry, such as duck breast (shown in the photo below), pan-fried salmon, or lamb chops. For a meatless dinner, they're perfect with a couple of fried or poached eggs.

Roasted vegetables are served with duck breast.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. I like to keep them in a glass food storage container, as shown in the photo below. It's best to reheat them uncovered in a 350°F oven since they tend to become soggy in the fridge. They are also delicious when served cold, antipasti-style.