Oven Roasted Vegetables are one of my all-time favorite easy side dishes! Broccoli, carrots, tomatoes and more create a beautiful bouquet of flavors and textures all on the same pan. Deliciously seasoned and roasted to perfection in less than 30 minutes, you don’t want to miss out on this delicious side dish recipe!
Oven Roasted Vegetables:
If you find that it’s difficult to incorporate veggies into your dinner routine sometimes, this is the recipe for you! A medley of veggies (that you can alter to your liking) is tossed in mouthwatering seasonings and baked to perfection in no time. I’d even argue that this recipe is picky eater approved because you can change it up in so many ways to best fit your needs. For me, this combo of broccoli, tomatoes, carrots, onions and mushrooms is the best! Everything always turns out perfectly tender, flavorful, and ready to pair with pretty much any entree I plan on serving.
What Vegetables Are Good For Roasting?
There are so many options! Other than using what we have here, some vegetables that work well with this easy recipe include diced up potatoes, asparagus, zucchini, brussels sprouts and green beans. Feel free to get creative.
How to Make Sheet Pan Veggies
Prepare. Preheat the oven to 425°F. Chop the veggies.
Make them flavorful. Spread the veggies on the baking sheet and drizzle with olive oil. Sprinkle with seasonings. Toss everything around to make sure the veggies are fully coated, then spread into an even layer.
Roast. Cook for 7 minutes, toss everything around a little bit, then cook for another 7 minutes. Keep an eye on your veggies – once they look tender and have a light char to them, they’re ready to go!
Storing Roasted Vegetables:
Once everything has cooled to room temp, you can store your leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or back in the oven. Personally, for the best consistency, I recommend reheating in the oven at 425°F for about 10-15 minutes.
Roasted veggies will stay good in the freezer for up to 3 months. Don’t forget to date and label!
How to Serve Sheet Pan Veggies
I recently plated these veggies with Easy Baked Chicken Drumsticks and it was an amazing easy dinner! Pretty much any protein pairs well with these versatile veggies. Some of my favorite include Roast Beef Tenderloin, Grilled Shrimp and Instant Pot Pork Chops with Gravy.
Ingredient Notes for Sheet Pan Veggies
Red Onion – I like using red onions in this recipe for their bold flavor. However, you can swap them with yellow or white onions if preferred.
Mushrooms – I used baby bella mushrooms, although any mushroom will work for this recipe! If planning on freezing this recipe, you may want to leave out the mushrooms since the texture changes once frozen.
Olive Oil – This can be swapped with vegetable oil, coconut oil, or avocado oil.
Dried Herbs – Oregano, basil and thyme create the very best herbaceous flavor. To jazz these veggies up a little more, consider serving them with fresh parsley as a garnish!
Garlic – For the very best flavor and aroma, you should really only use fresh garlic. Pre-minced garlic just doesn’t have the same qualities.
Seasonings – A simple sprinkle of salt and cracked black pepper is all I use to enhance the natural flavors of these veggies. However, you can feel free to add some more spices and powders! Crushed red pepper flakes, paprika, onion powder and more will all work well here.
Oven Roasted Vegetables
- 1-2 10 ounces Broccoli Crowns, chopped
- 4 8 ounces Large Carrots, sliced into rounds
- 2 Cups 8 ounces Grape Tomatoes
- 4 Cups 8 ounces Baby Bella Mushrooms, sliced
- ½ Large Red Onion chopped
- 3 Tablespoons Olive Oil
- 3 Garlic Cloves minced
- 1 teaspoon Oregano dried
- 1/2 teaspoon Basil dried
- 1/2 teaspoon Thyme dried
- 1 teaspoon Sea Salt
- 1/4 teaspoon Ground Black Pepper
- Fresh parsley for garnish optional
- Preheat oven to 425 degrees Fahrenheit
- Cut broccoli, carrots, mushrooms, and onion. Place all vegetables on baking sheet.
- Drizzle olive oil over the vegetables, then sprinkle the garlic, oregano, basil, thyme,
- salt and pepper. Stir vegetables to ensure they are evenly coated in olive oil and
- spread out into an even layer.
- Roast in the oven for 7 minutes. Briefly remove from oven to toss vegetables, then
- roast for additional 7 minutes – or until the edges begin to char.
- Remove from oven and allow to cool slightly before serving. Serve warm.