These delicious easy oven roasted vegetables are a great side dish and also for meal prep! I love making a big batch at the beginning of the week and eating them for lunch. Onions, sweet potatoes, red onion, zucchini and carrots drizzled in balsamic, seasoned and roasted to perfection in the oven!
These roasted vegetables are on of my go-to recipes for a simple and easy side dish! I love making them when I need a healthy addition to a meal. They’re also great to make in bulk to eat throughout the week. A perfect recipe to add to your meal prep basics.
It’s always great to have some vegetables, like these roasted mixed veggies, roasted air fryer sweet potatoes, roasted cauliflower, or parmesan roasted butternut squash sitting in the fridge. They’re just waiting for me whenever I need them! I’d rather have roasted vegetables then raw ones, so it helps when I have them made up for the week.
Sheet pan roasted vegetables are a great way to get more veggies into your diet. They taste absolutely incredible and will be a staple recipe for many different occasions.
Why You’ll Love Roasted Vegetables
- There are so many variations with this recipe! Use whatever you have on hand and toss them in the tasty seasonings, olive oil, and balsamic vinegar.
- All you need is 15 minutes to prep this dish and then let it roast in the oven. Easy peasy and super quick!
- Roasted vegetables have a basic flavor profile that will pair well with any main dish. You don’t have to make something specific.
Ingredients for Roasted Vegetables
- Sweet potatoes – Dice sweet potatoes into one inch cubes so that cook evenly in the oven. Peel them before dicing!
- Brussels sprouts – Brussels sprouts can be halved or quartered when cooked with sheet pan roasted vegetables.
- Carrots – You can cut carrots into strips, circles, or chunks. Just make sure they’re even pieces so that they roast evenly with everything else.
- Red onion – One small red onion cut into chunks adds tasty flavor to these easy roasted vegetables.
- Zucchini – I recommend cutting zucchini into chunks that are about the same size as the cubed sweet potatoes.
- Yukon gold potatoes – Cut these potatoes into one inch cubes as well. you don’t need to peel these potatoes!
- Olive oil – Olive oil on roasted vegetables creates the best flavor.
- Balsamic vinegar – The tanginess of balsamic vinegar adds so much to oven roasted vegetables.
- Minced garlic – Add some minced garlic for a bold and delicious flavor!
- Salt and pepper – You only need simple seasonings for these easy roasted veggies.
How to Make Roasted Vegetables
- The first thing you need to do is make sure none of the vegetables overlap. If they overlap the vegetables will steam and not roast. You want them to roast so they get that delicious caramelization and flavor. This essential to making the perfect oven roasted vegetables. Use a big sheet pan or two smaller pans with sides.
- Season the vegetables! Drizzle the olive oil over all of the veggies and add minced garlic. Season with salt and pepper and then toss to coat the veggies well. Add the balsamic vinegar and toss again.
- At the halfway point in the roasting time, remove the veggies from the oven and flip them. This will ensure that they all get roasted nice and evenly.
- Once roasted, remove pan from the oven and serve immediately with any main dish you want!
How to Store Leftover Roasted Vegetables
Place roasted veggies into an airtight container or zip top plastic bag. Store in the refrigerator for 3 to 4 days.
I do not recommend freezing roasted veggies as they tend to change texture after being thawed and then reheated.
How to Reheat Leftovers
To reheat, place on a baking sheet and back into the oven until warm. You can also reheat on the stove top or in the microwave. However, the veggies are more likely to maintain that slight crispy crunch if they’re reheated in the oven.
What to Serve with this Roasted Vegetables Recipe
I love making easy air fryer chicken parmesan and crockpot chicken and stuffing to pair it with these roasted vegetables! This southwestern pork tenderloin is great paired with oven roasted vegetables too.
Balsamic crock pot roast goes well with side dish too and brings out the light flavor of balsamic on the vegetables. Or, make things extra easy on yourself and serve alongside something like air fryer steak bites with garlic butter!
What is the best temperature to roast vegetables?
400 degrees Fahrenheit is the perfect temperature for roasting vegetables. It’s important not to do too high of a temp so that the outside of the veggies don’t scorch. You want a medium-high temperature so that the vegetables roast to the perfect texture and create a caramelized, crunchy outside.
- Personally, I went pretty basic with seasonings because I wanted that balsamic flavor to come through. If you want to add some thyme, basil, oregano or crushed rosemary go for it!
- Mix up the vegetables! There’s no need to use the same ones every time. This time I used onion, sweet potatoes, yukon gold potatoes, red onion, carrots and zucchini. Peppers, mushrooms, butternut squash all make great additions. If you add broccoli, it will cook a bit more quickly…just a heads up!
- If you have problems with the veggies sticking to the pan, line the baking sheet with parchment paper before roasting.
These colorful roasted vegetables are packed with flavor. Even if you are not a fan of veggies, you’ll love how these turn out. Tender and flavorful, with just a slight crunch on the outside edges!
More Easy Side Dish Recipes
- These Bacon Wrapped Green Beans are a great way to prepare this tasty green veggie.
- Air Fryer Potatoes are crazy easy to make and don’t require a massive clean-up after you cook them.
- This recipe for Creamed Corn is amazing. It’s actually not difficult at all to make creamed corn from scratch!
- Everyone needs a staple mashed potatoes recipe, and these Make Ahead Mashed Potatoes can be that for you! They’re great for meal prep too.
- 2 sweet potatoes peeled & cubed
- 1 cup yukon gold potatoes cubed
- 1 red onion quartered
- 1 zucchini cut into 1” cubes
- 3 carrots peeled and cut into 1 1/2” chunks
- ½ pound brussels sprouts outer leaves removed and halved
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 6 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Preheat oven to 400 degrees Fahrenheit.
- Place all prepared vegetables in one even layer on a 11 x 17 inch pan or 2 smaller sheet pans with sides. Make sure they are not overlapping.
- Add sea salt, pepper and garlic. Then add the olive oil and balsamic; toss to combine and until all vegetables are coated.
- Place pan in preheated oven at 400 degrees Fahrenheit on middle rack. Baked for 35-40 minutes. Flip vegetables half way through baking time.