Crunchy on the outside, tender on the inside – this easy roasted veggie recipe will be your new go-to for healthy, delicious sides and meals! Roasting caramelizes the natural sugars in the vegetables, intensifying their already amazing flavor. Plus, roasting is hands-off cooking at its finest. These versatile veggies pair perfectly with everything from chicken to fish to pasta. Keep reading for my tips on choosing the best produce, the perfect roasting technique, and suggestions for tasty add-ins to take this basic recipe to the next level.
Let’s start with the FAQs:
What are the best vegetables to roast together in one pan?
A good mix of harder, denser veggies like potatoes, sweet potatoes, carrots, parsnips with softer, faster cooking ones like Brussels sprouts, broccoli, cauliflower, and zucchini works well. The hardy vegetables will roast longer while the more delicate ones cook in the same time. Cut everything to a similar 1-2 inch size for even cooking.
How do I get the vegetables crispy on the outside without burning them?
Crispy roasted veggies start with high heat – crank your oven to 400°F or higher. Cut the vegetables into similar sized pieces so they cook at the same rate. Toss them lightly in oil and spread in a single layer on a parchment-lined pan with space between each piece. Roast for 30-35 minutes, flipping halfway through. The high heat plus direct contact with the pan gives you crisp exteriors before the insides overcook.
What oil is best for roasting vegetables?
Olive oil is perfect for roasted vegetables. It has a high smoke point so it won’t burn at high temperatures. The flavor pairs deliciously with roasted veggies without overpowering their natural sweetness. Neutral oils like canola or vegetable oil also work well. Avoid potent flavored oils like sesame or walnut oil which can clash.
How can I add more flavor to my roasted veggies?
Herbs, spices, citrus and aromatics all brighten up roasted vegetables. Toss the prepped veggies with minced garlic, rosemary, thyme or oregano before roasting. Spice blends like smoked paprika, za’atar and curry powders are delicious. A squeeze of lemon juice right before serving adds brightness. You can also top roasted veggies with crispy bacon bits, shredded cheese, toasted nuts or seeds for extra flavor and crunch.
Can I roast frozen vegetables instead of fresh?
Absolutely! Frozen veggies are prepped and ready to just toss on a baking sheet. There’s no need to defrost first. Follow the same directions, increasing roasted time by 5-10 minutes since frozen vegetables contain more moisture. Roast until fork tender and starting to caramelize on the edges for delicious results.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Ingredients:
- 2 pounds assorted vegetables (such as broccoli, cauliflower, Brussels sprouts, carrots, parsnips, sweet potatoes, beets – whatever you love!) cut into 1-2 inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh thyme leaves (or 1 tsp dried thyme)
- 1 tablespoon minced garlic
Instructions:
- Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Wash and prep the vegetables by cutting them into evenly sized 1-2 inch pieces. The similar sizing will allow everything to cook at the same rate.
- In a large bowl, toss the prepped veggies with the olive oil, salt, pepper, thyme and garlic until evenly coated.
- Spread the veggies in a single layer on the prepared baking sheet. Make sure they aren’t crowded together – give them space to roast evenly.
- Roast for 30-35 minutes, stirring halfway, until the vegetables are fork tender and nicely caramelized on the edges.
- Serve immediately and enjoy! These versatile roasted veggies pair perfectly with just about anything. Leftovers can be refrigerated for 3-5 days.
Cooking Tips:
- Not all vegetables take the same time to roast. Dense veggies like potatoes and carrots may need up to 40 minutes, while softer veggies like zucchini and peppers roast faster in 20-25 minutes. Cut everything to a similar size but separate longer cooking veggies if needed.
- Toss the veggies halfway through roasting to promote even browning. Use a spatula to flip them.
- Roasting concentrates flavors, so you generally need less seasoning than you would for sautéing or steaming. Start with a light hand and you can always add more salt and pepper after roasting.
- Use high heat and spread out the veggies for crispy edges. Crowding them will steam instead of roast.
- Coat the veggies lightly but evenly in oil. Too much oil will make them greasy.
- Play with different flavor combos! Cajun seasoning, lemon-herb, harissa or taco spice blends all taste amazing on roasted veggies.
