Posted Jan 09, 2021, Updated Mar 14, 2024 I adore roasted vegetables. I often roast a large pan of my favorite veggies and enjoy them all week long. These roasted vegetables are a healthy side dish that comply with many dietary needs (paleo, vegan, gluten-free, dairy-free, etc.) so everyone can enjoy them! Since I make this recipe on repeat, I can promise you that this is the best oven roasted vegetables recipe ever. Vegetables are tossed in olive oil and a delicious spice mixture and then roasted until they are perfectly tender and slightly crispy. Baked vegetables are easy to make and a great way to meal prep vegetables for the week.
Roasted Vegetables Recipe: Ingredients & Substitutions
As always I recommend making this baked vegetables recipe exactly as written, however we’ll discuss the ingredients and possible substituions!
Vegetables (broccoli & bell peppers). Substitute your favorite veggies. Recommendations include: zucchini, carrots, butternut squash, etc. Just be sure to use a total of 6 cups of vegetables. Red onion. Any onion variety works well in this roasted vegetables recipe. I love the color of red onions. You can use yellow, sweet, white, or small pearl onions. Olive Oil. Any neutral oil can be substituted for olive oil – my two recommendations are avocado oil and canola oil. Garlic Powder. You can substitute minced garlic for the garlic powder, however I really love the way the garlic powder coats and crisps the roasted veggies. Smoked Paprika. Any variety of paprika works great on these baked vegetables. I prefer the smoky flavor of smoked paprika.
How to Roast Vegetables in the Oven
These oven roasted vegetables are so easy to make, but as always we’ll walk through how to roast vegetables step-by-step, and don’t forget to watch the video! Begin by mixing the spices (garlic powder, sea salt, paprika and black pepper) together in a small bowl, then set the mixture aside to use later. Next, put the vegetables in a large bowl, drizzle them with olive oil and stir until they are evenly coated. Sprinkle half of the spice mixture over the oil-coated vegetables and stir to combine. Then, repeat with the remaining spice mixture and stir until the spices are evenly distributed. Spread the seasoned vegetables evenly on a prepared baking sheet, then roast them at 450 degrees for 20 minutes, stirring halfway through. Broil (Optional): If necessary, broil the vegetables for 1-2 minutes at the end of roasting time to crisp them up (I find this isn’t necessary in my oven, but all ovens are different).
Serve
Once the baked vegetables are perfectly roasted, serve them alongside your favorite main dish, in a salad, etc. Here are some serving suggestions:
Serve alongside this balsamic slow cooker pot roast, hummus baked chicken or our Oven Roast Turkey Recipe. I love adding these roasted veggies to my favorite quinoa salad and to this burrata salad. I often make these oven roasted vegetables to serve alongside our favorite Homemade Mac and Cheese for a great vegetarian meal!
Store
Store leftover roasted vegetables in an airtight container in the refrigerator for 5-7 days. I don’t recommend freezing them. If you make something from JoyFoodSunshine I would love to see your creations. Follow along with me on Instagram, Pinterest, Facebook, Twitter and Youtube. Tag me in your photos #joyfoodsunshine @joyfoodsunshine Don’t forget to rate this recipe and leave a comment below.
