Looking for the best way to cook vegetables? Then look no further than this incredibly simple roasted vegetables recipe! The veggies are seasoned perfectly with olive oil and some basic spices that you are sure to already have in your pantry. Serve them as a side dish or incorporate them into a meal as a colorful and nutritious way to liven it up!
Roasting vegetables caramelizes them to bring out their sweetness and flavor in the best way, leaving you with golden brown crispiness on the outside and tenderness on the inside. Once you master how to make this colorful roasted vegetable medley you will be able to easily add so much flavor and nutrition to your everyday dishes.
Call me crazy, but to me there is nothing better than perfectly roasted fresh vegetables. This roasted vegetables recipe features some of my favorite veggies using just olive oil, Italian seasoning, garlic powder, salt and black pepper. That's it!
Why should you eat vegetables?
No one needs to be told that vegetables are healthy, but as a Master Certified Health Education Specialist (MCHES) with a masters in public health (MPH), I love to point out the specific health benefits of each ingredient I use. Each vegetable in this recipe has its own super powers and I want to give them the attention they deserve!
Bell peppers range in color and flavor based on how ripe they are. A red bell pepper is riper and therefore sweeter and milder than a green bell pepper. Red peppers contain 11 times more beta carotene and four times more vitamin C than green bell peppers. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy, and beta carotene benefits your immune system, vision, skin health and bone health. Red bell peppers also contain an important phytochemical, lycopene, which could benefit prostate and heart health, according to the Produce for Better Health Foundation. Select bell peppers that are brightly colored and firm with tight skin. You can store bell peppers for up to five days in a plastic bag in your refrigerator.
Onions come in different colors (usually red, white and yellow) and can range between sweet and spicy as well as mild and strong depending on the type of onion and season. They are a good source of fiber and an excellent source of vitamin C.
Zucchini is super high in water content, which makes it great for hydrating in the summertime! This also makes it great for digestion. Zucchini is high in vitamins A and C as well as manganese, copper, and folate. I love adding it into my diet whenever possible!
You may have grown up hearing about how good carrots are for your eyesight (and that's true!) but they do so much more. Carrots are low in calories and offer dietary fiber. They're high in beta-carotene, which your body turns into vitamin A. This is good for eye health but also your immune system as well as healthy skin. Go carrots!
These, of course, are not the only vegetables that would work in this recipe. Feel free to swap in others (as I do) depending on what you crave or currently have in the fridge. Sweet potatoes and buternut squash also work well here.
How to roast vegetables
Roasting vegetables is actually really easy! All you need to do is chop each vegetable into roughly ½ inch chunks and place them on a baking sheet. Drizzle olive oil overtop and season with Italian seasoning, garlic powder, salt and pepper. Toss the veggies to make sure they are evenly coated, and then spread the vegetables across the baking sheet in one layer. Then pop it in the oven for 30 minutes (tossing halfway) and you're done!
- Make sure each vegetable is spread apart from another. Do not bunch them together and overcrowd the pan otherwise the vegetables will steam and get soggy instead of roasting to crispy perfection! If you have too many just use a second baking sheet and roast both pans at the same time. Using the middle rack is ideal.
- Keep an eye on your vegetables as they cook. Each vegetable is unique in terms of moisture content causing some to cook faster than others. The best way to neutralize this is to chop them into equal chunks, but it is still a good idea to monitor them during the last few minutes.
- Sheet pans are great here but for the crispiest results, I recommend using a cast iron skillet if possible. You will have to use a couple cast iron skillets to fit all the veggies and allow them the space they need so on busy weeknights I usually just put them altogether on a half sheet baking sheet to make clean up easier.
How long can you store roasted vegetables?
Store roasted vegetables in an airtight container in the refrigerator for 3 to 4 days. They can be frozen, but doing so will change their texture and isn't recommended. If frozen, I would suggest only using them in soups or casseroles where their texture isn't as important. Another option: puree them into a pasta sauce. You can add any leftover roasted veggies into this easy Hidden Veggie Pasta Sauce recipe.
Does roasting vegetables reduce their nutrients?
According to the USDA, nutrient data are typically lacking for cooked foods, regardless of cooking method. The USDA analyzed the retention of nutrients in a variety of foods and did find that some nutrients could be lost depending on the type of food and cooking method (source). Generally speaking, cooking vegetables may alter their nutritional contents, but it depends on the type of vegetable (source). That being said, if roasting vegetables means it is more likely you and your family will actually eat them it is better than no veggies!
How to use roasted vegetables
Roasted vegetables are the perfect side dish as they round out almost any meal beautifully. However, they also can be featured in dishes such as pastas, salads, burritos, or quinoa bowls to name a few! Below are a few of my favorite recipes to include them in (all are vegan and gluten-free):
- Easy One-Pot Pasta
- Pesto Quinoa Bowls (recipe coming soon!)
- Skillet Italian Mushrooms with Creamy Pasta
- Stuffed Sweet Potatoes
- Kale Pesto Pasta
- Creamy Pink Pasta made with Beets
- Creamy Butternut Squash Pasta with Caramelized Onions
- The Best Italian Vegan Meatballs Ever!
- Skillet White Pizza w/ Caramelized Onions, Roasted Garlic and Basil
- Pasta al Limone
- Cast Iron Skillet Pizza Crust
- Spaghetti Aglio e Olio
- Baked Feta Pasta
- Creamy Spaghetti Squash with Marinara
- The Best Vegan Mac 'N Cheese
- Red Wine Spaghetti with Mushrooms and Parsley-Pesto
- Easy Creamy Vegan Pasta
More Roasted Vegetable Recipes
Oven roasted vegetables are my favorite! I love how the oven makes them golden brown and perfectly crispy. Roasting vegetables brings out their natural sweetness and is one of the easiest cooking methods to master. Below are some more roasted vegetable recipes from my blog:
- Crispy Roasted Cauliflower
- Crispy BBQ Roasted Cauliflower
- Crispy Roasted Smashed Broccoli
- Maple Roasted Butternut Squash
- Garlic & Chive Roasted Vegetables
- Walnut Crusted Roasted Delicata Squash
- Herb Roasted Root Vegetables
- Maple Sugar Roasted Kabocha Squash
- Roasted Green Cabbage with Green Tahini Sauce
- Hemp Seed-Crusted Whole Roasted Cauliflower with Green Tahini Sauce
- Roasted Spaghetti Squash w/ Black Lentils & Creamy Marinara Sauce
- Whole Roasted Rainbow Carrots over Hummus w/ Herb Tahini Sauce
- Crispy Smashed Potatoes
This recipe is vegan, dairy-free, egg-free, soy-free, gluten-free, paleo, Whole30-friendly, grain-free, refined sugar-free and nut-free. If you give this recipe a try, please tag your pictures @eatingbyelaine so I can see your creations and leave a comment below!Print
Zucchini, bell peppers, red onion and carrots roast to crispy perfection on one sheet pan. This roasted vegetable medley is the perfect side dish for everyday dinners.
- 1 zucchini, ends removed and chopped into ½-inch chunks
- 1 red or yellow bell pepper, stem and seeds remove, chopped into ½ inch chunks
- 1 small red onion, ends and peel removed, chopped into ½-inch chunks
- 3 large carrots, ends removed, peeled and sliced into ½ inch chunks*
- ¼ cup extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon ground pepper
- Preheat oven to 425 degrees Fahrenheit.
- Place chopped zucchini, bell peppers, onions and carrots on a half sheet baking sheet. Drizzle olive oil overtop and season with Italian seasoning, garlic powder, salt and pepper. Toss well to evenly coat the veggies and spread into one even layer on the baking sheet.
- Place sheet pan on the middle rack of the oven for 30-35 minutes tossing halfway.
- Remove from oven and serve.
* You can substitute sweet potatoes or butternut squash for the carrots.
- Prep Time: 5
- Cook Time: 30
- Category: Side
- Method: Oven
- Cuisine: Italian
Keywords: how to roast veggies