These Roasted Vegetables make eating your veggies easy! This recipe is quick to make and actually tastes good! Only 115 calories. Vegan. Gluten Free.

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Best veggies for roasting
Best spices for roasting
Pairing suggestions
How to store
Nutrition information

If you love these easy roasted vegetables, you’ll also love: balsamic roasted vegetables, roasted fall vegetable pasta, and roasted vegetable breakfast muffins.

I’ve said it once and I’ll say it again, getting all your veggies in is HARD.

Some of my favorite ways to ensure I get all the healthy deliciousness?

Smoothies – throw a handful (or 2) of spinach in your fave smoothie and BOOM, you got some good nutrients without really trying (plus, helllloooo you can’t even taste the spinach, especially if you use frozen mixed berries <– YUM).
Healthy Egg Muffin Cups – eggs + tender veggies = protein and veggies first thing in the morning.
Soups and Chili – I LOVE loading up this slow cooker thai chicken soup and healthy turkey taco chili with TONS of diced veggies. Ups the nutrition, but with so many textures and flavors going on, you hardly notice they’re there!
Easy Roasted Vegetables – aka – today’s recipe! Roast a BUNCH of veggies for meal prep Monday and have them accessible all week long.

Who’s ready to roast some veg?!

Ingredients

Feel free to use any vegetables and seasonings you have on hand! The possibilities are endless.

The Vegetables: Cauliflower, Broccoli, Onion, Red Pepper, Yellow Pepper – this vegetable medley provides a variety of nutrients, colors, and textures. Feel free to mix it up! Replace the cauliflower with potatoes, add in butternut squash, use a different colored onion, etc.
Olive Oil – not only prevents the veggies from sticking, it encourages browning, crisping, and creates a richer flavor. Olive oil is great for roasting because of its flavor and higher smoke point.
Apple Cider Vinegar – or another acid like lemon juice. While not necessary for roasting, it does provide a nice brightness or tang to the rich, sweet vegetables.
The Seasonings: Garlic, Salt, Pepper – the trifecta of simple seasonings. Garlic adds a nutty flavor, salt enhances the other ingredients, and pepper adds a bit of spice. If you’d like to be more adventurous, add more seasonings!

How to make

Roasted vegetables make the best tasting veggies! Bonus: it’s super easy.

Preheat oven to 425 degrees F and line one or two rimmed baking sheets with a silicone baking mat.
Wash, dry veggies, and cut veggies, place them onto the prepared baking sheet, then toss with olive oil, apple cider vinegar, garlic, salt, and pepper.
Roast for 20-30 minutes or until vegetables are cooked to your liking.

Pro tip

Be sure to spread the veggies out in a single layer with space in between. You don’t want them crowded or they’ll steam instead of roast! If necessary, use two baking sheets instead of one.

Best vegetables for roasting

Pretty much any vegetable can be successfully roasted, but here are some favorites:

Root Vegetables: potatoes, carrots, parsnips, sweet potatoes, beets, etc. Root vegetables are great for roasting; the insides become soft and fluffy while the exterior gets golden brown and slightly crisp.
Squash: butternut squash, acorn squash, delicata squash, etc. Similar to root vegetables, squash will become fork tender while roasting. Their naturally sweet flavors will also become pronounced.
Others: broccoli, asparagus, onion, peppers, brussels sprouts, cauliflower, etc. Broccoli is a personal favorite — you can’t beat the crispy florets!

What spices are good on roasted vegetables?

Roasted veggies can be seasoned with virtually any spice. Here are some favorites: salt and pepper (these are not optional!), garlic powder, onion powder, chili powder, curry powder, paprika, thyme, rosemary, oregano, basil, etc.

Dried spices and herbs are easy to use and are often in the pantry ready to go, but feel free to use fresh herbs as well. Thyme and rosemary can be added halfway through cook time, but delicate herbs such as basil should be added after cooking as a garnish.

Fresh juices like lemon can also add a bright punch of flavor and oil is absolutely necessary, not just for a rich flavor, but also to prevent sticking to the pan and promoting extra browning.