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These Oven Roasted Vegetables turn a simple pan of produce into the most dependable, delicious side dish. They’re weeknight-easy, endlessly customizable, and pair with just about anything on your dinner table. Crispy edges, tender centers, and loads of caramelized flavor.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“It was great! I brought it to a potluck get together and everybody loved it. The rosemary adds a lot. Be sure to use fresh rosemary.” – Linda
“Thankfully my husband, children & grandchildren love roasted vegetables. I’m always looking for new ways to change them up, thanks for giving me another way to do that” – Patty
“This was so yummy and good!” – Donna
Why I Love These Veggies
I first fell in love with this oven roasted veggie medley at Claim Jumper and immediately went home to recreate it. With a few small adjustments I liked my version even better! I can’t stand mushy vegetables, so this method is my all-time favorite—hot oven, generous spacing, and the perfect seasoning so everything turns out crisp-tender and lightly caramelized.
I make this as a colorful side for grilled steak, baked salmon, rotisserie chicken, pork tenderloin, or even alongside a bowl of pasta or risotto. Leftovers are awesome tossed into salads, grain bowls, omelets, or tucked in a quesadilla. These veggies honestly go so well with any number of our Dinner Ideas.
🩷 Echo
Ingredients You’ll Need
- Fresh Vegetables – You can use any good roasting vegetables. For this recipe I like using zucchini, yellow squash, red (or yellow or orange) bell peppers, red onion, and mushrooms.
- Olive oil – use a good, high quality extra virgin olive oil. I like to get Italian brands, or better yet, a D.O.P. labeled olive oil (meaning the olive oil comes from a specific designated region of Europe. I explain more about D.O.P. labeling in my Best Canned Tomatoes from Italy post where I help you find the real deal from the knock-offs.
- Balsamic vinegar – The better the balsamic, the better the glaze. Like the olive oil, try to find a D.O.P. branded balsamic.
- Seasonings – Fresh garlic, rosemary, and a little salt and pepper is all you need to season these roasted veggies.
How to Make Oven Roasted Vegetables
- Preheat the oven to 400°F. Line a large sheet pan with parchment for easy cleanup.
- Prep the veggies: wash, dry very well, and cut into similar bite-size pieces.
- Season in a large bowl: toss veggies with olive oil and balsamic until lightly coated; add garlic, rosemary, and salt.
- Roast in a single layer (use 2 pans if needed) for 30–40 minutes, stirring once halfway, until edges are browned and centers are tender. Serve hot.
Recipe Tips
- Veggie Density – If including harder veggies (carrots, potatoes, beets), either cut them smaller or start them 10–15 minutes before adding the softer veggies.
- Dry = crispy – Pat veggies dry after washing; excess moisture steams instead of roasts.
- Don’t crowd the pan – Space allows caramelization—use two pans if your veggies pile up.
- Uniform size – Similar pieces roast at the same rate.
- Hot oven – 400°F is perfect for mixed veggies; 425°F can add extra char (watch closely).
- Know when they’re done – Deep golden/browned edges and fork-tender centers.
- Finish strong – A squeeze of lemon, a drizzle of balsamic glaze, or a sprinkle of Parmesan right before serving.
Frequently Asked Questions
I like 400°F for a mixed medley—plenty of color without burning. For extra char, go 425°F and reduce time a few minutes.
Yes. Extra-virgin olive oil works great at 400°F. For 425–450°F, use light olive oil or avocado oil if you prefer a higher smoke point.
Dry the veggies well, don’t overcrowd the pan, use a hot oven, and toss only once during roasting.
No peeling for zucchini, squash, mushrooms, or bell peppers. Peel carrots or potatoes only if you prefer.
Yes, naturally GF and DF. Just skip cheese and double-check packaged seasoning blends.
Absolutely—toss in drained chickpeas, or add sliced fully cooked sausage during the last 15 minutes.
Work in batches at 400°F for 12–15 minutes, shaking halfway through.
Make Ahead and Storage
You can easily get a head start on this recipe by chopping the veggies a day or two ahead and storing them in an airtight container in the fridge, just wait to toss them with oil and seasonings until right before roasting so they stay fresh and crisp. If you have leftovers, they’ll keep well in the refrigerator for up to four days. When you’re ready to enjoy them again, pop them in a 425°F oven for 8-10 minutes or give them a quick 5-8 minutes in the air fryer for a crisp-tender bite. A microwave will work in a pinch, but it can soften the texture a bit. Freezing isn’t the best for keeping them crisp, but if you plan to use them in soups or purees, it’s perfectly fine.
More Roasted Vegetable Side Dishes
Once you try this simple method for Oven Roasted Vegetables, you’ll start making them on repeat—easy prep, big flavor, and zero fuss. If you make this recipe, I’d love to hear how you customized your medley! Leave a comment and rating below so more readers can find it. 🫑🧅🧄🥕🥦🌽🍠
Oven Roasted Vegetables
Video
Ingredients
- 3 zucchini squash, cut lengthwise into fourths, and then slice into bite size pieces
- 3 yellow squash, sliced same as zucchini
- 1 red pepper, cut into 1″ pieces
- 1 red onion, cut into wedges
- 8 ounces whole mushrooms
- 1 garlic clove, minced
- 1 tablespoon balsamic vinegar, (more to taste)
- 1 tablespoon olive oil
- 1 tablespoon rosemary leaves
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 400 degrees.Spray a large baking sheet with cooking spray (or you can use parchment paper).
- Mix all of the cut up vegetables and garlic in a large bowl.
- Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
- Add rosemary leaves and salt and toss again.
- Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
Notes
- Hot oven = caramelized edges, tender centers; 400°F is the sweet spot (450°F max). Watch for browned edges.
- Don’t overcrowd: single layer with space; use two pans if needed.
- Veg timing: cut hard/root veg smaller or start them earlier.
- Broccoli & green beans: roast on a separate pan at a slightly lower temp (or add later) to avoid drying/scorching.
- Dry well, then toss so every piece is lightly coated in oil.
- Season generously: 1 Tbsp rosemary is great—make sure every piece is covered; oregano, thyme, parsley, salt & pepper are also delicious.
- Stir once halfway; pull when edges are golden-brown and centers are tender.
- Serve immediately for best texture; leftovers re-crisp best in a hot oven or air fryer (microwave softens).
- Naturally gluten-free and dairy-free (check seasoning blends).
- Optional finish: lemon juice/zest or a sprinkle of Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was great! I brought it to a potluck get together and everybody loved it. The rosemary adds a lot. Be sure to use fresh.. rosemary.
I have found that roasting broccoli or brussels sprouts (both of which I love) overpowers the other vegetables. Roasting them also brings out a strong cabbage family smell that isn’t nice. I recommend leaving the cabbage family for a different cooking method.
Does your vegetable medley have a slightly sweet taste to it? If so its great. I was hospitalized a few months ago and they had this on the menus, and decided to try it, it was wonderful!!!
Thankfully my husband, children & grandchildren love roasted vegetables. I’m always looking for new ways to change them up, thanks for giving me another way to do that. I thought I’d offer another suggestion. Use a grill pan, basket with the holes or disposable pan with or without holes & add some sun dried tomato salad dressing. I also marinate chicken breast in a bag at least 2-3hrs with the same dressing then grill both. The dressing is amazing on the veggies & the chicken. If you don’t want juice dripping on your grill don’t put the holes in the pan. I’ve done it both ways & it’s so good. Just use less dressing if using a pan without holes. Remove the veggies when they’re as done as you like (we like ours still lil crunchy). Remove the chicken when it’s done & juice runs clears. Thanks again for a new idea. I’m going to try yours in the oven & on the grill.
Trying this for a holiday party tonight!
Yum! I love that you’re eating healthy at a holiday party!
what about adding eggplant instead of summer squash? Has anyone tried that?
I haven’t tried it – but, I think I will. It would work great!
Add any vegetable you have on hand. Ive used all diiferent veggies, and they are always delicious!!!
I had a very similar recipe to this in a cafeteria style restaurant once, and LOVED it– just the right amount of tenderness and crispness– fresh-tasting and LIGHT! I can’t wait to try this version, what with the spices and other flavors used!!
Can this recipe be prepared in advance and get heated later when the company arrives?
Yes, it can…but be warned that the vegetables become soft when saved and reheated. They really are best right out of the oven. Thank you for asking!
Can this be placed in a disposable pan and roasted on the grill (I need a very large amount of veggies as a side)?
To roast the vegetables on the grill, you will either want to use a grill basket (which probably wouldn’t be big enough if you need a large amount) or foil packets. You can make several foil packets to grill at once. Use heavy duty aluminum foil or 2 layers of regular foil. Tear off a large piece of foil. Use a pastry brush to oil the foil well and then place vegetables in the middle of the foil. Securely fold and seal the packet edges. For the vegetables in this recipe, you will want to grill on medium to medium-high for 10-12 minutes on each side. Every grill is different so you will want to check the vegetables after you turn them so you can adjust the cooking time if necessary. I hope this helps! Good luck!
This was so yummy and good!
This was good. I didn’t have any problem with the temperature. I personally wasn’t the most enthusiastic fan because Im not very keen on zuchini or summer squash, but I thought it was good, so…
Delicious! Thank you for sharing this. Love to all-
This look good have to try it well let you how it came out, thanks
450 is way to hot. Turned my down to 375. But I think I will just do 350 next time. I don’t like my food incinerated!
I also think 450 is too hot for veggies. I made them at 400 and took them out in 20 minutes. They were much more brown than the picture here. Great recipe. Definitely re-making these 🙂
Thanks for sharing. About how much does this make? I need to make a half tray for a party and not sure if I should triple this or what. Thanks!
It makes enough as a side serving for about 8 people. Good luck with your party!
Even roasted cut garlic bulbs are a classic addition to any veg roast medley!
I love roasted broccoli!! It’s great, but it wouldn’t be good in this recipe because it cooks much faster than these. Thanks for the idea here. Looks great!