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–+ servings
Roasted vegetables on a sheet pan.
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5 from 30 votes

Oven Roasted Vegetables

Make Oven Roasted Vegetables that caramelize beautifully in about 30 minutes. Learn the best temp, seasoning options, veggie swaps, and tips for perfect results.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Vegetables, Side, Side Dish
Servings: 8
Calories: 59kcal
Author: Echo Blickenstaff

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).
    Lined baking sheet with non stick cooking spray for Oven Roasted Vegetables.
  • Mix all of the cut up vegetables and garlic in a large bowl.
    Cutting board with sliced vegetables and a knife for Oven Roasted Vegetables.
  • Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
    Mixing bowl with cut vegetables topped with olive oil and balsamic vinegar for Oven Roasted Vegetables.
  • Add rosemary leaves and salt and toss again.
    Mixing rosemary and salt in a mixing bowl with fresh cut up vegetables for Oven Roasted Vegetables.
  • 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.
    Sheet pan of oven roasted vegetables including zucchini, yellow squash, red onion, red bell pepper and mushroom.

Video

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

Calories: 59kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 526mg | Fiber: 2g | Sugar: 6g | Vitamin A: 768IU | Vitamin C: 47mg | Calcium: 29mg | Iron: 1mg