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Easy Recipe for Oven-Roasted Veggies

Marcy writes about cooking, hobbies, and many other topics. She has published hundreds of articles online and in newspapers and magazines.

A tray of oven-roasted carrots.

A tray of oven-roasted carrots.

Roasted Vegetables Are Delicious and Quick!

This is a great way to cook a wide variety of vegetables with very little cleanup involved. You can cook several different veggies at a time, including starches and green vegetables in the same batch. Cleaning up afterward is simple, because you line the baking sheet with foil.

Kid-Friendly Veggies

Kids as well as adults will love the flavors here; many of the roasted vegetables come out crispy and can be eaten like French fries (children seem to like anything they can eat with their fingers).

If your children are old enough to help in the kitchen, they'll feel a sense of accomplishment if they arrange the vegetables on the baking sheet or help choose which ones to roast for the meal. They will particularly enjoy spreading oil with a basting brush or grinding salt and pepper before the veggies are slipped into the oven.

Kids love to eat anything they've helped make, so you'll get a double benefit from recruiting them for this dish. They'll feel like budding chefs, and they'll sample the results afterward.

Roasting Brussels sprouts in the oven transforms their flavor.

Roasting Brussels sprouts in the oven transforms their flavor.

Ingredients

  • 2 to 3 tablespoons olive oil
  • 1 teaspoon balsamic vinegar (you can use more or less, or leave it out completely)
  • Assorted vegetables. Good choices include carrots, zucchini, leeks, green onions, Brussels sprouts, asparagus, peppers, and eggplant. (It's fine to combine different kinds of vegetables into one batch—each will retain its own flavor, but they will all pick up a bit of tastiness from being roasted together.)
  • Salt and pepper to taste (I like to use Kosher salt.)

Instructions

  1. Preheat your oven to 500°F (260°C).
  2. Line a cookie sheet or baking pan with parchment paper or sturdy foil. The veggies tend to stick to the pan a bit as they cook and soften, which can make lighter-weight foil rip when you remove them.
  3. Vegetables can be prepped ahead of time and set aside for roasting right before serving. If you're preparing them an hour or more ahead of time, refrigerate them to keep them fresh.
  4. Clean and dice your vegetables. For large vegetables (such as eggplant), cut into wedges or thick slices and peel the bigger ones; you can leave newer, tender eggplant unpeeled. Asparagus and smaller vegetables can be left whole, with the ends trimmed if needed. Brussels sprouts can be cooked whole (you will love the browned outer leaves after they're roasted!) or you can slice them in half, but watch the roasting time to avoid overcooking.
  5. Once the vegetables are prepped, spread them in a single layer on a baking sheet lined with heavy foil. Lightly brush all surfaces with olive oil.

Roasting Times for Various Vegetables

These are the times when roasting at 500°F (260°C). Once the vegetables are prepped, spread them in a single layer on a baking sheet lined with heavy foil. Lightly brush all surfaces with olive oil. Place on top rack in the oven and bake.

Type of VegetableRoasting TimeTips

Carrots (1 pound)

10–12 minutes

Small ones can be roasted whole, with green top left on. Large can be cut into thick slices.

Zucchini (1 pound)

8–10 minutes

Cut in uniform pieces.

Leeks (1 pound)

10–12 minutes

Split in half lengthwise.

Green onions

8–10 minutes

2–3 bunches of small ones; leave whole and trim messy ends.

Brussels sprouts (1 pound)

10–12 minutes

Can be left whole; outer leaves will brown beautifully.

Asparagus (1 pound)

7–10 minutes

Roast time depends on stalk's diameter; check with a fork to make sure you don't over-roast them.

Peppers (1 pound)

8–10 minutes

1-inch slices (the colors look great when served!).

Eggplant

10–12 minutes

Depending on size you cut them. Young, tender ones can be left unpeeled.

NOTE: The roasting time varies with some vegetables, so you may need to remove some before the others are done. Or you can use more than one baking sheet.

Variations

Dense Vegetables (Like Potatoes)

Large or dense vegetables, such as potatoes (including regular and sweet varieties), can also be roasted.

  1. Cut them into into wedges, chunks, or thick slices, and adjust the temperature to 400°F (204°C).
  2. Sweet potatoes will be done in about 10–15 minutes, and red potatoes or other types will take at least 25–30 minutes (some ovens need an hour—watch for them to brown and check to see when they're tender).

Freezing

Just pop leftovers into a bag and freeze for later use. Warm for a minute or two in the microwave (depending on which vegetable) and enjoy!

Oven-roasted potatoes and garlic cloves pair well together.

Oven-roasted potatoes and garlic cloves pair well together.

Comments

Mary Norton from Ontario, Canada on November 29, 2015:

I like roasted veggies as somehow they have that smoky burnt flavour that I like. Sometimes, we do this in the barbecue, wrapping the veggies in tin foil. We have not tried roasting sprouts as well but will do next time.

Marcy Goodfleisch (author) from Planet Earth on June 06, 2012:

Hi, Angela - I hope you like sprouts cooked this way. Roasting them adds a flavor that's really unique and savory. They're also quite good if you steam them and add salt, pepper and a little butter. Thanks for stopping by to read and comment!

Angela Brummer from Lincoln, Nebraska on June 05, 2012:

Oh Yummy! I had no idea how to do the sprouts... until now! Thank you!

Marcy Goodfleisch (author) from Planet Earth on April 27, 2012:

Hi, Joaniebaby - thanks for reading and leaving your comments. For some reason, veggies made this way taste completely different than other cooking methods, so maybe this recipe will do the trick! I hope so!

joaniebaby on April 27, 2012:

Thanks so much for the great ideas for roasting vegetables. My husband isn't a great lover of vegetables, but I do think he would like them roasted the way you show. Anything I can do to get more veggies into our diet is a plus. I am also going to check out your homemade bread recipe.

Marcy Goodfleisch (author) from Planet Earth on March 27, 2012:

Thank you, LauraGT! I hope you try it soon!

LauraGT from MA on March 27, 2012:

Looks great. I adore brussels sprouts and all veggies. Thanks for the additional ideas.

Marcy Goodfleisch (author) from Planet Earth on March 22, 2012:

So glad you like the recipe, Donnaisabella! Please let me know if you try it - and thanks so much for reading and commenting!

Isabella Mukanda from Fort Myers on March 22, 2012:

Sounds delicious. Thanks for another great way to prepare vegetables!

Marcy Goodfleisch (author) from Planet Earth on March 22, 2012:

Thanks, Jenubouka - this really is a tasty way to fix them. I love the slightly caramelized flavor you pointed out, too - it's such a change from regular steamed veggies. Thank you for reading and commenting!

jenubouka on March 22, 2012:

Your seasoning for roasted veggies is so classic! It is not necessary to bombard the whole ingredients, the roasting process brings out the natural sugars which in turn enhances the flavors. Love, love the Brussels sprouts here. Awesome

Marcy Goodfleisch (author) from Planet Earth on March 22, 2012:

I'm so glad you like the recipe, MissOlive! Can't wait to see how it works for you. Yes, you can adapt the recipe for many other things - potatoes need a lower temp, but they're yummy done this way! I love Brussels sprouts, so I couldn't resist answering your question! Thanks for reading and commenting!

Marisa Hammond Olivares from Texas on March 21, 2012:

Hi Marcy! Thank you for writing this wonderful response to my brussel sprouts question. This recipe sounds pretty good and I'll have to give it a try. Roasted with olive oil sounds great for the variety of veggies you have listed. I'll try brussel sprouts this way. Thank you for sharing!

Marcy Goodfleisch (author) from Planet Earth on March 21, 2012:

Thanks, Sis! I love the taste, too - it's so different than the flavors from other methods of cooking. Steaming is probably my next favorite way to go, though. And, I confess, once in a while I order something that's breaded and fried - please don't tell anyone!

Angela Blair from Central Texas on March 21, 2012:

Good going, Marcy -- as a diabetic I started roasting veggies years ago (preferred them fried and with sauces prior) and find that I now like them better roasted than any other way. I also steam a lot of veggies -- good Hub. Voted up! Best/Sis

Marcy Goodfleisch (author) from Planet Earth on March 21, 2012:

Hi, teaches! I hope you give Brussels sprouts another try to make them this way. The flavor is entirely different than when they're steamed or boiled. Also, if you've only used frozen sprouts, try some fresh ones - it makes a huge difference, even if all you do it steam them and add a little salt, pepper and butter. Brussels sprouts always remind me a bit of cabbage, only with a lighter and more gentle flavor.

Good luck! And thank you for commenting here!

Dianna Mendez on March 21, 2012:

What a healthy topic and one that we should all follow in our daily eating plans! I have never really liked brussel sprouts but I am willing to try it again as you suggested.

Marcy Goodfleisch (author) from Planet Earth on March 21, 2012:

Oh, asparagus is my favorite, too! I love the way the really thin stalks turn crispy, and the bigger ones get more of the roasted look and taste of other veggies. People who don't eat asparagus don't know what they're missing. Thanks for the comment, Healthy Pursuits!

Karla Iverson from Oregon on March 21, 2012:

Thanks for more tips on roasting.

I love roasted veggies! I especially look forward to asparagus in the spring. That was the first veggie I tried roasted, and I was hooked.

Marcy Goodfleisch (author) from Planet Earth on March 21, 2012:

Let us know how it works for you, Pamela! Glad you liked the hub!

Pamela Oglesby from Sunny Florida on March 21, 2012:

I also haven't roasted vegetables at that temperature but they look delicious. I love vegetables, so I am going to try it. Thanks.

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

I was surprised at the temperature, too, but it works. You just have to watch the timer. You can also slow-roast them at a slightly lower temp. Hope you enjoy them made this way, homestead bound. Thanks for commenting!

Cindy Murdoch from Texas on March 20, 2012:

This sounds so good. I have never cooked anything at 500 degrees, so this will be new for me. I wonder if my oven even makes it that high! I can't wait to give it a try!

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

Thank you, Audrey - I hope you get a chance to try the recipe soon! Thanks for your comment!

Audrey Howitt from California on March 20, 2012:

This just looks fabulous!

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

I think you will love the way these taste, Angela - I hope you'll let us know how you like the recipe. Thanks so much for commenting!

angela p from Richmond, Virginia on March 20, 2012:

I will try this for sure. Never really thought about doing this with vegetables. I am always looking for quick and easy methods of preparing food since I have 4 kids. Can't wait to try! Thanks for sharing.

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

Hope you like the recipe, The Marker - thanks for reading and commenting!

The Marker on March 20, 2012:

Interesting, I'm gonna try it!

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

Hi, Lisa - it is for seasoning after the roasting. I will clarify that in the recipe - I prefer it with just salt and pepper. Thanks for reading and commenting!

Lisas-thoughts101 from Northeast Texas on March 20, 2012:

Marcy,

I love asparagus and green onions and can't wait to try preparing this way. Thanks for a great hub. voted up and interesting.Do you mix the balsamic with the olive oil?

Lisa

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

Thank you for your comments, Jaye - I'm glad you've tried them before and can attest to how good they are!

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

Thanks, Crystal - I hope you share some of your favorites with us. Thank you for reading and commenting!

Marcy Goodfleisch (author) from Planet Earth on March 20, 2012:

Oh, I do hope you try Brussels sprouts made this way, Ruchira! They are delicious. I like them cooked almost any manner, but roasting brings out a special flavor. Let me know if you try the recipe. And thanks for reading and commenting here!

Jaye Denman from Deep South, USA on March 20, 2012:

Roasted vegetables taste so good that having an easy method to cook (with very little cleanup) is a great motivator for serving them often. Thanks for sharing.

Crystal Tatum from Georgia on March 20, 2012:

I've done this with veggies and potatoes and yum! It's quick and easy and delicious.

Amber White from New Glarus, WI on March 20, 2012:

I absolutely love oven roasted veggies, will have to try Brussels sprouts this year. Thanks for a very nice looking and informative hub. voted up and SHARED!

Ruchira from United States on March 20, 2012:

Roasted veggie's are my favorite. did not know how to deal with brussel sprouts until now...thanks.

it's simple yet delicious and would just llike it sprinkled with salt and pepper.