If you’re craving a colorful, wholesome side dish that’s just as easy as it is satisfying, these Simple Roasted Vegetables are the way to go. Roasting brings out the natural sweetness and depth in each veggie, creating caramelized edges and tender bites that are irresistibly flavorful. Whether you’re prepping a weekday meal or putting together a holiday spread, this dish fits right in.

What makes this recipe so reliable is its flexibility. You can mix and match vegetables based on what you have, the seasons, or your mood. The beauty of roasting is that even the humblest vegetables transform into golden, toasty perfection with just a splash of olive oil and a sprinkle of seasoning.

Why You’ll Love This Simple Roasted Vegetables Recipe

This recipe is perfect when you want something healthy but comforting. It’s naturally vegan, gluten-free, and packed with nutrients. Even picky eaters tend to love the crispy edges and rich flavors. It’s a great way to clear out your fridge and reduce waste, and it can be prepped in advance or enjoyed fresh from the oven.

It also goes with nearly anything: roasted chicken, grilled fish, pasta, grain bowls, or on its own with a dollop of hummus. Plus, leftovers make a delicious addition to wraps, omelets, or salads.

What Kind of Vegetables Should I Use?

The short answer: whatever you love or have on hand! But for the best texture and flavor, choose a mix of hearty and soft vegetables that can roast together. Root vegetables like carrots and potatoes crisp up beautifully, while bell peppers and zucchini soften and sweeten. Broccoli and cauliflower get wonderfully crispy, and red onions add just the right amount of bite.

Don’t be afraid to experiment. Just make sure to cut everything into similar sizes so they cook evenly. If you’re mixing veggies with very different cooking times, you can always add them to the pan in stages.

Ingredients for the Simple Roasted Vegetables

The key to great roasted vegetables is choosing a mix of colorful, textural veggies. This combination brings a variety of tastes and makes the dish feel more dynamic and hearty.

Carrots
Zucchini
Bell Peppers
Red Onion
Broccoli
Cauliflower
Olive Oil
Salt and Pepper
Garlic Powder
Paprika (optional)

These ingredients are simple but powerful. Carrots add sweetness and color. Zucchini softens into buttery bites. Bell Peppers bring vibrant flavor and brightness. Red Onion gives a savory-sweet contrast. Broccoli and Cauliflower crisp up around the edges and add bulk. A drizzle of Olive Oil helps them roast evenly. Salt and Pepper bring out natural flavors, while Garlic Powder adds savory warmth. Paprika gives a subtle smokiness.

How To Make the Simple Roasted Vegetables

Step 1: Preheat Your Oven

Start by heating your oven to 425°F (220°C). A hot oven is key to getting those caramelized edges and tender centers.

Step 2: Prep the Veggies

Wash and dry all your vegetables. Chop them into similar-sized pieces to ensure even cooking. If you’re using carrots, slice them thinner as they take longer to soften.

Step 3: Season Generously

In a large mixing bowl, toss the veggies with olive oil, salt, pepper, garlic powder, and paprika if using. Make sure each piece is lightly coated.

Step 4: Arrange on a Sheet Pan

Spread the vegetables out in a single layer on a large baking sheet. Avoid overcrowding, or they’ll steam instead of roast. Use two pans if needed.

Step 5: Roast to Perfection

Place the sheet in the oven and roast for 25 to 35 minutes, stirring halfway through. They’re done when the edges are golden brown and the centers are fork-tender.

How to Serve and Store These Roasted Vegetables

This recipe feeds about 4 to 6 people as a side dish, depending on portion sizes. You can serve it hot straight from the oven or let it cool slightly and use it in bowls, sandwiches, or salads.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, simply pop them back in the oven at 375°F until warm and crisp, or use a skillet on the stovetop for a quick re-crisp.

What to Serve With Simple Roasted Vegetables?

Grilled Lemon Chicken

Bright and zesty chicken balances beautifully with the earthy veggies.

Garlic Butter Salmon

Rich, flaky salmon with crisped-up vegetables makes a satisfying dinner.

Herby Quinoa Salad

A light and fresh grain salad that complements the warmth of roasted veggies.

Creamy Hummus and Pita

Scoop up the vegetables with pita and a generous smear of hummus.

Roasted Chicken Thighs

Comfort food meets healthy balance when you pair this with juicy roasted chicken.

Couscous with Feta

The saltiness of feta and fluffy couscous contrast the roasted texture so well.

Pasta Primavera

Toss these vegetables into a bowl of pasta for a bright, veggie-packed main.

Fried Eggs or Omelet

A great way to turn leftovers into breakfast the next day.

Want More Vegetable Side Dish Ideas?

If you’re loving these simple roasted vegetables, you might enjoy some of these other tasty ideas:

Roasted Zucchini and Squash Recipe for a tender, golden summer dish.
The Best Cauliflower Cheese Recipe if you’re craving creamy indulgence.
Greek Lemon Potatoes Recipe for tangy, herbaceous comfort.
Cheesy Ranch Potatoes when you’re in the mood for hearty and cheesy.
Roasted Asparagus Recipe for an elegant springtime pairing.

Save This Recipe For Later

📌 Save this recipe to your Pinterest veggie board so you can make it again and again.

Did you stick with the basics or add your own twist? Maybe tossed in sweet potatoes or brussels sprouts? Let me know how it turned out in the comments.

Explore beautifully curated vegetable and seasonal ideas on Janet Dishes on Pinterest and find your next favorite recipe!

Conclusion

Simple Roasted Vegetables are proof that great food doesn’t have to be complicated. A hot oven, a few humble ingredients, and some seasoning magic turn everyday produce into something special. Whether you’re building a meal around them or just need a trusty side dish, this recipe will become one you revisit again and again.