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Simple, flavorful, and healthy Oven roasted vegetables take less than 10 minutes of prep work! Nothing beats yummy veggies roasted in the oven!

A go-to side dish for any dinner recipe. These veggies have similar baking times, so we like to make them together and the combo is great for any meal, along with our roasted red potatoes and roasted broccoli too!

Oven roasted vegetables with seasonings in white bowl.

easy oven roasted veggies

Do you love to roast veggies? SO DO I! It’s the easiest way to cook up my favorite vegetables to serve as a side dish for dinner, or eat solo as a light lunch.

Sometimes it’s hard to find vegetables that can be roasted together since they typically have different roasting times. These four vegetables – potatoes, carrots, Brussel sprouts, and butternut squash- are perfect because they all take about 25-30 minutes to cook through.

Want to know why roasting vegetables in the oven is my favorite method?

  1. Easy clean up! Line your sheet pan with foil or parchment paper for an even easier clean up! Just toss it when you’re done. No dishes!
  2. The flavor! The flavor is just unbeatable. I love the olive oil and the seasonings that go on top of the veggies.
  3. Crispy veggies! I love the texture of my veggies when they are roasted. Crisp and cooked to perfection!
A variety of vegetables with seasonings on them in a mixing bowl.

How to Roast Vegetables

A HIGH TEMPERATURE is best for roasting vegetables. Keeping your oven at around 425 degrees will be great for getting your veggies nice and crispy! So preheat your oven to 425 degrees while you prep your vegetables.

PREP. After you’ve prepped all of the vegetables, put them into in a large bowl. Add in the olive oil, garlic salt, and Italian seasoning. Toss everything around to evenly coat the veggies.

Note: Make sure to use good olive oil—not vegetable oil or canola oil. Olive oil will give your vegetables the perfect taste.

ROAST. Place your vegetables on a greased foil-lined baking sheet and sprinkle with Parmesan cheese. Bake for 25–30 minutes until tender, flipping over halfway through.

You can also drizzle your roasted vegetables with some balsamic vinegar right before you serve them for some extra flavor.

Want to add other veggies?

Try these vegetables that also take about 25-30 min to cook:

  • acorn squash
  • pumpkin
  • yams
  • red onions
  • bell peppers
  • cauliflower
  • sweet potatoes
  • halved plum tomatoes

NOTE: Not all veggies take this long to cook, so be sure to use only the ones listed above and in the recipe. Vegetables like broccoli, zucchini, squash and asparagus are often cooked quicker so you can use those too, but be sure to take those out earlier so they don’t get burned.

Roasted vegetables in rainbow order on baking sheet ready to be baked.

Variations + Roasting Tips

Feel free to switch up the seasonings for a variation on these oven roasted vegetables! Try different herbs or salts. Some that would work well are:

  • rosemary
  • freshly ground black pepper
  • thyme
  • basil
  • red pepper flakes
  • garlic powder or garlic salt
  • crushed garlic

Sometimes I just go simple with olive oil and a little sea salt sprinkled on top, but you could even sprinkle some parmesan cheese on top of the vegetables—always delicious!

Roasted veggies baked on baking sheet.

For the Perfect Texture + How to Store

Make sure your vegetables are spread out evenly and aren’t overlapping on your pan. If they are too crowded they will steam instead of roast and might end up a little soggy.

Place your pan on a rack in the middle of your oven for the best results.

It is also important not to cover your vegetables when roasting them as this will cause them to steam instead and they won’t have the desired texture.

STORE your roasted vegetables in an airtight container in the fridge. They should stay good for about 3-4 days if stored properly.

I love WARMING UP roasted veggies in the microwave and eating them for a healthy lunch! You can also reheat them in the air fryer to keep them nice and crisp.

Roasted vegetables in a bowl all mixed together.

For more roasted veggies, check out:

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4.97 from 30 votes

Oven Roasted Vegetables Recipe

By: Lil’ Luna
Simple, flavorful, and healthy Oven roasted vegetables take less than 10 minutes of prep work! Nothing beats yummy veggies roasted in the oven!
Servings: 6
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes


  • 1 ½ cups chopped red peppers
  • cups baby carrots
  • cups Brussels sprouts
  • cups cubed Yukon Gold potatoes
  • cups cubed butternut squash
  • 3 tablespoons olive oil
  • 1 tablespoon garlic salt with parsley flakes
  • 1 tablespoon Italian seasoning
  • ¼ cup grated Parmesan cheese
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  • Preheat the oven to 425 degrees F.
  • Place all veggies in a bowl and add olive oil, garlic salt and Italian seasoning. Toss to coat.
  • Place on a greased foil-lined baking sheet and sprinkle with Parmesan cheese. Bake for 25–30 minutes, flipping over halfway through.



Want to Add Other Veggies? Try these vegetables that also take 25–30 minutes to cook: acorn squash, pumpkin, yams or onions. Not all veggies take this long to cook, so if you want to add other vegetables like broccoli, zucchini, squash and asparagus, be sure to take them out earlier so they don’t get burned.


Serving: 1cup, Calories: 173kcal, Carbohydrates: 22g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 1273mg, Potassium: 631mg, Fiber: 5g, Sugar: 5g, Vitamin A: 9517IU, Vitamin C: 86mg, Calcium: 97mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.97 from 30 votes (15 ratings without comment)

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Recipe Rating


  1. Ida says:

    Can I pre cut and freeze the vegetables for a later use?

  2. Judy Kern says:

    5 stars
    I make this recipe for the roasted veggies a lot for my Church. I add balsamic vinegar as well and it is great. One of my favorites.

    1. Lil'Luna Team says:

      So glad to hear that!!

  3. Julie says:

    Great veggies, – but I like to think of roasted vegetables as something with at least some color on them from the oven… just saying

  4. Greg Pittman says:

    5 stars
    Absolutely to die for. I used butternut squash, brussels sprouts, a small yellow onion, baby carrots, and one each red and orange bell pepper. The bag of sprouts was a little more than 1-1/2 cups so I just threw them all in the bowl. Also, I added a couple of cloves of minced garlic. Everything was beautifully caramelized and delicious. I *might* reduce the salt slightly next time….say, a scant tbsp. Personally I thought it was perfect but my other half said they were a little on the salty side. Also, I ground a liberal amount of fresh pepper on mine.

    I have made this recipe twice – the first time using a clay dish with a lid and, although they were still good they were more steamed than roasted. The second time I followed lilluna’s directions and spread the veggies out onto a large baking sheet, trying to keep everything to a single layer…..this time everything caramelized and slightly began to brown, which added an incredible depth and slight sweetness to the veggies. As you know, onions and the colorful root and squash veggies develop a sweetness during the caramelization process and this adds a totally different flavour (i.e. better flavor) than merely steaming them.

    Once again, I am reminded that the recipes on this site DO NOT NEED any adjustments or second-guessing. Lilluna is my favorite recipe site now !

    1. Lil'Luna Team says:

      Thank you so much for the feedback and sharing what you did!! So glad you are enjoying the recipes!

  5. Jane says:

    5 stars
    Used this recipe as side to my homemade meatloaf. I used baby carrots, Brussels sprouts, red onion, red skin potatoes, broccoli and zucchini. My husband and I can’t stop saying how much we loved it!!

    1. Kristyn Merkley says:

      Love to hear that! It’s perfect with meatloaf! Thank you for trying them!

  6. Sarah Holyoak says:

    4 stars
    Made this recipe but added some Kielbasa sausage with it and called it a meal. Super simple and super healthy. Thanks!