I’ve perfected a simple Roasted Veggies Side Dish that’s the easiest way to use up extra winter vegetables and pairs with any Thanksgiving or weeknight main.

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I keep coming back to this Best Roasted Vegetables Recipe because it surprises me every time. Baby potatoes and carrots get this kind of sweet, nutty depth that makes a Veggie Oven Roasted plate feel like more than just a side.

It’s the kind of Roasted Veggies Side Dish that quietly steals attention at thanksgiving or a midweek dinner, leaving people asking what you did different. I can’t promise it’s fancy, I drop stuff, forget the timer, but somehow the edges go golden and you want more.

If you like bold texture and simple flavor combos, this one will make you curious.

Ingredients

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Baby potatoes: starchy and filling, good potassium and fiber, add hearty roasted texture.
Carrots: sweet, crunchy, beta carotene for eyes, natural sugars caramelize and shine.
Sweet potato or butternut squash: sweet rich in vitamin A, balances savory herbs and maple.
Brussels sprouts: slightly bitter, lots of fiber and vitamin C caramelize beautifully when roasted.
Garlic: pungent, boosts flavor, its allicin gives health perks and sweetens when roasted.
Extra virgin olive oil: heart healthy fats, helps browning and crisping, carries herbs flavors.
Balsamic vinegar and maple syrup: add tang and sweet, help glaze veggies, optional finishing touch.

Ingredient Quantities

1 lb baby potatoes or 3 medium Yukon Gold potatoes

1 lb carrots about 3 medium

1 lb sweet potato or butternut squash (about 1 medium)

12 oz Brussels sprouts

1 medium red onion

1 red bell pepper

1 small head cauliflower or broccoli (about 12 oz)

1 medium zucchini (optional)

3 garlic cloves

3 to 4 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried rosemary

1 tablespoon balsamic vinegar (optional)

1 tablespoon maple syrup or honey (optional)

1/2 teaspoon red pepper flakes (optional)

2 tablespoons grated Parmesan cheese (optional)

How to Make this

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1. Preheat your oven to 425F (220C) and line a large baking sheet with parchment or foil, give it a light drizzle of oil so the veggies don’t stick.

2. Prep the vegetables: halve baby potatoes or cut 3 Yukon Gold into 1 inch pieces, peel and cut carrots on a diagonal about 1/2 inch thick, cube the sweet potato or butternut squash into 1 inch pieces, trim and halve 12 oz Brussels sprouts, cut 1 medium red onion into wedges, core and chop 1 red bell pepper into 1 inch pieces, cut cauliflower or broccoli into florets, slice the zucchini if using into 1/2 inch rounds, and smash or thinly slice 3 garlic cloves. If your potatoes are the bigger kind, parboil them 5 to 7 minutes then drain so everything cooks evenly.

3. In a very large bowl toss all the prepared vegetables and garlic with 3 to 4 tablespoons extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried), and 1/2 teaspoon red pepper flakes if you want heat. Make sure every piece is coated.

4. Spread the veggies in a single layer on the sheet, don’t overcrowd or they’ll steam instead of roast. Use two pans if needed, they brown better with space.

5. Roast for about 25 to 30 minutes, then use a spatula to flip and turn everything so the outsides caramelize evenly.

6. If you’re using the balsamic and maple or honey mix 1 tablespoon balsamic vinegar with 1 tablespoon maple syrup or honey, drizzle it over the vegetables after you flip them (about 10 minutes before they finish) and return to the oven so it can glaze and caramelize.

7. Roast another 10 to 15 minutes until vegetables are fork tender and nicely browned at the edges, total time about 35 to 45 minutes depending on size of pieces and your oven.

8. Remove from oven, immediately sprinkle 2 tablespoons grated Parmesan over if using, toss gently to melt and distribute, taste and adjust salt and pepper, scatter a few extra thyme leaves if you like.

9. Serve warm as a side for Thanksgiving or any winter meal, they also keep great in the fridge for a few days and reheat nicely in a skillet or oven.

10. Quick tip: cut everything roughly the same size so it cooks at the same rate, and don’t skip the single layer or high heat if you want real caramelized flavor.

Equipment Needed

1. Oven (preheat to 425F / 220C)
2. Large rimmed baking sheet plus parchment paper or foil (lightly oiled)
3. Large mixing bowl (for tossing veggies)
4. Chef’s knife (sharp)
5. Cutting board
6. Medium pot and colander (for parboiling and draining potatoes)
7. Measuring spoons (for oil, salt, spices)
8. Spatula or sturdy tongs (to flip and turn veggies)
9. Small bowl and spoon (for balsamic + maple or honey mix)
10. Oven mitts or thick kitchen towels

FAQ

What oven temp and roast time should I use?

Roast at 425°F for about 25 to 40 minutes depending on how big you cut things. Root veggies like potatoes and carrots take longer, about 35 to 40 minutes; softer veg like zucchini or cauliflower need 20 to 25. Toss or flip once halfway through so everything browns evenly.

How should I cut the vegetables so they cook the same?

Aim for similar bite sized pieces: 1/2 to 3/4 inch chunks for potatoes and sweet potato, halved Brussels, florets for cauliflower, slices for onion and pepper. If something is much denser make those pieces a bit smaller so they finish at the same time.

How do I get crispy edges and not soggy veggies?

Dont crowd the pan, use enough oil, and spread veggies in a single layer. Roast hot at 425°F and flip once. If you want extra char, broil 1 to 2 minutes at the end but watch it so it doesnt burn.

Can I make these ahead or freeze them?

You can roast ahead and store in an airtight container in the fridge for 3 to 4 days. Reheat in a 400°F oven for 10 to 12 minutes or in a skillet to restore crispness. Freezing is possible but textures change, they get softer when thawed.

Any swaps for dietary preferences or missing ingredients?

Yes. Skip Parmesan to keep it vegan or use nutritional yeast. Honey can be swapped with maple syrup. Fresh herbs are best but dried work too at about half the amount. Use whatever veggies you like, but adjust cut size and timing so they cook evenly.

My veggies roast unevenly, whats the fix?

Either trim big pieces smaller, give dense veggies a head start on the pan, or use two pans so nothing is piled up. Also rotate the pans top to bottom halfway through, ovens often have hot spots so that helps even out browning.

Best Roasted Vegetables Recipe Substitutions and Variations

Potatoes (baby or Yukon Gold): fingerling potatoes, red potatoes, or new/waxy potatoes. Cut them to similar size so they roast evenly, if you dont they wont cook at the same rate.
Carrots: parsnips for a similar sweet earthiness, turnips for a milder bite, or beets for deep color and earthier flavor. beets will stain pans and other veg so keep that in mind.
Brussels sprouts: broccoli florets, cauliflower florets, or halved cabbage wedges. Broccoli chars faster so watch the tray, but all give that roasted bite.
Parmesan cheese: Pecorino Romano, aged asiago, or nutritional yeast for a cheesy vegan option. Add after roasting so it doesnt burn.

Pro Tips

1) Heat the pan first. Put the empty baking sheet in the oven while it preheats so when the veggies hit the metal they start to sizzle and get better browning. It makes a big difference, trust me.

2) Group by density. Roast potatoes, carrots and squash on one tray and quicker stuff like zucchini, peppers and Brussels on another. That way you can pull the tender ones early without overcooking the rest.

3) Protect delicate garlic and zucchini. Tuck whole garlic cloves under potatoes or larger pieces so they mellow instead of burning, and add zucchini or thin-sliced veggies later in the roast so they don’t turn to mush.

4) Layer flavors at the end. Finish with a splash of acid like lemon or extra balsamic and toss in fresh herbs and grated cheese right when the pan comes out. The acid brightens things and the herbs/cheese keep their punch if added off-heat.

5) Reheat smart. Leftovers stay best if you re-crisp them in a hot skillet or on a hot baking sheet in the oven instead of nuking in the microwave. It brings back that roasted texture way better.

Best Roasted Vegetables Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’ve perfected a simple Roasted Veggies Side Dish that’s the easiest way to use up extra winter vegetables and pairs with any Thanksgiving or weeknight main.

Servings

servings

Calories

314

kcal

Equipment: 1. Oven (preheat to 425F / 220C)
2. Large rimmed baking sheet plus parchment paper or foil (lightly oiled)
3. Large mixing bowl (for tossing veggies)
4. Chef’s knife (sharp)
5. Cutting board
6. Medium pot and colander (for parboiling and draining potatoes)
7. Measuring spoons (for oil, salt, spices)
8. Spatula or sturdy tongs (to flip and turn veggies)
9. Small bowl and spoon (for balsamic + maple or honey mix)
10. Oven mitts or thick kitchen towels

Ingredients

1 lb baby potatoes or 3 medium Yukon Gold potatoes
1 lb carrots about 3 medium
1 lb sweet potato or butternut squash (about 1 medium)
12 oz Brussels sprouts
1 medium red onion
1 red bell pepper
1 small head cauliflower or broccoli (about 12 oz)
1 medium zucchini (optional)
3 garlic cloves
3 to 4 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried rosemary
1 tablespoon balsamic vinegar (optional)
1 tablespoon maple syrup or honey (optional)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons grated Parmesan cheese (optional)

Directions

Preheat your oven to 425F (220C) and line a large baking sheet with parchment or foil, give it a light drizzle of oil so the veggies don't stick.
Prep the vegetables: halve baby potatoes or cut 3 Yukon Gold into 1 inch pieces, peel and cut carrots on a diagonal about 1/2 inch thick, cube the sweet potato or butternut squash into 1 inch pieces, trim and halve 12 oz Brussels sprouts, cut 1 medium red onion into wedges, core and chop 1 red bell pepper into 1 inch pieces, cut cauliflower or broccoli into florets, slice the zucchini if using into 1/2 inch rounds, and smash or thinly slice 3 garlic cloves. If your potatoes are the bigger kind, parboil them 5 to 7 minutes then drain so everything cooks evenly.
In a very large bowl toss all the prepared vegetables and garlic with 3 to 4 tablespoons extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried), and 1/2 teaspoon red pepper flakes if you want heat. Make sure every piece is coated.
Spread the veggies in a single layer on the sheet, don't overcrowd or they'll steam instead of roast. Use two pans if needed, they brown better with space.
Roast for about 25 to 30 minutes, then use a spatula to flip and turn everything so the outsides caramelize evenly.
If you're using the balsamic and maple or honey mix 1 tablespoon balsamic vinegar with 1 tablespoon maple syrup or honey, drizzle it over the vegetables after you flip them (about 10 minutes before they finish) and return to the oven so it can glaze and caramelize.
Roast another 10 to 15 minutes until vegetables are fork tender and nicely browned at the edges, total time about 35 to 45 minutes depending on size of pieces and your oven.
Remove from oven, immediately sprinkle 2 tablespoons grated Parmesan over if using, toss gently to melt and distribute, taste and adjust salt and pepper, scatter a few extra thyme leaves if you like.
Serve warm as a side for Thanksgiving or any winter meal, they also keep great in the fridge for a few days and reheat nicely in a skillet or oven.
Quick tip: cut everything roughly the same size so it cooks at the same rate, and don't skip the single layer or high heat if you want real caramelized flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.