Recipe: How to Roast Vegetables (4 Ways)

133 Comments / By / November 24, 2021 / Recipes
5 Average
One of the easiest side dishes to make for dinner is roasted vegetables. There are endless flavor variations but I'm sharing four simple recipes for roasting vegetables that work with any meal.
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How to Roast Vegetables (Four Ways) from 100 Days of Real Food

Roasted Asparagus and Cherry Tomatoes[/caption]

One of the easiest, most versatile side dishes is roasted vegetables. You’d be amazed at what 20-40 minutes in the good ol’ oven can do to your veggies. We’re talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods.

What could be better?! I almost always have a mixture of roasted veggies in our fridge, either prepared to roast or ready to reheat (a bonus for those who love leftovers).

The process of roasting coaxes out the sweetness of the vegetables, which caramelize when cooked.

But the great thing about roasting vegetables is that it’s simple. You wash, chop, mix in a little olive oil, garlic and salt, a few optional spices, and pop it in the oven on a baking sheet. Seriously, this is win-win for many reasons.

How to Roast Vegetables (Cauliflower & Carrots) from 100 Days of Real Food

Roasted Cauliflower and Carrots

Single vegetables work fantastically. In fact, you’ll see two variations of just one veggie below. But adding in a little spice or combining a few vegetables together make for interesting side dishes that can be a great addition to your meals. Below are a few of my favorite pairings.

Best Vegetables to Roast

Below I’ve given you four quick and easy roasted vegetable recipes, but here’s a list of vegetables that work well oven roasted.

  • Root vegetables like carrots (baby carrots work too!), yams, beets, parsnips, sweet potatoes, Yukon gold potatoes, etc.
  • Cauliflower or broccoli
  • Brussels Sprouts
  • Cherry tomatoes
  • Bell pepper
  • Butternut squash, winter squash, summer squash
  • Red onion

4 Ways to Roast Vegetables

One of the easiest side dishes to make for dinner is roasted vegetables. There are endless flavor variations but I'm sharing four simple recipes for roasting vegetables that work with any meal.
5 Average
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Sides
Cuisine: American
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4

Ingredients
  

Vegetables

  • carrots (cut into sticks)
  • cauliflower (into bite-size pieces)
  • asparagus (trimmed)
  • cherry tomatoes (whole)
  • broccoli (into bite-size pieces)
  • Brussels sprouts (halved, trimmed stems & remove wilted leaves)

Seasonings

Instructions
 

  • Preheat oven to 450 degrees.

Carrots & Cauliflower

  • Season with 1-2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2-1 teaspoon of oregano.
  • Roast carrots for 10 minutes. Add cauliflower and roast combined veggies for 30 more minutes.

Asparagus & Cherry Tomatoes

  • Season with 4-6 cloves of garlic (peeled and chopped), 1-2 tablespoons of olive oil, and salt to taste.
  • Roast the asparagus and cherry tomatoes together on a baking sheet for 15-20 minutes.

Broccoli

  • Season with 4-6 cloves of garlic (peeled and minced), 1-2 tablespoons of olive oil, and salt to taste.
  • Roast the broccoli for 25-30 minutes on a baking sheet.

Brussels Sprouts

  • Season with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  • Roast for 30-40 minutes on a baking sheet.

Notes

  • The broccoli and Brussels sprouts recipes are very simple, but that’s the beauty of it. Try similar recipes with single ingredient vegetables, and don’t be afraid to change it up. 
  • Other seasoning ideas: balsamic vinegar, rosemary + thyme, or lemon juice.
  • We recommend organic ingredients when feasible.
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Roasted Vegetable Cheat Sheet

Feel free to save this handy roasted vegetable cheat sheet, and have a reference guide for the next time you’re wanting to toss some roasted vegetables together!

How to Roast Vegetables Cheat Sheet from 100 Days of Real Food

Do you roast your vegetables, and if so, what are your favorite combos?

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133 thoughts on “Recipe: How to Roast Vegetables (4 Ways)”

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  1. Dianne Ellis

    The way I roast veggies is placing olive oil in pan, shake it to make it go around the whole pan. Placing on the oil garlic powder, basil, turmeric then the trimmed asparagus, parsnips, green and red peppers, zucchini on the pan, then place garlic powder, basil, and turmeric on top, then another shake of olive oil on top of that. Cook in a 350 degrees for 20-30 minutes. After removing veggies from pan, place whole wheat slice of bread in oil mixture and enjoy the taste of oil and spice and herb. Hmmmmm!

    Reply
  3. Neal

    Confused why this is labelled “American” cuisine. Everyone around the world roasts vegetables. I did this in the UK I now do this in Canada.

    Reply
  4. Lee

    Oregano on carrot as in Fresh Oregano or Dry Oregano?
    Balsamic Vinegar on Brussel Sprout.. is added on before goes into oven? or after taking out of oven? before cool down after taking out oven or after cool down?
    Sorry, I am very new to cooking~

    Reply
    1. Amy Taylor (comment moderator)

      Hi Lee. I use dried oregano and would use the balsamic before cooking to let it reduce a bit.

      Reply
  5. Terri Wyrick

    I have roasted sweet potatoes, brussel sprouts, sweet peppers, and asparagus. My grown daughter likes the brussel sprouts because they taste like french fries, yummy. Roasted asparagus cold is great on salads. I heard that cabbage is great roasted but I haven’t tried it yet.

    Reply
    1. Carla

      I was going to say that 425 degrees is too high for olive oil, but I thought 375 would be safe!? Anyone with a third opinion? I love roasted vegetables, but always wonder if it’s a safe way to cook them.

      Reply
      1. Barbara

        I Foast with good Virgin olive oil & drop of Himalayan salt at 375 degrees for 40 minutes to carmelize……Potatoes 450 degrees 90 minutes for small one gillsift.