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Healthy Roasted Vegetables

Healthy Roasted Vegetables – Simple, easy, and delicious way to enjoy vegetables. Just get your veggies and be ready to be rewarded with a healthy, flavorful, and nutritious meal.

Roasted mixed vegetables served in a bowl

Perfectly Roasted Vegetables 

Roasted vegetables are a delicious, versatile, and healthy side dish that can accompany any meal. They’re easy to prepare, customizable to your taste preferences, and a fantastic way to make the most of seasonal produce.

Roasting vegetables are a great way to get the most out of your veggies. With simple ingredients and a few minutes of baking time, you can enjoy perfectly roasted vegetables that are full of flavor and nutrients.

Roasted vegetables can also be served as a light lunch or dinner or as part of a larger meal. This delicious and healthy side dish can be served with various main dishes. Plus, you can easily customize the flavors with different herbs and spices.

Why Roast Vegetables?

Roasting vegetables brings out their natural sweetness, enhances their flavor, and adds a delightful texture. The high heat of the oven caramelizes the sugars in the vegetables, creating a crispy exterior and a tender, juicy interior. Plus, roasting is a healthier cooking method compared to frying, as it requires less oil.

This Oven Roasted Vegetable recipe makes for a delicious, easy, delicious and nutrient-dense meal of vegetables that have been meticulously roasted in the oven. 

Making this savory and delightful meal will not cause you to break the bank. All you need to do are the vegetables you would like to roast and your seasonings. 

Some side dishes you can try out and enjoy include mashed potatoes, green beans, Hamburger Helper, 7-layer salad, Focaccia, cranberry sauce, honey-glazed carrots, sautéed mushrooms, Hasselback potatoes, and many more!

Roasted mixed vegetables served in a bowl

Ingredients for making Roasted Vegetables 

  • Vegetables: Choose a mix of your favorite vegetables, such as: Red bell pepper, Zucchini, Yellow squash, Red onion, Mushrooms, Broccoli florets, or swap cauliflower.
  • Oil: Use high-quality oil to help the vegetables cook evenly and add flavor. Some popular choices include: Olive oil, Avocado oil, Coconut oil, Canola oil.
  • Seasonings: Balsamic vinegar, salt, black pepper, garlic, onion powder, paprika, and Red pepper flakes (for a spicy kick).
  • Herbs: I used thyme, but you can also use Italian seasoning, Rosemary, or Oregano

How to make Oven roasted vegetables 

  • Wash and dry: Rinse your vegetables thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel to ensure even roasting.
  • Chop: Cut your vegetables into uniform pieces to ensure they cook evenly. Depending on the vegetable, you can slice, dice, or cut them into wedges.
  • Season: In a large mixing bowl, toss your vegetables with oil, seasoning, and herbs. salt, pepper. Use your hands or a spatula to mix and ensure they’re evenly coated.
  • Spread out your vegetables: Arrange your seasoned vegetables in a single layer on the prepared baking sheet, ensuring they have enough space to roast evenly. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast.
  • Roast: Place the baking sheet in the preheated oven and roast your vegetables for 20-45 minutes, depending on their size and type. Stir or flip the vegetables halfway through the cooking time to ensure even browning.
  • Serve: Remove the vegetables from the oven and allow them to cool slightly before serving. You can add a squeeze of lemon, a drizzle of balsamic glaze, or a sprinkle of fresh herbs for added flavor.

How long should I roast vegetables in the oven?

Roast Vegetables in the oven for 12-15 minutes or until the vegetables are tender and browned at the edges. 

What temperature is best for roasting vegetables?

The best temperature for roasting vegetables is around 400 to 425 degrees Fahrenheit. For this recipe, we preheat the oven to 425 degrees Fahrenheit. This will ensure that the vegetables are cooked through. Additionally, they will remain crispy yet tender. Any temperature higher than this can result in the vegetables getting burnt. 

What vegetables are best for roasting?

Roasting vegetables brings out the best in the flavors. The best vegetables for roasting include onion, squash, zucchini, bell pepper, broccoli florets, garlic, and many more.

Are mushrooms vegetables?

We use mushrooms in the recipe, but mushrooms are not considered vegetables. They are a type of fungus and not plants, so they are not classified as either fruits or vegetables. However, mushrooms do have the nutritional attributes of a vegetable and are often used as a substitute for vegetables in recipes.

Are oven-roasted vegetables healthy?

Yes, oven-roasted vegetables are healthy, flavorful, and highly nutritious. They are full of minerals and vitamins. Roasting these veggies brings out the sweetness and flavor of the veggies. Even better, too much oil is not required to make this meal.

Should I season vegetables before or after roasting?

For this recipe, we season the vegetables before roasting them. However, it is important to season lightly to avoid adding too much salt, which can lead to the vegetables becoming overcooked and dry. 

How do I keep roasted vegetables crispy?

If you want your roasted vegetables crispy, be sure to cut them into small, even pieces, then ensure there’s enough space between them on the baking sheet. 

Generally, keep watch of your vegetables in the oven so you can remove them immediately when you get the desired level of crispness. 

Can I make Roasted Vegetables ahead? 

Yes, it is possible to make Oven roasted vegetables ahead and reheat them when you want to eat. However, you might want to undercook the vegetables so they are not too tender when reheating. 

What can I serve Roasted Vegetables with?

Oven Roasted Vegetables pair well with a variety of dishes. You can enjoy it with proteins such as chicken, fish, steak, and many more; grains such as rice and also dishes like roasted potatoes and salads. 

Roasted mixed vegetables served in a bowl

Storage Tips 

Can I store Oven Roasted Vegetables?

Yes, you can store it in an airtight container in the refrigerator for up to four days. Allow it to cool before keeping it in an airtight container. 

Can I freeze Oven Roasted Vegetables?

Yes, you can definitely keep Oven Roasted Vegetables in the freezer, even for up to 6 months! 

Simply spread the vegetables on a baking sheet/tray and freeze them individually. Allow them to freeze for about 2 hours, then transfer them into freezer bags or airtight containers. 

When ready to reheat, place the vegetables on a baking sheet in a preheated oven at 400°F for about 10 minutes until heated through.

Tips to note

  • Remember to cut the vegetables into small and even pieces so that they cook well.
  • Preheat the oven to your desired temperature, between 400 to 425 degrees Fahrenheit. 
  • Make sure to check on vegetables frequently and turn them occasionally to ensure that they brown evenly. 

Other Delicious Vegetable Recipes

Roasted mixed vegetables served in a bowl

Healthy Roasted Vegetables

This delicious roasted vegetable recipe combines the natural sweetness of red bell peppers, zucchini, yellow squash, and red onion with the earthy flavors of broccoli and mushrooms. The dish is elevated with a tangy balsamic glaze and a hint of spice from chili flakes.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Roasted vegetables
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 122.7kcal


  • 1 red bell pepper cut into 1-inch pieces
  • 2 zucchini ends trimmed and cut into 1/2-inch pieces
  • 2 yellow squash trimmed and cut into 1/2-inch pieces
  • 1 small red onion cut into 1-inch cubes
  • 2 cups broccoli florets or swap cauliflower
  • 2 cups cremini mushrooms
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar or more, to taste
  • 4 cloves garlic thinly sliced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 teaspoons dried thyme
  • ½ teaspoon chili flakes (adjust to taste)
  • salt and pepper to taste


  • Preheat the oven to 425 degrees F. Lightly grease a baking sheet or spray it with nonstick cooking spray.
  • In a large bowl, place the red bell pepper, zucchini, squash, red onion, broccoli florets, and mushrooms. Add the olive oil, balsamic vinegar, minced garlic, thyme, onion powder, paprika, red chili flakes, salt, and pepper. Toss to coat.
  • Evenly divide the vegetables between two sheets, ensuring they are arranged in one layer.
  • Put the baking tray in the oven and bake for 12-15 minutes or until the veggies are tender, turning brown and crispy at their edges. Enjoy hot.


  • Remember to cut the vegetables into small and even pieces so that they cook well.
  • Preheat the oven to your desired temperature between 400 to 425 degrees Fahrenheit.
  • Make sure to check on vegetables frequently and turn occasionally to ensure that they brown evenly.


Calories: 122.7kcal | Carbohydrates: 12.5g | Protein: 3.7g | Fat: 7.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Sodium: 24.6mg | Potassium: 644.6mg | Fiber: 3.4g | Sugar: 6.5g | Vitamin A: 1298.1IU | Vitamin C: 77.5mg | Calcium: 58.5mg | Iron: 1.5mg

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