Our fool-proof Roasted Vegetables recipe works with a variety of vegetables, like brussels sprouts, butternut squash, red bell pepper, and red onion. It’s the perfect vegetable side dish for practically any entree.
When Roasted Veggies become the star of dinner.
I’d argue Roasted Vegetables is the easiest way to love veggies. I love how the oven brings out their natural sweetness and gives them those delicious caramelized edges. This recipe is so easy to prep (and prep ahead of time!) and it’s customizable with whatever vegetables you have on hand.
My biggest tip: A little space on the pan makes a difference: crowded vegetables steam instead of getting crisp. Use two pans on separate oven racks if needed, and swap their positions halfway through cooking. Cut hard vegetables into similar sizes; if you add softer vegetables, leave those in larger pieces, so that everything cooks at the same time. This is my favorite large baking sheet for roasting veggies.
Try more of my side dish recipes, like Baked Beans, Broccoli Apple Salad, Pomegranate Salad, Green Bean Casserole, Cornbread Dressing, and Frog Eye Salad!
How to Roast Vegetables:
Season Vegetables: Place the vegetables on a sheet pan and drizzle with olive oil. Season all over with salt and pepper, then add the herbes de Provence and garlic. Toss well to coat evenly and spread into a single layer, trying not to let the vegetables touch. Use two pans if needed, (or an XL baking sheet).
Roast: Bake at 400°F for 20 minutes, tossing the vegetables and rotating the pan 180 degrees halfway through cooking.
How to Roast Vegetables in the Oven
Equipment
Ingredients
- 1/2 lb brussels sprouts halved (if very large than cut into fourth's)
- 2 cups chopped butternut squash (about 10 oz), cut into ¾ inch cubes
- 1 red bell pepper cut into 1 inch pieces
- 1 small red onion , chopped into 1 inch pieces
- 2 Tablespoons olive oil
- 2 cloves garlic , minced
- 1 teaspoon herbes de provence
- salt and freshly ground black pepper
Instructions
- Tip to Chop Vegetables: Cut hard vegetables into similar sizes (i.e. butternut squash, sweet potatoes, carrots and brussels sprouts), and softer vegetables in larger pieces (broccoli, bell pepper, asparagus, zucchini, brussels sprouts, green beans) so that everything cooks at the same time.
- Preheat oven to 400 degrees F.
- Season: Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.½ lb brussels sprouts, 2 cups chopped butternut squash, 1 red bell pepper, 1 small red onion, 2 Tablespoons olive oil, 2 cloves garlic, 1 teaspoon herbes de provence, salt and freshly ground black pepper
- Roast vegetables at 400 degrees for about 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking. If using two sheet pans, place one in the top-third of oven, and one in the bottom-third of oven, and rotate half way through cooking.
Video
Notes
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- Chopping Size matters: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.
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- Don’t overcrowd pan – overcrowded vegetables will steam, instead of roast and get crispy. Use two pans, if necessary, and place them on two different racks in the oven, then swap placement halfway through cooking.
Nutrition
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*I originally shared this recipe in December 2014. Updated December 2018, February 2024 and October 2026.
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