How to Make Delicious Oven Roasted Vegetables


Here are my best tips on how to make oven roasted vegetables that are absolutely delicious every single time!

how to make oven roasted vegetables
Tips for making oven roasted vegetables perfectly every time.

What temperature is best for make oven roasted vegetables?

I consider 425 degrees Fahrenheit the perfect temperature for oven roasted vegetables. 425 degrees build in the margin to compensate for the temperature drop that takes place when the oven door is open.  It allows for a crispy, perfectly browned exterior and a fork-tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Essential tools for roasting vegetables.

There are some essential tools that every cook needs in making oven roasted vegetables easily and with the best results. Below is a list of what you need and also a link to my favorite brands and products.

How to roast fresh vegetables.

how to make oven roasted vegetables
Roasted fresh vegetable medley.

When I refer to fresh vegetables, I mean Brussels sprouts, zucchini, summer squash, onions, cauliflower, and bell peppers. Almost every night of the week, I’ll roast these fresh vegetables in the oven for dinner. These vegetables encompass the “red, yellow & green” part of our daily diets. Root vegetables are also wonderful, but they are in a different category. I talk about them below. Below are my tips for roasting fresh vegetables.

Tips for roasting fresh vegetables.

  • Heat your oven to 425 degrees F.  This is the temperature that works best, as it compensates for the drop in temperature when the oven door opens.
  • Toss the vegetables with good extra virgin olive oil and seasonings. Kosher salt + ground pepper are essential seasonings.
  • Use your hands to massage vegetables with EVOO, salt & pepper.  Your hands are the best tool to massage the oil & seasonings into the vegetables so that they are completely coated.
  • Use an extra-large baking sheet.  This ensures that the vegetables roast (rather than steam).
  • Stir the vegetables halfway through and rotate the baking sheet. This will ensure even browning.

How to add flavor to oven roasted vegetables.

In the short video below, I share a few tips about how to add flavor to roasted vegetables. I share the “essentials” for giving roasted vegetables good flavor, along with some other seasonings that I love to use as well.

How to reheat leftover oven roasted vegetables.

Heat leftover roasted vegetables in the oven so that they will be firm and crisp. A microwave will make them soft and nothing like the original roasted version. Reheat roasted vegetables by spreading them on a baking sheet, spraying them with EVOO, and baking them at 425 until heated and crisped.  Since I have a Breville Smart Oven Air, I air fry mine at the same temperature on the air fry setting.

How to roast root vegetables.

how to make oven roasted vegetables
Roasted root vegetable medley.

When Fall arrives, root vegetables are in season. If you’ve never roasted root vegetables, you don’t know what you are missing!!!!  This technique will work with any root vegetables, so you can choose the combination that works for you, whether it be carrots, parsnips, sweet potatoes, beets,  or turnips. Celery root and rutabagas also work well. The secret to cooking a variety of vegetables simultaneously lies in the cutting. Be sure to cut the vegetables into uniform sizes. This will ensure that they cook and brown evenly.

roasted brussels sprouts & sweet potatoe medley

Perfect roasted vegetables.


  • 3-4 pounds fresh vegetables (broccoli, yellow squash, zucchini, cauliflower, Brussels sprouts, onion, etc...)
  • 1/3 cup extra virgin olive oil
  • kosher salt & ground pepper to taste (I use liberally)


  1. Preheat oven to 425 degreees F; place rack in center of oven.
  2. Cut vegetables into same size pieces (1-2" chunks).
  3. Toss vegetables with EVOO, salt & pepper. Massage to coat evenly.
  4. Spread vegetables on baking sheet, making sure not to crowd them together.
  5. Roast for 30-45 minutes. (Turn vegetables halfway through and roate baking sheet).
  6. Remove from oven; drizzle with balsamic vineagar or fresh lemon juice.
  7. Add more salt & pepper if needed.
  8. Store in airtight container for up to 5 days.
Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 259Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 174mgCarbohydrates 34gFiber 11gSugar 8gProtein 7g

Perfect Roasted Root Vegetables

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 3 pounds root vegetables (beets, carrots, parsnips, sweet potatoes, celery root, etc..)
  • 1 red onion
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh rosemary


    1. Heat the oven to 425°F.
    2. Place a rack in the center of the oven.
    3. Peel the root vegetables, and cut into approximately 1" chunks.
    4. Peel red onion; cut into 1" chunks.
    5. Place all the vegetables on a large rimmed baking sheet.
    6. Drizzle with the olive oil, sprinkle with salt & pepper; toss to coat.
    7. Spread out in an even layer on the baking sheet.
    8. Roast for 30 minutes.
    9. Remove the baking sheet from the oven, sprinkle rosemary on the vegetables toss to combine.
    10. Spread vegetables once again in an even layer.
    11. Continue to roast until the vegetables are tender and caramelized, roughly 10 to 15 minutes.


*Adjust salt & pepper to taste.

Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 224Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 673mgCarbohydrates 27gFiber 9gSugar 7gProtein 6g
I hope this post is helpful! Please let me hear from you with any questions or suggestions in the comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

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  1. Hi Cindy!!!! Great questions!!! I add the spices after coating the steaks with EVOO. Do a light dusting so that the steaks get flavored but not “powdery.” Once I overdid the curry/turmeric and that happened.

    I would present them on a platter for the company. But for family, I serve off the sheet pan!!!! Hope y’all enjoy!!!

  2. Hey, I have 2,questions. One is on the cauliflower steaks do you add the turmeric and curry before or after you roast the steaks?

    The second is how is the best way to serve the roasted vegetables? Straight off the sheet pan?
    If I am serving them for company is there a way to serve them in a pretty bowl while they still stay hot and fresh?

    Thank you for these recipes!

  3. Oh mercy!!! That is a problem lol!!! Why don’t you try 400 F and put the rack in the upper (not directly under the coils but higher than midway). You can also cut your veggies into smaller chunks so that they cook more quickly on lower heat. Let me know if this works!!!!

  4. I am at a loss! We are in a new house with smoke alarms that are sensitive and connected to our home security system (new at having an alarm system). We also have a gas stove (first time). Every time I have roasted vegetables at 425 degrees, my smoke alarm goes off causing total chaos. I am hesitant to roast vegetables now, but love them. My niece who lives with us as she attends Pharmacy School roasted sweet potato chunks yesterday at 400 degrees. They were crispy on the outside and cooked in the middle. I am wondering if my vegetables would be just as good at a lower temperature just to keep my sanity. Perhaps my oven is a little hotter than my 20 year old electric one.

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