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Easy Roasted Vegetable Recipe


Roasted vegetables are one of the simplest yet tastiest dishes. These beauties are perfect accompaniments to anything: a meat or pasta casserole, some steamed or baked fish, a hearty chili, anything goes!

You can use any oven-safe dish for this recipe, but try a cast-iron casserole dish if you want the very best results. These dishes distribute heat evenly to brown your veggies really well.

This recipe works for many different types of veggies. As long as you have a combination, it will be delicious.

This recipe makes enough roasted vegetables to accompany a meal for 4 people.


  • 3 carrots, sliced
  • 1 1/2 cups Brussels sprouts (cut in half), or one small butternut squash (peeled, deseeded, and diced)
  • 4 1/2 cups potatoes, cut in half (baby potatoes work well)
  • 2 medium red onions, cut into wedges
  • 1 1/4 cups sweet potatoes, peeled and sliced, or 2 zucchini, diced
  • 1 cup cherry tomatoes
  • 1 tablespoon fresh oregano (3/4 tablespoon dried)
  • 1 tablespoon fresh rosemary (3/4 tablespoon dried)
  • 1 tablespoon fresh thyme (1/2 tablespoon dried)
  • Sea salt and freshly ground black pepper
  • 1/4 cup olive oil (plus a bit extra)


Preheat oven to 400 degrees F.

Chop the veggies while the oven heats up if you haven’t done this already.

In your casserole dish, put in all of the vegetables. Add all of the other ingredients except for the olive oil.

Stir the vegetables to coat them with the herbs, then pour in the olive oil and stir again. You want your veggies to be coated with a thin layer of oil. If they appear a bit dry, drizzle a bit more olive oil over the top and mix again.

Now put the vegetables into the hot oven on the middle rack. Bake for 20 minutes, then remove the dish and give the veggies a good stir. Put the roasting veggies back in the oven and bake for 20 minutes more.

Remove from the oven and enjoy while hot!

Easy Roasted Vegetable Recipe FAQs

What can I serve with this dish?

Roasted vegetables go well with any meat or fish dish or a starch-based dish such as pasta. If you know you’ll be serving this dish with pasta, you may want to use fewer potatoes and prioritize other veggies.

You could also serve these veggies with a Chef salad or another type of salad that includes some form of protein.

What other vegetables can I use?

The main principle for this recipe is to use vegetables that have different colors. Not only will you have a beautiful dish, but vegetables have different phytonutrients according to their color. A variety of phytonutrients is essential for good health.

Veggies that would also work well in this recipe are:

  • Turnips
  • Mushrooms
  • Cauliflower or broccoli florets
  • Parsnips
  • Bell peppers
  • Large garlic cloves
  • Cabbage
  • Green beans

What other ingredients can I add?

If you like, you can experiment with:

  • Parmesan or another type of cheese (at the end of cooking)
  • Balsamic vinegar (or a balsamic glaze to drizzle over the veggies once they’re done)
  • Chili oil or chili powder

You could also try one of these toppings for your cooked veggies:

  • Sour cream
  • Guacamole
  • A crunchy breadcrumb topping

What can I use in place of a casserole dish?

If you don’t have a casserole dish, you can use baking sheets. You’ll probably need two for this recipe.

When you’ve got two baking sheets in your oven at once, you’ll want to swap their positions halfway through cooking so that all of the vegetables are cooked the same.

You can either line your baking sheets with parchment paper or coat them with a bit of oil.

Top tip: Mix your vegetables with the spices and oil in a large mixing bowl before transferring them to the baking sheets.

How can I use leftover roasted vegetables?

Leftover roasted vegetables will keep in a sealed container in the fridge for 3 to 4 days.

You can eat your roasted veggies in sandwiches or wraps, on top of burgers, or in a salad.

If you want to freeze some veggies, they will freeze well in sealed bags or containers. Use them within 6 months.

Can I prepare the vegetables ahead of time?

Yes, you can chop your vegetables and toss them in the spices and olive oil the day before. Pop the bowl (covered) in the fridge till you’re ready to roast them.

You could even roast a large batch and use them in a variety of other dishes.

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