Caramelized Oven Roasted Vegetables are the best side dish! Easy enough for a weeknight dinner and perfect for the holidays.
Roasting vegetables gives them a delicious, caramelized flavor that the whole family loves! You might want to make a double batch.
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Oven-roasted vegetables are my favorite way to eat veggies besides this creamy veggie casserole or this corn salad…okay actually it is just ANOTHER one of my favorite ways to eat vegetables. Roasted vegetables are a must for holiday dinners and can even be prepared ahead of time to save oven space!
The great thing about making oven-roasted vegetables is that you can choose your favorite veggies to roast. I’ve roasted cauliflower, broccoli, brussels sprouts, carrots, green beans, and squash.
Depending on how much time you have and what vegetables you have on hand, you can use fresh or frozen veggies. For this recipe, I precooked frozen vegetables in the microwave to lessen the amount of time they need to roast in the oven. This can be done with fresh veggies as well.
How To Make Oven Roasted Vegetables
First, cut the vegetables into pieces that are roughly the same size so that they cook more evenly. Then, put the vegetables in a bowl and season them with olive oil, salt, and pepper.
Spread the vegetables out in an even layer on a rimmed baking sheet.
Roast the veggies at 425° for 45 minutes, stirring every 15 minutes, or until they are tender, golden brown, and caramelized.
Depending on the type of vegetables (how dense they are), if they are frozen, or if they are precooked, and how crispy you like them, the roasting time can take longer.
Frequently Asked Questions
I’ve roasted broccoli, cauliflower, brussels sprouts, carrots, potatoes, tomatoes, zucchini, asparagus, peppers, and squash.
The vegetables shrink significantly in size so you will need to make more than you would if you made steamed vegetables. Fill two pans with veggies and bake them on separate oven racks.
Yes. Reheat roasted vegetables at 425° for 15-20 minutes or until hot.
How To Use Leftover Oven Roasted Vegetables
- A Breakfast Skillet is a combination of scrambled eggs, vegetables, and sausage.
- Warm up with a bowl of Slow Cooker Chicken Pot Pie Soup.
- Chicken Stir Fry easy family dinner recipe!
- Tater Tot Chicken Pot Pie has a tater tot crust.
Oven Roasted Vegetables
- 6 cups mixed vegetables
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- To shorten the roasting time, precook the vegetables in the microwave. If using frozen, bagged veggies, steam them according to the instructions on the bag. Or if using fresh veggies, put them in a bowl, add 1/4 cup of water, cover, and cook on high for 2 1/2-3 minutes, until tender.
- Cut the vegetables into pieces that are roughly the same size so that they cook more evenly.
- Put vegetables in a bowl. Add the olive oil, salt, and pepper. Stir to coat.
- Spread the vegetables out in an even layer in a rimmed baking sheet.
- Bake at 425˚F for 45 minutes, stirring every 15 minutes, or until tender, golden brown and caramelized.
- Depending on the type of vegetables (how dense they are), if they are frozen, or if they are precooked, and how crispy you like them, the roasting time can take longer.