Name: Oven Roasted Vegetables Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium bell peppers, cut into 1-inch pieces (red, yellow, or orange recommended); 2 medium zucchini, ends trimmed and cut into 1/2-inch pieces; 1 small sweet potato, scrubbed and cut into 3/4-inch pieces; 1 small red onion, cut into 1-inch cubes; 1 small head of broccoli, cut into florets (or swap with cauliflower or 8 ounces trimmed Brussels sprouts); 3 tablespoons extra virgin olive oil; 1 tablespoon Dijon mustard (or one additional tablespoon olive oil); 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 3 tablespoons grated Parmesan cheese

If you’re looking for a simple but seriously delicious way to elevate your weeknight meals, this Oven Roasted Vegetables Recipe is an absolute game changer. I’ve been making this for years, and it’s one of those go-to dishes that always impresses without requiring much effort. The vegetables come out perfectly tender with those irresistible crispy edges that just melt in your mouth. Keep reading, and I’ll walk you through every step so you can nail it every time.

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Why You’ll Love This Recipe

Effortless Flavor: This recipe uses a simple blend of olive oil, mustard, and Italian seasoning that brings out natural vegetable sweetness.
Versatile Veggie Mix: You can easily swap in your favorite veggies or whatever’s in season without losing taste or texture.
Crowd-Pleaser: My family goes crazy for the crispy edges and tender inside—perfect for weeknight dinners or casual gatherings.
Make-Ahead Friendly: It reheats beautifully, making it perfect for meal prep or last-minute sides.

A close-up view of a white bowl filled with colorful roasted vegetables layered with broccoli florets that are dark green with charred black spots mostly on top, chopped orange bell peppers with bright orange shiny skins, green zucchini cubes with browned grilled marks on the sides, and small chunks of purple-red onions. The vegetables are sprinkled with white crumbled cheese that adds a light contrast. A silver spoon scoops some vegetables from the middle, showing a mix of all the colors and textures against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Picking the right vegetables is key here because you want a good mix of textures and colors that roast evenly. I usually opt for colorful bell peppers and hearty root veggies to get those caramelized edges, plus a green veggie like broccoli or Brussels sprouts for contrast.

Bell peppers: Red, yellow, or orange add sweetness and vibrant color.
Zucchini: Adds a tender bite and balances the denser vegetables.
Sweet potato: Offers a comforting sweetness and holds up nicely to roasting.
Red onion: Gives a slight sharpness that softens beautifully when roasted.
Broccoli florets: Crisps up nicely—feel free to swap for cauliflower or Brussels sprouts for variety.
Extra virgin olive oil: The foundation for roasting; it helps everything crisp without burning.
Dijon mustard: Adds a subtle tang and depth to the flavor (or substitute with more olive oil).
Italian seasoning: A blend that brings herbaceous warmth.
Kosher salt: Essential for balancing and enhancing flavors.
Garlic powder: For that mellow garlic goodness without overpowering.
Black pepper: Freshly ground for a little kick.
Parmesan cheese (optional): A finishing touch that adds richness and umami flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Oven Roasted Vegetables Recipe is so adaptable—you can really make it your own depending on what you have at home or what you’re in the mood for. Don’t be afraid to experiment and tailor it to your tastes!

Add heat: I often sprinkle in some red pepper flakes when I want a little spicy kick, which my kids surprisingly enjoy.
Make it vegan: Just leave out the Parmesan, or swap it with a vegan cheese or nutritional yeast for similar savory notes.
Seasonal swaps: In the fall, I swap zucchini for carrots or butternut squash—so comforting and colorful!
Boost protein: Try tossing in some chickpeas or tofu cubes coated with the same oil and seasoning for a heartier dish.

How to Make Oven Roasted Vegetables Recipe

Step 1: Get Everything Prepped and Preheated

Start by preheating your oven to 400°F (or 375°F if you’re using convection). I like to position my racks in the upper and lower thirds of the oven if I’m roasting on two baking sheets—that way everything cooks evenly. Go ahead and line your baking sheets with a little non-stick spray so the vegetables don’t stick and get that nice crisp edge.

Step 2: Toss the Veggies in the Seasoning Mixture

Next, toss all your cut vegetables into a large bowl. Drizzle on the olive oil and Dijon mustard (or extra oil if you skip the mustard). Sprinkle over the Italian seasoning, salt, garlic powder, and black pepper. I like to really mix it well so everything is evenly coated—especially those broccoli florets since they can burn if they don’t have enough oil. This step is where the magic starts simmering.

Step 3: Spread and Roast

Divide the veggies between your baking sheets, making sure they’re in a single, even layer. Crowding the pan can lead to steaming instead of roasting, which you want to avoid. Pop the sheets in the oven and roast for about 25 to 35 minutes (less if using convection). Halfway through, give them a good toss, rotate the pans 180 degrees, and swap their oven positions for even roasting. You’ll know they’re done when the edges are golden brown and crispy, with tender insides.

Step 4: Finish with Parmesan and Serve

Right after they come out, sprinkle on the Parmesan cheese if you like. It melts slightly and adds an irresistible umami punch. Serve these veggies hot or at room temperature—you’ll find they’re pretty delicious either way.

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Pro Tips for Making Oven Roasted Vegetables Recipe

Cut Veggies Uniformly: I learned the hard way that chopping veggies into similar-sized pieces helps them cook evenly and prevents some from burning while others stay raw.
Don’t Skip Tossing Midway: Rotating and tossing halfway through ensures every side gets that perfect caramelization and you avoid uneven cooking.
Adjust Time for Your Oven: Ovens vary—start checking at 20 minutes if you’re unsure, so your veggies come out tender but not mushy.
Use a Large Baking Sheet: Crowding the pan causes steaming instead of roasting—spread out veggies to get those crispy, caramelized edges.

How to Serve Oven Roasted Vegetables Recipe

A white bowl holds a colorful mix of roasted vegetables layered together. The base layer is bright green broccoli florets, mixed with chunks of orange butternut squash and deep purple-red onion pieces. Scattered among these are smaller green zucchini cubes. The vegetables have a slightly charred texture, showing they are roasted, with a light sprinkling of white grated cheese on top. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with a cloth napkin partially visible on the lower left and part of a baking tray filled with more roasted vegetables in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing these with a little sprinkle of fresh herbs like chopped parsley or basil—it brightens things up and adds freshness. A squeeze of lemon juice right before serving also amps up the flavor and cuts through the richness beautifully.

Side Dishes

This vegetable side plays well with so many mains. My go-to pairings are roasted chicken, grilled salmon, or even a cozy bowl of pasta. You can also toss these into grain bowls or salads for an easy veggie boost.

Creative Ways to Present

For special occasions, I like arranging the roasted vegetables in colorful layers on a big platter, topped with fresh herbs and a drizzle of balsamic glaze. It’s easy on the eyes and looks super inviting on the table.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I store them in an airtight container in the fridge and they keep well for up to 5 days. Whenever I open the fridge, the beautiful roasted aroma always tempts me to grab a quick snack!

Freezing

I’ve frozen these veggies a few times when I made too much, and while the texture softens a bit after thawing, the flavors still hold up nicely. Just be sure to freeze in airtight, freezer-safe containers and label for up to 3 months.

Reheating

I recommend reheating leftovers in the oven at 350°F on a baking sheet to regain some of the crispiness. Microwaving works in a pinch but the texture can get a little soggy. Personally, I like reheating just enough to warm through while keeping that fresh roasted flavor.

FAQs

Can I use frozen vegetables for this Oven Roasted Vegetables Recipe?

While fresh veggies roast best and develop better texture and flavor, you can use frozen vegetables if needed—just make sure to thaw and pat them dry before roasting so they don’t steam and turn mushy.
What if I don’t have Dijon mustard—can I substitute it?

Absolutely! Dijon adds a nice tang, but if you don’t have it on hand, just use an extra tablespoon of olive oil or a splash of balsamic vinegar for a different flavor dimension.
How can I prevent the vegetables from burning?

Make sure to coat all vegetables evenly with oil, especially the ones like broccoli that tend to burn faster. Also, toss them halfway through roasting and keep an eye on your oven’s heat—every oven is a bit different!
Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free, just double-check that your seasoning blends and any optional toppings are gluten-free as well.
How do I get the perfect crispy edges on roasted vegetables?

Spread the veggies in a single layer without overcrowding, use enough olive oil, and toss once or twice during cooking. Roasting at high heat like 400°F helps create those golden, crispy edges that everyone loves.

Final Thoughts

I absolutely love how this Oven Roasted Vegetables Recipe turns out every time, and I’m confident you’ll enjoy that too. It’s one of those simple, no-fuss dishes that adds a pop of color and flavor to any meal. Whether you’re cooking for family or just want an easy, healthy side, this recipe has you covered. Give it a try—you might just find yourself making it again and again, like I do!