Food & Cooking Recipes Ingredients Vegetables Oven-Roasted Vegetables Use these roasted vegetables in grain bowls, salads, wraps, or on their own as an easy, nutritious side. Close Credit: Jake Sternquist Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 4 Jump to recipe This roasted vegetable recipe produces tender, deeply flavored vegetables that can be used in all manner of ways, from side dishes and salads to wraps and more. It all starts with a hot oven to caramelize the sugars in the vegetables, bringing out their natural sweetness and giving them a deeper overall flavor. While roasted vegetables are often cut to the same size to ensure even cooking, we leave them whole or in large pieces for a more elegant presentation. (Grouping them by type on the baking sheet makes it easy to check for doneness and remove any that are ready sooner than the rest.) They’re simple to make and simply delicious to eat; this is a recipe you'll make again and again. How Roasting Is Different From Baking—and Why It Matters The Best Vegetables for Roasting The great news is that you can roast almost any vegetable with excellent results. From hardy winter squash and zucchini to cherry tomatoes, roasting has a magical effect on produce, transforming it before your eyes. Do keep in mind, however, that not all types roast at the same rate. If you're combining vegetables of varying densities—say butternut squash and bell peppers—you'll want to cut the denser ones a bit smaller than the more tender ones to ensure they're done around the same time. Keeping different types of vegetables in clusters on the baking dish, like this recipe calls for, also makes it easier to check them for doneness and remove them when they are ready. This recipe calls for coarse salt, which packs less tightly into a measuring spoon than a finer option like table salt. If you're using a fine grain salt, use only half of the amount called for (1 1/2 teaspoons). How to Roast Vegetables Ahead of Time One of the best things about roasted vegetables is that they can be cooked ahead of time and served either cold, room temperature, or reheated. To make them ahead, roast according to the recipe and let them cool completely before storing them in an airtight container. You can refrigerate them for up to four days. To reheat roasted vegetables, place them in a preheated 350-degree Fahrenheit oven or air-fryer until warmed through, about 10 minutes. You can also reheat them in a skillet, uncovered, with a little olive oil. Directions Credit: Jake Sternquist Preheat oven; arrange vegetables on baking sheet: Preheat the oven to 400°F. Place each type of vegetable in its own area on a rimmed baking sheet. Credit: Jake Sternquist Drizzle with oil and season: Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper and toss well to combine, keeping groups of vegetables separate. Credit: Jake Sternquist Roast: Credit: Jake Sternquist Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes, stirring or flipping midway through. Test each type of vegetable for doneness and continue to roast as needed to reach desired result. Arrange on a platter. Roasting vegetables on the lower or lower-middle rack will result in even deeper caramelization since most ovens heat from the bottom up. How to Store and Use Leftover Oven-Roasted Vegetables If you've got leftover roasted vegetables, lucky you. There are so many ways to use them. Store them in an airtight container and refrigerate for up to four days. Reheating Reheat roasted vegetables in a 350-degree Fahrenheit oven or air-fryer, or even toss them in a skillet with a bit of oil over medium-high heat until they're warmed through. Delicious Ways to Use Roasted Vegetables Toss them on top of a salad or grain bowl Fold them up in a wrap with feta or goat cheese for a quick lunch Add them to a frittata or omelet or tuck them in a breakfast burrito for added heft Simply drizzle them with a bit more oil and a splash of vinegar, and enjoy them at room temperature for an easy side dish Variations This simple recipe is delicious as written, but if you'd like to level up your roasted vegetables, we've got a few suggestions: Herbs: Toss a few herb springs such as thyme, oregano, or rosemary onto the pan while roasting for an herbaceous boost. Bold seasoning: After seasoning with salt and pepper, sprinkle the vegetables with bold seasonings like smoked paprika, garlic or onion powder, herbs de Provence, or ground coriander. Garlic: Add a couple of peeled and smashed garlic cloves to the mix for more allium flavor.I Add a sauce: Dress up the platter by adding an easy sauce like tzatziki, a herby vinaigrette, tahini, or pesto (Get more saucy suggestions here). More Roasted Vegetable Recipes to Try: Roasted Vegetable Salad With Garlic Dressing Honey-Roasted Vegetables Balsamic-Roasted Pearl Onions Roasted Carrot-and-Beet Tart Roasted Brussels Sprouts and Winter Squash With Cranberries From the book Mad Hungry, by Lucinda Scala Quinn. Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.