Best Roasted Vegetables and Seasoning Mix
These are the BEST roasted vegetables and my go-to side dish when I need something easy that pairs well with almost anything. The seasoning mix is wonderful and really makes these veggies extra special! It can be used for pretty much any vegetable medley and I use it anytime I’m making a roasted vegetable recipe. This particular mix of veggies is made up of deliciously seasoned carrots, asparagus, baby red potatoes and red bell pepper, all oven roasted together to golden brown perfection. A versatile, healthy side dish that the whole family will enjoy!
easy roasted vegetables
I’m super excited about sharing this roasted vegetables recipe with you all today! I know it doesn’t look like much, but it’s one of those recipes that I’ve made so many times, I’ve lost count. It may not be the most gorgeous side dish, but it’s definitely one of the tastiest! In fact, my husband and kids have a bad habit of picking the veggies right off the baking sheet before I have a chance to get them into a serving bowl.
Not only are these roasted vegetables a major crowd pleaser, they’re also nutritious and one of the only vegetable recipes my picky kids actually enjoy eating.
roasted vegetable ingredients
If you’re looking for a simple, yet flavorful roasted vegetable recipe that pairs well with a variety of proteins, look no further because this veggie recipe is just that.
This roasted vegetable recipe includes carrots, asparagus, baby red potatoes and red bell pepper. However, you could easily use other vegetables in place of the ones I’ve suggested, depending on your taste preference and what you have available. Many times I use broccoli florets instead of asparagus and chopped sweet potato instead of red potatoes. The options are truly endless!
The seasoning mix is a simple blend of oregano, rosemary, thyme and basil. It’s a super flavorful combo and really takes these veggies to the next level of deliciousness. I pretty much use this seasoning blend for any veggies that I’m cooking. It includes common ingredients and is quick and easy to mix up.
how to make the best roasted vegetables
This roasted vegetables recipe could not be easier and I love that all of the veggies are roasted on one sheet pan, making for easy clean up. Here’s the huge sheet pan I love to use when I make roasted vegetables. Not only that, but they’re healthy and packed with vitamins and nutrients. Here’s how to make the best roasted vegetables:
- Start this recipe by preheating the oven, preparing the sheet pan(s) and chopping the veggies. You can also go ahead and stir together the seasoning mix in a small bowl.
- Next, place all of the prepared veggies in a large mixing bowl, drizzle with oil and toss to coat. Add seasoning and toss again until all of the veggies are covered with seasoning.
- Transfer seasoned vegetables to the baking pan(s) and sprinkle with salt and pepper. Make sure veggies are spaced out properly and are not overlapping.
- Pop veggies in the oven and roast until potatoes and carrots are fork tender. Enjoy immediately after cooking.
tips for roasting vegetables
This recipe is incredibly easy, but I do have a few tips to make these turn out the best!
- I prefer to use whole carrots cut into slices because I think they have the best flavor, but the pre-cut baby carrots will also work fine if you have those on hand. To save on prep time, you can also purchase a bag of pre-sliced carrots.
- Don’t crowd the vegetables. If the vegetables overlap each other and are too crowded on the sheet pan, they will end up steaming instead of roasting. Trust me – these roasted vegetables are way better than any steamed veggies! To avoid crowding the veggies, use a very large sheet pan or roast the vegetables on 2 different sheet pans.
- These roasted vegetables are best served fresh, but I’ve enjoyed them leftover many times. They will last in the fridge for up to about 2 days.
- Baby potatoes are my favorite to use for this recipe, because they have great flavor and the skin gets crispy as they roast in the oven. You can use baby red potatoes or the Yukon Gold variety, whichever one you prefer. If you can’t find baby potatoes, you can substitute larger potatoes that are cut into 1 1/2-inch pieces.
what to serve with this roasted vegetable medley
Roasted vegetables are one of those side dishes that pretty much go with anything. They pair wonderfully with whole grains or alongside poultry, beef or fish. Here are some of my favorite mains to serve these roasted veggies alongside:
While this roasted vegetables recipe is fabulous as-is, you can absolutely trade out one veggie for another. Use your favorites and what you have available and customize the flavors to your tastes.
- Vegetables. Mix things up by swapping out the veggies. I like to replace the asparagus with broccoli or Brussels sprouts and add mushrooms to the medley. Probably my all-time favorite roasted veggie combo is Brussels sprouts with chopped sweet potato and carrots. The great thing is, this seasoning mix works with any combination of veggies that you can dream up!
- Cheese. Add a sprinkle of parmesan or feta cheese over the top of the veggies for the last 5-10 minutes of roasting.
- Protein. I often add sliced chicken sausage to the sheet pan and roast it along with the veggies. It makes for an awesome one pan meal!
- Flavorings. Feel free to use any combination of seasonings that you like best. If I have them on hand, I love to incorporate fresh herbs and a drizzle of fresh lemon juice. Other seasonings that work great are paprika, parsley and fun seasoning salts.
best vegetables to roast
Most all vegetables are awesome to roast! It’s definitely my favorite way to enjoy veggies! You will want to take into account cook time when you’re determining what veggies to roast on the same sheet pan, though.
For example, you may not want to roast potatoes with sliced zucchini or mushrooms because the zucchini and mushrooms will cook much faster than the potatoes.
Other than the veggies in this recipe, here are some of my go-to vegetables to roast:
- Brussels sprouts
- Yellow squash
- Green beans
- Sweet potatoes
more easy side recipes
If you try this easy roasted vegetables recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
These are the BEST roasted vegetables and my go-to side dish when I need an easy recipe that pairs well with almost anything. The seasoning mix is so tasty really makes these veggies something special. Deliciously seasoned carrots, asparagus, baby red potatoes and red bell pepper are all oven roasted together to golden brown perfection. A versatile, healthy side dish that the whole family will enjoy!
- 3 tablespoons olive or avocado oil
- 3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks
- 1 bunch asparagus, stems removed
- 1 pound about 4-1/2 cups baby red potatoes, halved or quartered
- 1 medium red bell pepper, cut into 1 - 1-1/2 inch chunks
- 3/4 tablespoon dried oregano
- 3/4 tablespoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil
- Freshly cracked pepper and sea salt
- Optional: fresh herbs such as thyme, parsley, rosemary to garnish
Preheat oven to 400ºF. Use a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), chop stems off of asparagus tips and discard, halve the baby red potatoes (quarter especially large ones), remove ribs and seeds from red bell pepper and cut into large 1 inch to 1-1/2 inch chunks/slices.
Place all the prepared vegetables in a large bowl and toss with oil and seasonings. I like to mix all of my seasonings in a small bowl before adding to the vegetables to ensure they are all evenly coated in seasoning.
Place veggies evenly (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s). Add salt and pepper to taste (I add about 1/4 teaspoon sea salt and about 1/4 teaspoon pepper).
Place on middle rack in oven and bake for 35 to 40 minutes. You can flip veggies after about 20 minutes of roasting, but I usually don't.
Remove from the oven and enjoy immediately.
Don't crowd the vegetables. If the vegetables overlap each other and are too crowded on the sheet pan, they will end up steaming instead of roasting. Trust me - these roasted vegetables are way better than any steamed veggies! To avoid crowding the veggies, use a very large sheet pan or roast the vegetables on 2 different sheet pans.
These roasted vegetables are best served fresh, but I've enjoyed them leftover many times. They will last in the fridge for up to about 2 days.
Feel free to use any combination of veggies that you prefer and see the blog post for a list of my favorites and ideas for swapping out one veggie for another.
Photos by Molly at Yes to Yolks.