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. This 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 that the whole family will enjoy!
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.
Why you should make this recipe
- Simple to make. This recipe could not be more effortless! You won’t even need to peel any of the veggies. Just chop them up, toss them with olive oil and the homemade seasoning mix, then let your oven do all of the work.
- Healthy. This vegetable dish is packed with fiber and antioxidants. It’s also low in calories, fat, and cholesterol! These vegetables are a good source of potassium, complex carbohydrates, and vitamins A, B, and C.
- So good. These end up coming out of the oven with great savory flavor, and perfect tenderness and they’re so tasty that they might end up being your new favorite side dish.
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 is just that. Here’s everything you need to make it:
- Olive oil. For cooking the veggies. Sub with avocado oil, if that’s what you have.
- Vegetables. This 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!
- Seasonings. The seasoning mix is wonderful and really makes these veggies extra special! It’s a simple blend of dried herbs – oregano, rosemary, thyme and basil. I pretty much use this seasoning blend for any vegetable medley that I’m cooking. It includes common ingredients and is quick and easy to mix up.
- Freshly cracked black pepper and sea salt. To bring out all of the delicious flavors!
- Fresh herbs. Optional to garnish and add color to the finished dish. Fresh parsley, thyme, or rosemary are all great choices.
How to make this recipe
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. Here’s the simple method:
See the recipe card for the printable recipe.
- Prep. 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.
- Season veggies. 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.
- Place on pan. 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.
- Roast. Pop veggies in the oven and roast until potatoes and carrots are fork tender. Enjoy immediately after cooking.
This recipe is incredibly easy, but I do have a few tips to make the best oven-roasted vegetables!
- 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.
- 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.
- Make cleanup a breeze. For less mess, line the baking sheet with parchment paper. We do not recommend foil because recent studies have shown that when aluminum foil is used during cooking, some aluminum leaches into food.
Frequently asked questions
400 degrees Fahrenheit is the perfect temperature for roasting most vegetables. It’s hot enough to allow for a crispy, golden brown exterior and a fork tender interior. But it could vary based on the types of veggies you’re cooking.
Roasting vegetables is definitely my favorite way to cook them! 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. Here are some great options: broccoli, red onion, Brussels sprouts, cauliflower, zucchini, yellow squash, mushrooms, tomatoes, green beans, potatoes and other root vegetables.
At 400ºF, this veggies will need to cook for 35 to 40 minutes depending on the level of doneness you like. Stir halfway through for even browning.
This is 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 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. Here’s some options:
- 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 or butternut squash 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, garlic powder, parsley, cumin, red pepper flakes and fun seasoning salts.
These are best served fresh, but I’ve enjoyed them leftover many times. They will keep well stored in an airtight container in the fridge for up to about 2 days.
If you try this, 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. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Best Roasted Vegetables
- 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 (11×17-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.