Oven-Roasted Vegetables

"This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!"
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by debireed221 photo by debireed221
photo by Ketch R. photo by Ketch R.
photo by Greeny4444 photo by Greeny4444
Ready In:
1hr 25mins
1 large pan




  • Chop all the vegetables, as specified in the ingredient list.
  • Preheat oven to 450 degrees F.
  • Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
  • Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
  • Stir until all the vegetables are coated evenly.
  • Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
  • Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
  • Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Questions & Replies

  1. What temperature and time on the roasted vegetables
  2. can I use dried herbs instead and if so what would be the measurement? thanks!
  3. Had anyone roasted the vegetables for that long? It seems a bit long!


  1. I make this often in the cooler months. I add 1 inch thick slices of sausage to mine. It makes a complete meal. I tend to use a basic combination of potatoes (Yukon Gold or similar), onions (cut into wedges leaving root end intact) and carrots (baby or 1 inch long pieces). I add any mixture of vegies depending what is available - turnips, parsnips, beets, broccoli, cauliflower, snow peas, green beans, butternut squash, pumpkin and zucchini. I add any high water vegetables like zucchini/broccoli/green beans/snow peas about half way through cooking. I like to use Montreal Seasoning instead of just pepper. One of the best recommendations is to line your large baking sheet with cooking parchment. Since you are roasting at high temperatures the natural sugars in the vegetables will caramelize and make a mess of your pan.
  2. A tip to all- Do not add salt until after they are cooked. Salt pulls the moisture from the vegetables and causes them to steam
  3. Wow! This over rice would be a meal for me---thanks for a great vegetarian offering, Greeny. I'd add a couple of young parsnips and more salt (my addiction:):) and yeah, skip the exploding tomatoes...
  4. This recipe was great. For the vegetables, I used all vegetables listed except for the mushrooms only because I didn't have them. I added sliced red pepper instead, which also releases water when cooked, like mushrooms do. I did not have all of the spices the recipe lists, and used my own blend, instead: oregano, basil, salt and freshly-ground black pepper. I was pretty liberal with the spices, then covered the lined baking dish with aluminum foil and baked for 40 minutes, as suggested, turning the vegetables over once with a spatula at the half-way mark. Between my husband and I, we ate the entire dish. :-) Thanks for the delicious recipe!
  5. This recipe was simply excellent! I did change up the veggies used, simply for taste. I used sweet potatoes, red onion, zucchini, summer squash, cauliflower and broccoli. My seasonings were generally the same, with some adjustments of the amounts. I used more of everything, including 1/3 cup balsamic vinegar because we had a large batch of veggies. I did not change the olive oil and it was perfect. My oven's been acting up lately, but we roasted them for 1 hr and 20 mins, checking them every 20 mins and mixing them around the pan. Everything was done perfectly. Soft, with a good roasted char and flavor. Even my non-veggie eating husband is finding excuses to make these again. No problem on my end! I could make a meal from these! <br/>**Don't forget to line your baking pan with aluminum foil. I used the heavy duty and didn't even have to wipe out my pan! NO cleanup! :)


  1. One of the easiest and most delicious meals ever is to roast veggies then gently stir into angel hair pasta, A little olive oil if desired and freshly shredded Parmesan cheese...so satisfying on a cold winter day!
  2. No potatoes, added red onion, red bell pepper and substituted crimini mushrooms


I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?
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