These easy roasted veggies are colorful, flavorful, and perfectly caramelized with golden-brown crispy edges. Roasting brings out the natural sweetness of each vegetable while fresh lemon, garlic, and herbs add brightness and depth. This simple oven method transforms everyday vegetables into a delicious side dish the whole family will enjoy.
Why You’ll Love This Recipe
Roasting vegetables is one of the simplest ways to make them irresistibly delicious. The high oven temperature allows the natural sugars in the vegetables to caramelize, creating crispy edges and tender centers.
You’ll love this recipe because:
It uses simple, wholesome ingredients.
The lemon, garlic, and fresh herbs create vibrant flavor.
It’s highly customizable with whatever vegetables you have on hand.
It pairs well with almost any main dish.
It’s perfect for meal prep and reheats beautifully.
It encourages everyone at the table to eat more vegetables in an easy, enjoyable way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4–5 small red potatoes or sweet potatoes (about 1 1/2 pounds), scrubbed and cut into 1-inch pieces
4–5 medium carrots (about 1 pound), peeled and cut into 1-inch pieces
1 large red onion, chopped into large chunks
2 cups butternut squash, peeled and cubed (about 10 ounces)
20 Brussels sprouts, trimmed and halved
1 pound cremini or button mushrooms, cleaned and left whole or halved if large
1/4 cup avocado oil or olive oil
2 medium fresh lemons, zest and juice
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary or 1/2 tablespoon dried rosemary
2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Prepare all vegetables as directed and place them into an extra-large mixing bowl.
In a small bowl, whisk together the avocado oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper.
Pour the lemon-herb mixture over the vegetables. Toss thoroughly until all vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. If necessary, divide them between two pans to avoid overcrowding. Proper spacing allows them to roast and crisp rather than steam.
Roast for 30–40 minutes, stirring once halfway through cooking.
The vegetables are done when they are fork-tender with slightly crisp edges and a golden-brown color.
Garnish with additional fresh herbs if desired and serve warm.
Add broccoli or cauliflower florets for extra crunch.
Sprinkle with grated parmesan cheese during the last 5 minutes of roasting.
Add a pinch of red pepper flakes for a subtle kick.
Swap rosemary and thyme for Italian seasoning.
Drizzle with balsamic glaze before serving for a touch of sweetness.
Use seasonal vegetables such as zucchini, bell peppers, or asparagus.
Storage/Reheating
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a preheated oven at 375°F for 8–10 minutes until warmed through. For crispier results, reheat in an air fryer at 375°F for 4–6 minutes. Avoid microwaving if possible, as it may soften the crispy edges.
FAQs
Can I use frozen vegetables for this recipe?
Yes, but fresh vegetables roast better and develop more caramelization. If using frozen, thaw and pat them dry first to reduce excess moisture.
Why are my vegetables soggy instead of crispy?
Overcrowding the pan or using too much oil can cause steaming instead of roasting. Spread them out in a single layer.
Do I have to peel the potatoes?
No, you can leave the skins on if they are well scrubbed. The skin adds texture and nutrients.
What oil works best for roasting?
Avocado oil is ideal due to its high smoke point, but olive oil also works well.
Can I prepare the vegetables ahead of time?
Yes, you can chop the vegetables up to 24 hours in advance and store them in the refrigerator until ready to roast.
How do I know when they are done?
They should be tender when pierced with a fork and have golden-brown edges.
Can I add protein to make it a full meal?
Yes, you can add cooked chicken, chickpeas, or tofu to turn this into a complete meal.
Is this recipe suitable for meal prep?
Absolutely. It stores well and can be portioned into containers for easy lunches or dinners.
Can I change the herbs?
Yes, you can experiment with parsley, oregano, basil, or your favorite herb blend.
What can I serve with roasted vegetables?
They pair well with grilled chicken, baked fish, rice dishes, quinoa, or hearty salads.
Conclusion
These easy roasted veggies are a simple yet flavorful way to bring more vegetables to your table. With caramelized edges, bright lemon flavor, and fragrant herbs, this dish transforms everyday produce into something truly satisfying. Whether served as a side or enjoyed as part of meal prep, this recipe makes eating more vegetables both easy and delicious.
These easy roasted veggies are colorful, caramelized, and full of flavor. Roasted at high heat with lemon, garlic, and fresh herbs, they develop crispy golden edges and tender centers, making them a perfect versatile side dish.
Ingredients
4–5 small red potatoes or sweet potatoes (about 1 1/2 pounds), cut into 1-inch pieces
4–5 medium carrots (about 1 pound), peeled and cut into 1-inch pieces
1 large red onion, chopped into large chunks
2 cups butternut squash, peeled and cubed (about 10 ounces)
20 Brussels sprouts, trimmed and halved
1 pound cremini or button mushrooms, whole or halved
