Roasted Vegetables Recipe

Overview

This roasted vegetables recipe makes a generous tray of colorful vegetables with caramelized edges and tender centers. Carrots start cooking first because they need more time, while broccoli, bell pepper, zucchini, and red onion are added later so they retain some texture.

Use a large, sturdy sheet pan and spread the vegetables into a single layer. A hot oven, enough space, and a light coating of oil are the main details that help the vegetables roast rather than steam.

Ingredients

• 3 medium carrots, about 10 ounces (285 g), peeled and cut into ½-inch diagonal slices
• 1 small head broccoli, about 12 ounces (340 g), cut into bite-size florets
• 1 large red bell pepper, about 6 ounces (170 g), seeded and cut into 1-inch pieces
• 1 medium zucchini, about 7 ounces (200 g), cut into ¾-inch half-moons
• 1 small red onion, about 5 ounces (140 g), cut into 1-inch wedges
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried Italian seasoning
• 2 garlic cloves, finely grated or minced
• 1 tablespoon fresh lemon juice, for finishing
• 2 tablespoons chopped fresh parsley, optional

How to make it

1. Heat the oven and prepare the pan. Set an oven rack in the upper-middle position and heat the oven to 425°F (220°C). Line a large, rimmed sheet pan with parchment if desired, although an unlined metal pan will usually encourage slightly better browning.

2. Start with the carrots. Put the sliced carrots on the pan. Add 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and a few grinds of pepper. Toss until the pieces are lightly coated, then spread them cut-side down where possible. Roast for 10 minutes. The carrots should be beginning to soften but should still offer firm resistance when pierced.

3. Season the remaining vegetables. While the carrots roast, place the broccoli, bell pepper, zucchini, and red onion in a large bowl. Add the remaining 2 tablespoons olive oil, ¾ teaspoon salt, the Italian seasoning, garlic, and the remaining pepper. Toss thoroughly so the oil and seasonings reach the cut surfaces.

4. Add the vegetables to the pan. After the carrots have roasted for 10 minutes, carefully pull out the pan and add the seasoned broccoli, pepper, zucchini, and onion. Spread everything into one layer with a little space between pieces. If the vegetables are piled on top of one another, use a second pan rather than crowding them.

5. Roast until browned and tender. Return the pan to the oven and roast for 18 to 24 minutes, stirring once after about 12 minutes. The vegetables are ready when the broccoli has browned tips, the onion edges are lightly charred, the zucchini is tender but not collapsing, and a fork slides into the thickest carrot pieces with slight resistance. For deeper browning, roast for another 2 to 4 minutes, watching the garlic so it does not burn.

6. Finish and serve. Transfer the hot vegetables to a serving dish. Toss with the lemon juice and sprinkle with parsley, if using. Taste and add a small pinch of salt or another squeeze of lemon if needed. Serve immediately while the edges are crispest.

Expert tips

• Cut for even cooking: Keep the carrots smaller than the zucchini because carrots take longer to soften. Cut broccoli florets into similar sizes so thin stems do not burn before the tops cook.
• Avoid steaming: Moisture is the enemy of browning. Pat washed vegetables dry before oiling them, and use two pans if the pieces cannot fit in a single layer.
• Use a realistic substitution: Cauliflower can replace the broccoli in an equal weight. Yellow squash can replace the zucchini, and a yellow or white onion can replace the red onion. Very watery vegetables, such as tomatoes, are best added during the final 10 minutes.
• Adjust for convection: If using a convection oven, set it to 400°F (200°C) and begin checking after 20 minutes of total roasting time.
• For softer vegetables: Cut everything slightly smaller and roast for 3 to 5 additional minutes. For firmer vegetables, remove the pan as soon as the zucchini is tender and the carrots are fork-tender.
• If the vegetables are pale: The pan may be crowded, the vegetables may have been wet, or the oven may not have been fully preheated. Spread them out and continue roasting until the edges color.
• If the garlic is browning too quickly: Toss the garlic with the vegetables rather than placing it directly on the pan, or add it during the final 10 minutes.

Serving and storage

Serve these roasted vegetables as a side dish with roasted chicken, fish, beans, eggs, rice, or pasta. They can also be folded into a grain bowl or used as a filling for a warm wrap.

Cool leftovers promptly and refrigerate them in a covered container for up to 4 days. Reheat in a 400°F (200°C) oven or air fryer until hot and lightly crisped; microwaving is faster but produces softer vegetables. The cooked vegetables can be eaten cold, but their roasted edges will be less crisp after chilling.

Frequently asked questions

Can I roast all the vegetables at the same time?

You can, but the textures will be less even. Carrots usually need a head start, while zucchini and bell pepper cook more quickly. Adding the faster-cooking vegetables after 10 minutes gives the tray more balanced results.

Why are my roasted vegetables soggy instead of browned?

The most common causes are a crowded pan, wet vegetables, too much oil, or an oven that was not fully preheated. Dry the vegetables well, leave space between pieces, and divide the batch between two pans if necessary.

Can I prepare the vegetables ahead of time?

Yes. Cut the vegetables up to 1 day ahead and refrigerate them in a covered container. Keep them dry and wait to add the oil, salt, and other seasonings until just before roasting.

How do I stop zucchini from becoming mushy?

Cut zucchini into fairly large ¾-inch pieces, avoid overcrowding the pan, and begin checking after about 18 minutes once it has been added. Remove the vegetables when the zucchini is tender but still holds its shape.

Can I use frozen vegetables for this recipe?

Frozen broccoli or cauliflower can work, but roast them straight from frozen and expect less browning and a softer texture. Do not thaw them in a bowl first, because the extra surface moisture makes steaming more likely.