Roasted vegetables seem almost too simple — yet most people get them wrong. The secret is high heat, enough space on the pan, and not being shy with olive oil. This recipe gives you the technique to apply to virtually any vegetable. Once you have it down, you'll want to roast everything.
Ingredients
- 2 lbs (900g) mixed vegetables: broccoli florets, bell peppers, zucchini, red onion, cherry tomatoes, carrots, cauliflower — choose 3–4 types
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or dried herbs of choice)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon smoked paprika, red pepper flakes
- Fresh parsley and lemon juice to finish
Instructions
1
Preheat oven to 425°F (220°C). This high heat is what caramelises the vegetables rather than steaming them.
2
Cut all vegetables into similar-sized pieces (about 1–1.5 inches). Smaller pieces cook faster; consistency is key for even cooking.
3
Spread vegetables on two large baking sheets in a single layer. Do not overcrowd — overcrowding causes steaming, not roasting.
4
Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss well to coat every piece.
5
Roast for 20 minutes. Flip or toss vegetables with a spatula. Roast for another 10–15 minutes until edges are caramelised and golden.
6
Remove from oven. Squeeze fresh lemon juice over the top and sprinkle with fresh parsley. Serve immediately.
💡 Tip Two baking sheets > one baking sheet. Crowding vegetables onto a single pan drops the oven temperature and causes them to steam rather than roast. Give them space and they will reward you with crispy, caramelised edges.
Notes
- Roasted vegetables are perfect for meal prep — roast a big batch on Sunday and use throughout the week in salads, wraps, grain bowls, and omelettes
- Leftovers make excellent pasta when tossed with olive oil and parmesan
- Root vegetables (potatoes, sweet potatoes, beets) take 40–50 minutes at 425°F
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