~ This gorgeous, colorful mixture of Oven Roasted Vegetables has plenty of choices to satisfy everyone at the table. So simple to make, but bursting with flavor. The perfect side dish for practically any meal, any time of year! ~
This Recipe Is: • Vegan (and Vegetarian) • Gluten Free • Includes Make-Ahead Steps •
Need a super-versatile side dish recipe that everybody will enjoy?
This is one of the most versatile I know – the perfect companion to almost any meal that comes its way!
There are just so many reasons to love it.
Why You’ll Love Making (and Eating!) These Veggies
• This medley is full of a terrific variety of vegetables, for a deliciously wide range of flavors and textures. The carrots are a little firmer, the tomatoes softer. The red and yellow peppers take on a subtle sweetness, and the mushrooms add an earthy pop of umami. So nuanced, so good!
• And, pickier eaters can scoop up just the veggies they like best, so everybody at the table is happy (and you’re happy knowing you got some veggies in ’em)!
• It’s just as great for casual, weeknight family dinners as it is for special holiday meals or entertaining. We first enjoyed this a couple years ago (after ordering something similar from a local restaurant), at a big, extended-family Christmas party. But now I love making it for just the four of us, any time!
• The combination of veggies is fabulous with summer’s garden bounty. But all of the vegetables I use are readily available year ’round, too. And believe me, the fresh, vibrant colors and flavors are a welcome burst of sunshine in mid-winter!
• These Oven Roasted Vegetables go so nicely with nearly any main dish, too. From burgers or sloppy joes, to pasta, to chicken, beef or fish. Italian? perfect! Mexican? Sure thing! You get the idea … so, so versatile!
• And, this sheet pan recipe is so darn simple to make. You can chop all the veggies ahead of time (and many can even be purchased pre-cut at most grocery stores). All you have to do is toss them with a little oil, salt and pepper … and your oven takes care of the rest! EASY!
How to Make These Oven Roasted Vegetables
There’s very little hands-on time here, except for cutting the vegetables.
And, you can shorten even that little bit of prep time by purchasing pre-cut veggies at the market, if you want. For example, I always buy pre-cut carrot coins in the produce section for this.
Then, simply toss all your colorful vegetables (EXCEPT the TOMATOES) with a bit of extra virgin olive oil, salt and pepper.
Pro Tip: Save a Bowl
I usually just use my hands to toss the veggies with the oil and seasonings. And, I do it right on my parchment-lined sheet pans.
No doubt, if you prefer, you can toss it all up in a big bowl before you spread your vegetables out on the sheet pans.
But hey … why dirty a bowl if you don’t have to? At least, that’s my thinking here!
The key is to make sure that all your vegetables get a thin coating of the oil, and that the salt and pepper are evenly distributed all throughout.
Arrange your vegetables in a single layer on the sheet pans (again … EXCEPT the TOMATOES … they’re coming into play a little later).
Be sure to spread them out well, so they aren’t crowded or piled on top of each other. That can lead them to be mushy since they won’t roast well.
Roast ’em up for 15 minutes.
And now … finally! … the tomatoes get their big moment.
Stir the vegetables, mixing in the tomatoes as you do, and then spread them all back out again.
Pop ’em back in the oven (rotating the positions of the baking sheets) and let them keep roasting for about another 15 minutes.
You’re looking for all the vegetables to be cooked through. The carrots should be fork-tender but still a little on the firmer side. And the softer veggies, like the squashes, shouldn’t be too mushy. The tomatoes should be just softened, with some of them starting to burst into juicy, roasty goodness.
A gorgeous medley of different colors and textures! Oh yum … these are so, so good, guys!
What Temperature Is Best for Roasting Vegetables?
Roasting temperatures for vegetables can vary from about 350°F to 500°F, depending on the exact recipe and the type of veggies you’re roasting.
Those of you who’ve made a lot of my recipes might notice something different here, though.
In this particular Oven Roasted Vegetables recipe, I’m using a much lower heat than I normally do when I’m roasting just one or two vegetables.
Weird? Nope. There’s a reason!
I typically roast vegetables hot and fast. Usually at 475°F, for only 10-20 minutes. It’s how I cook my Easy Rosemary Roasted Potatoes, my Oven Roasted Carrots, and my yummy Roasted Asparagus … and certainly my Blistered Green Beans.
That high, fast heat creates richly browned, caramelized exteriors without completely overcooking the insides of the veggies and making them mooshy.
That strategy doesn’t work very well when you’re simultaneously roasting so many different types of vegetables.
And, I didn’t want to mess with adding one type of vegetable for a few minutes … then another one … then some more a little later … in an attempt to adjust for different roasting times at that higher heat.
Just adding the tomatoes when I stir halfway through was enough – I like to keep things simple!
Lowering the heat to a more gentle temp works like a charm in this recipe, since we’re using a wide variety of textures and types of veggies.
The veggies still develop hints of yummy caramelization – those pretty, roasty-toasty spots. (Although not so much as with high-heat roasting. But still enough, I promise.)
The carrots have just enough time to soften while still keeping a little bit of firmness to give the dish some textural contrast.
The asparagus is seared but doesn’t get to that overcooked not-so-great, limp stage.
And the softer veggies are delightfully jusssssst soft enough without being mushy.
A great interplay of different textures that showcases each vegetable perfectly.
So, although I’m normally a hot-and-fast roaster … when you’re working with lots of different textures, a lower roasting temp can be perfect!
Can I Swap Different Vegetables in This Recipe?
Absolutely! These Sheet Pan Oven Roasted Vegetables are a super flexible recipe. Here are a few ideas:
√ Use just one or two colors of peppers instead of all three. It won’t be as pretty, of course, but feel free to use whatever bell peppers you prefer. (Remember, though, that green ones tend to be a bit more bitter, while the red, orange and yellow ones are sweeter.)
√ You don’t have to use both yellow squash and zucchini. Again, it won’t be as colorful with only one of them, but they taste virtually the same. You can definitely use just one (and double the amount).
√ Omit any vegetable your family doesn’t like (or that isn’t available at the market) and simply increase the amount of the other veggies to compensate.
Pro Tip: Firm Vegetables
If you want to use firm root vegetables or winter squash, you’ll want to be a little strategic, though. They’ll perform about the same way as the carrots.
BUT in this recipe, the carrots are wonderful just slightly to the less-cooked side. They’re a great counterpoint to the softer roasted vegetables because they’re still a bit firm.
Not all root veggies or squashes are good that way, though.
So, if you want to try using firmer vegetables, I recommend that you either cut them smaller, or that you start them cooking for a few minutes BEFORE you add the rest of the vegetables and continue on with the recipe.
Prep Ahead Tips for Roasted Vegetables
As if things couldn’t get much easier here … you can cut all your veggies a day or so ahead of time.
They’ll be ready to just toss with the oil and seasonings, and slide into the oven. So simple!
Be sure to roast your vegetables uncovered. If you cover them, you’ll basically end up steaming them. Covering prevents air from circulating around the vegetables, and also traps moisture inside the covered baking pan. This leads to mushier veggies.
Yes. Toss your vegetables with seasoning like salt and pepper (or other dried spices, depending on the recipe) before roasting. After roasting, you can taste and adjust those seasonings, if needed, and add any fresh herbs (like the fresh parsley) to add final flavors and a pretty garnish.
A cookie sheet or large sheet pan is ideal for roasting vegetables because it allows you to spread them out so they aren’t piled on top of each other. If the vegetables are piled up, they won’t roast well and will end up more mushy.
Yes. Roasting vegetables on parchment paper makes cleanup so easy! When you’re roasting at a high heat for caramelization, some recipes direct you to skip the parchment for better caramelizing. But, I find the trade-off in ease of cleanup is well worth it. Plus, in this particular recipe where we’re using a lower heat, caramelization isn’t a primary goal, anyway.
This is definitely one vegetable side dish everyone at the table can agree on. Mmmmmm … there’s something in there for everybody!
And, with this kind of versatility, it’s a perfect pairing for whatever else you’re making.
So much delicious veggie goodness, so easily!
Veggies for the win!
Love the Recipe? • Were My Tips Helpful?
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- 8 ounces carrot coins (about 2 cups)
- 8 ounces (trimmed) asparagus, cut into 1 1/2" pieces to equal about 1 1/2 cups
- 4 ounces cremini (baby bella) mushrooms, sliced to equal about 1 1/2 cups
- 1 1/4 cups yellow squash (sliced about 1/2" thick)
- 1 1/4 cups zucchini (sliced about 1/2" thick)
- 1 cup green pepper (cut in 1" pieces)
- 1 cup red pepper (cut in 1" pieces)
- 1 cup yellow pepper (cut in 1" pieces)
- 3 1/2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 cup (about 5 ounces) whole grape tomatoes
- minced fresh parsley for garnish, if desired
- Preheat oven to 375°F. Line two sheet pans with parchment paper.
- Toss all the vegetables EXCEPT TOMATOES with oil, salt, and pepper. (You can do this in a bowl before spreading the veggies on the sheet pans, or you can do it directly on the lined sheet pans. Either way, just be sure that all the vegetables are evenly coated in oil, and that the salt and pepper are evenly distributed.)
- Arrange vegetables EXCEPT TOMATOES in a single layer on the sheet pans. (Don't overcrowd them.)
- Roast for 15 minutes.
- Stir vegetables, adding in the tomatoes and then spreading the veggies back out evenly across the sheet pans.
- Return vegetables to the oven, rotating the position of the sheet pans, and continue roasting for about another 15 minutes, until they're done to your liking.
- Serve immediately, garnished with minced fresh parsley (if desired, to add a pop of color).
Swapping different vegetables: This mixed vegetable recipe is very forgiving if you'd like to try swapping in other veggies. For example, you can use all one type of bell pepper instead of 3 different colors, or use extra green zucchini instead of the yellow squash. Don't like mushrooms? Omit them and add in a little extra of something else. You get the idea! One word of warning, though: be careful with adding dense root vegetables and winter squashes. We specifically like the carrots in this recipe to come out of the oven still with a little firmness, but other root veggies might not be so good still firmer – you'll probably want to cut those types of veggies a little smaller or start them roasting for a few minutes first, before adding the other vegetables and proceeding with the recipe.
Nutrition Information:Yield: 14 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 149mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.