Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.
You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetables recipe. The range of colors make this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.
I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.
You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.
How to Roast Vegetables
This vegetable mix works well because these veggies, prepared as directed, all cook at about the same rate. Here’s my general roasted vegetable method, which directly applies to this recipe:
1) Preheat the oven to 425 degrees Fahrenheit.
Four-hundred-twenty-five degrees is generally the perfect temperature for roasted vegetables. It’s hot enough to achieve those delicious golden edges, thanks to the Maillard reaction. It’s not so hot that the vegetables burn before they’re done. It’s just right.
2) Line a large, rimmed baking sheet with parchment paper.
Emphasis on large so you can bake a lot of vegetables on one sheet without crowding them, and rimmed so your vegetables don’t fall over the edge. Here are my go-to half-sheet pans (affiliate link)—they are the sheet pans that nearly every professional recipe developer uses!
The parchment paper prevents the vegetables from sticking to the pan, because we don’t want to lose any of those glorious golden edges. It also makes for easy clean-up, which is great because those big baking sheets are a pain to wash. Lastly, the paper also prevents the food from coming into contact with aluminum while baking, which is something that I personally avoid when possible. Here’s my favorite parchment paper.
3) Slice your vegetables evenly.
No need to obsess about this, but aim to cut your vegetables into even pieces so they roast at about the same rate. Vegetables are oddly shaped and I love how they vary in roasty-ness from one piece to another and from one edge of the pan to the other.
4) Roast the vegetables for long enough, stirring halfway.
For how long, exactly? In my recipes, you’ll always find a time range for when your vegetables are done cooking. Ovens vary, and vegetables vary in size and moisture content, from one head of broccoli to another. Approximately halfway through baking, remove the pan from the oven and stir the veggies around. Distribute them evenly across the pan once again, and put them back into the oven.
Pay the most attention to the visual cues provided in the recipe, like, “Until the edges are golden and the vegetables are easily pierced through by a fork.” Remove them too soon, and the flavors will never be as deep and complex as they could be. Roast for too long, and they’ll burn.
An important quantity/timing note: Every roasted vegetable recipe on this website offers a suggested quantity of vegetable to roast, which is designed to fit evenly across your large, rimmed baking sheet. If you’re baking a lesser amount than stated in the recipe, your vegetables are going to bake more quickly. For example, florets from one crown of broccoli will roast more quickly than the florets from a whole bundle of broccoli.
If you are baking more than suggested, don’t overcrowd your vegetables or they’ll essentially steam one another. Instead, go ahead and double the recipe and use two pans (see the section below for details).
5) Optional: Season hot vegetables with vinegar and butter.
This is one of my newest tricks. Holy cow, it’s such an easy way to liven up those roasted vegetables and make them taste extra special! While the vegetables are hot out of the oven, add one tablespoon butter to the pan (it’ll melt on contact) and drizzle one tablespoon of your vinegar of choice on top. Stir until the vegetables are evenly coated. The vinegar offers some irresistible, subtle acidity and flavor and the creamy butter helps balance the vinegar while making the vegetables glossy and extra delicious.
How to Make Extra Roasted Vegetables
If you’re serving a crowd, double the ingredients and split them between two sheet pans. Bake both on racks near the middle of the oven. After you stir the vegetables halfway through baking, rotate one pan to the other rack and vice versa for the remaining baking time.
Bake until the edges are turning nicely golden. There’s a chance that one or both pans might need a few more minutes in the oven, given the extra moisture content.
Watch How to Make Colorful Roasted Vegetables
Uses for Roasted Vegetables
This roasted vegetable recipe is the perfect side dish. Have extra? Want to change it up? Try roasted vegetables as a component in the following meals:
- Pasta, like this Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
- Quesadillas, burritos or served on nachos
- Salads, like this Roasted Beet Salad with Goat Cheese & Pistachios
- Sandwiches, like this Balsamic Roasted Broccoli and Red Pepper Grilled Cheese
- Whole grain bowls, like this Farmers’ Market Bowl
More Roasted Vegetable Recipes to Try
Roasted vegetables are my favorite. Browse a few more options below, or find all roasted vegetable recipes here.
- Perfect Roasted Beets
- Perfect Roasted Brussels Sprouts
- Roasted Cauliflower (Four Ways!)
- Perfect Roasted Green Beans
- Perfect Roasted Potatoes
Please let me know how your roasted veggies turn out in the comments! I love hearing from you.
Roasted Vegetables
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: None
- Diet: Vegetarian
Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners and it’s festive enough for holidays. Recipe yields 4 generous servings.
Ingredients
- 1 bell pepper (red, orange or yellow), cut into 1” squares
- 2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
- 1 crown of broccoli, cut into bite-sized florets
- 1 small red onion, cut into ½”-wide wedges
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine salt
- Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar
Instructions
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Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
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On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
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Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.
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Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Theresa P.
This is exactly what I needed to see> I have been trying to get more veggies into my veggie hating families diet. this looks like the perfect recipe to try to do that. thanks so much for sharing.
Kate
Thanks Theresa! I hope these veggies help. :)
Margot
This is a great recipe with a very nice combination of vegetables. I made it exactly as written and served it with your Vegetarian bean chili and brown rice. Served with some sliced avocado too. I used balsamic vinegar at the end since I had a new bottle I wanted to use. This made my family happy!
Kate
Hooray for a happy family! Thank you for your note, Margot.
Edmund Sheridan
Hi Kate,
I’m so sorry about Cookie. It’s heart-breaking when a close friend comes to the end of her/his life.
Ed Sheridan, Lopez Island WA
Lance Gilbert
Thank you, this looks incredibly delicious and I absolutely cannot wait to try and make this!! Do you have a recipe to put all those delicious veggies on the gas grill? So many people grill these days, especially during the summer months.
Thanks!
Lance
Kate
Thanks, Lance! I actually don’t have a primer on grilling vegetables. Thank you for the reminder!
Ellen
I love them with green tahini sauce.
Kate
That sounds great!
Kami
Your recipe came just in time! Lately I was really into roasted vegetables, trying new recipes and combinations. Yes, you are right, roasted vegetables are an easy way to enjoy as much vegetables as possible in a … tasty way.
Roasted sweet mini-bell peppers with parmesan are a must try as well!
Thanks for sharing!
Kate
Thanks, Kami! Tasty or bust! Love your mini roasted peppers suggestion—I’ll have to try that soon.
Tamara Reeger
Just made this. Delicious! I also have Celiac Disease, and we are going skiing; so I put together some of the vegetables on top of quinoa. Yummy, thank you!!!
Kate
So glad you enjoyed it! Stay safe on the slopes!
Leslie K
Thanks C&K! I made these veggies as a side to go with hamburgers tonight. Turned out so good, and I have leftovers for lunch tomorrow!
Kate
That’s great! Thank you, Leslie!
Gayle
I love roasted veggies and roasting changed my avoidance of them. I’ve never tried vinegar and look forward to that change. Thanks.
Bea
What is your favorite vinegar to use?
Kate
Hi Bea! I love Napa Valley 25 stars
Owen
I jumped on the site looking for dinner ideas using this as inspiration. I tossed in some asparagus I had laying around, plus some cherry tomatoes, then added uncooked gnocchi to the mix. It all came together perfectly. A nice mix of flavors and textures.
Kate
Thanks, Owen! That sounds so good!
Katie
This has become one of our family’s favorite recipes. I’ve made it three or four times in the past 2 weeks. Question: We are having guests over for a weekend lunch and I don’t have much time to cook right before the arrive. Can I make this recipe the night before and reheat them in the oven the day of?
Kate
So happy to hear that, Katie! Thank you. I think you could do that.
Michelle
I’ve roasted a lot of vegetables before, and I know it’s not rocket science, but when I made these tonight I thought they were the best I’ve ever fixed. Your suggested combination was perfect. I think I’ve tended to crowd the pan a little too much before and made sure not to this time. I added a few grape tomatoes in the last few minutes and then served the veggies with some penne pasta topped with a bit of Parmesan. Couldn’t have been more simple, but it was so good!