This recipe for Simple Roasted Vegetables is a family favorite. If you want your family to eat more vegetables, it helps if they look and taste like these…
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Simple Roasted Vegetables: carrots, asparagus, carrots

Cook Once, Eat Twice!

I make roasted vegetables all year round and I ALWAYS cook extra! I use them for days after, adding them to a pan with eggs for breakfast, or tossing them into a salad for lunch. Cook once, eat two (or three) times is my motto.

Simple Roasted Vegetables on white background


Roasting vegetables is a simple skill that you will use all your life. Simply cut vegetables in a uniform size, drizzle with olive oil, and season with sea salt and pepper, then toss. Place in upper third of a hot oven  and cook until the veggies have golden edges! Root veggies, like carrots, sweet and white potatoes, beets, butternut squash etc cook at about the same rate and can all be loaded on the cookie sheet at the same time. There are some vegetables that roast very quickly, like asparagus or corn. I toss those in the last ten minutes of cooking.

Simple Roasted Vegetables on a sheet pan, in the oven



You can leave the vegetables simple: drizzled with olive oil and sprinkled with sea salt and pepper, or make them a little fancy by adding herbs like thyme or rosemary! No one will argue about eating their vegetables again! Gorgeous, healthy, easy…an Organic Kitchen favorite!

Simple Roasted vegetables on white background

Love Roasted Veggies and Need More Recipes?

Try my Roasted Carrots with Gremolata!

Roasted Carrots with Gremolata in a white bowl


The Recipe: Simple Roasted Vegetables

The key to roasted vegetables is oven temp, proximity to heating element, and a parchment covered rimmed metal baking sheet. (affiliate links)

Simple Roasted Vegetables
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

So easy you will make them all the time! I offer variations below for added vegetables and herbs. Have fun.

Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, holiday recipe
Servings: 6 servings
Author: Linda Spiker
In this variation we are using:
  • 10 rose or white new potatoes, quartered
  • 8 carrots carrots, peeled and cut into 3" pieces
  • 6 shallots, peeled and cut in half
  • zucchini, corn on the cob or asparagus (see cooking instructions below)
  • herbs like chopped rosemary or thyme
  1. Preheat oven to 400 degrees and place rack in upper third of oven. Place parchment paper on a rimmed cookie sheet.
  2. Prepare veggies and place them on pan.
  3. Drizzle veggies with olive oil (enough that all veggies are glistening but not drenched) and toss. Sprinkle with sea salt and freshly ground pepper. Toss. (add herbs if desired)
  4. Bake to your liking (45-55 minutes). I like to roast vegetables till the edges are crispy and slightly browned.
  1. If you would like to add asparagus, zucchini or corn on the cob, add them to the pan ten minutes before root veggies are done.
  2. For rosemary or thyme vegetables, chop fresh herbs and sprinkle over vegetables before cooking.

Recipe Notes

You can use any root veggie you like or a combination of many. Carrots, beets, potatoes, shallots, butternut squash, even brussels sprouts etc...



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Post tags: holiday, holidays, vegetarian. gluten free, dairy free