Having roasted vegetables in the fridge is a lifesaver, especially during busy months where you have a million other activities to do. The holiday season involves gift buying, traveling, planning, hosting, and cooking many different dishes.
This recipe for roasted vegetables (and how I made them) is so good that I’m pretty sure it will alleviate a lot of your stress by reducing your time in the kitchen.
Best vegetables to roast
All vegetables are so easy to roast, and all taste amazing. You can roast butternut squash, kabocha squash, green beans, cabbage, … I mean, the possibilities are endless.
But my favorite vegetables to roast are Brussels sprouts, potatoes, cauliflower, and broccoli.
how to roast your vegetables
- Spice Mix. First I like to make a spice mix. In a bowl or using a mortar and pestle, mix thyme, oregano, garlic powder, onion powder, red chili flakes, salt, pepper, and paprika.
- Vegetables. Then I cut my vegetables into bite-size pieces and spread them out on a baking sheet. As I told you before, my favorite vegetables to roast are cauliflower, broccoli, Brussels sprouts, and potatoes.
- Season. I drizzle them with olive oil and season with the spice mix. Mix with your hands and make sure every piece is covered with olive oil and well seasoned.
- Roast.
BEst oven settings for roasting vegetables
- Traditional way: Preheat your oven to 400ºF. When preheated, place your baking sheet in the oven. set a timer for 15 minutes, check your vegetables, and rotate the baking sheet. Roast for 5-7 minutes more and check your vegetables again.
- Important note: times will vary depending on the vegetable you are working with.
Tips and tricks for perfect roasted vegetables
- Do not overcrowd the sheet pan: vegetables like to have room to roast to perfection.
- Be generous with the olive oil, so that you make sure every piece is well covered.
- Season properly.
- Use quarter-size sheet pans or divide your vegetables into sections. The way that I divide them is by size, cooking times, and type of vegetable.
- Resist the urge to combine vegetables on a single tray when roasting, because they all have different cooking times.
- It is best that when your vegetables are done you serve them on a platter. DO NOT serve them in a bowl, because this will make them soggy.
Best way to serve the vegetables
- On platter, drizzled with red bell pepper sauce as a side dish on your Thanksgiving meal.
- Over pasta, quinoa or rice with a tablespoon or two of the bell pepper sauce. You can serve this dish with simple salad, and you have the perfect meal.
- In a sandwich with some Dijon mustard on one side, and mayo on the other, the vegetable of you choice ( I love to use roasted broccoli here), a drizzle of red bell pepper sauce and a slice of cheese that melts.
Vegetables with Red Bell Pepper Sauce
Equipment
- Baking sheets
Ingredients
- 2 cups Brussels sprouts halved
- 1 broccoli head chopped
- 1 Cauliflower head chopped
- 2 cups baby potatoes
Dressing
Spice mix
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp freshly ground pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried chili flakes
- ½ tsp paprika * paprika
Olive oil
Instructions
- Preheat the oven to 400ºF.
- In a bowl or mortar, mix all the ingredients to make the spice mix.
- On a baking sheet put the vegetables that you are roasting, season with the mixture of spices and drizzle with olive oil.
- Put in the oven for 15 minutes, rotate the baking sheet, and leave for 5 more minutes or until they are ready.
- In the meantime make the red bell pepper sauce by mixing all the ingredients in a blender.
- Blend, taste salt and adjust if necessary.
- Serve on a platter and drizzle with the red bell pepper sauce.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.