These roasted vegetables with red bell pepper sauce are my go-to when I want a meal that looks impressive but takes almost no effort. The vegetables get golden and crispy in the oven while the sauce comes together in minutes. I make a batch almost every week because they work as a side dish, a main over rice or pasta, or stuffed into a sandwich the next day.
The red bell pepper sauce is what makes this recipe different. It is smoky, a little sweet, and it ties everything together. Once you try it, you will want to put it on everything.
Best vegetables to roast
Honestly, almost any vegetable tastes amazing roasted. Butternut squash, kabocha, green beans, cabbage, carrots, the possibilities are endless.
But my favorites are Brussels sprouts, potatoes, cauliflower, and broccoli. They get crispy on the edges and tender in the center, which is exactly what you want. I use all four in this recipe, but you can swap in whatever you have on hand.
How to roast vegetables perfectly
- Make the spice mix. In a small bowl or using a mortar and pestle, combine thyme, oregano, garlic powder, onion powder, red chili flakes, salt, pepper, and paprika. This mix is what gives the vegetables all their flavor.
- Cut the vegetables. Cut everything into bite-size pieces. Keep similar sizes together so they cook evenly. I like to separate them by type on different sheet pans.
- Season well. Drizzle generously with olive oil and sprinkle the spice mix over everything. Use your hands to toss and make sure every single piece is coated.
- Roast at 400°F. Spread the vegetables in a single layer (do not crowd them) and roast for 15 minutes. Rotate the pan, then roast for 5 to 7 more minutes until golden and crispy on the edges.
Tips for the best roasted vegetables
- Do not overcrowd the pan. Vegetables need space to roast, not steam. If you pile them on top of each other, they will get soft instead of crispy. Use two sheet pans if you need to.
- Be generous with olive oil. Every piece should be well-coated. This is what gives you those golden, caramelized edges.
- Separate by cooking time. Potatoes take longer than broccoli. I divide my vegetables by size and type so everything finishes at the right moment.
- Serve on a platter, not in a bowl. This keeps them crispy. If you pile roasted vegetables into a bowl, the steam makes them soggy.
About the red bell pepper sauce
This sauce is the reason I keep coming back to this recipe. It is made with roasted red bell peppers, a little garlic, olive oil, and a touch of spice. It comes together in a blender in minutes and tastes smoky, creamy, and just a little sweet. I drizzle it over the vegetables right before serving, and honestly, it is good on almost anything: grilled bread, pasta, rice bowls, you name it.
How to serve roasted vegetables
- As a side dish: on a platter drizzled with the red bell pepper sauce. Perfect for Thanksgiving, holidays, or any weeknight dinner.
- As a main: over pasta, quinoa, or rice with a generous spoonful of the sauce and a simple salad on the side. That is a complete meal.
- In a sandwich: spread Dijon mustard on one side, mayo on the other, pile on the roasted broccoli or cauliflower, drizzle with the sauce, and add a slice of melty cheese.
Roasted Vegetables with Red Bell Pepper Sauce
Equipment
- Baking sheets
Ingredients
Vegetables
- 2 cups Brussels sprouts halved
- 1 head broccoli chopped into florets
- 1 head cauliflower chopped into florets
- 2 cups baby potatoes halved
- 3 tablespoons olive oil
- 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
- ½ tsp salt
Instructions
- Preheat the oven to 400°F.
- In a small bowl or mortar, mix all the spice mix ingredients together.
- Spread the vegetables on a baking sheet (use two if needed, do not overcrowd). Drizzle with olive oil, sprinkle the spice mix over everything, and toss with your hands until every piece is well coated.
- Roast for 15 minutes. Rotate the baking sheet and roast for 5 to 7 more minutes, until the edges are golden and crispy.
- While the vegetables roast, make the sauce. Add the roasted red bell peppers, walnuts, garlic, red wine vinegar, olive oil, and salt to a blender. Blend until smooth. Taste and adjust salt if needed.
- Transfer the vegetables to a platter (not a bowl, so they stay crispy) and drizzle with the red bell pepper sauce.
Notes
The red bell pepper sauce keeps in the fridge for up to 5 days. It is also great on pasta, grilled bread, or rice bowls.
You can use jarred roasted red bell peppers to save time. They work perfectly here.
Serve leftovers reheated on a sheet pan at 375°F for a few minutes to get the crispiness back.
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.