Oven Roasted Veggies

If you aren’t in the habit of making oven roasted veggies, you are in for a treat.  It is pretty much the only way I will eat two heads of broccoli and look for more.  Literally!

This is a pretty basic recipe – but here are some guidelines.

Parchment Paper: This is a must!  Referral link for my favorite.

Oven Info: Oven temperature – 375 to 425 degrees depending on your oven and how much of a hurry you are in.  Oven time is going to depend on the veggie you choose, the size you cut it, and your oven.  Broccoli and Asparagus are super fast – 10 – 20 minutes.  Root veggies can take 45 minutes.  Everything else is in between.

Veggies: Asparagus, Broccoli, Cauliflower, Brussels Sprouts, Onions, Mushrooms, Zucchini, Carrots, Potatoes, Sweet Potatoes, Squash, Onions, Garlic…

Oil: Olive Oil, Avocado Oil, Melted Coconut Oil.

Herbs/Flavor: Sea Salt, Herbs/Seasonings (Rosemary, Thyme, Basil, Oregano, Dill, Tumeric, Ginger, Garlic) Fresh Citrus Zest, Apples, Pomegranite Seeds.

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Oven Roasted Veggies


  • Sheet tray with sides
  • Parchment paper
  • Veggies
  • Oil
  • Sea Salt/Seasonings/Flavors


  1. Line the sheet tray with parchment paper so it goes over the sides.
  2. In a bowl, toss veggies, oil and seasonings together so the veggies are lightly coated.
  3. Pour veggies onto lined sheet tray. Sheet tray should be filled, but veggies shouldn't overlap.
  4. Roast in oven at 375-425 degrees until pleasantly browned.