FREE 5-Ingredient Recipe EBook

• Here’s Why This Is My Go-To Oven Roasted Vegetables Recipe
• Ingredients & Substitutions
• How To Roast Vegetables In The Oven
• My Recipe Tips
• Oven Roasted Vegetables (Use Any Kind) Recipe card
• Vegetable Roasting Times
• Serving Ideas
• Recipe Reviews

Here’s Why This Is My Go-To Oven Roasted Vegetables Recipe

I truly believe that simplicity is the key to great cooking, especially for veggies. These oven roasted vegetables are my go-to staple to complete a meal — my “I-forgot-to-plan-a-side-dish” side — and so incredibly simple. Here’s why this roasted vegetables recipe was worth sharing anyway:

• Sweet, caramelized, and golden brown – It doesn’t take much to throw some veggies in the oven, but I’m not a fan of that mushy, steamed vibe. I’ve got tips to get them perfectly tender with those irresistible browned edges.
• Works with all kinds of vegetables – This recipe for roasted vegetables is the medley I make most often, but I’ll show you how to roast veggies with any kind in your fridge, complete with cooking times . That means you can use what you have on hand and customize to what your family likes!
• Quick prep, hands-off cooking – Unlike the stir fried vegetables or sauteed veggies I keep on rotation, I love that oven roasted vegetables involve exactly zero babysitting.
• Customizable flavor – Roasting vegetables brings out their natural sweetness and flavor, making this healthy side dish a hit with everyone. But you can customize the seasonings, too — I’ll show you a few I love to get you started.

You ready? I’ll walk you through how to roast vegetables in the oven, the best ones to roast together, and timing for all kinds. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my roasted vegetables recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Veggies – I used broccoli, cauliflower, zucchini, bell peppers, and red onions this time, but the beauty of roasting is you can use whatever you’ve got! See my tips to help you pair vegetables together and check out my roasting times below to make it easy.
• Olive Oil – Adds flavor, helps with browning, and makes the seasonings stick. You can also use avocado oil or even coconut oil.
• Seasonings – My go-to blend for oven roasted vegetables is garlic powder , Italian seasoning , salt, and pepper. Or try my other seasoning variations below!

Seasoning Variations:

• Herbs & Spices – Try paprika, cumin, chili powder, or dried herbs like rosemary or thyme. You can also use fresh herbs if you like.
• Balsamic – My original roasted vegetables recipe included 2 tablespoons of balsamic vinegar , but these days I prefer to skip it to get better browning and caramelization. I did test a few ways to add the balsamic and find you can still get some browning if you drizzle with balsamic partway through, before flipping the veggies over, and just toss on the pan to coat.
• Cheese – Add 1/3 cup of parmesan to the bowl after mixing with oil and seasonings, or sprinkle any cheese you like in the last few minutes of roasting.
• Sweet & Savory – This is a little different, but sometimes I toss the oven roasted vegetables in my salmon marinade halfway through. You only need a couple tablespoons, so I recommend using the rest to make baked salmon .

How To Roast Vegetables In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the veggies. Chop them up, throw them in a large bowl, drizzle with olive oil, and season with spices. Toss until everything’s coated!
2. Spread them out. Arrange the vegetables in a single layer on a large baking sheet , making sure each piece touches the pan.
3. Roast until tender. Roast vegetables in the oven, flipping halfway through, until browned and soft.

My Recipe Tips

• Cut all your veggies to similar-sized pieces. That way, they cook at the same rate. There are some exceptions — see my next few tips!
• Make sure your broccoli floret heads are not too small, or they will burn by the time the other veggies are done. I usually cut the broccoli bit larger than the other vegetables.
• Match cooking times for mixed vegetables. I made a handy chart below to help you choose the best vegetables to roast together.
• Want to roast vegetables with different cook times? Cut the slower-cooking ones smaller or thinner, so they cook faster. For example, sometimes I cut thin slices of carrots or separate petals of onion to roast with faster roasting veggies.
• Grab your largest sheet pan. As written, my recipe starts with 10 cups of veggies (any kind) and makes about 8 cups of oven roasted vegetables (because they shrink). If you don’t have a pan this large (it’s my fave!), you can cut the recipe in half or roast in two batches. You can also just use two pans and swap them on the oven racks halfway through.
• Use either a foil lined pan or an oiled bare baking sheet. I don’t recommend parchment paper, which tends to get soggy and reduces browning.
• Leave space — each piece needs to to touch the pan. If you roast vegetables in a pan that’s too crowded, they’ll steam instead of roasting and you’ll miss out on that nice browning and caramelized edges.
• Want more browning? Place under the broiler at the end. If you included the balsamic option above, the pan needs to be very close to the heating element for this to work.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Broccoli (1 crown cut into florets, about 2 inches long with 1.5-inch heads) ▢
• 2 cups Cauliflower (cut into 2-inch-long florets; ~1/2 head) ▢
• 2 cups Zucchini (sliced into thick circles, 3/8-inch thick; ~8 ounces) ▢
• 2 cups Bell peppers (cut into 1.5 inch pieces; ~1.5 large peppers) ▢
• 2 cups Red onion (cut into 1.5 inch pieces; ~1 medium onion) ▢
• 1/3 cup Olive oil ▢
• 1/2 tbsp Garlic powder ▢
• 1/2 tbsp Italian seasoning ▢
• 1/2 tbsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil or you can leave it bare. Spray with cooking spray.
2. Combine all the vegetables in a large bowl. Drizzle with olive oil, and season with garlic powder, Italian seasoning, sea salt, and black pepper. Toss to coat.
3. Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not crowd the pan – use multiple pans if needed.
4. Roast the vegetables in the oven for 15 minutes , on the rack one higher than the middle rack.
5. Use tongs or a large turner to toss or flip the pieces. Roast for 8-15 more minutes , until the veggies are tender. If you want them browned, place them under the broiler for 2-3 minutes .

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you roast vegetables evenly (without overdone or underdone pieces), with nice browning and caramelization.
• Roasting times: Want to roast other veggies together? My recipe is very versatile and works with any kind you have, but times can vary. See my time chart here to pair different ones together.
• Wondering what happened to the balsamic? My original roasted vegetables recipe used balsamic vinegar, but now I usually leave it out to get better browning and caramelization. If you love balsamic, drizzle 2 tablespoons partway through roasting, toss to coat, and flip.
• Storage: Keep roasted veggies in an airtight container in the fridge for up to 3-4 days. They do get mushy so aren’t as great as fresh, but I love tossing them in a roasted veggie salad or omelettes .
• Meal prep: I usually chop the veggies in advance. You can also roast a batch to pair with a protein, like one of my chicken meal prep recipes .
• Reheat: My favorite way to reheat is in the air fryer because it preserves the texture better, but the oven at 350 degrees F works, too. The microwave will make them more mushy.
• Freeze: Blanch raw veggies in boiling water for a minute, flash freeze on a baking sheet, then transfer to a zip lock bag. You can then roast them from frozen later, and they taste almost as good as fresh! But if you want to freeze already roasted vegetables, you can still do that for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Oven Roasted Vegetables

Vegetable Roasting Times

On average, roasting vegetables in the oven takes 25-30 minutes, but soft, thin, or watery veggies are usually done faster, and most hard vegetables take longer. You can use any combination, as long as you pair similar times together (or chop longer-roasting ones smaller or thinner, like I explained above). Here’s my handy chart for timing roasted vegetable recipes:

Serving Ideas

Oven roasted vegetables are super versatile, so they go with just about anything ! Here are my favorite proteins to serve with them:

• Chicken – Pair your veggies with spinach stuffed chicken breast for a gourmet vibe, or keep it simple with my crispy baked chicken thighs or chicken legs . I love quick air fryer chicken wings or air fryer chicken tenders on busy nights.
• Steak – My most popular is this sirloin steak recipe , but you can make filet mignon or ribeye if you want to get fancy.
• Seafood – Whip up my pan seared salmon , halibut , or garlic butter shrimp on the stovetop while the vegetables roast in the oven. You can also bake tilapia or cod at the same time — add the fish a bit later, since it cooks faster, and swap the pans halfway through. For something special, try my seared scallops or crab legs .
• Other Meats – I don’t make them as often, but pan seared chops , pork steaks , or lamb chops pair well with veggies.
• Sauces – These roasted vegetables are simple and flavorful as-is, but when I serve them with something that benefits from a sauce, I love a drizzle of balsamic glaze , basil pesto , peri peri sauce , or tahini sauce over the veggies as well.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Oven Roasted Vegetables (Use Any Kind)

The only oven roasted vegetables recipe you need! Customizable with seasonings, roasting times, and the best veggies to roast together.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/oven-roasted-vegetables-recipe/

Ingredients

• 2 cups Broccoli (1 crown cut into florets, about 2 inches long with 1.5-inch heads)
• 2 cups Cauliflower (cut into 2-inch-long florets; ~1/2 head)
• 2 cups Zucchini (sliced into thick circles, 3/8-inch thick; ~8 ounces)
• 2 cups Bell peppers (cut into 1.5 inch pieces; ~1.5 large peppers)
• 2 cups Red onion (cut into 1.5 inch pieces; ~1 medium onion)
• 1/3 cup Olive oil
• 1/2 tbsp Garlic powder
• 1/2 tbsp Italian seasoning
• 1/2 tbsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil or you can leave it bare. Spray with cooking spray.
2. Combine all the vegetables in a large bowl. Drizzle with olive oil, and season with garlic powder, Italian seasoning, sea salt, and black pepper. Toss to coat.
3. Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not crowd the pan – use multiple pans if needed.
4. Roast the vegetables in the oven for 15 minutes , on the rack one higher than the middle rack.
5. Use tongs or a large turner to toss or flip the pieces. Roast for 8-15 more minutes , until the veggies are tender. If you want them browned, place them under the broiler for 2-3 minutes .

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you roast vegetables evenly (without overdone or underdone pieces), with nice browning and caramelization.
• Roasting times: Want to roast other veggies together? My recipe is very versatile and works with any kind you have, but times can vary. See my time chart here to pair different ones together.
• Wondering what happened to the balsamic? My original roasted vegetables recipe used balsamic vinegar, but now I usually leave it out to get better browning and caramelization. If you love balsamic, drizzle 2 tablespoons partway through roasting, toss to coat, and flip.
• Storage: Keep roasted veggies in an airtight container in the fridge for up to 3-4 days. They do get mushy so aren’t as great as fresh, but I love tossing them in a roasted veggie salad or omelettes .
• Meal prep: I usually chop the veggies in advance. You can also roast a batch to pair with a protein, like one of my chicken meal prep recipes .
• Reheat: My favorite way to reheat is in the air fryer because it preserves the texture better, but the oven at 350 degrees F works, too. The microwave will make them more mushy.
• Freeze: Blanch raw veggies in boiling water for a minute, flash freeze on a baking sheet, then transfer to a zip lock bag. You can then roast them from frozen later, and they taste almost as good as fresh! But if you want to freeze already roasted vegetables, you can still do that for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)