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Learning how to roast vegetables is key to making healthy, delicious side dishes, sheet pan dinners and more. Here’s how to roast vegetables in the oven to get crispy, flavorful dishes that can turn even the pickiest eaters into veggie lovers.
These oven roasted vegetables are super easy to make, and they taste amazing! They are always a hit in our home. Each vegetable is perfectly tender and packed with great flavor! Great for Thanksgiving, Christmas, and just everyday dinners.
These roasted vegetables are easy, delicious, and pair perfectly with just about anything. Seasoned butternut squash, potatoes, bell peppers, sweet potatoes, and onions are roasted to crispy perfection in this roasted vegetable recipe — you'll want to make it again and again.
Perfectly tender veggies.
Oven Roasted Vegetables lean heavily on your spice drawer without being overly spicy. The seasonings in the recipe include cumin, turmeric, coriander, paprika, and a dash of chili flakes—all flavors that pair well with root vegetables.
While preparing your vegetables, preheat your oven to 425 degrees (219 degrees C). Once your vegetables are prepared, bake them in the oven for 30 minutes. I roast a big sheet pan’s worth of vegetables at the beginning of each week and pull them out and heat them up as-needed for our dinners.
* Email me the recipe. Save to my free Well Plated recipe box. From time to time, we'll send you the best of Well Plated. Already registered? Log in here. Roast veggies taste lightly crisp on the outside, and tender and caramelized on the inside. The oven brings out their natural sweetness, making them appealing to picky eaters.