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These Oven Roasted Vegetables are the ultimate easy side dish that pairs perfectly with chicken, beef, pork, pasta, or fish. Made with a colorful mix of fresh vegetables, it’s roasted until tender with crisp, caramelized edges and seasoned to perfection.
The secret is the seasonings that takes ordinary roasted veggies and transforms them into a flavorful, family-favorite side you’ll want to make again and again. Whether you’re serving a weeknight dinner, meal prepping for the week, or planning a holiday menu, these oven-roasted vegetables are a simple, healthy, and delicious choice!
Table of Contents
- What Ingredients Are in This Oven Roasted Vegetable Medley?
- How to Make Roasted Vegetables Medley Seasoning From Scratch
- How to Make an Oven-Roasted Vegetable Medley
- How Long to Roast Vegetables?
- What to Eat with Roasted Vegetable Medley
- Can You Roast Frozen Vegetables?
- How to Store and Reheat Roasted Vegetable Medley
- More Easy Vegetable Recipes:
- Roasted Vegetable Video
- Oven Roasted Vegetables Recipe
I made the mistake of going to Costco hungry, which is never a good idea, and because I did, I ended up tossing things into my cart I wouldn’t normally buy, including this Kinder’s seasoning. I am so glad I did because it turned out to be unbelievably good, especially on roasted vegetables. Now I just hope Costco keeps it in stock, because there is nothing worse than finding a favorite product only for it to disappear. Looks like I will be stocking up while I can.
What Ingredients Are in This Oven Roasted Vegetable Medley?
- Carrots: Add sweetness and a hearty bite to the mix
- Red Bell Pepper: Brings brightness and a pop of color to the pan
- Yellow or Orange Bell Pepper: Adds mild sweetness and balances flavors
- Zucchini: Roasts up tender and lightens the dish
- Sweet Potato: Provides a hearty, slightly sweet base
- Red Onion: Adds savory flavor and caramelizes while roasting
- Broccoli Florets: Give freshness and crisp texture to the blend
- Extra Virgin Olive Oil: Helps the vegetables roast evenly and stay flavorful
- Kinder’s Buttery Steakhouse Seasoning: Infuses the vegetables with rich, savory flavor. See below for a simple seasoning recipe if you don’t have this on hand.
Variations
These simple oven roasted vegetables are the perfect side dish, and they taste like they took far more time to make than they actually do. You can mix things up by adding cauliflower, mushrooms, brussels sprouts, zucchini, sweet potatoes, parsnips, cherry tomatoes, or even earthy roasted beets for extra flavor and color.
For seasoning, try warming spices like cumin or paprika, add fresh-pressed garlic cloves, or finish with fresh herbs such as rosemary or thyme. A sprinkle of Parmesan cheese takes the vegetables to the next level, making them even more irresistible.
How to Make Roasted Vegetables Medley Seasoning From Scratch
If you can’t find Kinder’s Seasoning in stores and don’t want to order it online, you can easily make your own at home. The full recipe is included in the notes section of the recipe card, but here are the ingredients you’ll need:
- Dehydrated Butter
- Oregano (dried)
- Thyme (dried)
- Fine Sea Salt
- Basil (dried)
- Onion Flakes (dried)
- Minced Garlic (dried)
- Dried Sun-dried Tomatoes
How to Make an Oven-Roasted Vegetable Medley
The instructions for making these easy roasted vegetables is even simpler than the ingredients list. Here are the steps:
- Preheat: Heat the oven to 400°F.
- Arrange: Spread the vegetables evenly on one or two baking sheets.
- Season: Drizzle with oil, sprinkle with seasoning, and toss to coat.
- Roast: Bake for 25–35 minutes, stirring and rotating the pans halfway through.
- Serve: Enjoy warm as a flavorful side dish.
How Long to Roast Vegetables?
For this roasted vegetable medley, we used carrots, green beans, and broccoli, which roast in about 30 minutes total at 400°F. Since different vegetables cook at different speeds, you may need to adjust the timing depending on what you use. We added the carrots, beans, and broccoli to the sheet pan in stages to ensure everything cooked evenly. Check the recipe card below for exact cook times by vegetable.
What to Eat with Roasted Vegetable Medley
Roasted vegetables are one of the most versatile side dishes you can make, pairing well with everything from simple weeknight meals to special occasion dinners.
They’re perfect alongside Roasted Chicken, Crispy Fried Chicken, our Cheesy Ground Beef and Rice Casserole, Foil Baked Salmon, grilled steak, or Instant Pot Beef Pasta Stroganoff, but can also be served over rice, quinoa, or couscous for a lighter, meatless option.
With their savory, caramelized edges and tender centers, roasted vegetables complement just about any main course and can even stand alone as a hearty vegetarian dish.
Tips for Making the Best Roasted Vegetables
- Oven temperature: The oven needs to be set to 400 degrees F when roasting vegetables. If the heat is set too low, you’ll bake the veggies not roast them.
- Spreading out the veggies: The vegetable medley should be spread out evenly on the sheet pan. Don’t let the vegetables overlap, otherwise they’ll steam rather than roast.
- Seasoning: We LOVE the seasoning on this roasted vegetable medley, but you’re welcome to use your favorite spice blend(s) instead!
Can You Roast Frozen Vegetables?
Yes, most frozen vegetables can be roasted straight from the freezer—no need to thaw them first. In fact, thawing often leads to soggy vegetables. That said, fresh vegetables usually deliver the best flavor and texture, so if you have the option, fresh is always preferred.
How to Store and Reheat Roasted Vegetable Medley
Leftover roasted vegetables should be stored in an airtight container in the refrigerator and will keep for 3–4 days. When reheating, skip the microwave, which tends to make the vegetables soft. Instead, spread them in a single layer on a baking sheet, drizzle lightly with olive oil to prevent drying, and warm in a 450°F oven for 4–5 minutes until heated through. This keeps the veggies crisp and flavorful.
For longer storage, roasted vegetables can also be frozen. Allow them to cool completely, then place them in a freezer-safe container or bag for up to 2 months. To reheat, roast straight from frozen in a preheated oven at425°F for 15–20 minutes, flipping once halfway through, until hot and slightly crisp again.
This oven roasted vegetable medley is easy, flavorful, and packed with color and texture, making it the perfect side to elevate any meal.
More Easy Vegetable Recipes:
Roasted Vegetable Video
Oven Roasted Vegetables
Ingredients
- 2 Carrots, peeled and chopped
- 1 Red Bell Pepper, cut into 1-inch pieces
- 1 Yellow or Orange Bell Pepper, cut into 1-inch pieces
- 2 Zucchini, trimmed and cut into 1/2-inch pieces
- 1 Small Sweet Potato, cleaned and cut into 3/4-inch pieces
- 1 small Red Onion, cut into 1-inch pieces
- 1 Head Broccoli, chopped (use a large head), about 2 cups of florets
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Kinder’s Buttery Steakhouse Seasoning, *see note for substitution
Instructions
- Heat the oven to 400 degrees F
- Place the vegetables on two baking sheets, dividing the ingredients between each evenly. Or if you're using less vegetables, use one pan.2 Carrots, 1 Red Bell Pepper, 1 Yellow or Orange Bell Pepper, 2 Zucchini, 1 Small Sweet Potato, 1 small Red Onion, 1 Head Broccoli
- Drizzle with the oil and sprinkle with seasoning. Toss well to coat.1 Tablespoon Kinder’s Buttery Steakhouse Seasoning, 4 Tablespoons Extra Virgin Olive Oil
- Roast the vegetables at 400 degrees F for 25 to 35 minutes, stirring the veggies and rotating pans halfway through. Enjoy!
Recipe Notes
- 2 teaspoons Italian seasoning
- 3 tablespoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup dried oregano
- 1 ½ tablespoons dried basil
- 1 ½ tablespoons dried onion flakes
- 2 teaspoons dried minced garlic
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
