The Best Roasted Vegetables
Roasted veggies are a staple on our family table… and over time, I’ve dialed in a technique that guarantees gorgeous browning and the most delicious and even seasoning. Since I’m the first one (at least in my world!) to take this mixing-bowl approach from salads to roasting pans, I’m proudly dubbing it “The Joy Bauer Method,” LOL.
The Joy Bauer Method
Whisk the olive oil with all the seasonings first to create a flavorful “marinade,” then toss the veggies right in that bowl. A very large, wide bowl works best here — it makes it easier to reach the seasoned oil on the bottom and pull it up over the veggies as you mix. At first it may seem like the top veggies aren’t getting any seasoning… but trust me, keep tossing and digging down to the bottom. It takes a little muscle and patience, but suddenly everything comes together beautifully and every piece is coated. But if you prefer to add your veggies into the bowl first, I provide an alternative method for that, too!
Prep the veggies
Roast the veggies
Roasted veggies are a constant in the Bauer house. Truly — if you open my fridge on any given day, you’ll spot a container (or two!) of them ready to grab. Whenever I’m unsure what to make, roasting is my go-to move. High heat works its magic, transforming everyday produce into caramelized, melt-in-your-mouth bites that somehow taste gourmet with almost zero effort.
And oh, do we put them to good use! I toss them into my Harvest and Reboot bowls, scatter them in my Veggie-Loaded Spaghetti Squash Pizza and over my Sheet Pan Veggie Pizza, or pair them with simple staples like my Pan-Fried Salmon or Chicken Spinach Parm.
Here’s a fun fact: roasted veggies are one of my all-time favorite snacks. I’ll grab cold cubes of squash or Brussels sprouts straight from the fridge and nibble while I’m cooking or answering emails. And if you haven’t tried a savory yogurt bowl yet… this is your sign! A scoop of plain yogurt (or my Creamy Lemon-Dill Dip) topped with a generous mound of roasted veggies and some chopped or slivered almonds is ah-mazing — creamy, crunchy, and so satisfying.
I also love tossing veggies and protein onto the same sheet pan for the easiest dinner ever. My Lemon Garlic Chicken and Veggies is a winner for dinner, as are my Sheet Pan Baked Feta, Sausage & Veggies, Sheet Pan Brussels Sprouts with Sunny Side Eggs, Sheet Pan Mediterranean Shrimp and Veg, and Sheet Pan Harissa Salmon with Veggies.
Want more veggies? Try my Smashed Broccoli Parmesan and Crispy Carrot Parmesan next!
The Best Roasted Vegetables
Ingredients
- 4 cups broccoli florets
- 3 cups cubed butternut squash, ¾–1-inch cubes
- 3 cups Brussels sprouts, quartered
- 1 large red onion, cut into thick wedges (separate the clusters)
- 3 tablespoons olive oil
- 1 ½ teaspoons kosher salt, 1 teaspoon if using fine table salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme, or Italian seasoning
- Optional: pinch crushed red pepper flakes for heat
Instructions
- Preheat oven: Preheat to 425°F. Set out one or two large baking sheet pans.
- Mix the marinade (The Joy Bauer Method): In a large, wide mixing bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and thyme (plus red pepper flakes if using). Important: This wide bowl is key — it gives you the space to get under the veggies and bring that seasoned oil up from the bottom.
- Add the veggies & toss: Add all the veggies to the bowl — it’ll feel weird at first. Start mixing, digging your spoon or hands down to the bottom and pulling that marinade up over the top. At first it’ll look like only the bottom veggies are getting flavor… just keep going! A minute or two of deep tossing and everything becomes beautifully coated and glistening.*Alternative method for seasoning your veggies: If you prefer to add the veggies to the big bowl first, simply whisk the oil + seasonings in a separate small bowl and pour it over the top. Do the same deep mixing-and-tossing motion until everything is evenly coated.Clarification: Both methods work beautifully — the real key is whisking the marinade first so the seasonings fully dissolve and distribute evenly. Whether you whisk it directly in the bottom of your big mixing bowl or in a separate small bowl and pour it over, you’ll get the same delicious result. The second option just requires an extra bowl (and one more dish to wash!), so I usually whisk directly in the large bowl to save a little time and effort.
- Spread on sheet & roast: Spread the coated veggies onto the prepared baking sheet(s) in a single layer. It’ll be crowded, so do the best you can to give them space — or divide them between two pans. Roast for 30–40 minutes, tossing halfway, until the edges are deeply caramelized and irresistible.
- Taste & dig in: Give ’em a taste, add extra salt or pepper if desired, and serve!
Notes
• Swap in cauliflower, carrots, bell peppers, zucchini, or sweet potatoes.
• Finish with a splash of fresh lemon juice, balsamic glaze, or a sprinkle of Parmesan. Storage
• Store leftovers up to 4 days in the fridge.
• Reheat in the oven or air fryer to bring back crispiness. Gluten-Free & Vegan: Naturally both! Meal Prep Tip: Roast your veggies ahead, then add to eggs, salads, pasta, grain bowls, tacos, and sandwiches all week long.
These really ARE the best roasted veggies I’ve ever made! Thank you for another wonderful recipe, Joy. ❤️
This makes me so happy, Lisa!! Thrilled you enjoyed them… and thank you for sharing this wonderful review! xx
I can’t get enough of these roasted veggies! I used a variety of vegetables, whatever I had on hand, but the combination of oil and spices and the application method that Joy recommends results in the best flavored veggies and it’s so easy. Thank you Joy!
Hi Sandy! Thank you so much! We’re so glad to hear that you love this recipe. Sounds like it lives up to it’s name!! — Eliza (Team Joy)