The Best Roasted Vegetables
These roasted veggies come out perfectly caramelized and melt-in-your-mouth delicious every time. Just toss everything together, spread on a sheet pan, and let the oven work its magic.
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
Variations
• 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.
• 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.
Nutrition Information per serving
Serving Size: 1 cupCalories: 100Carbohydrates: 13gProtein: 3gTotal Fat: 5g— Unsaturated Fat: 4g— Saturated Fat: 1gCholesterol: 0mgSodium: 230mgPotassium: 472mgFiber: 4gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin A: 7043IUVitamin C: 74mgCalcium: 66mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.