Skip to Content

25 Best Vegetables to Roast

Roasted vegetables are one of the most versatile dishes out there. Whether you need a quick and easy side dish, a healthy salad, or a robust lunch, these vegetables to roast on your side.

Plus, if you’re anything like me, you love a simple meal. Roast vegetables only need one pan, which means they’re not only easy to prepare, but they leave almost no dishes to do afterward.

Luckily, there are also a ton of vegetables out there that take beautifully to roasting! In this list, we’re reviewing twenty-five of the best vegetables to roast to inspire your week of meals ahead.

Vegetables for Roasting

1. Zucchini

roasted zucchini

Think of zucchini as the cool cucumber’s bold cousin. When roasted, its mild flavor takes on a delightful crispiness that’ll have you reaching for seconds.

Perfect for a quick and easy veggie fix!

Roasting tip: Cut into medium chunks and roast at 400F with plenty of olive oil, salt, and pepper.

2. Carrots

roasted carrots

Meet the veggie MVP, the carrot. Roasting brings out its natural sweetness and gives it a caramelized edge. It’s like munching on sunshine – vibrant and oh-so-satisfying!

Roasting tip: Cut on the diagonal for more surface area and to add a touch of class. Butter helps bring out the sweetness of these tasty vegetables.

3. Bell Peppers

roasted bell peppers

Bell peppers bring a pop of color to your roasting game. Roasted to perfection, they add a smoky-sweet flavor to any dish. An easy way to elevate your veggie lineup!

Roasting tip: Where possible, roast your bell peppers whole! Broil them to char the skin and increase the flavor tenfold.

4. Potatoes

roasted potatoes

Potatoes are the ultimate comfort in veggie form. Roasted till golden and crispy, they’re like little flavor-packed clouds. A side dish that steals the show!

Roasting tip: Leave the skin on and prick all over with a fork to let the heat escape. Brush with oil and salt, then bake to create the perfect crispy skin and fluffy interior.

5. Asparagus

roasted asparagus

Asparagus, the classy green spear. Roast it, and you’ve got a side dish that’s both tender and slightly crispy. The perfect green companion to any main course!

Roasting tip: Keep it simple! Toss with a light drizzle of oil and a sprinkling of salt. You can add a little bit of garlic, lemon, or Parmesan to enhance the flavors.

6. Kale

roasted kale

Kale is the leafy superhero of the veggie world. Roast it for a crispy, nutrient-packed treat. A guilt-free snack that’s as delicious as it is wholesome!

Roasting tip: Try using a little bit of sesame oil to add a flavor that neutralizes kale’s natural bitterness. Make sure to space it evenly across the pan so that it can crisp.

Kale is a must-have superfood for any healthy diet!

7. Beets

roasted beets

Beets, the jewel-toned wonders. Roasting enhances their earthy sweetness, turning them into little bites of vibrant goodness. A colorful addition to your roasted veggie repertoire!

Roasting tip: Leave the skin on for maximum flavor. This also helps steam the inside of the beet to make it nice and soft.

8. Butternut Squash

roasted butternut squash

Butternut squash, the sweet, nutty delight. Roasting transforms it into caramelized perfection. It’s like having dessert with your veggies – a tasty win-win!

Roasting tip: Simply cut in half, brush with butter and sugar, and roast. If you want it to go faster, cube the butternut and toss it through some olive oil and black pepper.

These roasted veggies are a must for these healthy soup recipes!

9. Corn

roasted corn

Corn on the cob is a summer classic. Roast it for a smoky, slightly charred flavor that’ll transport you to a backyard barbecue. A simple pleasure, perfectly roasted!

Roasting tip: Corn always goes best with butter and herbs, so make sure to include them both in the roasting process!

10. Brussels Sprouts

roasted brussel sprouts

Brussels sprouts, the mini cabbages with a big personality. Roasting gives them a crispy outer layer and a tender center. An addictive side dish that’ll convert even the skeptics!

Roasting tip: You’re looking for tender sprouts with a golden tinge on the edges. Sprinkle with garlic powder, sea salt, and a little Parmesan!

11. Radishes

roasted radishes

Radishes, the unsung heroes of the veggie drawer. Roast them to mellow out their peppery bite, and you’ll discover a whole new world of flavor. A surprising twist to your roasted veggie lineup!

Roasting tip: Think of radishes like miniature potatoes. Slice them in half, sprinkle with olive oil, paprika, and salt, and roast at high heat.

12. Red Onion

roasted onion

Love a veggie with a bit of sass? Red onions bring a pop of color and a hint of attitude to your roasted dish. Toss them on a sheet pan, and let their bold flavor steal the show.

Roasting tip: Slice your onions fairly thick to give them a chance to roast slowly and stew to bring out those natural sugars.

13. Leeks


Meet leeks – the elegant VIPs of the veggie world. These slender green wonders roast into a sweet, delicate flavor that’ll elevate any meal.

Roasting tip: Cut your leeks in half lengthwise before liberally dressing them in your chosen spices. I recommend paprika and garlic!

14. Cabbage

roast cabbage

Cabbage, the unsung hero of the cruciferous crew. Roast it, and watch the magic happen. It transforms from humble to heavenly. Who knew cabbage could be such a showstopper?

Roasting tip: Slice into wedges and drizzle with red pepper flakes to bring out the natural warmth of the cabbage’s flavor.

15. Cauliflower

roast cauliflower

Roasting turns this versatile veggie into a golden delight. It’s like the chameleon of the oven, adapting to any flavor profile.

Whether you like it spicy or savory, cauliflower’s got your back – and your taste buds.

Roasting tip: Mix up a spice oil and brush it over an entire cauliflower head, then let that roast to perfection in the oven. Broil to finish with a golden crust.

16. Broccoli

roasted broccoli

Broccoli is the veggie MVP of the sheet pan game. Roast it, and witness the transformation from ordinary to extraordinary.

It’s the sidekick you never knew your dinner needed – adding a boost of green goodness and a subtle crunch.

Roasting tip: We want these to be crispy and tender, so cut the broccoli into little stems and dress with olive oil and salt. Let that flavor speak for itself!

These sheet pan recipes will help you put your roasted veggies to good use!

17. Turnips

roasted turnips

Turn up the flavor with roasted turnips! These root veggies bring a unique twist to your sheet pan adventure.

Roasting coaxes out their natural sweetness, making them a delightful surprise on your plate.

Roasting tip: With turnips, it’s always best to keep it simple. Cut into small halves and dress with spiced oil and some herbs. Roast to perfection, and enjoy.

18. Kabocha Squash

roasted kabocha squash

Meet Kabocha Squash – the sweetheart of the sheet pan. Roast it, and bask in the velvety, sweet goodness.

It’s like having a slice of autumn on your plate, bringing warmth and comfort to every bite.

Roasting tip: Leave the skin on for maximum flavor. You can cut them into half moons or slice them straight down the middle for maximum surface area.

Roasted squash is great for a healthy fall dinner!

19. Sweet Potatoes

roasted sweet potatoes

Sweet potatoes, the beloved gems of the roasting world. Toss them on a sheet pan, and let the magic unfold.

They caramelize into sweet, golden perfection – a comforting hug for your taste buds.

Roasting tip: Cut the squash fairly thin and leave the skin on to get the best results. Lay them flat on your sheet pan, drizzle with oil, and roast away.

Did you know sweet potatoes are one of the best high protein vegetables?

20. Artichokes

roasted artichokes

Artichokes – the quirky rebels of the veggie kingdom. Roast them, and you’re in for a delightful surprise. The outer leaves get crispy, while the heart becomes a tender, savory treasure inside.

Roasting tip: Slice them in half to let the heat penetrate all the way to the heart. Drizzle with butter, lemon juice, and garlic to accompany the classic artichoke flavor.

21. Broccolini

roasted broccolini

Roast it for a touch of elegance on your sheet pan. With its slender stems and delicate florets, it’s like bringing a touch of green sophistication to your dinner table.

Because sometimes, veggies want to dress up too.

Roasting tip: Broccolini comes ready to roast, so you don’t have to much! Brush with a cooking spray, drop some garlic over top, and roast on a high heat.

22. Green Beans

roasted green beans

Who says simplicity can’t be spectacular? Roast your green beans, and they become vibrant, snappy delights.

They add a burst of freshness to your meal, like a crisp, green high-five for your taste buds.

Roasting tip: Top and tail your green beans before tossing in a garlic and olive oil dressing. Sprinkle with lemon juice and salt to complete the palate.

23. Delicata Squash

roasted delicata squash

Delicata squash is out of this world. Roast it up, and you’ll discover a sweet and creamy inside, enclosed in a crispy, edible skin.

It’s like the dessert of the vegetable world – a sweet surprise in every bite!

Roasting tip: Leave the skin on for maximum flavor. You can cut them into half moons or slice them straight down the middle for maximum surface area.

24. Parsnips

roasted parsnips

These pale carrot look-alikes transform in the oven, becoming golden and caramelized with a hint of sweetness.

Roasted parsnips are like nature’s candy – the vegetable aisle’s best-kept secret.

Roasting tip: Try parboiling your parsnips before broiling them in the oven! This gives the parsnips a fluffy center and a perfect, golden crust.

25. Garlic

roasted garlic

Finally, no roasted vegetable list is complete without roasted garlic. When roasted, it goes from pungent to mellow, spreading its aromatic charm.

Picture soft, golden cloves that can be spread on bread or mashed into dishes.

Roasting tip: If you have a miniature Dutch oven, this is the time to break it out! Otherwise, a tinfoil wrap with a generous dose of olive oil will work just as well.

And that was number twenty-five! Whether you’re a root vegetable lover or more into the nightshades, there’s something on this list for everyone to enjoy.

My recommendation? Mix and match! The best roast vegetable dishes have a combination of different goodies to add flavor, texture, and color to the dish.

It’s just as easy to roast three different kinds of vegetables as it is to roast one.

But it looks and tastes like it took a lot more time and effort. That’s why this is my secret weapon for special occasions.

So, what were the hits? Do you have a favorite roast vegetable that you just can’t resist? What’s something new you might like to try? Let me know in the comments, and I’ll see you next time!