18 Easy Roasted Vegetable Recipes to Wake Up Your Weeknights

From simple broccoli and potatoes to cheesy cauliflower, here are recipes to put on repeat.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published September 26, 2025
Devan Grimsrud
Roasted Broccoli with Parmesan

Simply Recipes / Mihaela Kozaric Sebrek

Roasting a vegetable is like magic. It transforms that veg into something softer and sweeter inside, with a crisp, burnished exterior. It takes something fresh and vibrant and turns it into something cozier, deeper, and richer. 

Other than the best recipes, all you need to make the roasted vegetable magic happen are a few easy tips. Use a high temperature from the get-go. For most vegetables, 400°F to 450°F is the sweet spot for caramelization and a proper roast. Make sure your sheet pan has plenty of room for the vegetables to spread out. Crowding the pan makes for sad steamed vegetables, not golden roasted ones. Finally, try preheating your baking sheet while the oven preheats for an extra crispy, golden exterior on your vegetables.

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  • Oven-Roasted New Potatoes

    Oven Roasted New Potatoes on a Tray with a Spoon Scooping Some Potatoes

    Simply Recipes / Michelle Becker

    "The small new potatoes (also called "baby potatoes") work great for this dish. All you have to do is cut them in half. Otherwise, cut the larger new potatoes into 1 1/2-inch chunks. No need to peel."—Elise Bauer, Founder

  • Roasted Asparagus

    A platter of roasted asparagus garnished with half a lemon

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    "Have you ever had roasted asparagus turn out tough and stringy? The best way to avoid that is to use the fat spears, not the skinny ones, for roasting. The skinny ones will dry out too quickly in the high heat of the oven."—Elise

  • Crispy Cheesy Roasted Cauliflower

    A plate of roasted cauliflower topped with melted cheese and breadcrumbs served with a fork and spoon on the side

    Simply Recipes / Alexandra Shytsman

    "We ate this roasted cauliflower with crispy cheddar and breadcrumbs at least twice a month in our house, and I never got sick of it. I’m confident that it will turn any picky eater—or food snob 11-year-old like me—into a veggie lover."—Rebecca Fennel, Recipe Developer

  • Roasted Baby Carrots

    Roasted Baby Carrots

    Simply Recipes / Elise Bauer

    "Use real baby (immature) carrots, not the ready-to-eat, stubby carrots sold bagged and peeled for snacking. Those carrots won't roast the same."—Elise

    Continue to 5 of 18 below

  • Easy Roasted Cauliflower

    Roasted Cauliflower

    Simply Recipes / Mihaela Kozaric Sebrek

    "Toss the florets generously with oil, making sure they are truly well coated, before putting them in the oven. The oil will help the cauliflower edges brown and help keep the florets from drying out."—Elise

  • Roasted Zucchini with Garlic

    A plate of roasted zucchini

    Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

    "Arrange all the spears skin-side down so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet and prevent soggy zucchini."—Elise

  • Oven Roasted Vegetables

    Overhead view of a easy roasted vegetables on a platter with a teal linen underneath.

    Simply Recipes / Alison Bickel

    "As for which vegetables to roast, the options are endless. This recipe features vegetables that are available year-round and that roast at about the same rate, including red onion, carrot, fennel, sweet potato, and potato."—Katie Morford, Recipe Developer

  • Garlic Roasted Potatoes

    Roasted halved potatoes in a large white serving bowl, sprinkled with flakey salt and parsley

    Simply Recipes / Jazzmin Kaita

    "There is no need to flip the potatoes during cooking; leaving the potatoes cut side down creates a brown, crispy texture. It also makes this recipe largely hands-off."—Haley Scarpino, Associate Editor

    Continue to 9 of 18 below

  • Crispy Roasted Sweet Potatoes

    Overhead view of a bowl with cubes of roasted sweet potato along with a metal spoon

    Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

    "Preheating a baking sheet in that hot oven jump-starts cooking to sear the outsides of the potatoes quickly. Using a light-colored pan rather than a dark pan helps to prevent the potatoes from burning. If you’re using a dark pan, consider skipping the preheating step."—Marianne Williams, Recipe Developer and Tester

  • Roasted Curried Cauliflower

    A plate of yellow tinged roasted cauliflower, ready to serve

    Simply Recipes / Elise Bauer

    "In this recipe we are using regular yellow curry powder, and supplementing it with a little ground cinnamon. And we are adding garlic and sliced onions to the mix. The onions especially add a sweet balance to the curry and cauliflower."—Elise

  • Roasted Brussels Sprouts

    A wooden spoon scooping up roasted brussel sprouts in a cast iron pan.

    Simply Recipes / Kelly Hamilton

    "When shopping, look for Brussels sprouts that are bright green and have some weight to them. If they are very light, they've started to dry out. Smaller sprouts are usually sweeter and a bit more tender than larger ones."—Elise

  • Roasted Parsnips

    A dish with roasted parsnips inside, ready to serve

    Simply Recipes / Elise Bauer

    "Parsnips look like funny white carrots, which makes sense—they're members of the carrot family. They have a sweet, mild, earthy flavor that's all their own. You can actually eat them raw, but cooking improves their taste and texture."—Elise

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  • Roasted Beets with Balsamic Glaze

    A bowl of roasted beets with some orange zest on top

    Simply Recipes / Elise Bauer

    "The long roasting caramelizes the sugars in the beets, adding all sorts of awesome flavor. Just make sure the beets are well wrapped with foil so they don't dry out while roasting."—Elise

  • Balsamic Roasted Brussels Sprouts and Shallots

    A baking dish with Brussels sprouts inside

    Simply Recipes / Elise Bauer

    "This recipe starts as an easy sauté on the stovetop, then finishes in the oven with a quick roast for deeper flavor and color."—Devan Grimsrud, Recipe Developer

  • Roasted Fennel

    Roasted Fennel

    Simply Recipes / Elise Bauer

    "Roasted, fennel caramelizes at the edges and loses its crunch. The licorice notes that were so discernible when the fennel was raw leave only a hint when roasted. Even people who run from anything licorice-ish (like my father) easily enjoy fennel when it is warm and roasted."—Elise

  • Oven Roasted Broccolini

    Broccolini roasted and set on a platter.

    Simply Recipes / Elise Bauer

    "For a final flourish, squeeze a little lemon juice over the broccolini right before serving."—Elise

    Continue to 17 of 18 below

  • Roasted Tomatoes

    Roasted Tomatoes on a Tray

    Simply Recipes / Alison Bickel

    "Since cherry tomatoes can vary in size, the cooking time may be a bit shorter or longer than the recipe instructs. Regardless of the size, cook the tomatoes until they’re slightly shriveled and begin to caramelize."—Katie Morford, Recipe Developer

  • Roasted Broccoli With Parmesan

    Roasted Broccoli with Parmesan

    Simply Recipes / Mihaela Kozaric Sebrek

    "Delicious! I used Asiago instead of Parmesan. I added a pinch of salt to the pepper and cheese toss at the end. I also left some stem on. Just cooked them a bit longer."—Karie, Simply Recipes Reader

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