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Roasted garden vegetables are a simple way to serve whatever fresh veggies you have from your garden, the farmer’s market, or looking sad in the produce drawer of your fridge. Once roasted, the vegetables are great for adding to dishes like pasta, pizza, risotto, and even with salads. Or just have them as a side!
Ingredients & Equipment
You can use any fresh vegetables you have on hand to roast. I happened to have turnips, a pepper, and zucchini from the garden that needed to be used.
Some of our favorite veggies to roast are:
- Pepper and onion strips.
- Turnips, radishes, and leeks.
- Tomatoes with lots of garlic and herbs.
- Potatoes and chopped onions.
You won’t need any special equipment to make roasted veggies. Ideally, you should use a Silpat or parchment paper on your roasting pan to make clean up easy. You’ll also need a knife, cutting board, and possibly a vegetable peeler depending on what vegetables you’ll be roasting.
How to Make Roasted Garden Vegetables
Wash and prep your vegetables by peeling (depending on the veggie) and chopping. The size isn’t too important, but do try and keep the sizes even-ish. Denser veggies like potatoes and turnips will roast faster if they’re chopped into smaller pieces.
Add the vegetables to a large bowl and drizzle with olive oil and sprinkle with a dash of seasoning salt and ground black pepper.
Stir to coat all of the vegetables with the oil and seasoning.
Roast in the oven for 15 – 20 minutes and then remove to stir. The veggies should be softening and developing some brown edges.
Add the veggies back to the oven and roast for another 15 – 20 minutes until the largest pieces are fork-tender. You should see lots of brown edges.
How to Store
Store your roasted veggies covered and in the fridge for up to 3 days. They’re excellent served over salads, as a side, added to pasta, and with your favorite sausage for a hash.
Roasted Garden Vegetables
- Preheat oven to 400°F.
- Add chopped vegetables, olive oil, seasoning salt, and pepper to a mixing bowl. Stir to combine.
- Place in the oven and roast for 15-20 minutes.
- Remove from oven and stir. Return to oven and roast for another 15 – 20 minutes, until the largest pieces are fork-tender and browning on the edges.