These Simple Roasted Vegetables are a go-to side dish that’s easy, versatile, and packed with flavor. Roasting brings out natural sweetness while creating golden, caramelized edges that make veggies irresistible—even for picky eaters. This one-pan recipe is perfect for busy weeknights, meal prep, or pairing with almost any main dish.
Why You’ll Love These Roasted Veggies:
- Quick and easy prep
- Crispy edges and tender centers
- Naturally healthy and nutrient-rich
- Endless seasoning options
- Perfect for meal prep
Roasted vegetables are one of the simplest ways to make healthy eating delicious!
Tips for Perfect Roasted Vegetables:
- Don’t overcrowd the pan—use two pans if needed.
- Roast at high heat (425°F) for best caramelization.
- Cut veggies evenly so they cook at the same rate.
- Dry vegetables well before roasting to prevent steaming.
Storage & Meal Prep:
Refrigerator:
Store in an airtight container for up to 4 days.
Reheat:
Reheat in the oven or air fryer for best texture.
More Veggie Options to Add
Make this recipe your own by adding:
- carrots
- bell peppers
- broccoli
- red onion
- Brussels sprouts
- sweet potatoes (cut small for even roasting)
Veggie Seasoning Ideas (Mix & Match!)
Switch up the flavor with these combinations:
Garlic Herb
- garlic powder + Italian seasoning + parmesan
Smoky Spice
- smoked paprika + cumin + chili powder
Lemon Herb
- lemon zest + thyme + parsley
Simple Parmesan
- parmesan cheese + garlic + black pepper
More Simple Vegetable Side Dishes:
- Maple Roasted Carrots
- Oven Roasted Asparagus
- Honey Bacon Brussels Sprouts
- Simple Roasted Beets
- Parmesan Roasted Cabbage Wedges
Simple Roasted Vegetables
These roasted zucchini and cauliflower vegetables are an easy, healthy side dish with crispy edges and simple seasoning. Perfect for weeknight dinners or meal prep!
Servings: 4
Ingredients
- 1 medium zucchini sliced into half moons
- 1 head cauliflower cut into florets
- 2-3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Cut zucchini and cauliflower into evenly sized pieces for even cooking.
- Place vegetables on the sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and italian seasoning (or seasonings of choice). Toss to coat evenly and spread into a single layer.
- Bake for 20–25 minutes, flipping halfway through, until the edges are golden and slightly crispy and the vegetables are tender.
- Serve warm as a side or add to bowls, wraps, or salads.
Notes
- Don’t overcrowd the pan—use two pans if needed.
- Roast at high heat (425°F) for best caramelization.
- Cut veggies evenly so they cook at the same rate.
- Dry vegetables well before roasting to prevent steaming.
