Recipe

Medley of Roasted Vegetables

A crispy-edged, caramelized veggie mix with garlic, herbs, and a bright lemon finish. One pan when it fits, two pans when you want extra-crispy edges, big flavor either way.

By Matt Campbell

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4.8

A sheet pan of roasted vegetables with browned edges, including carrots, broccoli, red onion, and bell peppers, finished with fresh herbs and lemon wedges

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If your weeknight dinner needs a side dish that behaves like a main character, this medley of roasted vegetables is it. You get crisp edges, tender centers, and those sweet, caramelized bits that taste like you tried harder than you did.

The formula is simple: cut vegetables to roughly the same size, roast hot, do not crowd the pan, and finish with something bright. I love a lemon squeeze and a little Parmesan moment, but you can absolutely freestyle this depending on what is loitering in your crisper drawer.

Why It Works

High heat equals better flavor: Roasting at 425°F encourages browning, which means deeper, sweeter, toastier vegetables.
No crowding, no sogginess: Space lets moisture escape so the veggies roast instead of steam. If your pan looks packed, split it onto two.
Smart timing: Dense vegetables (like carrots and potatoes) get a head start; quicker veggies (like peppers and zucchini) join later so everything finishes together.
Finish strong: Lemon, herbs, and optional Parmesan wake up the whole pan and make it taste restaurant-level with zero drama.

Storage Tips

How to Store and Reheat

Roasted vegetables are the gift that keeps on giving, especially at midnight when you want “a little snack” that turns into a full plate.

Refrigerator

Cool completely, then store in an airtight container for up to 4 days.
Keep any fresh herb or cheese topping separate if you can, and add after reheating.

Freezer

You can freeze them, but the texture will soften. For best quality, use within 1 to 2 months. Best use after freezing: soups, frittatas, pasta bakes, or blended sauces.

Reheating

Oven or toaster oven (best): 400°F for 8 to 12 minutes on a sheet pan.
Skillet: Medium-high heat with a small drizzle of oil, 5 to 7 minutes, stirring occasionally.
Microwave: Fine in a pinch, but you will lose crispness. Add lemon or vinegar afterward to bring the flavor back to life.

Leftover glow-up: Toss into cooked pasta with pesto, pile onto toast with ricotta, or fold into scrambled eggs with feta.

Common Questions

What vegetables roast well together?

Pick a mix of dense (carrots, potatoes, cauliflower) and quick (bell peppers, zucchini, red onion). The trick is adding quick-cooking vegetables partway through so nothing turns to mush.

How do I keep roasted vegetables from getting soggy?

Three things: hot oven, enough space, and dry vegetables. Pat washed vegetables dry and use a large sheet pan so they roast instead of steam. If the pan looks crowded, split onto two pans. Crisp edges love elbow room.

Can I use frozen vegetables?

Yes, but expect a softer texture. Roast straight from frozen at 425°F, use extra space on the pan, and add a few extra minutes. Great for broccoli, cauliflower, and mixed veg blends.

Do I need to peel the vegetables?

Nope. I usually skip peeling if the skin is tender and scrubbed well (like carrots and Yukon gold potatoes). Peel only if the skin is thick or waxy, or if you just do not feel like chewing it.

What seasonings work besides Italian herbs?

Smoky: smoked paprika + cumin + lime
Mediterranean: oregano + garlic + lemon + feta
Spicy: chili flakes + harissa or cayenne
Cozy: rosemary + thyme + a little Dijon in the oil

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan (half sheet, about 18x13 inches)
Parchment paper (optional, for easy cleanup)
Large mixing bowl
Chef’s knife and cutting board
Measuring spoons
Microplane or fine grater (optional, for Parmesan or lemon zest)
Second sheet pan (optional, but highly recommended if your pan looks crowded)

I started making this when I realized my produce drawer had two settings: “optimistic” and “about to become a science project.” Roasting became my reset button. Chop everything, toss it with oil and salt, and let the oven do the heavy lifting while I pretend I am the kind of person who wipes counters as I go. The best part is the leftovers, because a bowl of roasted veggies can turn into tacos, pasta, grain bowls, or the suspiciously impressive midnight snack that makes you feel like you have your life together.