Easy Roasted Vegetable Recipes for Every Season
on May 19, 2025
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Roasted vegetables are a staple in my kitchen year-round. That high heat works its magic enhancing the flavor and bite of every veggie, while browning and caramelizing its edges. This collection of easy roasted vegetable recipes includes pastas, side dishes, grains and salads with tomatoes, corn, zucchini, cauliflower, broccoli, sweet potatoes, root vegetables and more. They combine fresh ingredients and pantry staples for spring, fall, summer and winter.
Table of Contents
Roasted Vegetables for Spring
Spring vegetables like asparagus, broccolini, and early zucchini bring fresh, green flavor to the table. Carrots and mushrooms round out the season with earthy balance. These roasted veggie recipes are an easy way to transition out of winter and into lighter meals.
Roasted Broccolini Zucchini Pasta Salad
Roasted Rainbow Carrots with Carrot Top Pesto
Sheet Pan Asparagus Mushroom Gnocchi
Roasted Vegetables for Summer
Even in warm weather, roasted vegetables shine, especially with summer produce like tomatoes, zucchini, peppers and corn. These recipes turn seasonal vegetables into quick sheet pan dinners, pasta salads and simple side dishes.
Roasted Red Potato Salad
Roasted Vegetable Bow Tie Pasta Salad
Mediterranean Vegetables and Halloumi
Parmesan Roasted Zucchini
Roasted Vegetables for Fall
As the weather cools, cozy dinners with butternut squash, sweet potatoes and acorn squash become my go-to favorites. These fall recipes highlight seasonal vegetables in satisfying ways with sheet pan salads, hearty pastas and all-purpose sides.
Roasted Butternut Squash Pasta
Roasted Sweet Potato Cauliflower Salad
Chickpea Spinach Stuffed Sweet Potatoes
Parmesan Roasted Acorn Squash
Roasted Vegetables for Winter
Winter vegetables like cauliflower, carrots, broccoli and brussels sprouts are perfect for roasting. A hot oven brings out their flavor and crisp, caramelized edges. They are ideal for easy veggie mains, grain bowls and meal-worthy salads.
Roasted Brussels Sprout Pasta
Roasted Cauliflower and Chickpeas
Roasted Vegetable Salad
Roasted Broccoli Pesto Pasta
Tips for the Best Roasted Vegetables
Prepping and Selecting Vegetables
Keep the seasons in mind. One of the great things about fall and winter vegetables like potatoes and squash is that they have a longer shelf-life, but still don’t expect them to last forever.
In general, fresh vegetables will have smooth skin that’s not wrinkled and no soft spots. If you are doing your own shopping, don’t be shy in the produce section. Pick up the vegetables. They should feel heavy for their size.
Oven Temperature
My usual temperature for roasting vegetables is 400 degrees F or 425 degrees F. High heat is how you get browned, sometimes crispy, vegetables on the outside that are tender in the middle. It allows that special caramelized flavor to happen.
Lining the Pan
I like when my vegetables make direct contact with the hot metal of the pan because they brown better. Full disclosure, I know lining with parchment paper makes clean-up easier. More delicate vegetables like tomatoes may do better on a lined pan; however, halved cherry or grape tomatoes can go on an unlined pan as long as they are cut side up.
Arranging Vegetables on the Pan
My number 1 rule is to not overcrowd the vegetables. If your veggies are touching and overlapping, they will steam instead of roast. This can cause them to turn out soggy. If necessary, use another baking sheet. Just remember to rotate the pans halfway through roasting, so they cook evenly.
Equipment and Ingredients
- Sheet pans: I keep 2 half sheet pans and 2 quarter sheet pans in my kitchen. They are heavy-duty aluminum with a rim that’s about 1-inch high. This allows the hot air to circulate around the ingredients. The smaller size is great when you don’t have enough vegetables to fill an entire pan.
- Oil: Extra virgin olive oil is what I use most of the time. Its flavor works with vegetable-focused Mediterranean and Middle Eastern recipes.
- Seasonings: Kosher salt and black pepper are absolute musts. From there, it depends on the cuisine. The dried spices that get the most use in my pantry are garlic powder, onion powder, paprika, rosemary, thyme, cumin, chili powder and oregano.
FAQs
Let them cool before putting them in an airtight container. Then you can keep them up to 3 days. Either reheat them in a 350-degree F oven or eat them cold in a salad.
You can, but they won’t have the same texture and bite as when you first roast them. They will lose their crispness.
For winter squash and most root vegetables, the roasted peel is edible. It depends on the recipe. For instance, I wouldn’t bother peeling potatoes for oven fries, but I would peel sweet potatoes if I was roasting them and tossing them in a salad.
Looking for more easy vegetarian recipes?
- Explore my collection of seasonal salad recipes from leafy greens to grain and pasta salads with fresh ideas for every time of year.
- Chickpeas are another staple I love. Browse easy chickpea recipes that include salads, soups, mains and sides made with pantry ingredients.
- If pasta’s your thing, check out simple pasta recipes by season featuring quick sauces, roasted veggies, and cozy baked dishes.
