Golden Hour Roasted Vegetables – Foolproof Sheet Pan Recipe - THE VEGAN | Plant-based Protein

If you were looking for the best Roasted Vegetables on the internet, I am thrilled to tell you, you have found them ☺️ Absolutely delicious, expertly seasoned, and endlessly customizable, these roasted veggies turn out perfect every time.

For more easy vegetable side dish recipes, check out my Air Fryer Green Beans, Grilled Eggplant, Corn Ribs, and Braised Cabbage.

Quick Look: Roasted Vegetables

🔪 Prep Time: 15 minutes
🔥 Cook Time: 45 minutes
🍽 Total Time: 1 hour
👨‍👩‍👧‍👧 Serving: 6 servings
🌱 Calories: 196 calories per serving
🍠 Dietary Breakdown: Vegan, vegetarian, gluten-free, soy-free, and nut-free.
😋 Flavor Profile: Naturally sweet and savory, earthy, herbal, and lightly smoky.
✅ Difficulty: Easy—great for weeknight dinner and entertaining side dishes and meal prep.

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Why these are the Best Roasted Veggies

Caramelized crispy edges, moist tender centers.
Seasoned to perfection.
Easy to make.
Great for meal prep.
Healthy plant-based side dish for dinner.
Nutritious ingredients.
Easily adaptable.

My Golden Hour Roasted Veggies are deeply satisfying ⭐️ They are so easy to make, versatile, nutritious, and downright delicious—perfect alongside creamy Vegan Carbonara, Lion’s Mane Mushroom Steaks, Black Bean Burgers, and Vegan Meatloaf or piled high on vegan bowls and Lentil salads.

This oven-roasted veggie blend is my tried-and-true favorite: caramelized, tender sweet potatoes, carrots, and red onions are balanced with earthy Brussels sprouts and golden cauliflower. Everything gets coated in a savory, lightly smoky, herb-forward spice blend for a deeply flavorful, cozy dish.

If you’re seeking the best recipes for roasted vegetables, you’ve arrived at #1 ⭐️

Key Ingredients

Sweet Potatoes: Roast until tender and caramelized, adding hearty texture and a naturally sweet, earthy richness to the mix. I like using a mixture of orange and white fleshed sweet potatoes. Scrub well or peel before cubing.

Carrots: This often underappreciated root veggie also turns sweet and crisp when roasted, adding more sweetness and healthy heartiness to the dish. Scrub or peel and slice into medallions.

Red Onions or Shallots: Provide a light peppery note to balance the sweetness. Use 2 small red onions or 4 shallots, quartered lengthwise. Don’t have either? Yellow or white onions work too.

Cauliflower: One of my favorite roasting vegetables, as it gets tender and crisp edges and a mildly sweet, almost creamy interior. You will need half of a head, cored and chopped into florets. If you’d like to use the whole cauliflower, so you’re not left with extra, use it in place of the brussels sprouts or another veggie.

Brussels Sprouts: Add green and a touch nutty sweetness to balance the root vegetables. Trim the stems and halve them lengthwise; extra-large sprouts may need to be quartered.

Seasonings: Dried thyme adds elegant herbal notes, garlic powder brings mellow nuttiness, smoked paprika delivers smoky warmth, black pepper adds a gentle kick, and salt ties everything together. For the best flavor, always use spices with a good expiration date.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

There are countless ways to give these roasted veggies in the oven your own spin—adjust the vegetables, switch up the spices, or make them in the air fryer. Here are a few ideas to get your wheels turning:

Vary the Vegetables: Almost any combination will work. Try gold potatoes, broccoli, butternut or acorn squash, turnips, bell peppers, yellow or white onions, Romanesco, mushrooms, and more. Use ¾ to 1 pound of about four vegetables of your choice for proper seasoning ratios.
Swap Seasonings:
- Try dried Italian seasoning, basil, oregano, or even Herbes de Provence instead of the dried thyme.
- Use sweet paprika for a milder flavor, or spicy paprika to add heat.
- Replace paprika with creole seasoning for a spicy kick.
- Substitute fresh minced garlic for garlic powder to give the dish more potent and aromatic garlic notes.
Roast veggies in the Air Fryer: Toss the cut vegetables with the oil and seasoning in a large bowl, then spread them in the air fryer tray or basket. Roast at 375°F for 20-25 minutes, flipping halfway through, until crisp and fork-tender.

Jenné’s Tips for 5 Star Veggies

Use your favorite vegetables. This blend of roasted sweet potatoes, carrots, cruciferous vegetables, and onions is my favorite balance of savory and sweet. But you can use 4 pounds of whatever veggies you fancy, or just one type.
Cut the vegetables into evenly sized pieces to ensure even roasting. I usually cut the sweet potatoes and carrots into roughly ½ to ¾-inch cubes. It’s also important to keep the Brussels sprouts and cauliflower similar in size, but since root vegetables take longer to cook, cutting those uniformly is most important.
Roast separately. I roast the vegetables separately and on two baking sheets to guarantee even baking. If one veggie cooks much faster than other, it can easily be removed from the oven. Nothing gets burnt, everything cooks evenly.
Roast starchy veggies separate from cruciferous. Starchy veggies will be in the oven a little longer, so they should be on a separate pan. If you decide not to separate the veggies, just be sure to stir them halfway through the roasting time.
Don’t crowd the pan. The vegetables release steam as they cook, and if that steam gets trapped, they’ll turn mushy instead of crisp. For perfectly tender, caramelized oven-roasted veggies, divide them between two pans and make sure they have plenty of space.
For extra crispy veggies. Divide them between 3 pans to allow for even more space between the vegetables so they can crisp evenly.
Extra cauliflower? This recipe calls for ½ a cauliflower. If you don’t want to have uncooked extras, skip the brussels sprouts and use the whole vegetable. Or save the extra to make Air Fryer Cauliflower or Roasted Cauliflower Rice.
Monitor the roasting process. Ovens often have hot spots, which can cause vegetables to cook unevenly. Keep an eye on them as they roast—stir the veggies or rotate the pan halfway through, and remove the vegetables when they’re fork-tender, caramelized, and cooked to your liking.
Season to taste. If needed, add more salt, pepper, or other seasonings after roasting, or adjust them to your flavor preferences.

Storage Directions

Refrigerating: Leftovers keep covered in an airtight container in the fridge for up to 5 days.
Freezing: Once cooled to room temperature, the roasted veggies can be frozen in a freezer-safe container for up to 3 months. Defrost overnight in the fridge until thawed.
Reheating: Warm the vegetables in a 400°F oven for 10-15 minutes or until re-crisped and hot. If the veggies seem dry, toss them with an extra teaspoon or two of oil. For extra crispiness, preheat the pan first.

Roasted Vegetables FAQs

Can I roast frozen vegetables?

Yes, you can roast frozen vegetables. Season and roast them straight from frozen (do not thaw first), adding a few minutes of extra cooking time if needed. Be sure to spread them out on the pan so the moisture can evaporate. The vegetables may turn out softer than fresh, but they will still be delicious.

How do I prevent soggy veggies?

Prevent the roasted veggies from getting soggy by spreading them out evenly on two baking pans. If they are crowded, the steam doesn’t have room to evaporate, making them soggy or mushy.

What if I don’t have parchment paper?

Don’t stress if you don’t have it! Oven-roasted vegetables can also be cooked directly in a pan, allowing them to brown and crisp up further.

More Roasted Vegetables Recipes

If you tried this Oven-Roasted Vegetables recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

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Preheat the oven to 375°F and line two baking sheets with parchment paper.
Combine the oil, salt, thyme, garlic powder, smoked paprika, and pepper in a small bowl. Stir well to combine.
Add the cubed sweet potatoes to a large mixing bowl and drizzle about 1½ tablespoons of the spice blend over. Use a wooden spoon to toss and coat the sweet potatoes. Then transfer them to one of the baking sheets, and arrange in an even layer.
Add the next set of veggies to the mixing bowl, followed by the spice blend, and mix again. Transfer those veggies to the baking sheet in an even layer. Plan to keep the starchy root vegetables on one baking sheet, and the rest on another. Repeat this step until you have coated and transferred each vegetable to the baking sheets.
Roast the vegetables for 20 minutes, then rotate the pans. Cook the starchy vegetables another 20-25 minutes, until fork tender and golden. And cook the cauliflower and Brussels sprouts another 15-20 minutes, until tender and crispy on the edes.
When both trays of vegetables are roasted to your liking, transfer one tray to the other, then mix them together using a wooden spoon or metal spatula. Serve hot.

Recipe Notes and Tips

Use your favorite vegetables. This blend of roasted sweet potatoes, carrots, cruciferous vegetables, and onions is my favorite balance of savory and sweet. But you can use 4 pounds of whatever veggies you fancy, or just one type.

Cut the vegetables into evenly sized pieces to ensure even roasting. I usually cut the sweet potatoes and carrots into roughly ½ to ¾-inch cubes. It’s also important to keep the Brussels sprouts and cauliflower similar in size, but since root vegetables take longer to cook, cutting those uniformly is most important.

Roast separately. I roast the vegetables separately and on two baking sheets to guarantee even baking. If one veggie cooks much faster than other, it can easily be removed from the oven. Nothing gets burnt, everything cooks evenly.

Roast starchy veggies separate from cruciferous. Starchy veggies will be in the oven a little longer, so they should be on a separate pan. If you decide not to separate the veggies, just be sure to stir them halfway through the roasting time.

Don’t crowd the pan. The vegetables release steam as they cook, and if that steam gets trapped, they’ll turn mushy instead of crisp. For perfectly tender, caramelized oven-roasted veggies, divide them between two pans and make sure they have plenty of space.

For extra crispy veggies. Divide them between 3 pans to allow for even more space between the vegetables so they can crisp evenly.

Extra cauliflower? This recipe calls for ½ a cauliflower. If you don’t want to have uncooked extras, skip the brussels sprouts and use the whole vegetable. Or save the extra to make Air Fryer Cauliflower or Roasted Cauliflower Rice.

Monitor the roasting process. Ovens often have hot spots, which can cause vegetables to cook unevenly. Keep an eye on them as they roast—stir the veggies or rotate the pan halfway through, and remove the vegetables when they’re fork-tender, caramelized, and cooked to your liking.

Season to taste. If needed, add more salt, pepper, or other seasonings after roasting, or adjust them to your flavor preferences.

Storage Directions

Refrigerating: Leftovers keep covered in an airtight container in the fridge for up to 5 days.

Freezing: Once cooled to room temperature, the roasted veggies can be frozen in a freezer-safe container for up to 3 months. Defrost overnight in the fridge until thawed.

Reheating: Warm the vegetables in a 400°F oven for 10-15 minutes or until re-crisped and hot. If the veggies seem dry, toss them with an extra teaspoon or two of oil. For extra crispiness, preheat the pan first.

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Golden Hour Roasted Vegetables – Foolproof Sheet Pan Recipe