These colorful Oven Roasted Vegetables make for a delicious and healthy dinner side dish!

overhead view of oven roasted vegetables on sheet pan including broccoli, red peppers, summer squash, onions and cauliflower

Want to CRAVE veggies? Then try this recipe! It’s so delicious that you will find yourself happily going back for seconds.

These vegetables are perfectly caramelized and seasoned and pair with your favorite protein and (optional) carb side. I love serving them with a side of roast chicken and quinoa or brown rice!

These may be one of the best healthy side dishes that is perfect for almost any occasion! From weekly meals, work lunches, to one of your football game day foods and Thanksgiving food ideas.

Ingredients Needed to Make Oven-Roasted Vegetables

Ingredient quantities for these healthy roasted vegetables are located in the recipe card at the end of the post.

Cauliflower florets
Yellow squash
Red bell pepper
Broccoli florets
Red onion
Olive oil
Garlic cloves
Italian seasoning
Salt
Pepper
Balsamic vinegar

Tools You Will Need for This Recipe

These are some of my favorite kitchen tools to use for this recipe!

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How To Make Roasted Vegetables (Quick Overview)

The steps below are just a quick overview of how to make vegetables roasted in the oven. The full process in detail is located in the recipe card at the end of the post

To a large bowl, add cauliflower, squash, red pepper, broccoli, and red onion (or any other vegetable of your choosing; see the “Optional Veggie Swaps” section later in the post for ideas!).

overhead view of ingredients needed for oven roasted vegetables recipe including broccoli, cauliflower, summer squash, red peppers and red onions

Prepare the sauce in a small bowl with all remaining ingredients except for the balsamic vinegar.

overhead view of seasoning and oil for roasted vegetables recipe in a white bowl with black rim

Pour sauce over the vegetables and toss to coat. Make sure the vegetables are mixed well and evenly coated with the sauce.

overhead view of mixed vegetables with seasoning added in a black bowl with silver handled spoon for mixing

Onto a large, rimmed baking sheet, place vegetables in a single layer.
If your baking sheet is too small for a single layer, use a second baking sheet – for best roasting, the veggies need room to breathe! (To be honest, my veggies are a tad crowded in the photo below 🫣)
Drizzle balsamic vinegar over vegetables.

overhead view of oven roasted vegetables on a sheet pan after they have been taken out of oven, including broccoli, cauliflower, summer squash, red peppers and red onions

Bake for 25-35 minutes, carefully tossing 2-3 times during baking. Bake until vegetables are cooked through and to your desired crispiness.
Remove from oven and serve.

Optional Vegetable Swaps

If you want to swap out some of the vegetables for firm vegetables like butternut squash, carrots, or potatoes, keep in mind that you will need to roast at the higher time range. I also recommend chopping your hard vegetables in smaller pieces so they roast faster.
You can swap in soft vegetables without issue. Try green bell peppers, eggplant, mushrooms, brussels sprouts, green beans, and asparagus!

More Healthy Vegetable Side Dishes

Make these delicious and crispy Brussels sprouts using this easy recipe!
Baked zucchini and squash is a really fun summer and fall side dish that you will make over and over.
Roasted broccoli and carrots is always an easy recipe that you can make with just about any main course recipe. Or, make this fun combination and make this baked carrots and zucchini recipe.

overhead view of oven roasted brussels sprouts baked on a sheet pan — **Roasted Parmesan Brussels Sprouts**

overhead view of roasted zucchini and squash on a white serving dish — **Roasted Parmesan Brussels Sprouts**

overhead closeup view of oven roasted vegetables including broccoli, cauliflower, summer squash, red peppers, and red onions

Serving Tips

These are best served fresh out of the oven.
To reheat, it’s preferable that you use the oven or air fryer instead of the microwave because they will lose their crispness in the microwave.

overhead view of roasted veggies and shredded chicken on white serving dish

More Side Dishes

overhead view of zucchini casserole in glass casserole dish ready to be served — **Garlic Parmesan Zucchini Casserole**

overhead view of summer yellow squash casserole with serving spoon getting scoop of it to put it into a serving dish — **Garlic Parmesan Zucchini Casserole**

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