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Learn how to make these simple roasted vegetables in just a few easy steps. This recipe requires just a few simple seasonings and a sheet pan, and makes for the perfect side to any meal. 

a close up of roasted vegetables in a white bowl

Veggies are a must-have for any well-rounded meal. Once you try this recipe, we promise it will be your new go-to. While you can roast any veggies that you have on hand, here’s what we are roasting today:

  • Cauliflower, cut into bite-sized florets
  • Broccoli, cut into bite-sized florets
  • Red onion, halved and sliced
  • Carrots, quartered and cut into 2″ sticks
  • Bell peppers, cut into 2″ pieces
  • Yukon gold potatoes, quarter and sliced 

The seasoning blend for roasted vegetables is key. It’s ideal to find the perfect balance of flavor with seasonings but also bring out the natural flavor of the vegetables you’re cooking. We wanted to keep the spices used to a minimum, but we think you’ll be pleasantly surprised by how delicious everything works together. Here’s how the simple seasoning blend we are using breaks down:

  • Garlic Powder
  • Sea Salt
  • Dried Oregano
  • Smoked Paprika
a close up of roasted vegetables on a silver baking sheet with a blue towel

Roasting these vegetables in a large batch makes them perfect for meal prep– you can store them in an airtight container and reheat them throughout the week.

There is also a large variety of ways you can enjoy these veggies to keep things interesting. We love adding them to wraps, eating them in bowls with rice and crispy tofu, or even dipping them into our chipotle cheddar cheese sauce.

roasted vegetables in a white bowl with a blue towel

Craving more veggie heavy meals? Here are some tasty selections:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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a close up of roasted vegetables in a white bowl

Simple Roasted Vegetables

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: About 5 Servings
  • Diet: Vegan


Learn how to make these simple roasted vegetables in just a few easy steps. This recipe requires just a few simple seasonings and a sheet pan, and makes the perfect side to any meal. 


  • 1 head cauliflower (1 pound), cut into bite-sized florets
  • 1 crown broccoli (1/2 pound), cut into bite-sized florets
  • 1 medium red onion (295g), halved and sliced
  • 2 medium carrots (186g), quartered and cut into 2″ sticks
  • 2 bell peppers (330g), cut into 2″ pieces
  • 2 yukon gold potatoes, quarter and sliced 
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon smoked paprika
  • Black pepper, as desired


  1. Preheat the oven to 425°F, and line two half baking sheets (or one full) with parchment paper or a silicone mat.
  2. Chop you vegetables. I suggest having them all similarly sized for even cooking. Roughly divide the vegetables amongst both trays. 
  3. In a small bowl, mix together the garlic powder, sea salt, dried oregano, smoked paprika and black pepper until uniform.
  4. Give both trays a drizzle of olive oil (1 1/2 tablespoons per tray) and then mix so that all of the vegetables are coated.
  5. Sprinkle the spice mixture over both of the baking sheets and then give them another mix to make sure that they are evenly coated. 
  6. Spread the vegetables out into a single layer (or as best as you can) and place the baking sheets into the oven for 15 minutes.
  7. Remove the baking sheets from the oven and carefully give the vegetables a mix.
  8. Place them back into the oven for 10 to 15 minutes more, or until cooked through.
  9. Once cooked, remove the vegetables from the oven and allow them to cool for about 10 minutes. Enjoy!


  • Store these roasted vegetables in an airtight container in the refrigerator for up to 1 week.
  • We like to “retoast” the vegetables in an air fryer, oven or toaster oven if we store them in the refrigerator to crisp them back up.
  • Feel free to change up the vegetables, just be sure to chop them in similarly sized pieces/thicknesses. 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side
  • Method: Oven

Keywords: side, roasted, vegetables, broccoli, cauliflower, carrot, potato, gluten free

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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