A good olive oil and a flaky finishing salt are what turn plain vegetables into something you actually want to eat, so don't cut corners there. Roast hot and give everything room on the pan. Crowd the vegetables and they steam into limp mush; spread them out and the edges brown and caramelize.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook35 min
Makes6 servings
CuisineAmerican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for6servings
Olive oil
A good olive oil helps them brown and carries the flavor; be generous.
Cut evenCut everything into similar-sized pieces so they finish together. Uneven chunks mean some burn while others stay raw.
Oil and seasonToss the veg with olive oil and the spice blend until every piece glistens. A dry piece won't brown.
Roast hot, spread outSpread in a single uncrowded layer on a sheet pan and roast at 425F. Crowding traps steam and you get soggy instead of caramelized.
Flip and finishFlip once at the halfway mark, roast until edges are deep brown, then hit with finishing salt off the pan. The flaky salt is the last-second upgrade.
Can you make Roasted Vegetables in an air fryer? — Yes
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Roasted Vegetables? — Not ideal
You can, but the crisp coating softens. Freeze the cooked pieces, then re-crisp them in a hot oven or air fryer — never the microwave.
Can you make Roasted Vegetables ahead of time? — Prep ahead
Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.
Is Roasted Vegetables gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Roasted Vegetables vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
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