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Meal prep is a lifesaver.
Whether you want to make your morning a breeze or you’re working on weight loss, planning your meals in advance is key. These recipes with roasted vegetables are no different. Some are sides, and some are full meals.
What they all have in common–besides delicious roasted vegetables, is that either part of the meal or the entire recipe can be prepped well in advance. If you want to break out the slow cooker, you can try these vegetarian crock pot recipes.
This list of recipes with roasted vegetables accommodates a variety of diets, fits just about any budget, and offers lots of flexibility to swap in your favorite produce. Grab your vegetable peeler, a sharp knife, and one of these recipes, and be prepared to find a new favorite veggie dish. If you want some more healthy recipes, check out our list of whole30 meal prep recipes or our favorite meal prep salads.
32 Recipes with Roasted Vegetables
No matter your dietary restrictions, there’s a recipe on this list for you. Perhaps you’re following a particular diet, such as paleo, keto, or gluten-free. Maybe you’d like to start eating more vegetarian and less meat based meals.
Maybe you’d like to eat more whole meals, with meats and vegetables. Whatever you’re looking for, there’s a recipe for you. All of these recipes will go well with a meat option! Check out our chicken meal prep ideas to find a good match.
If you’re trying to get more protein in your diet, check out our list of the highest protein vegetables.
Roasted Vegetable Recipes
If you are looking for a tasty superfood roast vegetable recipe, your in the right place! This vegan and gluten free quinoa and mediterranean roasted vegetables is super healthy and delicious! It has moreish caramelized flavors that work perfectly with the fluffy quinoa. This recipe is one of my favorite go to recipes for my healthy meal prep plan!
This is not your typical recipe with roasted vegetables. The thyme, oregano, and garlic come together for an unbelievable flavor combination. Serve it with some freshly grated Parmesan cheese and everyone will ask for seconds. This dish pairs perfectly with chicken or fish, but to keep it vegetarian, serve it on top of rice or quinoa.
Forget pumpkin spice lattes, this dish packs the ultimate Fall flavor. What makes this recipe standout among other recipes is the vegetable selection itself. Who would have thought that roasted purple cabbage is this picture perfect? If you’re tasked with bringing a side dish to Thanksgiving, look no further. Truthfully, this dish is easy and delicious enough to make for busy weeknight meals too, clocking in from stove to table in 30 minutes.
This recipe features winter vegetables, such as Brussel sprouts, beets, and parsnips.
Of course, you can put this sheet pan recipe together during any season, but by shopping for seasonal veggies, you can put together a tasty, seasonal dish and stay on budget. Sheet pan recipes are the best way to eat healthy and save time with your meal prep!
It doesn’t get any easier or more delicious than this 7-ingredient side dish. Broccoli doesn’t have to be boring, I promise! Picky eaters don’t stand a chance against this recipe. It’s a good thing that you can have this side dish on the table in just 15 minutes, because your family will be requesting this again and again.
Summer squash can be delicious. Sprinkled with salt and pepper, the flavor of the squash shines. Prepared incorrectly, however, and it can turn into a squishy mess. If you want the perfect oven roasted squash, this is the recipe to follow. This side dish pairs perfectly with almost anything, from a fresh green salad to a nice piece of steak, and cooks in just 20 minutes
File this recipe away for any time you need a side that tastes high-end, while still being easy to prepare. Cinnamon, maple syrup, and rosemary enhance the sweetness of the squash. If there are any leftovers, they’ll keep for four or five days, but with a dish this good, your family will fight for the last bite.
These roasted veggies cook fast enough that you’ll still want to make them on a busy weeknight. This dish is never dull, with garlic and parmesan lending a delicious flavor. You can also top it with breadcrumbs for a nice crunch,. or add cumin, paprika, or even a dash of red pepper flakes to turn up the heat.
Vegetarian and gluten-free, this dish is the perfect side to serve your family or when you’re entertaining. By swapping roasting for sauteing, the dish is more health conscious without sacrificing any of the taste. Plus, the veggies are super tender, with just a hint of caramelized crunch.
Roasted Vegetable Bowls
Are you looking for a meal that’s fast, gluten-free, and vegan? Look no further than these roasted vegetable bowls. The veggies are delicious on their own, while the chickpeas make the meal more filling and protein-packed. Serve them on top of quinoa, like the original recipe calls for, or plate them on top of your favorite rice.
First things first: this vegetable meal is beautiful. We’d say it’s too pretty to eat, but you’re going to want to dig right into this dish. Root veggies are mixed with greens, broccolini, cabbage, and bell peppers. Then, the typical salt and oil seasoning gets a kick from curry powder. The bowl contains a surprising amount of protein, as is, but you can also serve it with tahini, hemp seeds or both for a bigger protein boost.
This recipe preps well, so you can plan out dinner days in advance or take care of all of your lunches for the week. If you think a lemon tahini dressing is too time-consuming, this recipe calls for one you can put together in minutes. Top the bowls with beans, tofu, chicken, fish, nuts or dried fruit – or anything else you have in your fridge.
Spicy roasted vegetables get doused with a creamy tzatziki sauce in this recipe. Whether you’re a full-time vegetarian or looking to spice up your Meatless Monday, you and your family will gobble up this dish. You can have a complete meal on your table in under an hour, and it’s gluten-free to boot.
These buddha bowls are also the perfect excuse to clean out your fridge. Another Meatless Monday favorite, this 30-minute dish calls for brussel sprouts, broccoli, red cabbage, edamame beans, and more. To help with meal prep, chop all your veggies in advance. They’ll keep in the fridge. You can even prepare the quinoa ahead of time – just keep the avocado cream dressing to the side so it doesn’t get soggy.
Roasted Vegetables with Pasta
There’s nothing complicated about this dish. With so many common ingredients, there’s a good chance you won’t even have to leave the house to put together this pasta dish. All the ingredients come together to make something extraordinary. Using a silicone baking sheet to speed the cleanup along, so you can have a complete meal in 45 minutes.
Think of your family’s favorite lasagna dish. Now, imagine it packed with extra veggies and even easier to make. That’s this pasta bake! It’s totally customizable, so you can play around with your noodle options. You can use penne, rotini, rigatoni and more. You can also make this recipe gluten-free by opting for your favorite GF pasta.
Baked ziti gets a makeover in this meal. The heaping of veggies cuts carbs and calories without sacrificing any of the flavor. Cooking is simple too – just pop everything in a large baking dish. To keep your oven clean, you might even consider setting the baking dish on a sheet pan to catch any drips.
Add this roasted veggie pasta dish to your meal-prep cooking repertoire. The entire dish can be prepped over the weekend and reheated days later – perfect for a busy weeknight. You can also roast the veggies in advance and cook the pasta right before serving. As a cross between a pasta salad and a traditional pasta dish, this dish is fantastic either hot or cold.
Roasted broccoli and bell pepper tango with a spinach pasta in this dish. Packed full of nutrients and flavor, this is a meal you can feel good about feeding your family. To make the dish vegan, sub out the parmesan for nutritional yeast to keep the cheesy flavor. Either way, it’s likely to become a family favorite.
Roasted Vegetables with Sausage
With a rainbow of vegetables and a protein powerhouse like turkey sausage, you’ve got an entire meal in a single sheet pan. The best part is that you can do all of your chopping ahead of time. That way, you’ve got a handy weekday dinner covered, either for you or a family member or friend in need.
A complete meal that comes together in 45 minutes and only requires cleaning one pan? This is a miracle meal. A few tips: if you really want your vegetables to carmelize, limit how much you stir them while they roast. You’ll want to make sure to flip the sausages once to brown both sides. You’ll be left with a dish that’s delightfully crisp at first bite, but also stays juicy and moist.
The original recipe calls for sweet potatoes, broccoli, and brussel sprouts, which means the dish is full of protein, vitamin A, fiber, and other nutrients. The cinnamon and rosemary, along with the apples, make the dish both sweet and savory. Keep in mind the recipe is totally flexible. A budget trick is to substitute any seasonal veggies.
Potatoes, peppers, and polish sausage: this hearty meal will keep your family full. No need for midnight snacking here! To keep things from getting boring, you can serve this dish in a variety of ways: pair it with potato pancakes, layer it on a baked potato, serve it with mashed potatoes, or plate it on a bed of buttered noodles.
When the temperature starts to dip, we start craving comfort food, and this dish fits the bill perfectly. Peppers, zucchini, and celery make for a healthy and beautiful vegetable blend. Paired with couscous, it’s unique and filling. You’ll be reaching for this recipe over and over again come Fall and Winter.
Roasted Vegetables with Chicken or Beef
Roasting a whole chicken seems like a lot of work, but it’s actually a huge shortcut in this dish. By cooking the entire chicken, there’s minimal prep required beforehand. A simple seasoning can keep the chicken tender. Since the veggies cook alongside the chicken, you’ll save plenty of time in the kitchen. To complete the dish, serve it with a salad and dinner rolls.
This recipe only sounds complicated. The balsamic marinade is simple and savory, and the whole meal comes together in under two hours. Plus, it’s Paleo friendly and gluten-free. Does your family prefer white meat? That’s fine!
This recipe also works with chicken breast. Just remember to decrease the time in the oven to account for the thickness of the breast.
Garlic, parmesan and lemon zest combine for a truly unforgettable roasted chicken and veggies dish. A little bit of broiling at the end will give everything a caramelized crispiness and seal in the flavor. You can also spice it up with some red pepper flakes.
Go ahead and read the recipe title again. A complete meal in fifteen minutes! No matter what commitments your family juggles after school and work, this meal can fit into your schedule. The secret is the high oven temperature. To save even more time, prep your veggies over the weekend and seal them in an air-tight container until you’re ready to roast.
This recipe requires six ingredients and a sheet pan. It’s the weeknight meal of my dreams. Don’t have time to make your own chicken meatballs? Grab a bag from the freezer section or substitute sliced chicken sausage. To make clean up even quicker, line the sheet pan with parchment paper. Easy cooking and easy clean up. Winner winner chicken dinner indeed.
A recipe with roasted vegetables, potatoes, and beef. When the temperature starts to dip, our bodies crave a meal this hearty. It’s so satisfying, you’ll want to put this menu item into heavy rotation.
If you want your broccoli to stay a bit crunchier, add it later. Otherwise, put everything into the oven at once. While dinner cooks, tackle the rest of your to-do list or catch up on some quality time with your family.
This effortless dinner looks so elegant, and you won’t believe how heavenly it smells. The thyme mixed with garlic will have everyone counting down the minutes until dinnertime. And minutes are all you need, thanks to the broil setting on your oven. This complete meal plates in just thirty minutes.
The roasted veggies in this recipe are drizzled with a garlic butter sauce. Maybe you’ve never seen people fight over who gets the last helping of veggies before, but you’re bound to see it now. The original recipe serves two, but you can easily stretch it to feed four. If you want to cook more than four steaks, grab a second sheet pan.
FAQ on Roasted Vegetables
You have 32 recipes with roasted vegetable to work into your meal planning. But how do you prepare roasted vegetables to make them really delicious? Dive into these FAQs to learn some tips and tricks.
How to roast vegetables in the oven?
To roast vegetables in your oven, preheat your oven to 425 degrees and grab a large baking sheet. Chop your veggies, lightly coat a baking sheet with oil or cooking spray, and then create a single even layer of veggies.
Then pop them in the oven. Most veggies will be tender after about 15 minutes, however, if you roast vegetables that are thicker, you may need to give them a little more time to cook.
How to roast vegetables on the grill?
Bring your grill to medium-high heat. Then, prep your vegetables by slicing them and brushing them with a light coat of oil. Sprinkle salt, pepper, and any other seasoning you enjoy. Then, either opt for a grill pan or place your vegetables directly on the grill.
To get picture-perfect grill lines, don’t move them around on the grill too much. No matter the method, your roast vegetables should be done in 5-10 minutes, depending on thickness.
Are roasted vegetables healthy?
Yes! Roasted vegetables are healthy. It’s true that exposing veggies to heat can change their nutritional profile, but they still remain filling and fibrous. If you’re watching your calories, make sure that you limit the oil or butter. Remember, it’s a light coat, not an oil bath.
How to roast vegetables without oil?
Using oil can keep our vegetables from sticking to the pan and provides a flavor boost, but it also contributes a lot of fat. If you’re trying to avoid oils, you might be wondering if it’s possible to roast vegetables without oil. Not only is it possible, it’s simple!
Just pop them in the oven without oil, and let the temperature do its thing. Note that it will take longer for them to roast. If you want your seasonings to stick, try misting them with water or coating them with vegetable broth first.
What temperature to roast vegetables?
The key here is that you want to roast vegetables, not scorch them. Using too high of a temperature in your oven or grill will leave them burnt beyond recognition.
Remember, we want to keep the flavor on – not burn it off! Most recipes will call for your oven set to 425. Grill experts usually recommend a medium-high heat.