Rustic vegetables are roasted to their golden-brown and garlicky best in this super-easy sheet pan recipe that can also be made in an air fryer. Add crumbled bacon and fresh rosemary for a deep, earthy flavor that just might become an addiction. This easy side dish is crispy, flavorful, and simple to customize. If you're looking for more healthy, veggie-forward meal inspiration, check out all our healthy vegetable recipes.
These roasted vegetables are a powerhouse of nutrition. They are packed with fiber and vitamins from cruciferous vegetables, use heart-healthy olive oil instead of butter, and get a savory flavor from turkey bacon, which is lower in saturated fat than traditional pork bacon. Roasting brings out their natural sweetness without adding sugar.
Don't overcrowd the pan, use high heat (450°F), and make sure the vegetables are patted completely dry. Tossing with oil just before roasting (instead of marinating overnight) also helps create a crispier texture.
A high temperature, like 450°F (232°C) as used in this recipe, is best for getting them brown and crispy without becoming mushy.
No. While you can marinate them overnight to prep ahead, tossing them with oil and seasonings right before baking will yield a crispier, less "soggy" result.
Yes! Toss the vegetables with oil and seasonings and cook at 390°F (199°C) for 12-15 minutes, shaking the basket halfway, until tender and crispy.
Absolutely. Toss the hot roasted vegetables with 1-2 tablespoons of balsamic glaze or 1/4 cup of grated parmesan cheese immediately after they come out of the oven (be mindful of the parmesan sodium content if you're watching salt intake).
They have similar roasting times and densities, so you can roast them together on the same pan.
Yes, you should rinse them, trim the ends, and remove any yellow or damaged outer leaves. Most importantly, pat them completely dry before seasoning.
Chicken, fish, beef and savory pork can all pair beautifully with your roasted vegetables.
Round out your meal with these recipes for healthy fries and chips.
The key to crispy (not soggy) roasted vegetables is managing moisture and heat.
Recipe yields 8 servings
In a large bowl, combine cauliflower and Brussels sprouts. Add oil, garlic, rosemary and black pepper and toss well. Cover tightly with plastic wrap and refrigerate overnight.
Preheat oven to 450°. On a large baking sheet with sides, spread vegetables in a single layer. Sprinkle the vegetables with the salt. Roast the vegetables about 20 to 30 minutes, or until they are crisp tender and just browned on the edges. Remove the vegetables from the oven and transfer to a bowl. Add bacon and toss to combine. Serve warm.