12 Roasted Veggie Side Dishes for Easy Dinners

Caramelized edges, tender centers, zero fuss — these roasted veggie side dishes turn simple produce into the best part of dinner. High heat and good olive oil do all the work.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Maple Bacon Brussels Sprouts

Crispy sprouts with smoky bacon and maple glaze.

Ingredients

• 2 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 4 bacon slices, chopped
• 2 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/4 cup pecans

Instructions

1. Heat oven to 425°F.
2. Toss sprouts with olive oil, salt, and pepper.
3. Roast 20 minutes; add bacon and pecans.
4. Roast 10 more minutes until crisp.
5. Toss with maple syrup and balsamic.

2. Honey Cumin Roasted Carrots

Sweet-spiced carrots with caramelized edges.

Ingredients

• 2 lb carrots, peeled
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp parsley
• 1 tbsp lemon juice

Instructions

1. Heat oven to 425°F.
2. Toss carrots with olive oil, honey, cumin, salt, and pepper.
3. Roast 25-30 minutes, turning once.
4. Squeeze lemon over the top.
5. Garnish with parsley.

3. Turmeric Roasted Cauliflower

Golden, spiced cauliflower with lemony tahini.

Ingredients

• 1 large cauliflower, cut in florets
• 3 tbsp olive oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice

Instructions

1. Heat oven to 425°F.
2. Toss cauliflower with olive oil, turmeric, cumin, salt, and pepper.
3. Roast 25 minutes until golden.
4. Whisk tahini and lemon juice.
5. Drizzle over cauliflower and serve.

4. Garlic Rosemary Roasted Potatoes

Crispy, garlicky potatoes with fresh rosemary.

Ingredients

• 2 lb baby potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp Parmesan
• 1 tbsp parsley

Instructions

1. Heat oven to 425°F.
2. Toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
3. Roast cut-side down 30 minutes.
4. Flip and roast 10 more minutes.
5. Sprinkle with Parmesan and parsley.

5. Cinnamon Maple Butternut Squash

Caramelized squash with warm cinnamon and maple.

Ingredients

• 1 butternut squash, cubed
• 3 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 2 tbsp brown sugar
• 1/4 cup pecans
• 1 tbsp maple syrup

Instructions

1. Heat oven to 400°F.
2. Toss squash with olive oil, cinnamon, nutmeg, salt, and brown sugar.
3. Roast 30-35 minutes until tender.
4. Add pecans for the last 5 minutes.
5. Drizzle with maple syrup.

6. Lemony Roasted Green Beans

Bright, snappy green beans with toasted almonds.

Ingredients

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sliced almonds
• 1 tbsp lemon zest
• 1 tbsp lemon juice

Instructions

1. Heat oven to 425°F.
2. Toss green beans with olive oil, garlic, salt, and pepper.
3. Roast 15-18 minutes.
4. Toast almonds in a dry skillet.
5. Toss beans with almonds, zest, and lemon juice.

7. Balsamic Roasted Veggie Medley

Colorful roasted veggies with sweet balsamic glaze.

Ingredients

• 2 red bell peppers, chunked
• 2 yellow squash, sliced
• 1 red onion, wedged
• 1 zucchini, sliced
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp salt
• 2 tbsp balsamic glaze

Instructions

1. Heat oven to 425°F.
2. Toss all veggies with olive oil, seasoning, and salt.
3. Roast 25-30 minutes, stirring once.
4. Drizzle with balsamic glaze.
5. Serve warm or at room temperature.

8. Smoky Roasted Sweet Potatoes

Crispy sweet potatoes with smoky paprika and honey.

Ingredients

• 2 lb sweet potatoes, cubed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp honey
• 1 tbsp chopped rosemary

Instructions

1. Heat oven to 425°F.
2. Toss sweet potatoes with olive oil, paprika, garlic, salt, and pepper.
3. Roast 30 minutes, flipping once.
4. Drizzle with honey.
5. Sprinkle with rosemary.

9. Parmesan Roasted Asparagus

Tender asparagus with crispy Parmesan and lemon.

Ingredients

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup Parmesan
• 1 lemon, zested
• 1 tbsp lemon juice
• 2 tbsp pine nuts

Instructions

1. Heat oven to 425°F.
2. Toss asparagus with olive oil, salt, and pepper.
3. Roast 12-15 minutes.
4. Sprinkle with Parmesan; roast 2 more minutes.
5. Finish with lemon zest, juice, and pine nuts.

10. Charred Garlic Broccoli

Crispy charred broccoli with garlic and Parmesan.

Ingredients

• 2 heads broccoli, cut in florets
• 3 tbsp olive oil
• 4 garlic cloves, sliced
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 cup Parmesan
• 1 lemon, cut in wedges
• 2 tbsp olive oil extra

Instructions

1. Heat oven to 450°F.
2. Toss broccoli with olive oil, garlic, pepper flakes, and salt.
3. Roast 20-25 minutes until charred at the edges.
4. Sprinkle with Parmesan.
5. Serve with lemon wedges.

11. Balsamic Roasted Mushrooms

Juicy, savory mushrooms glazed with balsamic.

Ingredients

• 1 lb mushrooms, halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tbsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions

1. Heat oven to 425°F.
2. Toss mushrooms with olive oil, balsamic, garlic, thyme, salt, and pepper.
3. Roast 20 minutes.
4. Toss with butter while hot.
5. Serve as a side or over steak.

12. Roasted Cabbage Wedges

Sweet, caramelized cabbage with honey-Dijon glaze.

Ingredients

• 1 head cabbage, cut in wedges
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp apple cider vinegar

Instructions

1. Heat oven to 425°F.
2. Whisk olive oil, Dijon, honey, vinegar, salt, and pepper.
3. Brush over cabbage wedges.
4. Sprinkle with caraway seeds.
5. Roast 30-35 minutes until edges are crispy.