Lazy Roasted Vegetables: The Easiest Side Dish You’ll Ever Make

Some recipes require precision. This isn’t one of them. If you’ve ever wanted a ridiculously easy way to make vegetables taste amazing without any effort, this lazy roasted vegetables recipe is it.

Just chop, toss, bake, and forget about it until your kitchen smells like pure roasted goodness. No complicated seasonings, no exact timing—just veggies, olive oil, salt, and pepper.

And if you’re making a smaller batch? The air fryer is your best friend.

Why I LOVE Roasted Vegetables

I love vegetables—I must have them with every meal! Health, nutrition, and whatnot aside, a meal just doesn’t feel complete without some greens on the plate.

My go-to daily veggie sides are almost always a simple vegetable stir-fry, or I would simply toss everything in a pot of water or stock, and call it soup. These pair beautifully with my usual Asian meals.

But sometimes, I like to switch things up. When I’m craving something a little different—say, shepherd’s pie , mac and cheese , or even a simple steak—my usual veggie stir-fry just doesn’t quite fit. That’s when I turn to my foolproof roasted vegetables.

It’s my go-to side dish whenever I’m veering off-region, and I always make a batch when I need something simple, effortless, and delicious. Crispy edges, caramelised centres, and a deeply satisfying roasted flavour that goes with just about anything.

Now, I’ll be honest—I’ve never really wanted to post a recipe for this because… well, this isn’t precise. Technically, there’s a “right” way to make roasted vegetables.

You know, cutting everything evenly, roasting each type at its ideal temperature, switching temperatures midway through, seasoning them accordingly, and flipping them at just the right time… I don’t follow any of that.

Nope. This is pure, no-fuss, lazy-style roasting. No matter what veggie I’m roasting, I do the same thing every time—chop, toss, roast, forget about it, eat!

So, consider this a huge disclaimer: this may not be the recipe for achieving roasted vegetable perfection, but it is the easiest. And let’s be real—do you really want to be spending a lot of time and mental effort on vegetables when you have other dishes to focus on? I think not.

Want to get straight to the recipe? Scroll all the way to the bottom of the post!

Why You’ll Love This Recipe

• Minimal effort, maximum flavor – The oven does all the work for you.

• Works with any vegetables – Use whatever you have in your fridge, but I’ll start you off with some of my all-time faves!

• No fancy ingredients needed – Just oil, salt, and pepper.

• Perfect for meal prep – Make a big batch and use it throughout the week.

Key Ingredients for Lazy Roasted Vegetables

The Best Vegetables for Roasting

While you can roast just about anything, here are some favourites that turn out especially delicious:

• Root vegetables – Potatoes, sweet potatoes, carrots, parsnips

• Cruciferous veggies – Broccoli, cauliflower, Brussels sprouts

• Squashes – Butternut, acorn, zucchini

• Alliums – Onions, shallots, garlic cloves (keep them whole for a mellow, sweet flavor)

• Bell peppers & cherry tomatoes – For juicy, slightly charred bites

• Leafy Vegetables – yes, you can even roast some leafy vegetables! Kale and cabbages are my top faves. The leafier, quick-cooking varieties such as spinach and bok choy are a lot trickier to roast, and you will need to watch over them… which defeats the whole purpose of making my lazy no-fuss roasted veggies so I don’t bother including them!

NOTE: My absolute favourite combo consists of broccoli, cauliflower, carrots, pumpkin, bell peppers and red chillies! This is a colourful combo that looks and tastes good!

What Pan to Use?

Just for this recipe, I specified the amounts of vegetables, but typically I would eyeball it. The amounts would also differ based on the type of vegetables and size of your pan.

This recipe fits a typical large oven pan and serves 4 pax:

A typical large oven pan (sheet pan or baking tray) is usually around:

• 18 x 13 inches (46 x 33 cm) → Standard half-sheet pan (most common for home ovens)

Everything Else

• Olive oil – Helps the veggies caramelize and crisp up while adding flavours!

• Salt & Pepper – This is ALL you need to season and enhance the natural flavors.

Easy Ways to Change It Up

I kept it simple here with just salt and pepper. Want to take it up a notch? Here are a few simple add-ons:

• Parmesan – Sprinkle grated Parmesan over the veggies in the last 5 minutes of roasting for a crispy, cheesy finish.

• Garlic Powder – A tiny shake adds depth without chopping fresh garlic.

• Smoked Paprika – For a subtle smoky kick.

Key Steps to Making Easy Roasted Vegetables

1. Chop the vegetables

• Cut veggies into even sizes for uniform cooking.

• Meanwhile, preheat oven to 200°C (400°F) to 220°C (425°F).

• Line a large oven pan with baking paper or aluminium foil.

2. Toss with oil, salt, and pepper

• Drizzle on olive oil, and add salt and pepper.

• Coat everything well for even roasting.

TIP! Use a big bowl for easier mixing.

If you’re feeling particularly *lazy*, you can toss the vegetables straight in the roasting pan. BUT I find with this, the vegetables can’t coat as well as in a bowl, or at least it will take a lot more effort to ensure even coating.

I personally also have a hard time keeping the veggies in the pan while mixing… but that’s just me!

3. Spread them out in a pan

• Spread the vegetables in a lined pan in a single layer.

• Place slower-cooking vegetables on the deeper end of the pan.

• Avoid overcrowding so they roast instead of steaming.

4. Roast in a hot oven

• High heat at 200°C (400°F) to 220°C (425°F) fir 25 to 35 minutes, depending on the strength of your oven.

• Option to flip halfway – For an even golden-brown finish.

• Poke a fork through the vegetables to determine doneness.

• Serve and enjoy!

How to Serve

• As a side dish – Perfect with pasta, baked dishes, roasts, grilled meats… the possibilities are endless!

• Tossed into salads – Add roasted veggies for extra flavour and texture.

• Over grains or noodles – Serve with rice, quinoa, or couscous for a quick meal! One of my favourite meals is a bowl of rice, topped with a fried egg, chopped roasted veggies, and a dollop of sambal belacan. Mix it all together for the perfect quick meal!

• Blended into soups – Leftovers can be turned into a creamy roasted vegetable soup.

Easy Rules for Roasting Vegetables Like a Pro (Without the Effort)

Okay, so I don’t follow all the “right” roasting rules, but if you want roasted veggies that actually taste good without any stress, there are a few easy guidelines:

Storing & Reheating

Roasted vegetables are a meal prep game-changer—you can make them in bulb, versatile and keep well in the fridge!

They somehow last longer than their stir fried, steamed or boiled brethren too.

Fridge:

Store roasted vegetables in an airtight container for up to 5 days – although I’ve been able to make them last me a whole week!

Freezer:

Not ideal for all veggies, but firmer ones (carrots, potatoes) can be frozen for up to 2 months.

Reheating:

• Oven: Bake at 375°F (190°C) for 10 minutes to re-crisp.

• Air Fryer: Heat at 350°F (175°C) for 5 minutes.

• Microwave: Works in a pinch but will soften them slightly instead of crisping.

And that’s it! Whether you roast a big batch for the week or air fry a quick portion, these veggies prove that simple really is best.