These Italian Roasted Vegetables are a delightful side dish to serve with meat or fish, or as a vegetarian main meal served with rice or pasta. The veggies, which include zucchini, carrots, and baby potatoes are tossed in olive oil, and herbs, then roasted in the oven. The Italian-style vegetables are ready in just 30 minutes, and are finished off with fresh herbs and parmesan – delicious!
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Italian Roasted Vegetables
I love roasting vegetables in the oven. It brings out such a delicious flavor that you don’t get from other methods of cooking. Plus, being able to cook several veggies at once on a baking sheet saves on clearing up!
Serve these Italian roasted vegetables as a side dish for Chicken Cacciatore or why not cook up a mixture of white and wild rice, or steam some couscous and serve the roasted vegetables on the side as a vegetarian meal. Leave out the parmesan to make the dish vegan.
Ingredients used in this recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.
- A selection of vegetables – potatoes, tomatoes, zucchini, carrots, and garlic
- Herbs and spices – dried oregano, dried thyme, and crushed red pepper. Plus fresh flat leaf parsley
- Seasonings – dry ranch salad seasoning, olive oil, salt, and pepper
- Freshly grated parmesan
Equipment used in this recipe
You are likely to have these cooking tools in your kitchen already, but I’ve added some Amazon links for your convenience should you need to purchase anything for this recipe.
- Measuring Spoons
- Large Mixing Bowl
- Mixing Spoon
- Sheet Pan
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Italian Roasted Vegetables Recipe Tips
- Use a large sheet pan to cook this dish. A sheet pan is a metal tray, with a lip all the way around. You may call it a baking tray, a baking sheet, a roasting tray, or something else. But no matter what you call it, they are a versatile piece of kitchen equipment and I love using them! Sheet pans are usually made from aluminium (aluminum) or stainless steel, and come in various sizes. The largest is a full sheet pan, which is usually for commercial use, and too big for home ovens. Make sure you purchase sheet pans that will fit your oven!
- The recipe calls for a variety of vegetables, but you can add different veggies if you like. Roasting vegetables in a hot oven is one of the best ways to enhance their natural flavor and sweetness. It is also a great way to use up leftover vegetables hiding out in the refrigerator. Most sturdy vegetables are good candidates for roasting, including broccoli, red onion, Brussels sprouts, fennel, eggplant, kale, peppers, and many others.
- Cut the vegetables into the same size pieces so that they cook evenly.
- This recipe uses a 1oz packet of dry ranch seasoning. If you can’t source this for any reason, you can make it yourself. Try this recipe for homemade ranch seasoning.
- While the herbs used in this recipe are dried oregano and thyme, you could use additional/alternative herbs such as basil or rosemary which would taste just as good.
- Use a large sheet pan, and spread the vegetables out in an even layer. Overcrowding will lead to the vegetables steaming, which we don’t want! We want them to roast.
- Turn the veggies halfway through cooking so that they can roast on all sides.
- Buy a block of Parmesan cheese and grate it at home, rather than buying pre-grated – it tastes better!
- Fresh parsley is used as a final garnish, you could also add torn fresh basil for another flavor.
Make It An Italian Meal!
You’ve made the side, but what about the rest of the courses? Here are some recipes to take a look at to make a complete meal!
- Appetizer: Balsamic Mozzarella Stuffed Grape Tomatoes
- Main Dish: Chicken Parmigiana
- Beverage: Prosecco Cocktail with Blackberry, Elderflower & Basil
- Dessert: Tiramisu – With A Twist!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Vegetables
For more recipes where the hero of the dish are veggies, check these out:
- Spiced Roasted Autumn Vegetables
- Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Oven Baked Vegetable + Rice Salad
More Sheet Pan Recipes
If you love one-pan cooking, why prepare one of these recipes for dinner?
- Garlic Parmesan Steak with Asparagus
- Sheet Pan Roasted Chicken Thighs with Potatoes
- One-Pan Lemon & Rosemary Chicken Thighs
- 340g/12 oz baby gold potatoes, halved
- 340g/12 oz cherry, grape, or baby plum tomatoes, quartered
- 3 zucchini, thickly sliced
- 340g/12 oz baby carrots, chopped
- 2 Tbsp minced garlic
- Olive oil
- 1 (1oz) package dry ranch seasoning
- ½ Tbsp dried oregano
- 1 tsp dried thyme
- Red Pepper Flakes
- Salt and pepper
- Parmesan cheese, freshly grated
- Parsley for garnish
- Preheat the oven to 220C/425F/Gas 7
- Place the potatoes, tomatoes, zucchini, carrots, and garlic in a large mixing bowl.
- Drizzle with olive oil
- Add the dry ranch seasoning, oregano, thyme, red pepper flakes, salt, and pepper.
- Toss to combine.
- Spread the veggies out on a large sheet pan.
- Roast in the heated oven for 30 minutes.
- Serve with a sprinkle of freshly grated Parmesan cheese and fresh parsley.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 182 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 4mg Sodium: 121mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 5g