Italian Roasted Vegetables Recipe

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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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Delicious Italian Roasted Vegetables on a sheet pan

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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.

Chopped Vegetables

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
  • Seasoningsdry 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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How to make Italian Roasted Vegetables - images of the various steps to make the dish

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.
Herb roasted vegetables

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!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.

Italian Roasted Vegetables

More Recipes Using Vegetables

For more recipes where the hero of the dish are veggies, check these out:

30-Min Italian Roasted Veg

More Sheet Pan Recipes

If you love one-pan cooking, why prepare one of these recipes for dinner?

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Italian Roasted Vegetables Recipe

Italian Roasted Vegetables Recipe

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 220C/425F/Gas 7
  2. Place the potatoes, tomatoes, zucchini, carrots, and garlic in a large mixing bowl.
  3. Drizzle with olive oil
  4. Add the dry ranch seasoning, oregano, thyme, red pepper flakes, salt, and pepper.
  5. Toss to combine.
  6. Spread the veggies out on a large sheet pan.
  7. Roast in the heated oven for 30 minutes.
  8. Serve with a sprinkle of freshly grated Parmesan cheese and fresh parsley.


Recipe card with step by step photos demonstrating how to make Italian Roasted Vegetables

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
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.
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Italian Roasted Vegetables

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