9 Roasted Vegetable Seasoning Ideas

Baked vegetables are nutritious, fibre-rich, and naturally flavourful, helping support digestion, overall health, and balanced eating without added unhealthy fats

Roasting Vegetables: Simple Guide

Oven & Setup

• Preheat oven to 200°C.
• Spread vegetables in a single layer on a baking tray—don’t overcrowd.
• Giving them space helps them crisp instead of steam.
• If mixing vegetables, choose ones that cook in similar times.

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How to Cut Different Vegetables

Root Vegetables (Beets, Sweet Potatoes, Potatoes)

• Cut into small chunks (about 2 cm / ¾ inch)
• These take longer to cook, so keep pieces smaller.

Long Root Vegetables (Carrots, Parsnips)

• Halve lengthwise if thick
• Slice into 4 cm (1½ inch) pieces

Cruciferous Vegetables (Broccoli, Cauliflower, Brussels Sprouts)

• Brussels sprouts: halve and trim stems
• Broccoli/cauliflower:
• Stems → small pieces
• Florets → medium chunks (1–2 inches wide)

Soft Vegetables (Green Beans, Asparagus)

• Leave whole
• Just trim ends or woody stems

Capsicum (Bell Peppers)

• Remove core and seeds
• Cut into chunks or strips (about 1–2 cm thick)

Onion

• Peel and trim ends
• Cut in half, then into 4 wedges per half

Cherry Tomatoes

• Leave whole
• Use baking paper—they release sticky juices

Roasted Vegetable Seasoning Ideas: 

1. Mediterranean - Olive oil + oregano + rosemary  - Optional: olives, feta, squeeze of lemon
2. Spice - Chipotle powder or chili powder + cayenne
3. Cheesy - Add grated cheddar, mozzarella, gruyere, or parmesan - Return to oven briefly to melt

4. Garlic - 

   Garlic powder or sliced fresh garlic
5. Citrus - Roast with lemon/orange slices - Finish with fresh juice
6. Pesto - Toss with pesto before roasting
7. Honey - Add 1 tbsp honey + pinch of salt - Line tray for easy clean up
8. Curry - Curry powder + a little cumin
9. Balsamic - Toss with 1 tbsp balsamic vinegar before roasting - Line tray for easy clean up