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A close-up overhead shot of glistening oven roasted vegetables on a baking sheet. You can see the charred edges of the sweet potatoes and browned tips of the broccoli florets.

Perfectly Charred Oven Roasted Vegetables

Achieve perfectly tender-crisp oven roasted vegetables with charred edges and caramelized flavor. This easy sheet-pan recipe guides you through roasting sweet potatoes, broccoli, peppers, and more to stunning, delicious perfection every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large Sweet Potato, peeled and cut into 1-inch (2.5 cm) chunks about 1 lb / 450g
  • 1 large head Broccoli, cut into medium-sized florets about 1 lb / 450g
  • 1 large Red Bell Pepper, cored, seeded, and cut into 1-inch (2.5 cm) squares
  • 1 medium Purple Onion, peeled and cut into thick wedges
  • 1 medium Yellow Squash, trimmed and cut into 1/2-inch (1.25 cm) thick half-moons
  • 1/4 cup Extra Virgin Olive Oil 60ml
  • 3 cloves Garlic, minced about 1 tbsp / 15g
  • 1 tsp Dried Oregano or Italian herb blend
  • 1/2 tsp Coarse Black Pepper, freshly cracked
  • 1 tsp Kosher Salt

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Parchment Paper
  • 1 Large Mixing Bowl

Method
 

  1. Position an oven rack in the center of your oven and preheat to 425°F (220°C). Line a large, dark metallic rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sweet potato chunks, broccoli florets, red bell pepper squares, and purple onion wedges. Drizzle with olive oil, sprinkle with dried herbs, kosher salt, and coarse black pepper. Toss until everything is evenly coated.
  3. Spread the seasoned vegetables on the prepared baking sheet in a single, even layer. Do not overcrowd the pan. Roast for 15 minutes.
  4. Carefully remove the pan from the oven. Add the yellow squash half-moons and minced garlic to the pan and toss everything together with a spatula.
  5. Return the baking sheet to the oven and roast for another 15-20 minutes, or until the vegetables are tender and have developed deep caramelization and charred edges.

Notes

Don't Crowd the Pan: Give your vegetables plenty of space on the baking sheet to ensure they roast, not steam. Use two pans if necessary.
Ensure Vegetables are Dry: Pat vegetables completely dry before seasoning to help them get crispy.
Cut for Even Cooking: Cut harder vegetables like sweet potatoes a bit smaller than softer vegetables like squash so everything cooks evenly.
High Heat is Your Friend: A hot oven (425°F / 220°C) is essential for getting the best color, flavor, and texture.