Big Batch Roasted Vegetables is here for those of us who love meal prepping in huge batches or who serve guests for dinner parties or special occasions. This nutritious and easy to prepare side dish makes a generous 8 to 12 servings and always receives compliments!
If there is one side dish that never ceases to impress, it is undoubtedly roasted vegetables.
Every single time we have guests over for dinner, I serve this exact dish and I’m always asked for the recipe! Even picky eaters and vegetable naysayers love it!
I figured since this is precisely what we make over and over and my friends and family adore it so much, making the recipe available to all just makes sense.
If you’ve made my Crowd-Pleasing Roasted Vegetables, you’re already familiar with this recipe! It’s essentially the same one, just scaled way up to feed lots of people.
That said, if you aren’t looking to serve many individuals and you aren’t interested in leftovers, I have plenty of other recipes for roasted vegetables on this site that are less large and in charge.
Let’s get right to it!
Tips for Making Perfect Roasted Vegetables:
Use a variety of vegetables to maximize the flavor. I love using veggies that are naturally sweet, like carrots, sweet potato, and bell pepper, because they give the dish a sweet counterbalance to the savory flavors and also generate a self-glazing effect.
The amount of oil used matters! Finding just the right amount of oil is crucial, as too much oil makes the vegetables soggy and mushy but too little oil leaves the vegetables dry, sometimes a little singed, and under-seasoned.
Because there’s a huge volume of veggies being cooked together and a lot of liquid leaches out of the vegetables during the baking process, this recipe turns out far softer than my classic recipe for roasted veggies, which uses sheet pans rather than a roasting pan and bakes the vegetables in a single layer.
If texture is a big thing for you and you don’t like very soft (some may say mushy) vegetables, stick with smaller batches and use a sheet pan instead of a casserole dish.
Chop the vegetables into similar sized larger chunks to ensure they cook under a similar time frame. Some vegetables will be finished cooking before others (for instance, broccoli and zucchini are always fairly quick), but that’s okay!
Don’t worry if you notice that some vegetables are finished earlier than others…just stay the course.
Avoid opening the oven too frequently to check on the vegetables. As long as your oven is accurately calibrated, following my instructions to the T should result in veggies that are perfectly cooked. If you open the oven too often, the temperature will be off thus throwing off the total bake time.
In addition, resist the temptation to stir the vegetables too often. I only stir them once during the roasting process. You could certainly get away with stirring them twice or three times but any more than that you’ll likely end up with a lot of vegetable breakage (particularly from the zucchini and potatoes).
Big Batch Roasted Vegetables Ingredients:
You’ll need a whopping 25 cups worth of vegetables for this recipe! You can choose your favorite hearty vegetables for roasting.
My favorite roasting vegetables that I use almost every time are carrots, red onion, sweet potatoes, zucchini, broccolini, and bell peppers. I sometimes add in yellow squash or leave out the sweet potato, depending on what I’m going for.
Mix it up with your favorite vegetables, including brussels sprouts, red potatoes, broccoli florets, butternut squash, garlic cloves, root veggies such as beets, turnips, or parsnips are great additions.
You will also need a high temperature cooking oil, as we’re roasting at 420 degrees for almost an hour. Using avocado oil is a great move because it has a neutral flavor and a high smoke point, ideal for cooking or roasting at high heat.
In this sense, olive oil is not the best option for roasting vegetables but if it is all you have on hand, it will work in a pinch.
Sea salt also plays a crucial role here in properly seasoning the vegetables. It also helps draw the moisture out of the vegetables which helps them bake evenly to perfection.
While 1 tablespoon of sea salt seems like a lot, remember it gets distributed over 25 cups of vegetables. Just be sure you aren’t using iodized salt as iodized salt is much saltier than sea salt.
Lastly but perhaps most importantly, you will need a large roasting pan. The one I use is 10” x 16.5” x 2.5” If you have a roasting pan that you use for Thanksgiving turkey, it will likely work.
That’s it! While it may be tempting to add a lot of seasonings, and you certainly may, I feel the roasted vegetables have the best flavor when seasoned with sea salt alone. Sometimes I’ll do a drizzle of balsamic vinegar at the end, but I don’t feel additional flavors are needed.
Add seasonings like Italian seasoning, ground cumin, black pepper, red pepper flakes, chili powder, garlic powder, lemon pepper, dried thyme, dried oregano or parsley to your personal taste.
How Much Does This Recipe Make?:
If you follow the exact recipe below, you should end up with roughly the same amount of vegetables, which makes 6 to 8 generous servings.
When making this recipe for guests, you can safely assume that it will feed between 8 and 12 guests, depending on how much other food is available and how much your guests eat. Your best friend any time you need an easy recipe for a delicious side dish.
Because we eat a ginormous amount of vegetables and use this recipe for meal prepping, it works out to 6 big meals when meat (such as ground beef, turkey, rotisserie chicken, etc) is included.
How to Make a Big Batch of Roasted Vegetables:
Preheat the oven to 420 degrees Fahrenheit.
Chop all of the vegetables into similar sizes (about 1 ½ to 2-inch chunks will work great) and transfer them to a roasting pan. Do note: All of the measurements in the recipe card below include volume in cups. These are loosely packed measurements (not tightly packed).
Pour the avocado oil over the vegetables and sprinkle with all of the sea salt.
Use your hands to toss everything together until all of the vegetables are coated in oil and salt. If it seems like they need more oil, don’t be afraid to add 1 to 2 tablespoons more (just avoid adding too much).
Place the roasting pan on the center rack of the preheated oven and roast for 30 minutes. Remove the vegetables from the hot oven and use a wooden spoon or large cooking spoon to give them a good stir.
Place them back into the oven and roast vegetables for another 20 to 30 minutes, or until the potatoes are cooked through and the vegetables have reached your desired level of doneness.
The exact amount of time will depend on the type of vegetables you use.
Serve these yummy roasted vegetables alongside your main entrée and enjoy!
If you’d like, you can sprinkle the vegetables with parmesan cheese or fresh herbs when they come out of the oven.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Do note: All of the measurements in the recipe card below include volume in cups. These are loosely packed measurements (not tightly packed).
My favorite main entrees to pair roasted vegetables with are my Crispy Skillet Salmon, Perfect Grilled Steak, Garlic Butter Roast Chicken, or The Best Grilled Chicken Thighs.
That’s it! Make this perfect side dish the next time you have company over or any time you’re aiming to meal prep for weeknight meals.
If you’re constantly looking for ways of adding vegetables to your dinner plate, no worries! Here are some of my favorite methods.
More Healthy Side Dishes:
- Smashed Sweet Potatoes
- Roasted Brussel Sprouts with Garlic and Lemon
- Easy Sautéed Vegetables Recipe
- Garlic Herb Roasted Vegetables
- Orange Ginger Turmeric Roasted Root Vegetables
- Pea Salad with Bacon
- Maple Cinnamon Roasted Delicata Squash
- Roasted Garlic Mashed Cauliflower
Enjoy this easy go-to recipe for amazing roasted vegetables that turns out so tasty every time!
- 6 large carrots, chopped (4 cups)
- 1 large red onion, sliced (3 cups)
- 2 large sweet potatoes, chopped (7 cups)
- 2 large zucchini, chopped (5 cups)
- 3 bunches broccolini, chopped (6 cups)
- 1 red bell pepper, chopped (1 ½ cups)
- ⅓ cup avocado oil
- 1 Tbsp sea salt
1. Preheat the oven to 420 degrees Fahrenheit.
2. Chop all of the vegetables into similar sizes (about 1 ½ to 2-inch chunks will work great) and transfer them to a roasting pan.
3. Pour the avocado oil over the vegetables and sprinkle with all of the sea salt.
4. Use your hands to toss everything together until all of the vegetables are coated in oil and salt. If it seems like they need more oil, don’t be afraid to add 1 to 2 tablespoons more (just avoid adding too much).
5. Place the roasting pan on the center rack of the preheated oven and roast for 30 minutes. Remove the vegetables from the hot oven and use a wooden spoon or large cooking spoon to give them a good stir. Place them back into the oven and roast vegetables for another 20 to 30 minutes, or until the potatoes are cooked through and the vegetables have reached your desired level of doneness. The exact amount of time will depend on the type of vegetables you use.
6. Serve roasted vegetables alongside your main entrée and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Serving Size 1 Serving (of 10)
Amount Per Serving
Calories 196Total Fat 9gCarbohydrates 28gFiber 6gSugar 12gProtein 3g
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