Big Batch Roasted Vegetables is perfect for anyone who meal preps for the week or needs a generous side dish for a dinner party or holiday. This nutritious, straightforward recipe yields a large amount—enough for 8 to 12 servings—and consistently gets compliments from guests.
Roasted vegetables are a reliable crowd-pleaser. I make this exact dish whenever we have guests, and it’s always requested again. Even picky eaters tend to enjoy these vegetables thanks to the sweet-savory balance and caramelized edges.
If you prefer a smaller batch, there are many other roasted vegetable recipes to choose from. This version is simply scaled up to feed many people or to supply several meals worth of leftovers.
Tips for Making Perfect Roasted Vegetables:
- Choose a variety of vegetables to layer flavors and textures. Naturally sweet vegetables like carrots, sweet potatoes, and bell peppers caramelize nicely and add a pleasant contrast to more savory vegetables.
- Use the right amount of oil. Too much oil makes vegetables soggy; too little leaves them dry and under-seasoned. Start with the amount in the recipe and add a little more if needed.
- Cut the vegetables into similar-sized chunks so they cook evenly. Some vegetables cook faster than others (for example, broccoli and zucchini), but keeping sizes consistent helps everything finish close together.
- Avoid opening the oven repeatedly. Keeping the oven closed ensures a stable temperature so the vegetables roast consistently and finish in the expected time frame.
Big Batch Roasted Vegetables Ingredients:
Fresh vegetables: This recipe calls for about 25 cups of vegetables total. Use a mix of hearty roasting vegetables such as carrots, red onion, sweet potatoes, zucchini, broccolini, and bell peppers. You can swap in or add brussels sprouts, red potatoes, broccoli florets, butternut squash, garlic cloves, beets, turnips, or parsnips depending on preference and seasonality.
Avocado oil: Avocado oil works well because of its neutral flavor and high smoke point, which is ideal for roasting at high heat.
Sea salt: Salt is essential for seasoning and for drawing moisture out of the vegetables, helping them roast evenly. One tablespoon may sound like a lot, but it’s distributed across a large volume of vegetables. If using a different salt type, adjust to taste.
Extra seasonings: Customize with spices and herbs you like—garlic powder, black pepper, red pepper flakes, cumin, chili powder, dried thyme, oregano, or Italian seasoning all work well. For a tangy finish, you can add a splash of balsamic after roasting if desired.
How to Make a Big Batch of Roasted Vegetables:
Preheat the oven to 420°F (215°C).
Chop all vegetables into similar-sized pieces—about 1½ to 2-inch chunks—so they cook evenly. Transfer the chopped vegetables to a very large roasting pan or casserole dish. Measurements in the recipe are given as loosely packed cups.
Pour the avocado oil over the vegetables and sprinkle all the sea salt and any additional seasonings you choose.
Toss the vegetables by hand until everything is evenly coated with oil and salt. If needed, add an extra 1–2 tablespoons of oil, but avoid overdoing it.
Place the roasting pan on the center rack and roast for 30 minutes. Remove the pan and stir the vegetables well with a wooden or large cooking spoon. Return the pan to the oven and roast for an additional 20–30 minutes, or until starchy vegetables like potatoes and sweet potatoes are tender and all vegetables reach your preferred level of doneness.
Exact roasting time varies depending on the types and amount of vegetables you use. When finished, serve alongside your main dish. Optionally, sprinkle with grated Parmesan or fresh herbs right after they come out of the oven.
Store leftovers in an airtight container in the refrigerator for up to five days.
Serving Suggestions:
These roasted vegetables pair beautifully with a wide range of main dishes: skillet-cooked salmon, pulled pork, grilled steak, roast chicken, or grilled chicken thighs. They work as a hearty side for weeknight dinners, holiday meals, or casual gatherings.
Make this side dish when you need an easy, impressive vegetable option for company or when prepping meals for the week.
More Healthy Side Dishes:
- Smashed Sweet Potatoes
- Roasted Brussels Sprouts with Garlic and Lemon
- Easy Sautéed Vegetables
- 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 reliable, flavorful recipe for roasted vegetables that turns out well every time and scales up easily for larger groups or meal prep.
Big Batch Roasted Vegetables Recipe
How to make a large batch of roasted vegetables for meal prep or serving guests. Easy, flavorful, and consistently popular.
Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins | Servings: 8 to 12
Ingredients
- 6 large carrots, chopped (about 4 cups)
- 1 large red onion, sliced (about 3 cups)
- 2 large sweet potatoes, chopped (about 7 cups)
- 2 large zucchini, chopped (about 5 cups)
- 3 bunches broccolini, chopped (about 6 cups)
- 1 red bell pepper, chopped (about 1½ cups)
- 1/3 cup avocado oil
- 1 tablespoon sea salt
Instructions
- Preheat the oven to 420°F (215°C).
- Chop the vegetables into similar-sized 1½–2 inch pieces and place them in a large roasting pan.
- Pour the avocado oil over the vegetables and sprinkle with sea salt and any additional seasonings you like.
- Toss the vegetables by hand until everything is evenly coated. Add 1–2 tablespoons more oil only if needed.
- Roast on the center rack for 30 minutes. Remove and stir well, then return to the oven and roast for another 20–30 minutes, or until tender and caramelized to your liking.
- Serve warm alongside your main dish.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Measurements given as loosely packed cups.
Nutrition (approx.)
Serving (of 10): Calories 196 kcal; Carbohydrates 28 g; Protein 3 g; Fat 9 g; Fiber 6 g; Sugar 12 g. Nutrition information is an approximation.
Frequently Asked Questions:
How Much Does This Recipe Make?
Following this recipe yields a large quantity of vegetables. Expect 6 to 8 generous meals when served with protein, or enough to feed 8 to 12 guests as a side depending on portion sizes and accompanying dishes.
What Size Roasting Pan Do I Need?
Use a very large roasting pan or casserole dish. A pan similar to those used for roasting a turkey works well—something around 10″ x 16″ x 2.5″ or larger will hold the full quantity comfortably.
Do They Turn Out Crispy?
Because this recipe roasts a large volume of vegetables together in a single dish, the result is softer than a small-batch, single-layer sheet-pan roast. If you need very crispy edges, roast smaller batches on sheet pans in a single layer.
Do I Need to Stir the Vegetables During Roasting?
Stirring once—about halfway through the total roasting time—is sufficient. There is no need to open the oven repeatedly or stir more frequently.