These Basil Roasted Veggies are the easiest way to add bright, herby flavor to your plate with almost zero effort. Just toss everything on a sheet pan, let them roast until lightly charred, and enjoy a versatile veggie side that pairs with just about anything.

About This Recipe

If you love low-effort, high-volume sides (hi, me too!), this recipe is going straight into your regular rotation.

These Basil Roasted Veggies are great because everything roasts together on one pan, and the basil paste just melts into the veggies as they cook. Plus, the cherry tomatoes burst into a naturally sweet jammy “sauce” that really pulls everything together.

These veggies are naturally macro-friendly, meal-prep friendly, and the perfect way to use up leftover veggies from the fridge.

Pair these veggies with your favorite protein, bowl, salad, or sandwich! They’re also great stuffed in your favorite crunchwrap. Seriously, they go with just about anything and couldn’t be easier to make!

Ingredients and Substitutions

Zucchini: Chopped into evenly sized pieces so it roasts up nicely.
Bell pepper: I love using red for sweetness, but any color works.
Red onion: Adds great flavor and caramelizes beautifully. You can also use a yellow onion.
Cherry tomatoes: These burst in the oven and become jammy and delicious.
Cauliflower florets: Add volume and roast up perfectly (you can also sub for broccoli).
Garlic: Frozen cubes or minced, whatever’s easiest for you.
Olive oil: Or your favorite neutral cooking oil.
Basil paste: If you don’t have basil paste, swap for a couple of tablespoons of fresh chopped basil, 1–2 tsp dried basil, or simply omit. It’s flexible!

Dietary Adaptations

GF/DF: Naturally!

How To Make

Preheat the oven to 425℉. Add all veggies and garlic to a LARGE sheet pan (or multiple sheet pans if doing a larger batch). Spray or drizzle with olive oil and season with salt and pepper. Squeeze basil paste over the top. No need to mix it up yet.
Roast for 35-40 minutes, tossing once half-way through, until tomatoes have burst, and veggies are tender and slightly charred. Toss together and top with fresh basil for garnish. Enjoy as a side, or piled onto rice bowls, pasta, grilled protein, or even salads.

Helpful Tips

Cut evenly: Try to keep the veggies similar in size so they cook evenly.
Don’t overcrowd the pan: Make sure to use a LARGE sheet pan! The veggies need space in between them so the air can circulate in the oven to roast them. If they’re touching, they’ll steam. Use two pans if needed so you can have adequate space between them.
Customize it: Feel free to throw in any extra veggies you have in the fridge! You can add mushrooms, broccoli, asparagus, green beans, snap peas, etc.
Great for meal prep: These reheat well and are great in bowls throughout the week.

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