What Goes With Roasted Vegetables: 7 Ideas for 2025

Roasted vegetables are a great choice for any meal. They’re simple to make, packed with flavor, and endlessly versatile. Whether you’re roasting carrots, peppers, or hearty root veggies, they can turn any dish into something special. Plus, roasting brings out the natural sweetness in vegetables, making them a hit with everyone at the table.

But what goes best with roasted vegetables? That’s where things get exciting. You can pair them with everything from comforting mains to refreshing salads, pasta dishes, and grilled cheese. Whether you’re after something quick or want to try something new, this guide has you covered with easy recipe ideas that suit just about any meal.

All the recipes on this page are carefully crafted by our team, including our in-house nutritionist, who also calculates the nutritional information provided. While we strive for accuracy, please note that actual values may vary based on ingredient brands, portion sizes, and preparation methods.

1. Mediterranean Salad With Roasted Veg

Method 🧑‍🍳

1. Prepare the base: Add the baby spinach or mixed greens to a large bowl.
2. Chop the veggies: Quarter the cherry tomatoes and cut the cucumber into half-moons, then add them to the bowl.
3. Add the extras: Roughly chop the Kalamata olives and thinly slice the red onion, then toss them in.
4. Include the protein: Rinse and drain the chickpeas, then scatter them over the salad. Sprinkle with feta cheese and fresh parsley.
5. Make the dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Taste and adjust the seasoning as needed.
6. Finish and serve: Drizzle the dressing over the salad and toss gently to combine. Serve alongside roasted vegetables for a fresh, flavorful meal.

Overview 🔍

I love how Mediterranean salad adds fresh, bright flavors to balance roasted veggies. The crisp greens, juicy tomatoes, and crunchy cucumber make it light and refreshing, while the chickpeas bring heartiness. If you’re not into feta, you can skip it or swap it for a vegan-friendly alternative, like creamy avocado or nutritional yeast.

This salad pairs perfectly with roasted vegetables because it adds a cool, tangy contrast to the warm, caramelized flavors. The dressing ties it together with a zesty punch, and the texture combo of crispy veggies with fresh salad makes for a delicious, balanced meal.

2. Grilled Herby Chicken & Vegetables

Method 🧑‍🍳

1. Marinate the chicken: In a bowl, mix olive oil, minced garlic, chopped fresh herbs, lemon juice, salt, and pepper. Coat the chicken and let it marinate for at least 15 minutes (or up to 4 hours for more flavor).
2. Prepare the vegetables: Cut the veggies into bite-sized pieces and spread them on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, salt, and pepper. Toss to coat evenly.
3. Roast the vegetables: Preheat the oven to 400°F (200°C) and roast the veggies for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
4. Grill the chicken: While the veggies roast, heat a grill or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
5. Serve: Let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables for a flavorful, well-balanced meal.

Overview 🔍

Chicken and roasted vegetables make a perfect match. The fresh herbs and lemon in the marinade add brightness, balancing the deep, roasted flavors of the veggies. It’s a simple yet satisfying meal that feels light but still fills you up.

If you’d rather skip the grill, you can roast the chicken with the veggies. Simply place it on the same baking sheet or in a separate dish if you prefer. You can also switch up the ingredients based on what you have to hand. Basil or cilantro add a different twist, and swapping zucchini for sweet potatoes makes it even heartier.

3. Roasted Veggie Mac & Cheese

Method 🧑‍🍳

1. Roast the vegetables: Preheat the oven to 450°F with a rack in the upper third. Cut the sweet potato into ½-inch cubes, halve the Brussels sprouts (quarter if large), and cut the onion into 1-inch pieces. Toss the veggies with 3 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Roast for about 20 minutes, until tender and browned.
2. Cook the pasta: While the veggies roast, bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente, about 8 minutes. Reserve ½ cup of pasta water, then drain the pasta and return it to the pot off the heat.
3. Make the garlicky breadcrumbs: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the panko and chopped garlic, stirring for 2–3 minutes until golden and toasted. Transfer to a bowl, season with salt and pepper, and set aside. Wipe out the skillet.
4. Make the cheese sauce: In the same skillet, melt 2 tablespoons of butter over medium-high heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth, then bring to a simmer. Reduce heat to medium and cook, whisking, until thickened, about 2–3 minutes. Remove from heat and stir in the fontina cheese, along with a pinch of salt and pepper, until melted and smooth.
5. Finish and serve: Add the cheese sauce, roasted vegetables, and reserved pasta water to the pot with pasta. Gently stir to combine, making sure everything is evenly coated in the creamy sauce. Serve topped with garlicky breadcrumbs and enjoy!

Overview 🔍

Pasta is the perfect base for roasted vegetables. It’s hearty, comforting, and lets the deep, caramelized flavors of the veggies shine. Plus, it’s easy to adapt to whatever you have on hand, whether that means swapping the cavatappi for another pasta shape or tossing in extra veggies like bell peppers or mushrooms.

A good cheese sauce starts with a solid roux, which is just butter and flour cooked together before adding the milk. The key is to whisk constantly to avoid lumps and cook the flour just long enough (about a minute) so it doesn’t taste raw. If it gets too thick, a splash of reserved pasta water helps loosen it up while keeping it silky.

4. Baked Pesto Salmon & Roasted Veg

Method 🧑‍🍳

1. Prep the vegetables: Preheat the oven to 400°F (200°C). Cut the zucchini and bell pepper into bite-sized pieces, and slice the red onion into wedges. Toss the vegetables and baby carrots with olive oil, salt, and pepper on a baking sheet.
2. Roast the vegetables: Spread the vegetables in an even layer and roast for 15 minutes.
3. Prepare the salmon: While the vegetables roast, place the salmon fillets on a separate lined baking sheet. Spread a generous layer of pesto over each fillet, then top with cherry tomatoes (if using) and a couple of lemon slices.
4. Bake the salmon: After the vegetables have roasted for 15 minutes, place the salmon in the oven and bake everything for another 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve: Plate the salmon alongside the roasted vegetables for a fresh, flavorful meal. 

Overview 🔍

Salmon and roasted vegetables make a perfect pairing. The pesto adds a punch of herby, garlicky flavor that ties everything together, making this dish feel a little more special without extra effort. The combination of healthy fats and colorful vegetables makes for a well-balanced meal.

This is also a great dish for entertaining. It looks impressive but requires minimal hands-on time. If you want to add even more flavor, try sprinkling some olives or capers on top before serving. Their briny bite cuts through the richness of the salmon and pesto, adding an extra layer of depth to each bite.

5. Grilled Cheese Sandwich With Dips

Method 🧑‍🍳

1. Roast the vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the corn, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread into an even layer and roast for about 15 minutes, stirring halfway, until tender and slightly caramelized.
2. Assemble the sandwiches: While the veggies roast, butter 1 side of each bread slice. Place 2 slices butter-side down and sprinkle half of the cheese on top. Add the remaining cheese and top with the second slice of bread, butter-side up.
3. Grill the sandwiches: Heat a skillet or griddle over medium heat. Cook each sandwich for 3–4 minutes per side, pressing down lightly, until the bread is golden brown and crisp and the cheese is melted.
4. Prepare the dips: While the sandwiches cook, place the guacamole and sour cream in small bowls for dipping.
5. Serve: Plate the grilled cheese sandwiches alongside the roasted vegetables and serve with the dips on the side.

Overview 🔍

There’s a reason grilled cheese is a classic. It’s simple, satisfying, and endlessly adaptable. Pairing it with roasted vegetables makes for a well-rounded meal that’s both comforting and flavorful. Plus, you can use whatever vegetables you have on hand. Try eggplant, peppers, mushrooms, or zucchini.

If you like a little heat, try adding a pinch of chili flakes to your veggies before roasting. Or mixing a bit of hot sauce into your guacamole dip. The creamy dips balance out the crispiness of the sandwich and the richness of the cheese, making each bite even better. 

6. Curried Roasted Vegetables & Tofu

Method 🧑‍🍳

1. Preheat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the ingredients: In a large bowl, toss the tofu, cauliflower, sweet potato, bell pepper, and onion with olive oil, curry powder, garlic powder, salt, and pepper until evenly coated.
3. Roast the tofu & veggies: Spread everything onto the baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until the veggies are tender and slightly caramelized.
4. Serve: Plate the roasted tofu and vegetables and sprinkle with fresh cilantro, if using.

Overview 🔍

This dish is a fantastic plant-based option. The blend of curry powder and garlic adds a warm, earthy flavor to the tofu and vegetables, making it a satisfying and hearty meal. It's simple to make but packed with flavor, and the tofu provides a great source of protein while the roasted veggies add plenty of texture and taste.

For a complete meal, serve it with your choice of rice, quinoa, or warm flatbread. You can also add a side of cooling cucumber raita, tangy sour cream, or sweet mango chutney for extra flavor. This dish is versatile and can be enjoyed as is or easily customized to suit your preferences.

7. Mozzarella & Mixed Roast Veg Pizza

Method 🧑‍🍳

1. Preheat the oven: Set your oven to 475°F (245°C).
2. Prepare the veggies: While the oven heats, slice the zucchini, bell pepper, and onion. Halve the cherry tomatoes. Toss the veggies with olive oil, salt, and pepper.
3. Assemble the pizza: Place your pizza base on a baking sheet. Spread a thin layer of marinara sauce over the base. Sprinkle half of the mozzarella cheese evenly over the sauce, then add the sliced vegetables. Top with the remaining mozzarella.
4. Bake the pizza: Place the pizza in the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden.
5. Serve: Once out of the oven, garnish with fresh basil if desired. 

Overview 🔍

This is a quick, delicious way to enjoy a flavorful meal without much effort. Using a store-bought pizza base keeps things simple, so you can focus on prepping the veggies and assembling the pizza. It’s a versatile dish as you can swap in whatever veggies you have on hand. Plus, it’s a great recipe to get the kids involved in the kitchen.

This pizza is not only easy to make but also perfect for any occasion. The marinara sauce gives it that classic pizza flavor, and you can add a little extra flair with a sprinkle of fresh basil or a drizzle of olive oil. It’s a great option for a family meal, a casual dinner, or even a laid-back get-together with friends. 

Top 5 Tips for Roasting Vegetables 🎯

1. Choose veggies with similar cooking times: For the best results, pair vegetables that roast at the same speed. Sturdy options like carrots and potatoes go well together, while quicker-cooking veggies like zucchini and bell peppers are better as a separate batch.
2. Skip the peeler: Keep things easy and nutritious by leaving the skins on. A good scrub is all you need – skins add fiber, texture, and flavor.
3. Don’t crowd the pan: Spread vegetables in a single layer with space between them. Overcrowding traps steam, which prevents that golden, crispy roast we all love.
4. Crank up the heat: Roasting at 400–425°F (200–220°C) gives you perfectly tender veggies with crispy, caramelized edges. Flip them halfway through for even browning.
5. Season before and after roasting: Toss with olive oil, salt, and spices before roasting, and finish with a drizzle of balsamic, lemon juice, or a sprinkle of Parmesan to enhance the flavor.

FAQ

What main dish goes well with roasted vegetables?

Pasta dishes like mac and cheese pair excellently with roasted vegetables. The creamy, cheesy sauce complements the caramelized flavors of the veggies, creating a satisfying meal. 

What protein to eat with roasted vegetables?

Grilled or roasted chicken is a versatile protein that complements roasted vegetables well. Its mild flavor allows the vegetables' tastes to shine, and its texture provides a satisfying contrast. For example, pairing roasted chicken with a side of roasted root vegetables like carrots and parsnips makes for a balanced and delicious meal.

What do you eat with cooked vegetables?

Cooked vegetables are versatile and can be paired with various proteins and dishes. They can be served alongside meats like beef or lamb, incorporated into salad bowls with quinoa or rice, or used as toppings for pizzas and flatbreads.