Spiced Roasted Vegetables: A Simple Yet Flavorful Side Dish

You want veggies that actually get eaten at the table? Roast 'em—and don’t skimp on the spices. Roasting brings out that natural sweetness and crisp edges, but it’s the spice game that takes it from basic to crave-worthy.

Pick Your Veggies

Honestly? Whatever you’ve got. Here are some faves:

• Carrots

• Cauliflower

• Sweet potatoes

• Zucchini

• Bell peppers

• Red onion

• Brussels sprouts (yes, they can be lovable)

The Game Plan

1. Chop everything into similar-sized pieces so they roast evenly.

2. Toss with olive oil, salt, and your chosen spice blend.

3. Roast at 425°F (220°C) for about 25–35 minutes, flipping halfway for golden, crispy edges.

Spice Blends That Slap

• Shawarma Spice – trust me, it's so good on carrots and cauliflower

• Za’atar – sprinkle post-roast with a squeeze of lemon

• Cumin + Paprika – smoky and savory, great with sweet potatoes

• Harissa – spicy kick, works wonders with zucchini

Want that roasted-veggie magic without guessing? Try one of our hand-blended seasonings—no measuring, no stress.

👉 Grab our Middle Eastern spice blends at SpiceSouk.Shop and make every sheet pan feel like a feast.

Bonus Chef Trick

Add a drizzle of tahini or yogurt sauce on top. Suddenly, this side dish just stole the spotlight