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Roasted Vegetables

One of my favorite ways to eat and make vegetables. Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle it with.

One of my favorite ways to eat and make vegetables. Roasted vegetables bring out sweet flavor notes of veggies and they’re infused with the olive oil you drizzle it with.

How To Roast Vegetables |

It has been raining here for 6 days straight. It’s supposed to clear up today and we’re supposedly finally going to see some sun. The weather has really affected my mood, though. I’m typically ok with a couple days here and there of rain, but 6 days straight just really puts you in a crappy mood. I haven’t wanted to do anything, I’ve been lethargic, lazy, and moody. Maybe I should’ve flown to a tropical island this week :) do you notice your moods fluctuating with the weather? How do you deal with it?

How To Roast Vegetables |

A while back, I posted on Instagram one of my favorite ways to eat my veggies and I was inundated with questions on how I roast them and what recipe I use. Truth be told, I don’t really use a recipe. I honestly just eyeball a lot of it depending on how many veggies I’m roasting at the time. I put together a rough recipe below but really, any way you roast your veggies, it’ll turn out great :) roasted vegetables are hands down my favorite way to cook veggies and to incorporate them in any dish. Come back Wednesday for a quick & easy recipe on how to incorporate roasted vegetables into a pasta dish!

Roasted Vegetables
Recipe type: Main Entree, Side Dishes
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large head of broccoli, florets chopped off from the stalk
  • 1 large zucchini, chopped into half moons
  • 1 large yellow squash, chopped into half moons
  • 1 cup cherry tomatoes, sliced in halves
  • 3 carrots, chopped
  • 10 oz. portobello mushrooms, sliced
  • ¼ cup of olive oil
  • 2-3 tsp. kosher salt
  • 2 tsp. ground black pepper
  1. Preheat oven to 425 degrees Fahrenheit
  2. In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
  3. Divide the vegetables among two jelly roll pans.
  4. Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.
You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you're roasting. I've done sweet potatoes, potatoes, cauliflower, bell peppers, etc.


  1. jenny
    09/12/2015 at 1:40 pm

    Do you know if it would work to put two half sheet pans in the oven and road at the same time? Ie. One on the toprack and one underneath?

    • Julie
      09/13/2015 at 9:29 am

      Yeah it would definitely work! Just swap them (top to bottom, bottom to top) halfway through

  2. Rachel
    11/27/2015 at 2:21 pm

    Easy and perfect recipe. I did carrots, cauliflower, zucchini, and yellow squash for Thanksgiving meal. My family loved it, you can still truly taste the vegetables when cooked this way. I made so much (big family) I used a baking sheet for each item, was nice since I broiled the squash at the end to add some extra crispness. Thank you!

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