Menu Search
Cook. Eat. Love. Repeat.

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!

  3. Ashley
    12/30/2015 at 10:41 am

    Would this keep well in the fridge for a couple days?

    • Julie
      12/31/2015 at 7:16 am

      It’ll get a little soggy but definitely still edible. We keep ours in the fridge all the time!

  4. Dimple
    01/06/2016 at 3:29 pm

    Does the time spent in the oven depend on the amount of vegetables you’re roasting? Also do you think it would just as well if you were to roast a small amount of veggies in a microwave oven?

    • Julie
      01/07/2016 at 9:35 am

      The time spent in the oven depends on the size of the vegetables you’re roasting. I’ve roasted half the amount of vegetables in this recipe at the same time. However, I will say I have found the perfect roasted vegetable time to be between 25-35 minutes.

  5. Joyce
    02/26/2016 at 1:07 pm

    I love roasted vegetables, and have added parnsips, turnips, rutabaga, onions and beets to them, along with the broccoli, carrots, sweet potatoes, yellow (Yukon Gold) potatoes, and cauliflower. Can’t get enough of them when I make them!!

  6. Jean
    02/28/2016 at 3:35 pm

    I love the roasted vegetables especially when I’m dieting. I’m in need of some recipes to help me lose weight. Need to lose 15 lbs before April 9th. Help!

  7. Callie
    04/07/2016 at 7:59 pm

    I’m a freshman and in health we had to make a food pertaining ti whatever food we got. I got vegetables and I made this. Everyone loved it! I tasted a carrot and I was hooked. If I ever want roasted carrots, I’m using this recipe!

  8. Deanna
    04/08/2016 at 2:45 pm

    Does anyone know of veggies that are great roasted and hold up well once frozen and then reheated? we food prep and are having a hard time knowing which veggies hold up well. Thanks in advance!

    • Tiffany
      04/24/2016 at 6:27 pm

      We freeze and then pull the meal out the night before and put in the fridge. Broccoli and sweet potato work great. So does sauteed Kale. I’ve also done a quinoa veggire stirfry.

  9. Jessica
    04/11/2016 at 10:17 pm

    Amazing!!! I roasted zucchini, yellow squash, carrots, mushrooms, broccoli, and sweet potatoes. It came out absolutely delicious!

    I ate some tonight and will be using the rest to make the Roasted Vegetables and Andouille Orzo recipe tomorrow for dinner.

  10. Larisa
    04/27/2016 at 10:38 pm

    Thank you for this. I never ever prepare/cook food at home, but have been wanting to…so this was an amazing start for me. Simple and delicious. Thank you!

  11. Shannon
    05/24/2016 at 2:07 pm

    Do the veggies keep their nutrition and vitamin contents when roasted?

    • Julie
      05/25/2016 at 7:51 am

      Good question! I didn’t know the answer to that so I looked it up on Google and it says this: Roasting vegetables is a healthy way to serve them because it doesn’t require large amounts of oil or butter to do. However, cooking vegetables at very high temperatures can sometime result in nutrient loss, but doing it the right way preserves the nutrition of the vegetables without sacrificing flavor. According to Fit Day, storing vegetables in the refrigerator until ready to cook them should help retain nutrients. Vegetables are a good source of fiber, vitamins, minerals and antioxidants so they should be part of a healthy and balanced diet. Roasting them often brings out the sweetness, making them more palatable for people who don’t really care for vegetables.

1 2


Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *


Table for Two is a licensed LLC. All business and copyright laws are applicable on this blog and its contents. Please refer to my site policies before using this site. Citing me, when appropriate, is appreciated. The photography is original, as well as the contents of this blog unless otherwise noted. Photographs may not be downloaded, manipulated, or reproduced without prior written consent from Julie Wampler. Commercial or private use without explicit written consent is prohibited and punishable through U.S. and worldwide copyright laws. If you have any questions, please use the contact form above to get in touch with me. All opinions on Table for Two are 100% my own. You do not have to agree with my opinions, but ask you to please respect them.

Scroll To Top