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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. 10/14/2013 at 6:03 am

    Mmmmmm! I love me some roasted veggies!!!

  2. 10/14/2013 at 7:57 am

    I love roasted vegetables too; definitely my favourite way to eat them and such a great side dish.

  3. 10/14/2013 at 8:07 am

    Roasted veggies are the perfect fall side dish! These look delicious, Julie!

  4. 10/14/2013 at 8:31 am

    This is my favorite way to do veggies too! So good and so pretty!

  5. 10/14/2013 at 8:44 am

    Is it weird that I find roasted veggies really pretty? Maybe it’s also my belly saying that ;)

  6. 10/14/2013 at 9:03 am

    What a great post! Thanks!

  7. 10/14/2013 at 9:58 am

    Great combination! Pinned for future use!

  8. 10/14/2013 at 10:02 am

    Roasting vegetable adds so much flavour! A perfect way to enjoy your veggies!

  9. 10/14/2013 at 10:15 am

    My favorite way to eat veggies!

  10. 10/14/2013 at 10:26 am

    I am a total sucker for roasted veggies. It’s my favorite way. I seriously want to lick my screen, because that mix looks heavenly!

  11. 10/14/2013 at 10:37 am

    I am obsessed with roasting veggies. Sometimes I just roast a bunch and eat a big ol’ plate of veggies for dinner. So good!

  12. 10/14/2013 at 10:43 am

    I love roasted veggies. I featured on my blog recently. They are by far my favorite ways to eat veggies.

  13. 10/14/2013 at 12:08 pm

    Roasting vegetables is one of my favorite ways to cook veggies. I love the flavor of roasted vegetables.

  14. K.
    10/14/2013 at 12:35 pm

    I do this too but crumble bits of bulk sausage around the vegetables. It’ll be done at the same time as the veggies.

  15. 10/14/2013 at 12:59 pm

    My favorite way to eat veggies! Mmmmm!

  16. 10/14/2013 at 1:13 pm

    I love healthy and delicious roasted veggies!

  17. 10/14/2013 at 2:26 pm

    Roasted veggies are the best, easy and delicious.

    It’s been rainy/cloudy here several days, but supposed to clear up tomorrow. I know what you mean about it affecting your mood. I’m ready for cool, sunny fall days!

  18. 10/14/2013 at 2:28 pm

    I love roasted veggies – I could eat that entire pan! ;)

  19. 10/14/2013 at 2:39 pm

    Roasted vegetables are a favorite and I love this great grouping of so many yummy veggies!

  20. 10/14/2013 at 2:43 pm

    Seriously I cannot get enough roasted vegetables everyday. Yours look great!

  21. Ari
    10/14/2013 at 3:02 pm

    Roasted vegetables are the only way I can eat veggies now :)! Love them, these look fantastic!

  22. Carlee
    10/14/2013 at 8:55 pm

    This looks delicious, I can’t get enough of roasted vegetables! Is there any concern about using olive oil at such a high temperature? I see mixed things about this and never know what to follow!

    • 10/15/2013 at 10:30 am

      Hey Carlee! I’ve never had an issue with the olive oil at the high temp I roast my veggies. I know “high temp” for olive oil might be for frying 500+ would be an issue. Roasting is totally ok! :)

      • Drew
        07/22/2014 at 7:43 am

        This is the same thing I was going to ask about! These veggies look deelish, but I was also worried about to smoke point of olive oil (which if you try and determine, can range from 350F-450F according to multiple google searches!).

  23. Tammy Firmbach
    10/14/2013 at 9:40 pm

    I love roasting vegetables. I use a lot of broccoli, cauliflower, carrots and brussel sprouts. Whenever I add mushrooms or onions they seem to get mushy. The water content does not allow them to roast like the others. Am I doing something wrong?

    • 10/15/2013 at 10:28 am

      No, I don’t think you’re doing anything wrong. Mushrooms definitely do have more water content than others so maybe isolate them on another pan and drain the water that comes out every now and then so you can get them nice and roasted & not steamed? That’s the only thing I can think of! Good luck!

  24. 10/14/2013 at 9:47 pm

    I love roasted vegetables and we definitely try to incorporate them into our daily meal since Little Livi likes them too.

  25. 10/14/2013 at 9:58 pm

    Roasted veggies are the best tasting veggies! Good during the fall or winter…or anytime. Can’t wait to see your pasta recipe next. Thank you for sharing, Julie!

  26. 10/14/2013 at 10:11 pm

    I love roasted veggies…they bring out the natural sweetness of the veggies! Thanks for sharing!

  27. 10/14/2013 at 10:28 pm

    Nothing better when the weather turns than comfort food and roasted veggies are the way to go!

  28. 10/15/2013 at 4:04 am

    Oh I love doing this too! Especially since it frees my time to do something else :)

  29. 10/15/2013 at 6:53 pm

    Roasted veggies rock, the taste is way better than anything else in my opinion. I posted a maple roasted version recently…super tasty!

  30. Denise
    10/15/2013 at 8:45 pm

    Someone told me about your blog and also “Cooking With Mr. C”. on Facebook. I can’t wait to look through your blog. Denise

    • 10/16/2013 at 3:41 pm

      I’m so glad your friend told you about my blog, Denise! Welcome and I hope you find some recipes to enjoy :)

  31. 10/15/2013 at 10:42 pm

    OH yes, best way to eat your veggies! :) And, seriously, rain for 6 days straight? I also can’t handle the mood swings when that happens! bleh!

  32. 10/21/2013 at 4:06 pm

    You’ve inspired me. I currently have a variety box of squash from my boyfriend’s garden in the basement. I think I’ll pick up a head of broccoli and a head of cauliflower to roast with some butternut squash, zucchini and garlic. Mmmmm, dinner.

    • 10/22/2013 at 8:08 am

      Yum! Sounds like a great variety of roasted vegetables headed towards your dinner plate! Hope you enjoyed, Rachel!

  33. 10/21/2013 at 8:49 pm

    Oh goodness, I absolutely love roasted veggies :) my go-to food!

  34. Jeanne
    04/09/2014 at 3:29 pm

    Don’t forget the turnip or rutabaga! it’s soooo sweet when roasted.

  35. 04/14/2014 at 3:59 pm

    I was going to make a pasta dish tonight with roasted brussel sprouts but now after reading this I plan to add even more roasted veggies!!

  36. Arlene Quellet
    04/27/2014 at 7:35 am

    Love the combination of vegetables you gave chosen.

  37. Madeline Holder
    07/19/2014 at 4:13 pm

    How many cups of vegetables do you end up using?

    • Julie
      07/21/2014 at 1:43 pm

      Honestly, I don’t remember. Maybe 4? Doesn’t really matter how many cups, though..just place them on the baking sheet, drizzle with oil, season with s+p and roast away! :)

      • Madeline Holder
        07/21/2014 at 5:04 pm

        Thank you! :)

  38. Louise Omeasoo
    07/20/2014 at 1:50 pm

    Add a pinch of Italian seasoning to them, it adds a punch of flavour.

  39. R Ray Morford
    08/17/2014 at 1:34 am

    I’m slowly going vegan for some health reasons. I’ve been told to season with a lot of herbs. I’m eliminating wheat.

  40. Patti
    09/04/2014 at 6:46 pm

    if you use fingerling or small red potatoes in with the other veggies, how should you cut them up? Would it be okay to put them on the same pan with the mushrooms?

    • Julie
      09/05/2014 at 7:31 am

      Fingerlings, just cut in half. Small red potatoes, I’d quarter them. I would put them on a separate pan for extra crispness!

  41. Judy Bennett
    11/01/2014 at 4:00 pm

    Fixed roasted veggies today. I cooked them on 450 deg. And they were good , just too mushy…Next time, 425 deg.!

    • Julie
      11/02/2014 at 4:50 pm

      I’m glad you’re making this and adjusting to your preference, Judy!!

  42. 11/17/2014 at 5:05 pm

    Oh goodness! Literally. I was looking for ideas for roasted root/winter vegetables when I found this entry in your blog. I’ll be making this too. I’ve never roasted tomatoes and broccoli. Thank you!

    • Julie
      11/18/2014 at 9:21 am

      Hope you enjoy!

  43. Brandy
    11/18/2014 at 4:51 pm

    Thank you SO much for this recipe. I have searched what seems like 50 websites just to find a basic roasted veggie recipe. All the ones I saw called for all kinds of herbs like rosemary, thyme, etc. YUCK! NO WAY!! Why destroy the flavor of the veggies?? This, however, is going to be scrumptious. I will be making this very soon, but adding some minced garlic!! Thank you again!!!!

    • Julie
      11/19/2014 at 1:35 pm

      Enjoy this!! :)

  44. Fawn
    12/29/2014 at 10:11 am

    I did this with just a California bend and it turned out out amazing! So simple, and so delicious.

  45. Norma Cenva
    02/03/2015 at 10:50 am

    Sounds delicious, and I will be trying it.

    But, 5 minute prep time? Who in the world can chop the veggies that fast except a television performance artist without adding several small bits of extra protein and experiencing a great deal of pain in the process?

  46. Jenny
    03/18/2015 at 8:57 pm

    Just made this, great recipe, especially with the portabella mushrooms. I added a little too much salt though

  47. Erica
    03/23/2015 at 6:38 pm

    My broccoli always gets too done before the other veggies even when I cut the other veggies into smaller pieces. Any suggestions besides cooking separately? Everyone else’s seems to work all together!

    • Julie
      03/24/2015 at 1:03 pm

      That’s interesting – how large are your broccoli florets? Can you keep them larger?

  48. 04/04/2015 at 1:09 am

    What a happy colorful vegetable dish! Love vegetables MUCH MUCH MUCH :)

  49. Pat
    04/24/2015 at 6:43 pm

    love roasted vegetables, I add a tablespoon balsamic vinegar to the oil before tossing vegetables. Gives them a boost?

  50. Tony
    05/04/2015 at 3:34 pm

    Thank you so much for sharing.. I did the above. Another thing I did, was that I took my vegetables out a little early, to get that crunchy taste!


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!

As a general note: I do not have the time, unfortunately, to convert measurements for each individual recipe. You can simply convert any of my recipes into your desired measurement system by using Google to search for conversion calculators.

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