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.

    How To Roast Vegetables | tablefortwoblog.com

    Roasted vegetables are my favorite side dish, EVER.

    I swear to you when I say we eat a sheet pan of roasted vegetables every evening.

    It’s the easiest and best way to get your veggies in.

    It’s easy because you just pop them in the oven and do other dinner prep for 20 minutes while the vegetables roast.

    There is just something about roasting vegetables that make them so addicting.

    I think it’s the char that some of the vegetables get and it’s also the caramelization and the flavor.

    It’s honestly the only way to eat vegetables ;)

    What kind of vegetables can you roast?

    You can roast nearly any vegetable.

    I advise roasting similar vegetables though because of cook time.

    For example, you don’t want to roast potatoes together with zucchini or mushrooms because zucchini and mushrooms cook far faster than a potato or root vegetable.

    These are our favorite vegetables to roast:

    • Broccoli
    • Brussels sprouts
    • Zucchini
    • Yellow squash
    • Mushrooms
    • Tomatoes
    • Green beans
    • Potatoes
    • Sweet potatoes

    Can you roast vegetables together?

    Yes and no!

    I know, super helpful.

    So, like I said above, I like roasting similar vegetables together because of cook time.

    Root vegetables like broccoli, parsnips, brussels sprouts, carrots, etc. can roast together because they take relatively the same time to cook (15-20 minutes in a 375 degree oven).

    Zucchini, mushrooms, squash, tomatoes tend to take less time and they’re a bit watery when they cook because the liquid comes out.

    If you’re like me, I hate when liquids in cooking/roasting touch each other.

    Like when I make scrambles in the morning and the spinach and mushroom liquid seep all over the plate. Omg, grosses me out.

    With alllll that said above, you COULD potentially roast all of this stuff together depending on thickness!

    Like if you chopped your zucchini slices extra thick and your carrots extra thick, you could potentially roast zucchini and broccoli together or carrots and potatoes.

    Honestly, just play around.

    Or just do one vegetable for the evening.

    You definitely don’t have to do a whole sheet of vegetables like I did.

    How To Roast Vegetables | tablefortwoblog.com

    How do you prevent your vegetables from sticking to the sheet pan?

    Parchment paper or silicone baking mats will be your best friends.

    I also use aluminum foil but some people don’t like using that for whatever reason.

    If you have nonstick baking sheets, you don’t always have to put anything down, but I like doing it *just* in case.

    I also don’t love silicone baking mats for roasting vegetables because I feel that they don’t get the browned crustiness that parchment paper gives.

    Roasted Vegetables
    Prep Time
    5 mins
    Cook Time
    40 mins
    Total Time
    45 mins
     

    Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle it with.

    Servings: 4
    Ingredients
    • 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
    • 1/4 cup of olive oil
    • 2-3 tsp kosher salt
    • 2 tsp ground black pepper
    Instructions
    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.
    Recipe Notes

    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.

  • 104 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • jenny says:

    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 says:

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

  • Rachel says:

    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!

  • Ashley says:

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

    • Julie says:

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

  • Dimple says:

    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 says:

      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.

  • Joyce says:

    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!!

    • Elise says:

      Hi,
      Just a quick question. When you cook beets and potatoes do they need to be left in the oven for longer?
      Thank you

      • Julie says:

        Yes, definitely! They’re root veggies so they take slightly longer :)

  • Jean says:

    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!

  • Callie says:

    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!

  • Deanna says:

    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 says:

      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.

  • Jessica says:

    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.

  • Larisa says:

    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!

  • Shannon says:

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

    • Julie says:

      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.

  • Michelle says:

    This recipe was awesome. Just made it for my daughter and add bean sprouts and rice. My daughter doesn’t eat meat. Pretty nice meal for your family.

    Thank you so much
    Michelle

  • Mary says:

    First, I would like to say I never leave comments. That being said, I found your recipe on Pinterest and gave it a try. I must say this is by far one of the best recipes I have ever come across. It is so simple but makes all the difference in making vegetables go from blah to OMG we should have made a bigger batch! Thank you so much and I look forward to trying more of your recipes!

    • Julie says:

      I’m so glad you enjoyed this! It’s our favorite way to eat vegetables :)

  • S.Fritz says:

    In order to save a bit of news, I often combine vegetables and oil, with or without garlic, in a zipper bag and dump directly onto pan and then add salt and pepper and sometimes a bit of parmesan cheese.

  • Courtney says:

    Everything was charred and stuck to the pan after 20 min. Big fail!

    • Julie says:

      Interesting to hear this! I make roasted vegetables all the time. At least twice a week and this has never happened to me. I’m curious to hear what you may have done differently? How high was your oven rack? Was 425 degrees Fahrenheit a true 425 or perhaps your oven may have had certain hot spots? Anyway, sorry it didn’t work out for you.

      • Courtney says:

        The oven rack is in the middle of the oven. I did put foil on the pan, do you think that matters? I don’t think the oven was too hot, in the past I usually have to bake things a little longer.

        • Julie says:

          No, I don’t think the foil would matter. That’s so strange yours burned like that. For you, I’d turn down the oven temperature then. I would roast at 375 degrees.

      • Jean says:

        Love roasted vegetables. I like to sprinkle them with no-salt seasoning and add fresh rosemary. One hint to add: I use parchment paper on my aluminum pans before roasting. Aluminum has been shown to be very bad for our health. The parchment paper allows for quick clean up too.

  • Danna says:

    I am using your recipe!! I have done many like this before. But I plan to use it for my Instagram @Danna.marchmonte with my own pictures. How would you like me to credit your work in my post? :)

    • Julie says:

      I would just say that you got the recipe from @tablefortwoblog’s website but please don’t post the entire recipe on instagram. Please just direct them to my site to grab the recipe. Thanks!

  • Bri says:

    Curious as to how many calories per serving if you have any idea.

    • Julie says:

      Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  • Ashley says:

    Wondering if I could add kale to this and it cook fine?

    • Julie says:

      I’m afraid not, especially at the temperature and the amount of time in the oven. The kale would likely burn. You COULD do it if you were putting it in there for like 5 minutes and taking the kale out and continuing to roast the other vegetables.

  • Diane says:

    These are really some awesome recipes for roasting vegies and I love roasted vegies. I have had a problem with figuring out how long to leave them in the oven, so thank you for helping me with that.

    • Julie says:

      Sure thing! Glad you could make these!

  • Stuart says:

    Would be really helpful if recipes were in metric measurements as well.

    • Julie says:

      Hi Stuart, I can imagine how helpful that would be but I’m sorry to say that since I’m from the United States, I don’t really know the metric measurements nor how to convert them correctly. There are online converters if you’re really wanting to make a recipe, though!

  • Valerie says:

    Going to try your roasted veg for Easter. Can’t wait. …But I wanted to tell you how I love how the serving size can be changed + the amounts change….
    LOVE LOVE THIS. Thank you!!!! Helps me get it right.

    • Julie says:

      Awesome! Glad you like the new feature :) have a great Easter!

  • tlokotsi says:

    Please send me as much recipes as you could, i like them so much, they ar so delicious.

  • Carola says:

    Thanks so much for the yummy recipe! I bring this dish to lots of potlucks and always get complements! I love to add mushrooms about 10 minutes into the oven time. I have also added other spices that hit my fancy. Always gets a thumbs up!

  • Mary Edgeman says:

    Would like recipes with vegetables
    & nuts

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