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Roasted Vegetables

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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 |

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 |

How do you prevent your roasted 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.

If you love roasted vegetables, you’ll love these recipes:

Roasted Vegetables

Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle it with.
5 from 6 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Author: Julie Chiou
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  • 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 ounce portobello mushrooms, sliced
  • ¼ cup of olive oil
  • 2-3 teaspoon kosher salt
  • 2 teaspoon ground black pepper

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 425 °F
  • In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
  • Divide the vegetables among two jelly roll pans.
  • 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.


Serving: 1 serving | Calories: 231 kcal | Carbohydrates: 23 g | Protein: 8 g | Fat: 15 g | Saturated Fat: 2 g | Trans Fat: 1 g | Sodium: 1260 mg | Potassium: 1236 mg | Fiber: 8 g | Sugar: 10 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Side Dish
Cuisine: American
Keyword: side dish
Recipe Rating


Thursday 12th of November 2020

These are fantastic. I made them and had them all week cold!


Wednesday 23rd of September 2020

I see in the blog post you say root vegetables take 15-20 minutes in a 375 degree oven but then the soft vegetables in the recipe are in the oven for 25-40 minutes at 425F. Which works best?

Julie Chiou

Tuesday 29th of September 2020

sorry about that. 375 degrees works best


Friday 17th of April 2020

My husband loves roasted vegetables. I had never thought about separating. Thank you for your suggestion. I will do that from now on!

James Hed9

Tuesday 24th of December 2019

The veggies came out perfect. It was liked by all at Thanksgiving. I have taken the leftover raw veggies and precut them and froze them for later use.


Friday 22nd of November 2019


Julie Wampler

Monday 25th of November 2019

you would need to consult your doctor on this.