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:
- Brussels sprouts
- Yellow squash
- Green beans
- 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 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:
- Zucchini chips
- Roasted delicata squash
- Roasted parmesan broccoli
- Roasted parmesan carrots
- Garlic roasted green beans
- 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 (149 g) cherry tomatoes, sliced in halves
- 3 carrots, chopped
- 10 ounce (284 g) portobello mushrooms, sliced
- ¼ cup (59 ml) of olive oil
- 2-3 teaspoon (2 teaspoon) kosher salt
- 2 teaspoon ground black pepper
- Preheat oven to 425 °F (218 °C)
- 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.
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