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 |

    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:

    5 from 3 votes

    Roasted Vegetables

    Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle it with.
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
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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 oz portobello mushrooms, sliced
    • 1/4 cup of olive oil
    • 2-3 tsp kosher salt
    • 2 tsp ground black pepper


    • Preheat oven to 425 degrees Fahrenheit
    • 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.


    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.
    Julie Wampler of Table for Two
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  • ashley - Baker by Nature says:

    Mmmmmm! I love me some roasted veggies!!!

  • Kathryn says:

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

  • Sommer @ ASpicyPerspective says:

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

  • Tieghan says:

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

  • Rachel @ Baked by Rachel says:

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

  • Carrian says:

    What a great post! Thanks!

  • Marian (Sweetopia) says:

    Great combination! Pinned for future use!

  • Kevin @ Closet Cooking says:

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

  • Maria says:

    My favorite way to eat veggies!

  • Megan {Country Cleaver} says:

    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!

  • Leah | So, How's It Taste? says:

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

  • Melanie @ says:

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

  • Kristi says:

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

  • K. says:

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

  • Jenny Flake says:

    My favorite way to eat veggies! Mmmmm!

  • HeatherChristo says:

    I love healthy and delicious roasted veggies!

  • Megan I The Emotional Baker says:

    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!

  • Laura (Tutti Dolci) says:

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

  • Pamela @ Brooklyn Farm Girl says:

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

  • marla says:

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

  • Ari says:

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

  • Carlee says:

    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!

    • Julie says:

      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 says:

        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!).

  • Tammy Firmbach says:

    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?

    • Julie says:

      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!

  • Meagan @ A Zesty Bite says:

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

  • Stacy | Wicked Good Kitchen says:

    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!

  • Elizabeth @ Joyful Kitchen Blog says:

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

  • Gaby says:

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

  • francesca says:

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

  • Gerry @ Foodness Gracious says:

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

  • Denise says:

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

    • Julie says:

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

  • Nikki @Seeded at the Table says:

    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!

  • Rachel says:

    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.

    • Julie says:

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

  • Nutmeg Nanny says:

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

  • Jeanne says:

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

  • Michele says:

    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!!

  • Arlene Quellet says:

    Love the combination of vegetables you gave chosen.

  • Madeline Holder says:

    How many cups of vegetables do you end up using?

    • Julie says:

      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 says:

        Thank you! :)

  • Louise Omeasoo says:

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

  • R Ray Morford says:

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

  • Patti says:

    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 says:

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

  • Judy Bennett says:

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

    • Julie says:

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

  • Robin Follette says:

    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 says:

      Hope you enjoy!

  • Brandy says:

    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 says:

      Enjoy this!! :)

  • Fawn says:

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

  • Norma Cenva says:

    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?

  • Jenny says:

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

  • Erica says:

    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 says:

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

  • sylvie says:

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

  • Pat says:

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

  • Tony says:

    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!

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