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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 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
Roasted Vegetables
Equipment
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 (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 kosher salt
- 2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 °F (218 °C)
- In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.1 large head of broccoli, 1 large zucchini, 1 large yellow squash, 1 cup (149 g) cherry tomatoes, 3 carrots, 10 ounce (284 g) portobello mushrooms, 1/4 cup (59 ml) of olive oil, 2-3 teaspoon kosher salt, 2 teaspoon ground black pepper
- Divide the vegetables among two rimmed sheet pans.
- Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.
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?
Fingerlings, just cut in half. Small red potatoes, I’d quarter them. I would put them on a separate pan for extra crispness!
I’m slowly going vegan for some health reasons. I’ve been told to season with a lot of herbs. I’m eliminating wheat.
Add a pinch of Italian seasoning to them, it adds a punch of flavour.
How many cups of vegetables do you end up using?
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! :)
Thank you! :)
Love the combination of vegetables you gave chosen.
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!!
Don’t forget the turnip or rutabaga! it’s soooo sweet when roasted.
Oh goodness, I absolutely love roasted veggies :) my go-to food!
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.
Yum! Sounds like a great variety of roasted vegetables headed towards your dinner plate! Hope you enjoyed, Rachel!
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!
@Nikki @Seeded at the Table, get some Vitamin D3. Take 2,000 IU per day. The mood swings are called SAD or Seasonal Affective Disorder because the lack of sunshide reduces the sun’s positive effect on seretonin levels. Vit D is what increases your levels when there is no sun. It affects your memory. Vit D3 is also inexpensive. Hope all that helps!