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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.
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!
love roasted vegetables, I add a tablespoon balsamic vinegar to the oil before tossing vegetables. Gives them a boost?
What a happy colorful vegetable dish! Love vegetables MUCH MUCH MUCH :)
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!
That’s interesting – how large are your broccoli florets? Can you keep them larger?
Just made this, great recipe, especially with the portabella mushrooms. I added a little too much salt though
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?
I did this with just a California bend and it turned out out amazing! So simple, and so delicious.
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!!!!
Enjoy this!! :)
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!
Hope you enjoy!
Fixed roasted veggies today. I cooked them on 450 deg. And they were good , just too mushy…Next time, 425 deg.!
I’m glad you’re making this and adjusting to your preference, Judy!!