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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 (2 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.
- 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.
Thank you for this. I never ever prepare/cook food at home, but have been wanting to…so this was an amazing start for me. Simple and delicious. Thank you!
Amazing!!! I roasted zucchini, yellow squash, carrots, mushrooms, broccoli, and sweet potatoes. It came out absolutely delicious!
I ate some tonight and will be using the rest to make the Roasted Vegetables and Andouille Orzo recipe tomorrow for dinner.
Does anyone know of veggies that are great roasted and hold up well once frozen and then reheated? we food prep and are having a hard time knowing which veggies hold up well. Thanks in advance!
We freeze and then pull the meal out the night before and put in the fridge. Broccoli and sweet potato work great. So does sauteed Kale. I’ve also done a quinoa veggire stirfry.
I’m a freshman and in health we had to make a food pertaining ti whatever food we got. I got vegetables and I made this. Everyone loved it! I tasted a carrot and I was hooked. If I ever want roasted carrots, I’m using this recipe!
I love the roasted vegetables especially when I’m dieting. I’m in need of some recipes to help me lose weight. Need to lose 15 lbs before April 9th. Help!
Hi. I have eliminated sugar and gluten and eat as much as I want of everything else, easily keeping me previously irregular weight down where I want it! These veggies help a lot! I add them to eggs, soups, or add shredded cheese for additional protein, also quinoa! When in need of a carb fix, I go to blue corn chips with Greek yogurt for dipping! I keep roasted veggies and quinoa ready to go in fridge! Nuts, seeds, and baby belle cheese and carrots are my go-to snacks. I am no longer even tempted by sweets or breads!
I love roasted vegetables, and have added parnsips, turnips, rutabaga, onions and beets to them, along with the broccoli, carrots, sweet potatoes, yellow (Yukon Gold) potatoes, and cauliflower. Can’t get enough of them when I make them!!
Hi,
Just a quick question. When you cook beets and potatoes do they need to be left in the oven for longer?
Thank you
Yes, definitely! They’re root veggies so they take slightly longer :)
Does the time spent in the oven depend on the amount of vegetables you’re roasting? Also do you think it would just as well if you were to roast a small amount of veggies in a microwave oven?
The time spent in the oven depends on the size of the vegetables you’re roasting. I’ve roasted half the amount of vegetables in this recipe at the same time. However, I will say I have found the perfect roasted vegetable time to be between 25-35 minutes.
Would this keep well in the fridge for a couple days?
It’ll get a little soggy but definitely still edible. We keep ours in the fridge all the time!
Easy and perfect recipe. I did carrots, cauliflower, zucchini, and yellow squash for Thanksgiving meal. My family loved it, you can still truly taste the vegetables when cooked this way. I made so much (big family) I used a baking sheet for each item, was nice since I broiled the squash at the end to add some extra crispness. Thank you!
Do you know if it would work to put two half sheet pans in the oven and road at the same time? Ie. One on the toprack and one underneath?
Yeah it would definitely work! Just swap them (top to bottom, bottom to top) halfway through