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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.
Would be really helpful if recipes were in metric measurements as well.
Hi Stuart, I can imagine how helpful that would be but I’m sorry to say that since I’m from the United States, I don’t really know the metric measurements nor how to convert them correctly. There are online converters if you’re really wanting to make a recipe, though!
These are really some awesome recipes for roasting vegies and I love roasted vegies. I have had a problem with figuring out how long to leave them in the oven, so thank you for helping me with that.
Sure thing! Glad you could make these!
Wondering if I could add kale to this and it cook fine?
I’m afraid not, especially at the temperature and the amount of time in the oven. The kale would likely burn. You COULD do it if you were putting it in there for like 5 minutes and taking the kale out and continuing to roast the other vegetables.
Curious as to how many calories per serving if you have any idea.
Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.
I am using your recipe!! I have done many like this before. But I plan to use it for my Instagram @Danna.marchmonte with my own pictures. How would you like me to credit your work in my post? :)
I would just say that you got the recipe from @tablefortwoblog’s website but please don’t post the entire recipe on instagram. Please just direct them to my site to grab the recipe. Thanks!
Everything was charred and stuck to the pan after 20 min. Big fail!
Interesting to hear this! I make roasted vegetables all the time. At least twice a week and this has never happened to me. I’m curious to hear what you may have done differently? How high was your oven rack? Was 425 degrees Fahrenheit a true 425 or perhaps your oven may have had certain hot spots? Anyway, sorry it didn’t work out for you.
The oven rack is in the middle of the oven. I did put foil on the pan, do you think that matters? I don’t think the oven was too hot, in the past I usually have to bake things a little longer.
No, I don’t think the foil would matter. That’s so strange yours burned like that. For you, I’d turn down the oven temperature then. I would roast at 375 degrees.
Love roasted vegetables. I like to sprinkle them with no-salt seasoning and add fresh rosemary. One hint to add: I use parchment paper on my aluminum pans before roasting. Aluminum has been shown to be very bad for our health. The parchment paper allows for quick clean up too.
In order to save a bit of news, I often combine vegetables and oil, with or without garlic, in a zipper bag and dump directly onto pan and then add salt and pepper and sometimes a bit of parmesan cheese.
First, I would like to say I never leave comments. That being said, I found your recipe on Pinterest and gave it a try. I must say this is by far one of the best recipes I have ever come across. It is so simple but makes all the difference in making vegetables go from blah to OMG we should have made a bigger batch! Thank you so much and I look forward to trying more of your recipes!
I’m so glad you enjoyed this! It’s our favorite way to eat vegetables :)
This recipe was awesome. Just made it for my daughter and add bean sprouts and rice. My daughter doesn’t eat meat. Pretty nice meal for your family.
Thank you so much
Michelle
Do the veggies keep their nutrition and vitamin contents when roasted?
Good question! I didn’t know the answer to that so I looked it up on Google and it says this: Roasting vegetables is a healthy way to serve them because it doesn’t require large amounts of oil or butter to do. However, cooking vegetables at very high temperatures can sometime result in nutrient loss, but doing it the right way preserves the nutrition of the vegetables without sacrificing flavor. According to Fit Day, storing vegetables in the refrigerator until ready to cook them should help retain nutrients. Vegetables are a good source of fiber, vitamins, minerals and antioxidants so they should be part of a healthy and balanced diet. Roasting them often brings out the sweetness, making them more palatable for people who don’t really care for vegetables.