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How To Roast Vegetables | tablefortwoblog.com
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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 To Roast Vegetables | tablefortwoblog.com

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:

4.70 from 13 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 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

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
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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.

Notes

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.

Nutrition

Serving: 1serving, Calories: 231kcal, Carbohydrates: 23g, Protein: 8g, Fat: 15g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 1260mg, Potassium: 1236mg, Fiber: 8g, Sugar: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating




120 Comments

  1. Richard Rollie says:

    Absolutely fantastic

  2. June Mitcham says:

    Iโ€™m an empty nester and I try to halve most recipes, but this cookbook is the perfect size!

  3. Karen Hunt says:

    Thank you for this simple, very tasty recipe. It was just what I wanted, needed & was very easy to prepare.

  4. Susan Calhoun says:

    Brussels sprouts and broccoli are NOT root vegetables. They are brassicas.

  5. henry says:

    hi julie i have read your recipy through and i think its the best like you said it is i have tried it out today and it was awesome thanks again
    henry

  6. Colleen says:

    Can I make vegetable soup after they are roasted?
    Blender or food processor?

    1. Julie Wampler says:

      Yes, you definitely could. Blender with a little liquid (vegetable stock) to help it along.

  7. Mary Edgeman says:

    Would like recipes with vegetables
    & nuts

  8. Carola says:

    Thanks so much for the yummy recipe! I bring this dish to lots of potlucks and always get complements! I love to add mushrooms about 10 minutes into the oven time. I have also added other spices that hit my fancy. Always gets a thumbs up!

  9. tlokotsi says:

    Please send me as much recipes as you could, i like them so much, they ar so delicious.

  10. Valerie says:

    Going to try your roasted veg for Easter. Can’t wait. …But I wanted to tell you how I love how the serving size can be changed + the amounts change….
    LOVE LOVE THIS. Thank you!!!! Helps me get it right.

    1. Julie says:

      Awesome! Glad you like the new feature :) have a great Easter!