A how-to guide for making perfect Roasted Vegetables with a variety of vegetables including Brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.
I can’t think of a side dish that is easier to throw together than roasted vegetables. They go with pretty much any meal and you can always substitute in-season vegetables. When I have a busy day and need a quick and tasty dinner idea, roasted vegetables are a go-to. I love that I can do the prep work in the morning and then they take just seconds to throw together when I am ready to make dinner. And, you can serve them with just about anything!
Consider serving roasted vegetables with:
What vegetables can be roasted together?
There is no exact science as to which vegetables you can or cannot roast together. However, there are general guidelines based on the types of vegetables you want to roast (see below). And, keep in mind that you can pretty much roast anything!
Basic Guidelines for Roasting A Variety of Vegetables:
Roast Vegetables Separately
The simplest way to make sure your vegetables roast perfectly is to cook them separately. Spread them out on their own pans and bake them individually. Wrap tinfoil over them to keep them warm while you wait to serve them.
Roast “like” vegetables together
Another easy solution is to roast similar types of vegetable together on one sheet. For example, cauliflower and Brussels sprouts are both soft vegetables that will cook at about the same rate. You can definitely roast them together, just be sure to give them plenty of space (use two pans if you need to). See my list below of like vegetables that roast well together.
Roast vegetables in stages
Start by cooking the vegetable with the longer cook time first, and then add the other vegetables to the same pan half way through cooking. For example, if you are cooking zucchini and potatoes, start cooking the potatoes, and after about 20 minutes add your zucchini wedges to the pan and continue roasting for about 15 more minutes.
Roast a variety of vegetables and adjust the size of the vegetables accordingly
If you want to roast a variety of vegetables on one pan, adjust the size that you cut your vegetables so that they will cook more evenly together. For example, if you are cooking a softer vegetable like zucchini with a harder vegetable like butternut squash, you could leave the zucchini in long “spear” form or you could be sure to cut your butternut squash into smaller pieces.
General Vegetable Roasting Times:
Harder vegetables = Longer roast time (30-50 minutes depending on how you cut them)
- Butternut squash
- Acorn squash
Softer vegetables = Shorter roast time (10-25 minutes depending on how you cut them)
- Brussels sprouts
- Summer squash
- Bell peppers
- Green Beans
What temperature to roast vegetables:
To properly roast vegetables, you need a high temperature. It’s recommended to roast your vegetables at 425 degrees. The high temperature will help your vegetables get that crispy coating on the outside but stay soft and tender on the inside.
How to Roast Brussels Sprouts:
To roast brussels sprouts, start by cutting them in half. Place the brussels sprouts on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables. (You could also put everything in a large ziplock and shake it coat them).
Use your hands to make sure the oil evenly coats the vegetables and spread them into an even layer. Make sure they have plenty of space so that they roast instead of steam. Cook your brussels sprouts at 425 degrees for about 25 minutes, flipping them once halfway through cooking.
How to Roast Cauliflower:
To roast cauliflower, start by cutting the cauliflower into bite size pieces (not too small or too large). Place the cauliflower pieces on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables. Toss them to coat.
Use your hands to make sure the oil evenly coats the vegetables and spread them into an even layer. Make sure they have plenty of space so that they roast instead of steam. Bake the cauliflower at 425 degrees for about 20-25 minutes, flipping them once halfway through roasting.
How to Roast Butternut Squash:
To roast butternut squash, start by cutting the squash into bite size pieces (not too small or too large). Place the butternut squash on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables and toss everything to coat them evenly.
Spread the squash into an even layer on the pan, making sure they have plenty of space to roast instead of steam. Bake the butternut squash at 425 degrees for 15-20 minutes, flipping them once halfway through roasting.
How to Roast Zucchini and Summer Squash:
To roast zucchini squash, start by cutting the squash into thick discs and then slicing those discs in half. Place the zucchini on a large baking sheet and lightly drizzle olive oil and salt and pepper over the vegetables. (You could also put everything in a large ziplock and shake it coat them that way).
Use your hands to make sure the oil evenly coats the vegetables and spread them into an even layer. Make sure they have plenty of space so that they roast instead of steam. Bake the zucchini squash at 425 degrees for 15 minutes, flipping them once halfway through roasting.
Tips for Perfectly Roasted Vegetables:
- Olive oil is your friend, but maybe not your best friend. Make sure your vegetables are coated, but you don’t want to soak them.
- Make sure to space out your vegetables! Give them even more space than you think. If you leave them too close together their moisture will cause them to steam instead of roast.
- Charred bits are a good sign. If your vegetables start to blacken a little bit on the edges of around smaller pieces, that means they are roasting appropriately!
A how-to guide for making perfect Roasted Vegetables with a variety of vegetables, including brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.
- 2 cups fresh broccoli florets
- 1 small butternut squash , peeled, seeded and chopped
- 1 zucchini , sliced and quartered
- 1 yellow squash , sliced and quartered
- 1 red bell pepper , chopped
- 1 red onion , chopped
- 2 Tablespoons olive oil
- 4 cloves garlic , minced
- 1/2 teaspoon herbes de provence
- salt and freshly ground black pepper , to taste
- Preheat oven to 425 degrees F. Lightly spray a baking sheet with nonstick spray.
Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste.
Gently toss to combine. Pour vegetables into a single layer on the baking sheet.
- Bake for 12-15 minutes, or until tender. (Baking time may vary depending on the size of your vegetables).
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in December 2014. Updated December 2018.