A how-to guide for making perfect Roasted Vegetables with a variety of veggies including Brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.

Roasted Vegetables on a white tray including butternut squash, brussels sprouts, cauliflower, and zucchini.

I can’t think of a side dish that is easier to throw together than roasted vegetables, and they go with just a about anything! Use seasonal vegetables, and you can even chop them all in advance so they are ready to cook when you need them.

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.

Roasted-Veggies

General Vegetable Roasting Times:
Harder vegetables = Longer roast time (30-45 minutes depending on how small you chop them):
  • Pumpkin
  • Butternut squash
  • Acorn squash
  • Potatoes
  • Yams
  • Carrots
  • Onions

Side by side photos of roasted butternut squash.

Softer vegetables = Shorter roast time (10-25 minutes depending how small you chop them):
  • Cauliflower
  • Brussels sprouts
  • Broccoli
  • Mushrooms
  • zucchini
  • Summer squash
  • Bell peppers
  • Asparagus
  • Green Beans
  • Tomatoes

Side by side photos of a sheet pan of roasted brussels sprouts next to the roasted brussels sprouts served on a white platter.

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 Vegetables:

Chop the vegetables into bite size pieces (not too small or too large) and place on a large baking sheet. Drizzle with olive oil and salt and pepper and toss to evenly coat.

Spread them into an even layer across the pan, leaving plenty of space so they roast instead of steam.

Bake at 425 degrees F for 10-45 minutes, depending on the softness of the vegetable (see guide above), flipping them once halfway through roasting.

Brussels sprouts roasting on a baking sheet.

Pro Tips:
  • 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!
Serve Roasted Vegetables with:

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Recipe

Roasted Vegetables on a white tray including butternut squash, brussels sprouts, cauliflower, and zucchini.
Prep 10 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan

Video

Ingredients
  

  • 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

Instructions
 

  • 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).

Notes

Pro Tips:
  • 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 out! 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. Use two baking sheets if needed.
  • 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.

Nutrition

Calories: 94kcalCarbohydrates: 9gProtein: 2gFat: 6gSodium: 18mgPotassium: 412mgFiber: 2gSugar: 4gVitamin A: 1150IUVitamin C: 79mgCalcium: 39mgIron: 0.7mg

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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.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Can you make these (Cauliflower, Butternut Squash, and Broccoli) a day ahead and reheat them in the microwave to serve? Thanks

  2. I roast veggies like this all the time. I use ziploc bags to coat with oil. I will sometimes prep veggies ahead and place similar veggies in same bag and store in fridge. When I start dinner I pull bags out and pour oil in let set a few minutes and then spread on foil covered sheet pans. I try to slightly under cook them so when reheating leftovers they don’t get mushy.

  3. 5 stars
    I used butternut squash, yellow squash, zucchini, brussels sprouts, red onion, and broccoli. I also added extra spice and had to cook for about an hour total. It with the wife.

  4. 5 stars
    What is really great about this recipe is not only does it give you the recipe but also helpful hints that I was unable to find anywhere else. Thank you…. and by the way…. my veggies were awesome! Thank you!

  5. 5 stars
    Hands down my favorite way to eat vegetables! I love to sprinkle a little brown sugar on my sweet potatoes of squash. This is a great resource!