A how-to guide for making perfect Roasted Vegetables with a variety of veggies 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, 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:
- Chicken Cordon Bleu
- Chicken Casserole
- Grilled Chicken Tenders
- BBQ Chicken Drumsticks
- Marinated Flank Steak
- Baked Ham
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 (30-45 minutes depending on how small you chop them):
- Butternut squash
- Acorn squash
Softer vegetables = Shorter roast time (10-25 minutes depending how small you chop 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 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.
- 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:
- 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).
- 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.
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*I originally shared this recipe in December 2014. Updated December 2018.