This is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture.
- 2 medium bell peppers cored chopped into 1-inch pieces (I used 1 red 1 yellow)
- 2 medium carrots peeled and sliced into 1/4-inch thick slices
- 1 small zucchini end trimmed, sliced through the length then cut into 1/2-inch pieces
- 1 medium broccoli crown cut into small florets (reserve stem for another use)
- 1/2 medium red onion peeled and cut into 1-inch chunks
- 2 Tbsp olive oil
- 1 1/2 tsp Italian seasoning
- 2 - 3 cloves garlic minced
- Salt and freshly ground black pepper
- 1 cup grape tomatoes optional
- 1 Tbsp fresh lemon juice
- Preheat oven to 400 degrees.
- Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*
- Drizzle with olive oil (broccoli needs a little more than the other veggies), sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
- Spread into an even layer, roast in preheated oven 15 minutes.
- Remove and toss in tomatoes, return to oven and roast 10 minutes longer.
- Drizzle with lemon and serve warm.
- You can roast just about any vegetable. Just use the same simple method – chop (things such as green beans and asparagus just leave whole), drizzle with oil, season, toss and roast. Toss once or twice through baking.
- Just keep in mind different vegetables take various amounts of time so I usually like to roast vegetables with the same cook time together (or give more firm root vegetables a head start then add others later on).
- How Long Do I Roast Vegetables?
Approximate cook times you’re looking at for roasted vegetables (cut into 1-inch pieces. I use about 1 – 2 lbs) at 400 – 425 degrees (don’t forget to toss halfway):
- Asparagus – 20 minutes
- Bell Peppers – 20 minutes
- Broccoli – 25 minutes
- Brussels Sprouts (halved) – 25 minutes
- Butternut Squash – 30 minutes
- Cabbage (cut into 1-inch thick slices) – 30 minutes
- Carrots (cut into 1-inch chunks or baby carrots)- 30 minutes
- Cauliflower – 25 minutes
- Corn (cobs left whole with husks) – 40 minutes
- Green Beans – 20 minutes
- Kale – 15 minutes (it doesn’t need to be in a single layer)
- Onions – 35 minutes
- Potatoes (russet, red, yukon) – 45 minutes
- Sweet Potatoes – 30 minutes
- Tomatoes (grape or cherry) – 15 minutes
- Yellow Squash – 20 minutes
- Zucchini – 20 minutes
- Roasted Vegetables
- Tips for Roasting Vegetables
- Use a high heat. Typically for roasted vegetables the ideal range is 400 – 450 degrees. Always preheat oven first.
- Use a dark baking sheet if you have one. This dark coating encourages browning. I hate them for baking but they’re great for vegetables.
- Spread even and try not to overcrowd.
- Season. Really they’re great with just salt but for more flavor try with garlic, curry powder, fresh or dried herbs, cheese, vinegars, citrus, sesame oil, honey, taco seasoning, bacon, mustard, pesto, etc. Keep in mind things like honey and cheese you’ll want to add closer to the end so it doesn’t burn.
- Don’t forget to toss halfway - about 15 minutes. The edges of the baking sheet cook hotter than the center, plus if you don’t toss they may brown too much on the bottom.
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