Quick and Easy Guide for Roasting Vegetables

Roasting is such an easy and healthy way to prepare your veggies! Plus, roasting brings out the natural sweetness, which might be a great way to get picky eaters to enjoy them. Here’s my quick and easy guide for roasting vegetables! This is based on roasting in a 425 degree oven. It’s really this simple – cut the vegetables the size that you want, then toss them in a bowl with olive oil, salt and pepper. Make sure they are all coated, then toss them onto a baking sheet (don’t crowd them) and stick them in the oven.

If you want to cook a lot of different vegetables, you can either cook “friend vegetables” (ones that take the same amount of time to cook) on separate sheets. For instance, cook the broccoli and cauliflower on one and the potatoes and carrots on another. Or, you can start out with the ones that take longer and then add others that take less a few minutes into cooking. You can also just cut the ones that take longer into much smaller pieces as a solution.

Root vegetables. Beets, Carrots, Potatoes, Parsnips, Sweet Potatoes, Fennel. 30-40 minutes, depending on the size you cut them.

Cruciferous vegetables. For broccoli, cauliflower and kale, 15-25 minutes. For cabbage and Brussels sprouts, 20-30 minutes.

Softer vegetables. Zucchini, summer squash, bell peppers. 10-20 minutes.

Winter squash. Butternut or acorn squash. 20-50 minutes depending on how large you cut them.

Thin vegetables. Asparagus and green beans. 10-20 minutes.

Tomatoes. 15-20 minutes.