How to Roast (Almost) Any Vegetable

Roasted vegetables always seem to be a hit, and they can be used in so many different ways. This is probably my favorite way to eat veggies, and I wanted to share how I roast a wide variety of them. Everything from carrots to brussels sprouts to mushrooms is included in this post. Roasted veggies can be prepped ahead of time and eaten throughout the week, so these are perfect in meal planning. I like to pile mine in a bowl over kale or arugula for a super healthy lunch.

These can contribute to a plant-based or vegetarian meal, a salad, with a fried egg on top, or as a side dish with a roasted chicken. Roasted veggies would also be a perfect (and healthy) side dish for Thanksgiving!

I am keeping this simple, and using the same method and temperature for all of these vegetables. You will see lots of repetition in the instructions below, but it shows how simple roasted vegetables can be! To cook any of these veggies, preheat the oven to 375 degrees.

You will need:

• rimmed baking sheets
• parchment paper
• extra virgin olive oil
• salt and pepper
• minced fresh garlic
• extra herbs and spices, optional
• vegetable peeler
• gallon Ziploc bags

Roasted Brussels Sprouts

Wash the brussels sprouts. Cut the bottom of the sprouts off, then cut them in half. Place them in a gallon-size bag and toss them in some olive oil and salt and pepper. You don’t want the sprouts to be drenched in oil, just lightly coated. Spread out evenly on a rimmed baking sheet with parchment paper. Put the brussels sprouts flat-side down on the pan. Roast for 30 minutes.

Roasted Zucchini and Summer Squash

Wash the squash and cut the ends off. Cut in half, lengthwise. Then chop into half-circles. Place them in a gallon-size bag and toss the squash in olive oil and salt and pepper. Spread out evenly on a rimmed baking sheet with parchment paper. Roast for 40 minutes.

Roasted Cauliflower

Wash and dry the cauliflower and cut off the stem. Break or chop the cauliflower into smaller florets. Place them in a gallon-size bag and toss the cauliflower in olive oil and salt and pepper. Optional: add ground turmeric if you’d like. Spread out evenly on a rimmed baking sheet with parchment paper. Roast for 40 minutes.

Roasted Broccoli

Wash and dry the broccoli and cut off the stem. Break or chop the broccoli into smaller florets. Place them in a gallon-size bag and toss the broccoli in olive oil, salt, pepper, and freshly minced garlic. Spread out evenly on a rimmed baking sheet with parchment paper. Roast for 30 minutes, or until lightly browned. For an extra delicious touch, add some grated parmesan cheese for the last 5 minutes of roasting.

Roasted Carrots

Wash whole carrots and peel them. Cut the ends off, then cut them into halves or thirds, depending on their length. Then cut the thicker end in half or quarters, long-ways. I like to keep the carrots pretty thick, so that they do not get too soft. Place them in a gallon-size bag and toss with some olive oil, salt, pepper, and ground cumin. Spread out evenly on a rimmed baking sheet with parchment paper. Roast for 1 hour. If you cut them into thinner spears, they may not need an entire hour.

Roasted Sweet Potatoes

Wash the sweet potatoes. Cut the ends off. Place them, flat-side down, on a cutting board. Slice the skin off with a knife. (Personally I prefer this method over using a peeler. But you could use a peeler if you’d like). Cut a slice into the potato, that is about half an inch thick. Then lay that slice down and cut it into three or four spears. Place them in a gallon-size bag and toss the potatoes in some olive oil, salt, pepper, chopped rosemary, and smoked paprika. Spread out evenly on a rimmed baking sheet with parchment paper. Roast for 1 hour. If they start to get too brown on the ends, they may be finished before the hour is finished.

Roasted Butternut Squash

If you can find butternut squash pre-chopped, I recommend buying this kind. If not, peel them the same way that you peel a sweet potato, using a knife. Cut the ends off, then place them flat-side down on the cutting board. Using a chef’s knife, slice through the skin, starting from the top and going down to the bottom side, that is touching the cutting board. Dice the butternut squash into 1 inch cubes. Place them in a gallon-size bag and toss them in olive oil, salt, pepper, and your seasoning of choice. I recommend chopped fresh sage for a fall flavor! Spread out evenly on a rimmed baking sheet with parchment paper. Roast for 40 minutes. If they need more time, stir them around, and roast until soft in the middle.

Roasted Red-Skinned Baby Potatoes

This method applies to any white or gold potato, but I had red-skinned ones on hand. Wash and scrub the skins. (My mom gave me this vegetable brush and I love using it for scrubbing potatoes). Cut out any bad spots. Cut the potatoes into large dice size. Place them in a gallon-size bag and toss with olive oil, seasoning salt, pepper, and chopped rosemary. Spread out evenly on a rimmed baking sheet with parchment paper. Roast for 1 hour. Remove from the oven and toss a bit. Add more olive oil if needed. Roast for 15 more minutes, until the potatoes are slightly golden brown.

Roasted Mushrooms

(My favorite!) The best, basic mushrooms are the baby bella mushrooms, but white button mushrooms work as well. Gently wash the mushrooms. The best way is to take a damp paper towel and rub the dirt off the mushrooms, rather than running water over them. For larger mushrooms, cut into halves or thirds. For smaller ones, you can leave them whole. Place them in a gallon-size bag and toss with a little olive oil and fresh thyme. You will salt them at the end. Spread out evenly on a rimmed baking sheet lined with parchment paper. Place the flat, cut sides down. Roast for 35 minutes, or until they have browned some. After removing from the oven, season with salt and pepper.

Roasted Green Beans

Try to buy the skinny, French green beans: haricots vert. These do not need to be prepped at all, besides washing and drying them. Place them in a gallon-size bag and toss with olive oil, salt, pepper, and minced fresh garlic. Spread out evenly onto a rimmed baking sheet lined with parchment paper. Roast for 35 minutes.

Roasted Grape Tomatoes

Wash and dry the tomatoes. Place them in a gallon-size bag and toss with a very little amount of olive oil, salt, pepper, and minced fresh garlic. Spread out evenly on a rimmed baking sheet lined with parchment paper. Roast for 20 minutes.

A Few Extra Tips:

• For other root vegetables, use the same methods and times as the carrots and potatoes.
• These can be made ahead of time! Roasted vegetables stay good in the refrigerator for about 5 days.
• Most of these can be chopped ahead of time! The carrots, mushrooms, squash, zucchini, cauliflower, broccoli, green beans, tomatoes, butternut squash can all be chopped and placed in a gallon size bag and kept in the refrigerator overnight. The sweet potatoes can as well, but some water needs to be added to keep them damp. Do not try to chop the red-skinned potatoes the night before.
• Make these ahead, and eat them cold or room temperature on a salad all week long.
• These make the best buddha bowls – post coming soon.
• Experiment with spices and herbs that you love.
• I like to chop up leftover roasted veggies in frittatas.