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Roasted Vegetables

Roasting is one of the easiest and simplest ways to prepare vegetables. Some examples of root vegetables are potatoes, carrots, parsnips and turnips.  There are many others like broccoli, asparagus and more, but see the list below for prep and cooking time. 

Your choice of  vegetables (2-3 pounds), cut as below either cubed, wedges, slices or diagonal pieces, depending on the shape of the vegetable.  I usually cook at 425°F .  See list below for estimated times, keeping in mind that some will cook faster than others.  It is best to roast similiar vegetables together. 

For seasoning start with ¼ cup good olive oil, salt, pepper and vegetables (that will roast for the same amount of time) tossed together in  a large ziptop bag. Spread out onto a foil-lined large sheet pan(s). 

  • Asparagus leave whole or cut into 3-inch pieces, 10-15 minutes

  • Beets cut into 1-inch wedges, 30-45 minutes

  • Bell peppers cut into ¾-inch piece, 10-20 minutes

  • Broccoli cut into 1-inch pieces, 15-25 minutes

  • Brussels sprouts halve (large) or leave whole, 15-25 minutes

  • Carrots cut into diagonal -pieces or ½-inch slices, 20-35 minutes

  • Cauliflower cut into 1 to 2-inch pieces, 15 -25 minutes (See Image 1)

  • Onions cut into wedges, 25-35 minutes

  • Potatoes or sweet potatoes cut into  1-inch cubes, 30-45 minutes

  • Parsnips cut into ½-inch slices, 20-35 minutes

  • Summer squash (yellow or zucchini) cut into ¾-inch pieces, 10-20 minutes

  • Tomatoes cut into quarters, 15-20 minutes    Cherry tomatoes leave whole, 15-20 minutes   

  • Winter squash (butternut, acorn) cut into 1-inch pieces, 20-40 minutes

Options

You can add chili powder, (smoked) paprika, cayenne, granulated onion or garlic insmall amounts to the seasoning.  Limit to ¼ tsp per spice.

Walnute or pecans are good to roast along with vegetables ssuch as sweet potatoes and broccoli .

Roasted cauliflower with colorful peppers and garlic.
Image 1
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