How-To/ Side dish

Simple Roasted Vegetables

Looking to get more vegetables in your diet? Roasting vegetables is an easy, healthy way to make a large batch to last several days.

Every time I make a big sheet of vegetables I always wonder why I don’t do it more often. After all, it’s often cheaper to buy vegetables in bulk, once you cut them there’s very little work involved, and it’s so convenient to just reheat them throughout the week to go alongside any protein of your choice or cooked in a skillet with a few eggs cracked on top.

This post is not a true recipe, but instead a guideline. Because I like to use my vegetables in different dishes throughout the week, I usually keep things simple with just olive oil, salt, and pepper then add extra seasoning to just part of the batch to match whatever I’m serving that night. Again, totally your call!

Some general tips for roasting vegetables:

  1. Cut veggies into similar thicknesses and sizes to ensure more even roasting.
  2. When roasting multiple vegetable types on the same pan, be sure to keep each type grouped together to make it easier to remove the faster-cooking vegetables when they finish roasting before the others. Or if you have the room, simply cook different vegetables on different baking sheets. 
  3. You don’t need a lot of olive oil, just enough to lightly coat the vegetables.
  4. Place vegetables in a single layer on the baking sheets – if they get stacked on top of each other they wont cook evenly. 
  5. Preheat oven to 425F – any hotter and you risk burning your vegetables


Guide to Cooking Times (again, these are just guidelines, cooking times will vary by how thin you slice your veggies):

10-20 minutes:

-Asparagus (whole, with just the bottoms trimmed ½ an inch)

-Green beans (whole, trim the ends)

-Jerusalem Artichokes (cut into large chunks)

-Zucchini and Summer Squash (cut into ½-inch thick slices)


20-30 minutes:

-Sliced beets

-Bell peppers (cut into ½-inch wide slices)

-Broccoli florets

-Brussels sprouts (cut in half)

-Carrots (peeled and cut into 3-inch sticks)

-Cauliflower florets

-Eggplant (cut into slices)

-Parsnips (cut into chunks)

-Potatoes (cut into wedges or slices)


30-45 minutes:

-Butternut squash (cut into 2-inch pieces)

-Carrots (whole)

-Eggplant (halved)

-Fennel (cut into wedges)

-Onions (cut into slices)

-Sweet potatoes (cut into wedges)

Tomatoes (whole)


45-60 minutes:

-Whole beets

-Pumpkin (cut in half with seeds removed)

-Sweet potatoes (Whole)


Next week I’ll show you some of the ways I incorporate roasted vegetables into my weekly meal plans!

Here’s a toast to the weekend, finally!

Simple Roasted Vegetables

Print Recipe


  • Mix of vegetables of your choice. I used 1 head cauliflower, 1 head broccoli, 1/2 lb carrots, and 3 large sweet potatoes.
  • Olive oil
  • Salt
  • Pepper



Preheat oven to 425F


Line one or multiple baking sheets with foil


Cut/chop/slice your vegetables per your preference and toss well with drizzle of olive oil and sprinkle of salt and pepper.


Place veggies on baking sheet(s) in a single layer.


Roast vegetables until softened and lightly browned. Refer to guide in post for cooking times for each vegetable type.

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