Roasting a variety of vegetables together can seem daunting, but it’s actually quite simple if you follow a few guidelines. The key things to keep in mind are prep, seasoning, and cook times. With the right technique, you can easily roast vegetables like potatoes, carrots, parsnips, Brussels sprouts, and more on one sheet pan for a delicious medley.
Why roast a variety of vegetables together?
There are several benefits to roasting different veggies together:
- It’s efficient – you can prep and cook all the vegetables at once, saving time.
- Flavor development – tossed together, the vegetables will interchange flavors as they roast.
- Variety – enjoy an array of textures and colors on one tray.
- Easy clean up – just one sheet pan to wash instead of multiple dishes.
Roasting brings out the natural sweetness in vegetables and gives them a delicious caramelized exterior. The high heat helps remove moisture, concentrating the vegetable’s flavors.
Prep tips
To start, gather your vegetables and prep them accordingly:
- Wash and peel – Wash off any dirt and peel vegetables like carrots, parsnips, turnips, etc. if desired.
- Trim – Trim ends, remove any bad spots or stems.
- Cut evenly – Cut into similar sized pieces to ensure even cooking.
- Toss in oil – Place prepped veggies in a bowl and toss with 1-2 Tbsp oil to coat.
Some good vegetable combinations for roasting include:
- Potatoes, carrots, parsnips, Brussels sprouts
- Sweet potatoes, beets, onions, bell peppers
- Broccoli, cauliflower, mushrooms, asparagus
- Butternut squash, zucchini, eggplant, tomatoes
Aim for vegetables that have a similar cook time so they will finish roasting at the same time. Or add slower cooking vegetables like potatoes first and quicker cooking ones like tomatoes later.
Seasoning tips
Seasonings are key for pulling all the vegetables together with delicious flavor.
Some easy seasoning options include:
- Olive oil, salt, pepper, garlic powder, rosemary
- Olive oil, Cajun seasoning
- Olive oil, Italian herb blend, grated Parmesan
- Olive oil, cumin, chili powder, lime juice, cilantro
Use 1-2 Tbsp of oil per pound of vegetables along with ample seasoning. You can season in stages too. Toss the prepped vegetables with oil and basic seasoning first. Then once on the sheet pan, sprinkle with extra salt, pepper, herbs, spices, citrus, etc.
Roasting process
The basic process for roasting vegetables together is:
- Preheat oven to 400°F. Line a sheet pan with parchment paper or foil.
- Prep vegetables and toss in oil and seasoning as desired.
- Arrange veggies in a single layer on the pan. Don’t overcrowd.
- Roast for 15-20 minutes.
- Remove from oven, toss/rearrange vegetables and return to oven.
- Continue roasting another 10-15 minutes until veggies are browned and tender.
- Optional – In the last 2-5 minutes of roasting, you can add cheese, nuts, breadcrumbs, fresh herbs, etc.
- Remove from oven, season again if desired and serve!
Tips for great results:
- Cut vegetables to similar sized pieces.
- Toss vegetables thoroughly in oil to evenly coat.
- Spread into a single layer on sheet pan, don’t overcrowd.
- Roast at high heat, 400-425°F, for best caramelization.
- Flip/stir vegetables halfway through roasting.
- Return pan to oven quickly after stirring to retain heat.
- Cook times will vary based on the size and type of vegetables.
Cook times
The roast times will vary for different vegetables based on their size and density. Some estimated roast times:
| Vegetable | Cook Time |
|---|---|
| Potatoes, cubed | 25-30 minutes |
| Sweet potatoes, cubed | 25-30 minutes |
| Carrots | 20-25 minutes |
| Parsnips | 20-25 minutes |
| Brussels sprouts, halved | 20-25 minutes |
| Broccoli florets | 15-20 minutes |
| Cauliflower florets | 20-25 minutes |
| Bell peppers, chunks | 15-20 minutes |
| Mushrooms | 15-20 minutes |
| Zucchini, sliced | 15-20 minutes |
| Eggplant, chunks | 20-25 minutes |
| Squash, chunks | 25-30 minutes |
| Tomatoes, halved | 10-15 minutes |
| Asparagus | 10-15 minutes |
The roast time will also vary depending on the thickness or size of the vegetable pieces. Smaller pieces may cook 5 minutes faster than larger pieces. Stirring and flipping the vegetables halfway through will help ensure even cooking.
Test for doneness by piercing vegetables with a fork or knife tip. They should be tender throughout. If some pieces are larger, you may want to remove them as they finish and return the pan to the oven for any pieces that need more time.
Adding flavor
There are lots of options for adding extra flavor to the vegetables while roasting or after they come out of the oven:
- Cheese – Parmesan, feta, goat cheese, etc.
- Fresh herbs – parsley, cilantro, thyme, rosemary, etc.
- Spices and seasonings – chili powder, cumin, garlic powder, oregano, etc.
- Citrus – lemon/lime juice or zest
- Nuts and seeds – walnuts, almonds, pepitas, etc.
- Breadcrumbs/panko – toasted or regular
These can be added during the last 5 minutes of roasting so they don’t burn. Or sprinkle over the finished roasted vegetables as desired.
Serving ideas
Roasted vegetables are extremely versatile. Here are some ideas for how to serve them:
- On their own as a side dish
- Over salad greens for a heartier salad
- In grain bowls or Buddha bowls
- As topping for bruschetta, crostini or pizza
- In omelets, frittatas or stratas
- On sandwiches instead of deli meat
- Blended into soups
- As a filling for tacos or enchiladas
- In pasta dishes
- On flatbreads or pizzas
They can be drizzled with vinaigrettes, creamy sauces, or served with dips like hummus, baba ganoush or tzatziki. The possibilities are endless!
Storage
Leftover roasted vegetables will keep well in the refrigerator for 3-5 days. Store them in an airtight container and reheat gently before serving again.
For longer storage, the roasted vegetables can be frozen for 2-3 months. Let cool completely, then transfer to freezer bags or containers, removing as much air as possible. Thaw in the refrigerator before reheating to serve.
Conclusion
Roasting a variety of vegetables together is an easy way to put a colorful, flavorful meal on the table with minimal effort. By prepping the vegetables properly, seasoning generously, and using the right roasting technique, you can achieve beautifully caramelized results. Vary the herb and spice combinations to suit any taste. And feel free to get creative with how you use the roasted veggies in meals and sides!