Roasting is our favorite way to prepare vegetables. The process brings out their natural sugars and gives them a nutty and sweet flavor. You can roast just about any type of vegetable, making this a very versatile way to suit any flavor profile.
There are just a few things to remember to ensure you have success every time. Cut the vegetables into equal sizes to help them all roast evenly. Remember that different vegetables have different densities and moisture content that will affect cooking time, as well. To combat this, we suggest staggering the cooking times when roasting a variety of vegetables. Broccoli, cauliflower, Brussels sprouts, sweet potatoes, butternut squash and carrots will all take about 20 to 25 minutes to roast. Asparagus, bell pepper, yellow squash, zucchini, eggplant, green beans and onions will only take about 15 to 20 minutes. Finally, make sure to keep the vegetables in a single layer when roasting to keep them from steaming as they roast—they tend to get mushy that way.
16 ounces broccoli florets
16 ounces cauliflower florets
16 ounces Brussels sprouts, halved
16 ounces sweet potatoes, cut into uniform chunks
16 ounces zucchini, cut into chunks
16 ounces yellow squash, cut into chunks
1 medium red or yellow bell pepper, cut into chunks
1 medium red onion, cut into chunks
4 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
Heat the oven to 400 degrees. Line 2 large baking sheets with non-stick aluminum foil.
In a large bowl, combine the broccoli, cauliflower, Brussels sprouts and sweet potatoes. Toss with half of the olive oil, salt and pepper.
Place them on a single layer on one of the lined baking sheets. Roast them in the oven for 7-10 minutes.
While the first batch of vegetables begins to roast, place the remaining vegetables into the mixing bowl and toss with the remaining oil, salt and pepper.
Put these vegetables in a single layer on the second baking sheet.
Once the first batch has roasted for 10 minutes, use a wooden spoon or spatula to gently stir them around to ensure even roasting.
Put the second batch of vegetables into the oven along with the first batch and set the timer for another 10 minutes. After 10 minutes, give all the vegetables one last stir and continue roasting 4 to 5 more minutes, or until the vegetables are a little toasted on the outside and tender, but still hold their shape.
Place all the roasted vegetables together on a serving platter and serve.
This article was originally published in the June 2021 issue of 225 magazine.