Roasted Vegetables
Bethany Daugherty, MS, RDN, CD - June 09, 2020
Roasting vegetables is an easy way to make most vegetables very tasty and allows you to cook multiple types of vegetables on one pan fairly quickly.  This is pretty look at, healthy for you, and easy to clean up!  A win for everyone!
Make sure to choose vegetables that require about the same cooking time and cut vegetables into uniform pieces so that they cook evenly.  For example, root vegetables like potatoes, carrots, and winter squash all require a longer cooking time than broccoli, cauliflower, and peppers.  Don’t overcrowd the vegetable on the roasting pan, or they will steam instead of roast.  Enjoy roasted vegetables hot right out of the oven or refrigerate them to use on salads later.


Vegetables of your choice
            Asparagus, mushrooms, bell peppers, broccoli, cauliflower
            Root vegetables – potatoes, onions, sweet potatoes, carrots
Olive oil
Spices – salt, pepper, chili powder, cumin, cayenne pepper
Lemon juice


  1. Cut vegetables into uniform pieces.  (They will shrink during cooking.)
  2. Toss the vegetables in a bowl with a few Tbsp. of olive oil and seasonings of your choice.
  3. Place vegetables on a sheet pan, lined with foil for easy clean-up.
  4. Roast at 375º until tender.  This may take only 15 minutes for some vegetables while others like root vegetables will take longer