You can use any vegetables and seasonings you like for this recipe, some yummy combinations include:
Root vegetables with ginger, cinnamon, & nutmeg
Brussels sprouts with salt, pepper, and garlic, after roasting you can toss them in some balsamic vinegar and pop them back in the oven for a few minutes to caramelize
Broccoli & cauliflower with garlic & pepper, or curry powder
The best thing is that the basic recipe is the same, no matter what veggies and flavors you’re using!



Preheat oven to 400°F, line a large sheet pan with foil or parchment paper for easier clean up.
Chop vegetables into pieces that are approximately 1” – 2” thick.

Place veggies and spices in a large bowl, add 2-3 tablespoons of your oil of choice and toss well to coat evenly. If more oil is needed, add 1 teaspoon at a time to avoid over-saturation.

Spread in an even layer on lined baking sheet, and bake for 20-45 minutes until tender, turning halfway through. Approximate cook times below, but may vary, so be sure to check for softness & color.


Asparagus • 20 min – Bell Peppers • 20 min
Broccoli • 25 min – Zucchini • 20 minutes
Brussels Sprouts (halved) • 25 min
Butternut Squash • 30 min – Cauliflower • 25 minutes
Cabbage (1 in slices) • 30 min – Onions • 35 minutes
Carrots (1in chunks or baby carrots)• 30 minutes
Corn (cobs left whole with husks) • 40 minutes
Green Beans • 20 minutes – Sweet Potatoes • 30 minutes
Kale • 15 minutes – Yellow Squash • 20 minutes
Potatoes (russet, red, yukon) • 45 minutes
Tomatoes (grape or cherry) •15 minutes

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