If you don’t know how to properly roast veggies, you need to stop what you are doing and learn immediately. Whipping up a sheet pan of veggies is so easy and so yummy. Roasted veggies and roasted potatoes are a mainstay of my weekly food prep routine. During the cooler months, I eat them almost daily.
Shorter Cooking Veggies (10 – 15 Minutes)
- Green beans
Longer Cooking Veggies (35 min – 1 hr)
- Brussels sprouts
- Bell peppers
- Sweet potatoes
- Cube the veggies into similar sized pieces so that they all cook at a similar rate. I usually cut beets a little smaller than the rest because they take the longest.
- Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven.
- Preheat the oven to 400°F.
- Line a large sheet pan or baking sheet with parchment paper (not wax paper!)
- Distribute the veggies in a single layer, giving them space. Lightly drizzle oil on them (they don’t need much because of the parchment paper) and generously salt and pepper them. Toss to coat.
- Roast for 30 minutes to an hour (depending on the veggies and size of dice, see above) until fork tender.
Tips for Roasted Veggie Success:
- Give them enough space, arrange in a single layer with breathing room
- Roast at a high temperature (400°F – 425°F)
- Roast on a baking sheet lined with parchment paper to prevent sticking
- Be sure to use a little oil (not much is needed)
- Use a generous pinch of good quality sea salt and fresh ground black pepper