Some of my other favorite veggies heavy side dishes include Twice Baked Potatoes, Whole Roasted Cauliflower, Wedge Salad, and French Green Beans.
Why I love this recipe:
One-Pan – I am always a fan of meals and sides that don’t cause extra kitchen clean up, and these sheet pan Roasted Vegetables couldn’t be quicker. Easy – Just a few minutes of prep and you have a beautiful and healthy side to pair with a nice dinner like slow cooker ribs, or spatchock chicken, or something casual, like mac and cheese or chicken casserole. Delicious – Something about roasting vegetables makes them so tasty, everyone in my family devours them!
How to make Roasted Vegetables:
Chop Veggies: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time. Roast: Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
Vegetable Cooking Times:
Harder Vegetables = Longer roast time (25-35 minutes, or less if chopped small).
Pumpkin Butternut squash Acorn squash Potatoes Yams Carrots Onions
Softer Vegetables = Shorter roast time (10-20 minutes, or less, if chopped small).
Cauliflower Brussels sprouts Broccoli Mushrooms Zucchini Summer squash Bell peppers Asparagus Green Beans Tomatoes
Serve With:
Beef Tenderloin Roast Baked Salmon Flank Steak Chicken Cordon Bleu Grilled Chicken Baked Ham Rack of Lamb Prime Rib
*I originally shared this recipe in December 2014. Updated December 2018 and February 2024.
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