Why You’ll Love This Recipe

Effortless and nutritious: Easy prep with minimal ingredients, packed with vitamins, fiber, and flavor.
Perfect caramelization: High-heat roasting brings out the natural sweetness and adds crisp edges.
Versatile side dish: Pair with protein, toss into salads, or enjoy as a light main.
Batch-friendly: Great for meal prep—roast once, enjoy all week.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large head broccoli, florets separated
1 large zucchini, chopped into half-moons
1 large yellow squash, chopped into half-moons
1 cup (149 g) cherry tomatoes, halved
3 carrots, chopped
10 oz (284 g) portobello mushrooms, sliced
¼ cup (59 ml) olive oil
2–3 tsp kosher salt
2 tsp ground black pepper

directions

Preheat oven to 425 °F (220 °C)—this temperature hits the sweet spot for browning and crisping .
Prep veggies: Chop all produce into uniform, bite-sized pieces for even roasting .
Toss with oil and seasoning: In a large bowl, combine vegetables, olive oil, salt, and pepper. Ensure each piece is well-coated.
Arrange on baking sheet: Spread vegetables in a single layer, avoiding overcrowding to prevent steaming .
Roast and stir: Bake for 15 minutes, then stir or rotate the pan. Continue roasting until vegetables are tender and edges are golden, about 10–15 more minutes (total 25–30 minutes) .
Serve: Remove from oven and serve immediately. Optionally finish with lemon juice, fresh herbs, or a sprinkle of cheese.

Servings and timing

Servings: 4 side‑dish portions
Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~35–40 minutes

Variations

Guide by cooking time: Roast root veggies (e.g. carrots) longer than delicate ones like zucchini; remove softer veggies earlier if needed .
Herbs & spices: Add garlic powder, dried herbs (thyme, rosemary), smoked paprika, or cumin when tossing .
Finish fresh: Squeeze lemon juice or sprinkle fresh parsley, basil, or grated Parmesan just before serving .
Oil swaps: Use avocado oil or refined oils with higher smoke points for crispier results .

storage/reheating

To store: Cool completely and refrigerate in an airtight container for up to 3 days .
To reheat:
- Oven: Bake at 350 °F for 8–10 minutes to revive crispness.
- Microwave: Heat in bursts—fastest, but texture will soften.
Make ahead: Prep veggies ahead, store in fridge, toss with oil just before roasting.

FAQs

Can I roast all the vegetables together?

Yes—but group vegetables by cooking time: root veggies take longer, while zucchini and mushrooms cook faster. Remove tender veg earlier if needed .

What’s the best oven temperature?

425 °F is ideal for crisp-tender veggies and caramelization .

Do I need to preheat the oven?

Yes—preheating ensures even cooking and optimal browning.

Can I use frozen vegetables?

You can, but expect longer roasting time and softer texture—spread as much as possible .

Is parchment or foil better?

Plate unlined ensures best caramelization; however, parchment or foil makes cleanup easier .

How much oil is too much?

Lightly coat each piece; about ¼ cup is good for this mix. Too much leads to sogginess .

Can I season after roasting?

Definitely—chef tips include seasoning both before and after roasting, and even finishing with brown butter and lemon zest .

How do I get crispy edges?

Avoid overcrowding, toss halfway, and roast at high heat with proper spacing.

What sides pair well?

Great with grilled meats, roasted chicken, fish, or alongside rice and quinoa bowls.

Are roasted veggies healthy?

Yes—they retain fiber and nutrients, and using olive oil enhances absorption of fat-soluble vitamins .

Conclusion

Roasted vegetables are a simple, nutritious, and flavorful side that’s easy to master. With high-heat caramelization, thoughtful seasoning, and cooking time awareness, you’ll get tender, crisp, and golden veggies every time. Tailor the mix, add your favorite herbs and finishes, and enjoy a delightful dish—whether weeknight side or meal-prep staple.