Make perfectly roasted vegetables with these cooking tips and techniques. Plus get roasting times and ideas to use seasonal veggies.
Vegetable side dishes work for dinner any day of the week or make a classic side dish for the holidays like Thanksgiving. Sheet pan roasted vegetables can be prepped ahead, and then roasted the day of your party.
The possibilities are endless, but today we are doing a fall mix of veggies including sweet potato, butternut squash, rainbow carrots, and Brussel sprouts. These are the ones I serve on Thanksgiving, butter is of course optional...
⬆ Vegetable Roasting Video ⬆
Why This Recipe Works
- You can prepare these veggies a couple of days ahead, and it actually saves room in your fridge to pack them in ziptop bags.
- Cut them all the same size so they all roast at the same time.
- This recipe will serve a large number of people and ideal for a Thanksgiving feast or Christmas dinner.
- Serve these veggies for a big family dinner, and the leftovers make a wonderful creamy vegetable soup!
- Endless options of vegetables you can use, these are a colorful Fall mix.
Here Is All You Need...
Roasted Vegetables Recipe
PRO TIP: You want to cut all the veggies into small similar-sized pieces about ½". This ensures they roast at the same time, and you don't get any mushy veggies.
1) Wash and slice the baby carrots and Brussel sprouts. Cut the carrots into ½" pieces.
2) Cut the Brussel sprout into quarters, peel any wilted leaves. PRO TIP: this makes them easier to roast and eat!
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3) Peel the sweet potatoes, and cut into small cubes about ½".
4) Cut the top and bottom off the butternut squash. Using a peeler, remove the skin.
1) Carefully cut the butternut squash in half, start on one end.
2) Cut through the other end.
3) Scoop out seeds and pulp with a large spoon, discard.
4) Next slice into thick slabs.
5) Cut slabs into ½" cubes.
- Spray a large sheet pan with nonstick spray, and spread the vegetables.
- Toss the cut vegetables in olive oil (or avocado, coconut or vegetable oil) sea salt, pepper, fresh thyme and rosemary. You can do this on the sheet pan, large bowl, or in a large zip-top bag, and keep refridgerated for a day or two until ready to roast.
- Preheat the oven to 400 degrees. Roast the vegetables for 30 minutes and then check them, give them a good stir.
- The veggies will be done after about 45 minutes if they are cut small into ½" pieces. If you cut them larger they could need a few more minutes till done. Take a bite of them to check if tender.
- Garnish with fresh herbs like thyme and parsley and you can add a couple of slices of butter.
PRO TIP: darker sheet pans tend to roast and bake food quicker! I use an old dark-colored sheet pan when roasting veggies.
PRO TIP: Spread out the veggies in a single layer on the sheet pan, so they roast and do not steam. You can even use two sheet pans.
Make Ahead Tip
One thing I love to do is get all my vegetables cut into the same size pieces and load them into zip-top bags. Then I add the olive oil, salt, pepper, balsamic vinegar, fresh thyme, and rosemary into the bags.
Seal and toss, to mix. Then stash in the fridge overnight, you can even prep these a couple of days ahead.
When ready to roast, pull out of the fridge about 30 minutes before roasting, place on a large sheet pan. And then roast away...
What Size To Cut The Vegetables?
One of the most important things is to cut the vegetables into small similar size pieces around ½" so they cook and roast evenly.
What Oil To Use?
Oil helps to roast and crisp up the veggies versus steaming them. Use an oil like:
- olive oil
- coconut oil
- avocado oil
- vegetable oil
Vegetable Roasting Times At 425°
The first tip is to cut the vegetables into small ½" pieces.
Spread out on the sheet pan so they roast and don't steam.
Coat them with the oil of your choice with seasoning.
- potatoes 30-45 minutes
- sweet potatoes 30-45 minutes
- carrots 30-45 minutes
- parsnips 30-45 minutes
- tomatoes 15-20 minutes
- Brussel sprouts (cut in half or quarters) 30-45 minutes
- broccoli or cauliflower 20 minutes
- zucchini and other summer squash 15-20 minutes
- winter squash (acorn, butternut) 30-45 minutes if cut small
- bell peppers and onions 25-45 minutes
- asparagus and green beans 20 minutes
Fresh herbs add so much flavor to roasted vegetables. Classic herbs that work best are rosemary, basil, thyme, and parsley. Other options are chervil, tarragon, coriander, cumin, and dill.
Actually, they can! You can roast them till they are almost all soft, then reheat and they will be cooked perfectly and not go too soft.
Yes, reheat them at 350 degrees on a sheet pan for 10 minutes.
More Vegetable Side Dishes
- Mashed Potatoes plus 5 ways to reheat them!
- Smashed Potatoes are elegant and a perfect side for dinner.
- Easiest Grilled Corn is my go-to for an easy grilling sided.
- Fried Green Tomatoes are a Southern comfort food classic.
More Thanksgiving Sides
Here are some other recipes for Thanksgiving that you might enjoy:
- Make these Make-Ahead Mashed Potatoes with 5 Ways to Reheat them for your holiday party.
- Sausage Dressing is the BEST holiday side (also known as sausage stuffing), you can use hot and/or mild Italian sausage, cornbread, crunchy celery, soft French bread, sweet dried cherries, and tart dried cranberries!
- Dinner Rolls is a pull-apart bread, people go crazy for these decorated with cheese and herbs are a party hit every time.
- For your sweet potato side, try either Coconut-Pecan Sweet Potatoes with little marshmallows or Sweet Potato Casserole with a crumble topping and 2 secret ingredients... SO good!
- This tropical Pineapple Orange Cranberry Sauce will be great additions to take or serve at your holiday feast.
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Roasting Vegetables: Roast Times, Tips & Ideas
Ingredients
- 12 ounces baby rainbow carrots
- 1 medium sweet potato
- 1 butternut squash
- 2 cups Brussel sprouts
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon fresh thyme leaves off the stem
- 1 tablespoon rosemary finely chopped
Instructions
prep the veggies
- PRO TIP: You want to cut all the veggies into small similar sized pieces about ½".
- Wash and slice the baby carrots and Brussel sprouts. Cut the carrots into ½" pieces and Remove any wilted leaves on the Brussel sprouts, and cut into quarters. PRO TIP: this makes them easier to eat!
- Peel the sweet potatoes, and cut into small cubes about ½"
- Cut the top and bottom off the butternut squash. Using a peeler, remove the skin. Next, carefully cut in half. Lay flat on the board face down, cut each half in half. Next slice into slabs and cut into ½" cubes.
roasting the vegetables
- Spray a large sheet pan with nonstick spray, and spread the vegetables. PRO TIP: darker sheet pans tend to roast and bake food quicker! I use an old dark colored sheet pan when roasting veggies.
- Toss the cut vegetables in olive oil (or avocado, coconut or vegetable) sea salt, pepper, fresh thyme and rosemary. You can do this on the sheet pan, or in a large zip top bag, and keep refridgerated until ready to roast.
- Preheat the oven to 400 degrees. Roast the vegetables for 30 minutes and then check them, give them a good stir.
- The veggies will be done after 45 minutes if they are cut small into ½" pieces. If you cut them larger they could need a few more minutes till done. Take a bite of them to check if tender.
- Garnish with more fresh herbs like thyme and parlsely and you can add a couple slices of butter.
I see there are different roasting times for different vegetables, yet you have put them all on the same tray? Can you please tell me if you end up cooking them all for the same amount of time? Thanks!
Hey Caroline! What makes this work is the size of the cut veggies. These are cut into pieces and shapes that all roast at the same time! Happy Cooking.
Such a wonderful roasted vegetable side dish for a Sunday dinner or Thanksgiving! Loved the flavors of this dish!