Chopped vegetables (broccoli, Brussels sprouts, carrots, squash, cauliflower)
Garlic cloves (smashed)
Heat the oven to 425įF with a rack in the middle position.
Chop up the vegetables. ...
Toss the vegetables with olive oil and salt and pepper. I use my hands to make sure they are all coated).
Spread onto a baking sheet. Give the vegetables room on the baking sheet so they will roast and not steam. I use parchment paper for easy cleanup.
Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. The charred edges are my favorite part of roasted vegetables. I always roast until I see the charred edges.
General Roasting Times for Vegetables (425įF)
Root vegetables (potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes