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A complete guide to oven roasted vegetables, including a handy cheatsheet for ideal roasting time for any vegetables, storing tips and serving ideas! #roastedvegetables

Oven Roasted Vegetables

A complete guide to oven roasted vegetables, including a handy cheatsheet for ideal roasting time for any vegetables, storing tips and serving ideas!

Ingredients

  • 1 bunch asparagus, Note 1
  • 1-2 yellow summer squash
  • 1-2 zucchini
  • 1-2 bell peppers
  • 1 head cauliflower
  • 4-5 carrots
  • 3-4 tablespoons olive oil
  • 1 tablespoon za'atar seasoning, or any seasoning of your choice (Note 2)
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Instructions

  • Preheat the oven to 425°F.
  • To prepare the vegetables, trim the ends of asparagus and cut into bite-size pieces. Trim the ends of yellow summer squash and zucchini and slice into half-moon shapes. Core the bell peppers and slice into thin strips. Peel carrots and cut them into ½-inch thick slices, slightly diagonally. Cut cauliflower into bite-size pieces.
  • To roast the veggies, arrange cauliflower and carrots on one baking sheet. Drizzle 2 tablespoons of olive oil and sprinkle za'atar seasoning and paprika. Toss to combine and make sure the vegetables are all in one layer.
  • On another baking sheet, combine asparagus, zucchini, yellow squash and bell peppers. Drizzle the remaining 2 tablespoons of olive oil and sprinkle salt, pepper and garlic powder. Toss to combine and make sure the vegetables are all in one layer.
  • Place the baking sheet with quick-cooking vegetables on the middle rack, and the baking sheet with carrots and cauliflower on the lower rack.
  • Roast the soft vegetables for 15-20 minutes, and hard vegetables for about 25-40 minutes, tossing once half way through. After removing the soft vegetables, transfer the hard vegetables to the middle rack to finish cooking.
  • The vegetables should be fork-tender, and lightly charred.

Notes

Note 1: When roasting vegetables, I divide them into 2 camps:
  • Hard vegetables - root vegetables, like carrots, parsnips, sweet potatoes, carrots, potatoes, broccoli, cauliflower, etc.
  • Soft vegetables - asparagus, bell peppers, mushrooms, cherry tomatoes, zucchini, summer squashes, onions, etc.
TIP: Pair quick-cooking vegetables together on one sheet, and hard vegetables on a separated sheet.
Feel free to swap any vegetables with what you have on hand. Read the article below for more specific roasting times for variety of different vegetables.
Note 2: You can use any kind of seasoning you like. Za'atar is my current favorite and it's very versatile.
Note 3: If you have fewer vegetables with varying cook time, you can use method #2 described in the post below.
How to store: Store cooled vegetables in an air-tight container in the fridge for up to 4 days. I don't recommend freezing roasted vegetables.

Nutrition Information

Calories: 130kcal, Carbohydrates: 15g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 450mg, Potassium: 674mg, Fiber: 6g, Sugar: 6g, Vitamin A: 7772IU, Vitamin C: 85mg, Calcium: 84mg, Iron: 2mg
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.