How to Master Oven Roasted Vegetables

roasted veggies

Here’s the thing with vegetables …. it’s all in HOW you prepare them.  There is nothing worse than boiled broccoli.  Well wait I take that back.  OVERCOOKED boiled broccoli … yes that’s definitely worse.

I am going to show you how to roast your vegetables so they are down right delicious!  Are you ready?

  1. All you really need are (a) the vegetables (b) some oil and (c) a few spices.  But the KEY to this being successful is all in the HEAT.    Heat is the main component when cooking, well…. just about anything.  When roasting vegetables the right amount of heat will bring out the caramelization of the onions and brown the vegetables.  Whereas too MUCH heat will just plain burn them.
  2. The second, and JUST as important, component is surface area.  You want your vegetables to have plenty of surface area and not piled on top of each other.  Piling your vegetables will not let them get properly browned.  They also may steam as they emit juices (like mushrooms will).  So you want to give them a little space on the baking sheet.
  3. Preheat your oven to at least 425.  Put your veggies in a bowl and toss some EVOO and plenty of sea salt and pepper on them.
  4. Layer them on a baking sheet with a little space around them.
  5. In about 10 min you should hear some popping coming from your oven.  Take the baking sheet out and peek under the veggies.  If they still aren’t brown put them back in for a few min.  If they are to your liking then flip them over.
  6. Continue to let them cook, but remember to check every 5 min or so to prevent them from burning.

I absolutely LOVE roasted vegetables and could probably eat this entire tray myself!  This is fast.  This is easy.  This is super healthy.   Be sure to use organic vegetables whenever possible.



Oven Roasted Vegetables



  • 1 butternut squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 3 Russet or Yukon Gold potatoes, peeled and cubed
  • 2 red peppers, seeded and cubed
  • 1 red onion, quartered
  • 3 carrots, peeled and cut into chunks
  • 1 zucchini, sliced
  • 2 cups mushrooms, sliced
  • 1 Tbsp fresh thyme
  • Good quality olive oil
  • 2 Tbsp balsmic vinegar
  • Salt & pepper to taste


  1. Preheat oven to 475 degrees
  2. Cut all your veggies up if you haven’t done so already. Make them chunky in size.
  3. Separate the zucchini and mushrooms and set aside. (These take much less time to cook.)
  4. Put the rest of the veggies in a large bowl and coat with just enough oil to coat. Maybe 3-4-5 Tbsp.
  5. Sprinkle seasonings on top and layer the veggies on 2 baking sheets.
  6. Roast for 15 min then add your mushrooms and zucchini stirring in to absorb the oil and seasonings.
  7. Roast an additional 20-30 min or until veggies are cooked and browned.
  8. Stir every so often to prevent sticking and burning.



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  1. Hi Debi,
    Thank you for this recipe and thank you for encouraging everyone to use organic 🙂
    I try to do the same at our organic cafe.

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