Oven Roasted Vegetables

Oven roasted vegetables are colorful, easy, healthy and delicious. I’ve been experimenting since last fall, and finally have a reasonable collection of options. Most of these veggies can also be cooked in a large skillet on the stovetop, or in a grill basket on the grill.  I’ve only roasted butternut squash and sweet potatoes in the oven, but then they seem more like fall and winter veggies to I think that’s OK.

Butternut squash and eggplant are both new veggies for us this year.  They’ve been a huge hit.  Rutabaga, on the other hand, didn’t work out as well. 

Butternut squash needs to be peeled then cut in half length wise so the seeds can be removed. Those are time consuming steps that I recommend doing ahead of time or on a weekend when you have more time to cook.  And be sure to peel the butternut squash deep enough or the edges will have a slightly woody texture. 

Eggplant doesn’t need to be peeled before it’s cubed.  But to be honest, I’ve had mixed results.  I think the skin is thicker on some eggplants than others.  But the eggplant itself is like a sponge for olive oil and garlic salt, and it has a rich texture and flavor.  It’s worth the trouble.

For each of the vegetables listed below, the preparation is the same.  Peel, if necessary, then cut the veggies into cubes.  Toss with olive oil and garlic salt.  I like to line my sheet pan with aluminum foil to make clean up easier, but it’s not necessary.  Add the veggies to the sheet pan, starting with the ones that cook longest.  Roast for 5-10 minutes, then add the faster cooking vegetables.  Continue roasting until everything is lightly browned around the edges and cooked through.  Sample a bit to be sure they’re done. 

The great thing about oven roasted vegetables is that they’re out of your way when you’re preparing the rest of the meal.  They’re also really easy to clean up afterwards.  And did I mention how easy they are to scale up?  A large skillet can only hold so much, but a couple of sheet pans can feed a big group.  Because sometimes those grown up boys of mine come home to visit.

All times below are for a 425 degree Fahrenheit oven.

	Size	Time (minutes)	Notes
Butternut squash	¾” cubes	30-35	Can be peeled and cubed ahead of time
Sweet potatoes	¾” cubes	30-35	Peel first
Potatoes	Wedges or cubes	30-35	Yukon Gold work well
Eggplant	1 ¼” cubes	30-35	Bigger cubes are better
Cauliflower	Florets	25-35	Can be cut-up ahead of time
Broccoli	Florets	15-20	Can be cut-up ahead of time
Carrots	Baby	18-20
Bell peppers	1” cubes	15-20	Red, green or yellow
Onions	1” cubes	15-20
Yellow summer squash	1” cubes	15-20
Zucchini	1” cubes	15-20
Mushrooms	1” pieces	15-20	Wash immediately before use
Asparagus	Whole	10-15	Cut off the woody ends

Instructions:

• Preheat the oven to 425 degrees.

• Peel butternut squash and sweet potatoes.  For all other listed veggies, you can skip this step.

• Remove the seeds from the butternut squash. 

• Wash and cut the veggies into 1” cubes (or whatever size is suggested in the table). 

• Drizzle with olive or vegetable oil, and toss to coat.  Season with garlic salt.

• Spread the longest roasting vegetables into an even layer on a large cooking tray.

• Roast of 5-10 minutes, then add the faster roasting vegetables, again spreading evenly on the tray.

• Continue roasting until all vegetables are lightly browned and cooked through.  Sample to test for doneness.