Roasted Vegetables

Roasted vegetables are easy to cook and a great base for any nourishing meal.

I’m a big fan of roasted veg. Often in colder months, either when I’m hosting a big dinner or prepping meals for the week head, I’ll cook a bunch of veg: butternut squash, cauliflower or romanesco, Brussels sprouts, broccoli, potatoes, carrots, and parsnips. The carrots, potatoes, and butternut squash take longest, at least 30 minutes, and since I like mine charred I’ll cook them 10 to 15 minutes longer. Same with the Brussels sprouts. I want charred outside leaves on my sprouts. I’ll shave off the hard, woody outsides of the broccoli stalks, quarter them, and roast them until the tips of the florets are blackened. With broccoli, I finish with a sprinkling of nutritional yeast and pecans and roast it for another few minutes. When in doubt, cook longer. I like to roast fingerling potatoes, halved and cut-side down so they caramelize with a wonderful crust. If I have fresh thyme or rosemary, I throw a few sprigs on top of the vegetables. And, I often finish the batch with sea salt and fresh lemon juice. One tip: make sure you spread your vegetables out. Better to cook in several batches then cook them all together and risk steaming them. Roasted vegetables are a delicious addition to any meal, salad, or even grain bowl. If cooking for a dinner, serve immediately. If big batch cooking, store in a container in the fridge.

Roasted Vegetables

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Tania Van Pelt


  • 1 pound fingerling potatoes cleaned and halved
  • 1 pound broccoli tender stalks intact, quartered
  • 1 pound Brussels sprouts halved
  • 5 or 6 carrots cleaned, halved lengthwise, cut in bite-sized pieces
  • 1 medium butter squash peeled, seeds scooped out, cut into uniform pieces
  • 1 head of cauliflower or romaneso cut into uniform florets
  • ½ cup pecans shelled and halved
  • 1 to 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon zest
  • Olive oil
  • Sea salt and fresh black pepper to taste
  • 1 fresh lemon


  1. Heat the oven to 425°F with a rack in the middle position.
  2. Toss most of the vegetables in a large bowl, except the Brussels sprouts and broccoli, with olive oil, lemon zest, and salt until evenly coated. Rub the broccoli and sprouts with olive oil and a little salt.
  3. Place cut-side of potatoes and carrots down on a sheet pan.
  4. In a separate skillet or baking sheet, spread the broccoli out.
  5. Spread the rest of the vegetables out on one or several baking sheets or oven-proof skillets. Make sure they are in a single layer with a little space in between; if they are too crowded, the vegetables will steam instead of roast.
  6. Place the vegetables in the oven and begin roasting.
  7. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are tender showing crispy, charred bits at the tips and edges.
  8. Sprinkle the broccoli with nutritional yeast and toss with pecans, roast for another 3 to 5 minutes, until pecans are toasted.
  9. Transfer the vegetables to a serving dish, squeeze fresh lemon juice over them, and taste; sprinkle with additional salt or pepper if needed. Serve while still hot or store for use throughout the week.

Recipe Notes

Cooking times are for roasting vegetables at 425°F.
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes
Winter squash (butternut squash, acorn squash): 20 to 60 minutes
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Summer and spring vegetables (zucchini, summer squash, bell peppers, asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes