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Roasted vegetables in a large roasting pan
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5 from 14 votes

How to Roast Vegetables

This is a complete guide for how to roast vegetables with suggestions for times and temperature along with tips for roasting any vegetable!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 146kcal
Author Yumna Jawad

Equipment

Ingredients

  • 1 red onion chopped
  • 1 red pepper chopped
  • 1 sweet potato chopped into cubes
  • 1 large yellow squash end trimmed, cut into ½-inch pieces
  • 1 green pepper chopped
  • 2-3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • chopped parsley for serving

Instructions

  • Preheat oven to 425°F.
  • Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper and garlic powder.
  • Use your hands to toss the vegetables. Then spread out into an even layer, making sure the vegetables are not overlapping.
  • Roast for 15 to 30 minutes depending on the vegetable.

Notes

Storage: Store any leftover vegetables in an airtight container for up to 5 days.
Reheat: To maintain crispness, reheat in a 350° oven. Start checking after 10 minutes.

Nutrition

Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 617mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9157IU | Vitamin C: 74mg | Calcium: 38mg | Iron: 1mg