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Vegetable Recipes

Roasted Vegetables





  • Wash vegetables and pat them dry with a clean towel to get rid of any moisture

  • Cut vegetables into uniform pieces so they cook evenly.

  • Line baking sheet with parchment (do not use a casserole dish with sides that will trap moisture and will steam the vegetables.

  • Generously coat the vegetables with good olive oil/avocado oil and toss.  Porous vegetables like eggplant or mushroom might need a little more oil. Be careful your vegetables are not swimming in the oil.

  • Do not crowd the baking sheet. Spread even layer with space in between to get the vegetables can cook and get crispy. Vegetables should be crisp and browned around the edges and tender, but need mushy. Overcrowding the vegetables will steam and get mushy.

  •  Preheat the oven to 425 degrees. Make sure the oven is hot.


Seasoning Suggestions

 Keep the seasoning basic olive oil/avocado oil with sea salt and ground pepper. Roasting the vegetables will bring out an incredible flavour. Spice the vegetables can add more flavour.


  • Everything bagel seasoning.

  •  Roasted whole garlic if you are roasting vegetables for more than 30 minutes. Chop up the roasted garlic and added to the roasted vegetables before serving.

  •  Herbs that are fresh or dried like rosemary, sage, thyme, dill, basil, parsley, etc. When using dried herbs make sure you use less because the flavour is stronger.

  • Spices can be mix together. Paprika, smoked paprika, cumin, chili powder, garlic powder, onion powder, turmeric, garam masala, curry powder, crushed red pepper flakes, etc. are all good options.

  • Squeeze fresh lemon, lime, or orange juice will add a burst of flavour.

  • A splash of balsamic vinegar.

  • Add pesto.

  • Splash a little sesame oil for Asian flavour.

  • Honey or maple syrup to sweeten.  They are sugary and will burn easily and add before serving.

  • Drizzling balsamic, basil, or Italian vinaigrette before serving.

  • Tzatziki, creamy, avocado ranch dip, hummus or tahini sauces are all good options.

Roasting Time

When roasting different vegetables on the same pan. Make sure are the same size and same genre, hard vs. soft vegetables. Start vegetables that will take longer to roast first and then add shorter roasting vegetables.

  • Asparagus 10-15 minutes

  • green beans 10-15 minutes

  • bell pepper 15-20 minutes

  • mushrooms 15-20 minutes

  • sliced red/yellow onion 15 minutes (sugary and will burn)

  • zucchini or yellow squash 15-20 minutes

  • cherry or grape tomatoes 15 – 20 minutes

  • broccoli 20 -25 minutes

  • carrots 25-30 minutes

  • butternut squash 25-30 minutes

  • cauliflower 25-30 minutes

  • eggplant 30-30 minutes

  • rutabaga 30-45 minutes

  • Potatoes and sweet potatoes 30-40 minutes

  • beets 35- 40 minutes

  • spaghetti squash 40-60 minutes.

Flip the vegetables halfway through cook time, for even browning and caramelization. You want to make sure the vegetables are nice and crispy on both sides. Some of the vegetables may get a little char that is okay.

Leftover Vegetables

Place cooled vegetables in the fridge in an airtight container and refrigerator for up to 5 days, you can combine the vegetables or keep them in separate containers. You can reheat the vegetables in the oven, skillet, or air fryer.

  • Salads

  • Omelets, frittatas, or veggie scramble

  • Tacos, quesadillas, or burritos

  • Vegetable lasagna

  • Quinoa bowls, grain bowls, or rice bowls

  • Add to a marinara sauce

  • Add to cooked pasta, quinoa, or farro

  • Use as a pizza topping

  • Add to sandwiches

  • Stir into soups