15 Roasted Vegetables

Asparagus:

• Trim 2 bunches of asparagus.
• Toss with 2 Tbsp olive oil.
• Season with salt and pepper
• Spread on a baking sheet and roast at 450°F until lightly browned, about 12 minutes, stirring once in the last 4 minutes.

Beets:

• Peel 2 1/2 pounds of beets and cut into 1/2-inch cubes.
• Toss with 3 Tbsp olive oil.
• Season with salt and pepper
• Spread on a parchment-lined baking sheet and roast at 425°F until tender, 35 to 40 minutes, stirring once.

Bell Peppers:

• Put 4 bell peppers, whole, on a foil-lined baking sheet.
• Roast at 475°F until collapsed and browned, 35 to 40 minutes, flipping halfway through.
• Place in a bowl and cover; let cool slightly.
• Peel, then slice, discarding the seeds and stems.

Broccoli:

• Peel 2 1/2 pounds of beets and cut into 1/2-inch cubes.
• Toss with 3 Tbsp olive oil.
• Season with salt and pepper
• Spread on a parchment-lined baking sheet and roast at 425°F until tender, 35 to 40 minutes, stirring once.

Brussels Sprouts:

• Trim and halve 2 1/2 pounds brussels sprouts.
• Toss with 3 Tbsp olive oil.
• Season with salt and pepper
• Arrange cut-side down on a baking sheet and roast at 450°F until browned and tender, 25 to 30 minutes.

Butternut Squash:

• Peel and seed a butternut squash; cut into 1 1/2 inch cubes.
• Toss with 2 Tbsp olive oil.
• Season with salt and pepper
• Spread on a baking sheet and roast at 425°F until browned about 30 minutes, flipping halfway through.

Carrots:

• Trim 2 pounds of bro
• Toss with 2 Tbsp olive oil.
• Season with salt and pepper
• Spread on a baking sheet and roast at 375°F until lightly browned, and fork-tender, 35-45 minutes, flipping halfway through.

Cauliflower:

• Trim 1 head cauliflower and cut into 2-to-3 inch florets.
• Toss with 3 Tbsp olive oil.
• Season with salt and pepper
• Spread on a baking sheet and roast at 450°F until tender with some crisp edges, about 30 minutes.

Cherry Tomatoes:

• Drizzle 1 Tbsp olive oil in a 9x13-inch baking dish.
• Add 1 pound of cherry tomatoes in an even layer and drizzle with 1 more Tbsp of olive oil.
• Season with salt and pepper
• Roast at 425°F until the tomatoes burst, 30 minutes.

Eggplant:

• Halve 2 eggplants lengthwise, then score the flesh with diagonal cross cuts. Place, cut side up on a baking sheet.
• Drizzle with 3 Tbsp olive oil.
• Season with salt and pepper
• Spread on a baking sheet and roast at 425°F until tender, 40 minutes.
• Scoop out the flesh.

Fennel:

• Cut 4 trimmed fennel bulbs lengthwise into 4 to 6 wedges.
• Toss with 1/4 cup olive oil.
• Season with salt and pepper
• Spread on a baking sheet and roast at 425°F until browned, 30 minutes, flipping halfway through.

Mushrooms:

• Halve 1 pound white button or cremini mushrooms. 
• Toss with 1/4 cup olive oil.
• Season with salt and pepper
• Roast, cut side down on a foil-lined baking sheet at 400°F until browned at the edges, about 30 minutes, stirring halfway through.

Shallots:

• Halve 2 pounds unpeeled shallots lengthwise. 
• Toss with 1/4 cup olive oil.
• Season with salt and pepper
• Arrange cut-side down on a baking sheet and roast at 425°F until tender and caramelized, 30 to 35 minutes.

Spaghetti Squash:

• Halve lengthwise and seed a spaghetti squash. 
• Drizzle with 1 Tbsp olive oil.
• Season with salt and pepper
• Roast, cut side down on a foil-lined baking sheet at 400°F until easily pierced, 45 minutes.
• Let cool, then scrape into strands.