Updated: Oct 16, 2020
An easy way to cook vegetables is to roast them. Roasting vegetables all require different temperatures and times.
Here is a simple and easy list for you to keep on hand when roasting vegetables.
Clean and cut the vegetables as directed, place into a ziplock bag, add oil of your choice along with some salt and pepper and shake the bag to coat. Spread in one layer on a baking sheet, stirring occasionally until browned as desired. You may experiment by adding additional herbs as desired.
Cut Sweet Potatoes into Wedges or 1/2" Strips
Cook 20 - 35 minutes at 400 degrees to 450 degrees fahrenheit
Cut Fingerling / New Potatoes in Half
Cook 15 - 20 minutes at 450 degrees fahrenheit
Remove Ends of the Sugar Snap Peas
Cook 15 minutes at 450 degrees fahrenheit
Trim and Half the Brussels Sprouts
Cook 15 - 20 minutes at 425 degrees fahrenheit
Peel, Seed the Butternut Squash then Cut into 3/4" Pieces
Cook 25 minutes at 450 degrees fahrenheit
Core and Cut the Cauliflower into Florets
Cook 20 - 25 minutes at 450 degrees fahrenheit
Half and Cut the Acorn Squash Lengthwise
Cook 20 minutes at 425 degrees fahrenheit
Cut Radishes in Half
Cook 30 minutes at 425 degrees fahrenheit
Trim and Cut Cabbage into Slices or Wedges
Cook 35 minutes at 425 degrees fahrenheit
Clean and Cut Carrots into Quarters and then Half the Quarters
Cook 20 minutes at 400 degrees fahrenheit
Cut Ends off of the Eggplant, Cut into 8ths and then
Cut the Strips into 2" Wedges
Cook 45 minutes at 400 degrees fahrenheit
Remove Ends of the Green Beans
Cook 20 minutes at 425 degrees fahrenheit
Cut Peppers in Half and Clean Out the Seeds and Cut the Stems Off
Cook 30 to 40 minutes at 500 degrees fahrenheit
Clean Mushrooms and Cut in Half Lengthwise
Cook 20 minutes at 450 degrees fahrenheit
You may use Cherry or Regular Size Tomatoes.
Cut Tomatoes in Half
Cook 25 minutes at 375 degrees fahrenheit
Cut Ends off of the Zucchini, Cut into Quarters,
then Cut the Strips into 2" Wedges
Cook 10 minutes at 450 degrees fahrenheit