You can roast just about any vegetable, but the secret to roasting them well is grouping vegetables with similar textures and cooking times. That way, everything gets perfectly caramelized and cooked evenly.
Roasted veggie combos to try
Root Vegetables
- Potatoes & carrots
- Sweetpotatoes, beets & parsnips
Cruciferous Vegetables
- Broccoli, cauliflower & brussels sprouts
- Broccoli & cabbage
Squashes
- Zucchini & yellow squash
- Butternut squash, acorn squash & sweetpotatoes
Quick-Cooking Mixes
- Bell peppers & onions
- Zucchini, asparagus & mushrooms
Pro tips for roasting vegetables
- Cut evenly: Uniform pieces = even cooking
- Layer smartly: Start longer-cooking veggies first, then add quicker-cooking ones partway through
- Don’t overcrowd the pan: Give your veggies room to breathe for that perfect roast
- Season & oil well: This helps veggies brown and brings out their best flavor
Roasted vegetables are versatile, flavorful and downright satisfying! Mix and match your favorites for endless delicious combos. Click here full instructions on how to roast any vegetable.
