Roasted Veggie Spectacular, Part 1: The Roasting

Recommended Companion Recipe: Simple Crockpot Black Beans

Roasted veggies… what’s not to love? Especially in autumn when I can finally turn the oven on full blast without defeating the purpose of air conditioning.

A couple of Sundays back I decided to give several veggies a kiss of warmth. I took the time to make photos and jot down my notes and voila! y’all get a post on it all.

We’ll begin with prepping the oven and roasting pans. Set the oven at 425 degrees. Grab your pans:

I love these flat cookie sheets (size large, please) from Sur La Table covered with recycled aluminum foil. Since some of the veggies that I selected turn juicy in the oven, I wanted to minimize both mess and environmental impact.

Next, we move on to veggie selection and prep. I decided to roast the following veggies with different seasonings, so I’ll share with break them down individually into micro recipes:

Carrots: 2 cups small carrots + 2 Tbsp. lemon-infused olive oil, a dash of McCormick’s Perfect Pinch (basil and garlic), and a very light dusting of salt (Mix these in a bowl and save the leftovers for the zucchini)
Garlic: 1 head + mist of quality olive oil (To remove the skins, nick their bottoms, pop them in a plastic tub (with a lid), seal it up and give a hearty shake for a good minute. Kids can help.)
Sweet potatoes: 5 small potatoes + mist of olive oil + sprinkling of store-bought potato seasonings (Be sure to prick their skins with a fork after washing and before full-tilt prep)
Sweet onions: 1 large head, quartered + mist of olive oil + light dusting of salt + pinch of garlic powder
Mini tomatoes: 1 cup + mist of olive oil + light dusting of salt
Zucchini: 2 whole, sliced into 1/4 inch rounds (Give them a tumble in what’s leftover in the bowl from the carrots, adding 1 tsp of oil and light dusting of salt.)
Red pepper: 1 large, sliced into 1/2 inch rounds + mist of olive oil

We’ll pause now for a few process shots:

My dream of being a hand model is fulfilled. These are fresh rosemary, which I put on the pan to scent the veggies, not overwhelm them.
Glamour shot of the lemon-infused oil. If you don't have any, you can mix oil with a little lemon juice.
Carrots and sweet potatoes on one pan...
... and the other veggies and the rosemary on the other pan.

At this point, you should be ready to roll. Open the oven and place the potatoes and carrots on the bottom rack and the other vegetables on the top rack. Shut the door and turn the oven temperature down to 400 degrees. (This last part is important.)

Set your timer for 15 minutes. When it goes off, check the veggies. Remove the top tray and give the veggies a stir. I like to use tongs for this because it’s easier than a spatula or spoon. Put the tray back in–rotating it and the other pan 180 degrees so that everything gets an even blast of heat–and reset the timer for 15 minutes.

After 30 minutes total, most of the veggies should be done–except the sweet potatoes, which unless they’re very tiny will need 10 to 15 minutes to become soft to the touch. (Use a kitchen mitt for this, obviously, or you’ll be sore at the potatoes and me.) They’ll look similar to this:

Allow everything to cool. I have a great deal of trouble resisting the urge to nibble. Once they’re cool, and after you’ve set aside a few for your side or main dish, you can pop the rest in the fridge.

“To do what?,” you ask.

Well, stay tuned. More recipes to follow…


Follow up posts for this recipe are here (Casual Veggies and Pasta) and here (Savory Stuffed Sweet Potatoes). Other recipes can be found on my recipe page.

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  1. Around here, sweet potatoes become a very healthy snack for all of us. I use an electric slicer (or take the time to do it by hand, but I can never get them thin enough!) to make almost-but-not-quite-paper-thin slices, spritz with olive oil and sprinkle with salt and pepper and garlic *powder* (or I cheat and spritz with Italian salad dressing if I’m in a rush). Bake in the oven at 350F for 15 minutes, check every five minutes thereafter until they’re crispy. Voila, sweet-savory chips to snack on while watching a movie with the kids!

    • I would love to hear more about how you slice these electrically, I love sweet potatos but slicing them gives me fits, they are so darn hard! I have shredded them with success in the food processor, is that what you used to slice yours?

      • LOL… I have an electric guillotine type slicer. You drop veggies into the chute and use a plunger to push them down firmly. The blade moves back and forth, but the chute is too long to get fingers into, so there’s no worry about adding bits of yourself to the mix. 😉 I usually cut the sweet potatoes in half before putting them in the chute, so they’re easier to slice (also so they fit… it isn’t a huge slicer). The blade can be adjusted to whatever size you want, from paper thin to quite chunky.

  2. I’m going to try that, Allyson. Thanks so much!

    There’s a fancy restaurant in SE Louisiana that puts sweet potato chips on the table when you arrive. Of course, it being Louisiana, there’s a dusting of powdered sugar. I’m pretty sure that their chips are deep fried.

  3. We all have a yen occasionally for something both salty and sweet, which is why I use the sweet potatoes for this. It’s healthy, being baked and using only olive oil. We adults also like sweet potato fries, but the kids aren’t convinced, so chips it is. 😉

  4. Awesomeness. This week I’m making a penne that says to use roasted veggies. Great timing 😉

    We eat sweet potatoes more than regular white potatoes. I even use them in my Shepard’s Pie now.

    • Let me know how the penne turns out. I have the second recipe in this series set to post on November 18. Coincidentally, it includes pasta, too.

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