We blinked, and it feels like summer vanished! Now it’s time for fabulous fall recipes that if you are like me, you wait all year to enjoy. While salads tend to dominate the summer scene, cooked vegetables bring us more comfort in the fall.

One of the best ways to enjoy your veggies as the temperatures cool down is to crank up your oven and roast them. It gives them a fantastic texture and flavor that tastes more decadent than any other cooking method, in my opinion. They're just delicious! Plus, they pair well with any main dish.

If you’ve ever tried and failed at roasting veggies – perhaps they were overdone, or some pieces were still raw – you’ve got to keep reading to make the best roasted vegetables to go with every meal. Even those big holiday meals can do with a presentation of perfectly-roasted vegetables.

Tips for Roasting Veggies

Honestly, you can roast any vegetable out there, though you should choose ones that have similar cook times to ensure they all finish at the same time.

Aside from that, follow these tips!

Use high heat. For roasted veggies to turn out just right, you should use temperatures of 400 to 450F.
Cut them right. Roasted vegetables will cook more evenly and taste their best if you cut them
down to 1-inch sizes. Some veggies like green beans and asparagus should always be left whole though.
Coat them and season well. Your veggies need a light coating of olive oil or Italian dressing to help them cook up right. Plus, it adds plenty of flavor too. If you use olive oil, you can experiment with spices and herbs from your cabinet like curry powder or Cajun seasoning.
Never overcrowd the pan- If you’re making roasted veggies for a crowd, use 2 or more pans and roast in batches. It might seem like more work, but your vegetables won’t cook evenly if you shove them all in one pan.
Toss them halfway- Don’t just pop them in the oven and forget it. Halfway through the cooking time, stir them around. The edges of the baking sheet tend to get hotter than the middle. Doing this assures even cooking.

Veggies to Roast

Because different vegetables will require different cook times, it’s wise to pair them with similar vegetables. Root vegetables like potatoes will always take longer. If you’d like to serve them with softer vegetables, you should put the potatoes in first and then add your other veggies to the tray.

Veggies to cook for 15 minutes - Grape or cherry tomatoes, kale (think kale chips!)

Veggies to cook for 20 -25 minutes - Asparagus, bell peppers, broccoli, halved Brussels sprouts, cauliflower, yellow squash, green beans, and zucchini.

Veggies to cook for 30 minutes - Carrots, butternut squash, sweet potatoes and cabbage. Cabbage does best when sliced into thick 1-inch chunks.

Veggies to cook for 45 minutes- Potatoes.

Complete your favorite fall meals with a side of roasted veggies for a healthy and delicious way through the season!

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