You can use any vegetables and seasonings you like for this recipe, some yummy combinations include: Root vegetables with ginger, cinnamon, & nutmeg Brussels sprouts with salt, pepper, and garlic, after roasting you can toss them in some balsamic vine...

You can use any vegetables and seasonings you like for this recipe, some yummy combinations include:
Root vegetables with ginger, cinnamon, & nutmeg
Brussels sprouts with salt, pepper, and garlic, after roasting you can toss them in some balsamic vinegar and pop them back in the oven for a few minutes to caramelize
Broccoli & cauliflower with garlic & pepper, or curry powder
The best thing is that the basic recipe is the same, no matter what veggies and flavors you’re using!

1 Preheat oven to 400°F, line a large sheet pan with foil or parchment paper for easier clean up.
2 Chop vegetables into pieces that are approximately 1” – 2” thick.

3 Place veggies and spices in a large bowl, add 2-3 tablespoons of your oil of choice and toss well to coat evenly. If more oil is needed, add 1 teaspoon at a time to avoid over-saturation.

4 Spread in an even layer on lined baking sheet, and bake for 20-45 minutes until tender, turning halfway through. Approximate cook times below, but may vary, so be sure to check for softness & color.

Asparagus • 20 min – Bell Peppers • 20 min
Broccoli • 25 min – Zucchini • 20 minutes
Brussels Sprouts (halved) • 25 min
Butternut Squash • 30 min – Cauliflower • 25 minutes
Cabbage (1 in slices) • 30 min – Onions • 35 minutes
Carrots (1in chunks or baby carrots)• 30 minutes
Corn (cobs left whole with husks) • 40 minutes
Green Beans • 20 minutes – Sweet Potatoes • 30 minutes
Kale • 15 minutes – Yellow Squash • 20 minutes
Potatoes (russet, red, yukon) • 45 minutes
Tomatoes (grape or cherry) •15 minutes