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Notes
- Temperature is 425 for each time listed.
- Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
- Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
- Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
- Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
- Thin vegetables (asparagus, green beans): 10 to 20 minutes
- Onions: 30 to 45 minutes, depending on how crispy you like them
- Tomatoes: 15 to 20 minutes
Ingredients (Other than veggies)
- Avocado Oil – 1 tbsp
- Kosher Salt – 1 tsp
- Black pepper – 1/4 tsp
Steps
- Preheat to 425
- Chop the veggies to all one general size, peel if required.
- Toss in avocado oil, salt, pepper, and any other seasoning.
- Spread on to baking sheet, don’t over crowd.
- Bake for the necessary time from the chart above. If you have different roasting times, you can add them when the time calls.
- Stir every 15 minutes.