My standards include: onions, peppers, broccoli, cauliflower, carrots, mushrooms, brussels, eggplants, green beans, cherry tomatoes.

The key is to roast on high temp (I do 425), cut all to similar size, and spread out the veggies so they get crispy. Use multiple trays if you need to.

Pay attention to how fast the veggies cook, for example if I am roasting potatoes, too, I pop them in first for 15 min before adding the other veggies.

Also note water content - mushrooms and cherry tomatoes emit a lot of water so I usually keep them to their own area of the tray or else make sure to roast long enough that much of that water cooks off.

I season to match what I am cooking or the season. I always use evoo and s/p, but might add balsamic in the fall/winter, squeese of lemon juice in warmer weather, italian seasoning or parm cheese if the meal calls for it, etc.

Anonymous wrote:Just an observation… You deliberately excluded Brussel sprouts. I normally loathe the smell and taste of Brussel sprouts, but they take on a completely different character when roasted. I was shocked - they’re delicious!: in fact, it’s hard to even tell that they are Brussel sprouts. This is a good recipe…

https://www.chelseasmessyapron.com/best-parmesan-brussels-sprouts/

Extremely time consuming, but brussel sprouts are amazing when you roast them after taking them apart and preparing them as leaves. It really mutes the smell and is a different texxture than cooking whole or halved. Annoying to prepare though!

Don’t overthink this. Very simple. Root veggies and any others of your choice so long as it’s not greens that will wilt: sweet potatoes, regular potatoes, onion, carrots, yams, broccoli, cauliflower are my usuals.

Very rough chop, keep decent size chunks. Toss in olive oil, salt, pepper, garlic salt (or just include cloves of garlic in the mix). Roast at 350-400, single layer with plenty of space so they get crispy and golden. Stir every 10 minutes or so. Serve in a flat dish (not a deep bowl) so they don’t steam themselves. Little Malden salt to finish.

Just an observation… You deliberately excluded Brussel sprouts. I normally loathe the smell and taste of Brussel sprouts, but they take on a completely different character when roasted. I was shocked - they’re delicious!: in fact, it’s hard to even tell that they are Brussel sprouts. This is a good recipe…

https://www.chelseasmessyapron.com/best-parmesan-brussels-sprouts/

I like to roast cauliflower, onion, peppers, Brussels, carrots, and tomatoes. (Potatoes are a totally different thing and take longer, except for sweet potatoes, which cook fast due to their high sugar content).

I toss with olive oil, often using a tiny bit of garlic olive oil with the regular oil, salt, pepper, and garlic salt. I sprinkle certain veggies with certain things: Brussels, peppers, tomatoes, onions get balsamic vinegar. Carrots get lemon. Brussels get maple syrup. Sometimes I toss in basil or parsley or red pepper flakes. Sometimes I toss the cauliflower with turmeric. I throw in garlic cloves: smashed, usually.

It's just a feeling. Experiment! The trick is to cook high and long enough.

My mother used to roast vegetables in a clay pot with olive oil and Lipton's onion soup mix. Just think about the moisture content of the vegetables (mushrooms, tomatoes very watery), Broccoli and potatoes less watery and adjust the amount of oil. Definitely use onions, garlic, any colored peppers and just customize it. It was one of my favorite things she made.

As an alternative to balsamic glaze, you can also use salad dressing. A balsamic or Italian vinaigrette can flavor roasted vegetables quite nicely.

Balsamic glaze is mixing balsamic vinegar and honey on the stove until it thickens. I have also bought it at the grocery because I’m lazy.

I toss all the ingredients you listed with salad dressing, then tray bake or air fry. Because it has oil, the salad dressing serves both the coating/nonstick and seasoning functions in one step.

My favorite for roasted vegetables is Trader Joe’s maple balsamic dressing. It’s only available in fall, but it’s the perfect, perfect match for root vegetables.

General guide; I've used potato/sweet potato/zuke/red pepper/mushrooms
Just keep in mind to cut some firmer veg a bit smaller and also there will be shrinkage so make an extra potato etc.
https://www.thekitchn.com/how-to-roast-any-vegetable-101221

I like this.

I don’t *need* to make it vegetarian. But if I wanted to make it friendly, what oil would you use instead of bacon. I assume olive oil, but someone can answer differently.

How do you prepare your maple or balsamic glaze?

I peel and cube beets, sweet potato, Brussels (you don’t have to include), big carrots, a red onion. Also I render the fat from about 4 slices of bacon and slice and add the bacon. Salt, pepper, olive oil, I usually cook different vegetables separated on the baking sheet in case I need to cook some longer than other, roast at 400 degrees for 20 - 30 min until done. I add some balsamic or maple glaze when I serve.

Looking for a tried and true recipe:
Small cut up veggies
To include Potato and/or sweet potato
Other veggies
Baked
Seasoned
Not to include Brussels sprouts
Kielbasa included would be fine