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Pop them in the oven and roast for about 25–30 minutes, flipping halfway through. They’re done when they’re golden brown and tender.

Roasted Vegetables

Shannon Robison
Roast a batch of eggplant, squash, and asparagus to enjoy all week long. Perfect for bowls, salads, frittatas, and more—these veggies are versatile and delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes

Equipment

  • 1 Baking sheet
  • 1 Parchment paper

Ingredients
  

  • 2-4 tablespoon Olive Oil
  • 1-2 teaspoon Sea Salt
  • 1 bunch Asparagus trimmed
  • 2 Squash trimmed and chopped around and ½ inch
  • 1 quart Mushrooms trimmed and quartered

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Line it with parchment paper for easy cleanup. Then, drizzle a little olive oil, and season with salt and pepper before adding your vegetables. 
  • Slice, chop, or trim your vegetables as needed and place them on the prepared baking sheet. 
  • Drizzle with more olive oil (if needed) and season with salt, pepper, and any herbs or spices
  • Pop them in the oven and roast for about 25–30 minutes, flipping halfway through. Until deep golden brown and tender.