One of the hardest tasks in the kitchen is maneuvering healthy side dishes. This cheat sheet takes out the guess work and allows you to figure out the best way to make a one sheet pan meal or make a sheet of nutritious bites.
Season vegetables with olive oil and season with salt and pepper. Cooking instructions below:
| Vegetable | How to Cut/Trim | Roasting at 450 degrees |
| Asparagus | Trim off woody ends | 10 – 12 minutes |
| Broccoli | Trim and peel stem, split into florets | 10 – 15 minutes |
| Butternut Squash | Cubed | 35 – 40 minutes |
| Brussels Sprouts | Trim and halve through stem ends | 15 – 20 minutes |
| Carrots | Halved lengthwise, cut into 1 inch pieces | 25 – 30 minutes |
| Cauliflower | Cut into florets | 20 – 30 minutes |
| Corn on the Cob | Husks removed | 10 – 15 minutes |
| Eggplant | Cut into 1/2 inch thick slices | 20 – 25 minutes |
| Fennel | Trim and cut into 12 wedges | 20 – 30 minutes |
| Green Beans | Whole, trim ends | 10 – 12 minutes |
| Leeks | Cut into 1 inch pieces | 20 – 35 minutes |
| Mushrooms | Halved, quartered or sliced | 15 – 20 minutes |
| Onions | Peel exterior and cut into wedges | 20 – 30 minutes |
| Parsnips | Halved lengthwise, cut into 1 inch pieces | 25 – 35 minutes |
| Spaghetti Squash | Halved | 30 – 40 minutes |
| Sweet Peppers | Cut into 1 inch wide strips | 20 – 30 minutes |
| Sweet Potatoes | Diced | 30 – 35 minutes |
| Turnips | Peel and cut each into 6 wedges | 25 – 35 minutes |
| White Potatoes | Diced | 35 – 40 minutes |
| Zucchini | Trim and halve lengthwise | 15-20 minutes |
I have roasted both young potatoes and Brussels sprouts using olive oil and Harissa seasoning. This chart contains good information. 🤓👍🏼🍻