1. Dive into the veggie medley by washing, scrubbing, peeling, and cubing them into bite-sized chunks.
2. Roll out the parchment paper for each veggie type on a baking tray – it’s the red carpet treatment for our stars!
3. Time and guide to roast each vegetable:

• Root veggies take the lead
• Winter squash waltzes in
• Crucifers join the party
• Soft veggies make a grand entrance
• Thin veggies take center stage
• Onions wrap up the show due to their roasting time.

Estimated Cooking Times at 425°F / 220°C:

• Beets, potatoes, carrots: ±45-55 minutes
• Sweet Potato, Broccoli, Brussels sprouts: ±30 minutes
• Bell peppers, Celery: ±20 minutes
• Shallots, Carrots: ±25 minutes

Pro Tip:

Drizzle 1-2 tbsp. of olive oil on each vegetable type (in a bowl) and generously sprinkle with our homemade vegetable seasoning for that extra POW!

Classifying the Veggie Stars:

• Root vegetables: Beets, Potatoes, Carrots
• Winter squash: Butternut, Acorn Squash
• Crucifers: Broccoli, Cauliflower, Brussels Sprouts
• Soft vegetables: Bell peppers – Red, Green, and Yellow
• Thin vegetables: Asparagus
• Onions: Shallots or regular onions

Roasting Extravaganza Tips:

1. Mix veggies separately for precision or throw them all onto one baking sheet – it’s your call!
2. Start with the tough ones and gradually add the delicate stars to the roasting party.
3. Roast potatoes first for 30 minutes, then let green beans join the fun for the last 15 to 20 minutes.
4. Keep an eye on the show – separate trays make it easy to avoid overdoing any veggie.
5. Don’t let them crowd the stage; give them space to shine, or they’ll steam instead of roast.

So, put on your veggie-dancing shoes and let the roasting begin.