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Simple Roasted Vegetables
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Roasted veggies glam up my entire kitchen experience. Roasting brings out all the natural flavors of the veggies without ruining all of its nutrients. Plus, I can make a huge batch ahead of time and incorporate more vegetables into my daily life with no excuse.

Technique tip: Spread the veggies in an even layer on the sheet tray to ensure even cooking and browning.

Swap option: Swap Italian seasoning for dried basil, dried oregano and dried rosemary or any dried herbs you have at home.


    • 1 large butternut squash, about 3-pounds, peeled and seeded and cut into 3/4-inch cubes
    • 1 small head cauliflower, cut into bite-sized florets
    • 6 poblano peppers, steamed, seeded and chopped
    • 4 cups portobello mushrooms, cut into 1/2-inch pieces
    • 4 tablespoons olive oil or grapeseed oil, divided
    • 3 teaspoons Italian seasoning, divided
    • Himalayan salt and freshly ground black pepper


1. Preheat oven to 400°F.

2. Arrange in an even layer butternut squash on a half sheet pan. On a second half sheet pan, combine the cauliflower, poblanos and mushrooms. Drizzle 2 tablespoons olive oil on the butternut squash and 2 tablespoons olive oil on the cauliflower mixture. Sprinkle each tray with half the Italian seasoning, 2 teaspoons each of salt and pepper, and toss to combine with clean hands.

3. Place both sheet trays in the oven and roast butternut squash until golden, about 20-25 minutes. Remove the pan from the oven. Increase the oven temperature to 425°F and roast cauliflower mixture until browned, about 7-10 minutes. Remove final sheet tray from the oven and allow to cool.

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