Simple Roasted Vegetables

By Jenny Steadman April 13, 2018

As winter turns to spring, my body craves more and more fresh foods. But fresh foods almost always demand more work and preparation. This week I decided to shop the pre-cut vegetables at the grocery store and make my life easier... and more delicious! In 30 minutes, I had a full baking sheet of roasted vegetables, which made up my lunch, will compliment my dinner, and feed us into tomorrow as well. 

I will list the vegetables pictured above, but this works with absolutely any vegetables. Note that ovens vary, so the baking time is a suggestion. 


  • cooking spray
  • mushrooms
  • asparagus
  • onions
  • zucchini
  • yellow squash
  • butternut squash

Preheat oven to 425 degrees. Spray baking sheet(s) with cooking spray and lay vegetables out in a single layer. Season with salt and pepper. Bake for 25 minutes. Stir vegetables halfway through.