Preheat oven to 400°. Chop veggies as needed, toss in a bit of oil or spray with cooking spray. Season as you like.
▪️Baby Potatoes (Gold/Red/Purple)
(Italian Seasoning, Thyme, Rosemary)
(Dry Ranch Mix)
♨️ Baked 40min
▪️ Green Beans
(Italian Seasoning / White Cheddar Powder)
▪️Peeled Roasted Chestnuts
♨️ Baked 20min
🍎 CALORIES – 240
🍠 TUSCAN ROASTED RAINBOW VEGGIES
1 = firmer, longer time needed / 2 = softer, second pan
▪️RED – Grape Tomatoes 
▪️RED – Red Radishes 
▪️RED – Beets 
▪️RED/ORANGE – Peppers 
▪️ORANGE – Butternut Squash 
▪️ORANGE – Sweet Potato 
▪️ORANGE – Carrot 
▪️YELLOW – Delicata Squash 
▪️YELLOW – Yellow Squash 
▪️YELLOW – Gold Beet 
▪️GREEN – Broccoli 
▪️GREEN – Asparagus 
▪️GREEN – Brussel Sprouts 
▪️GREEN – Green Beans 
▪️GREEN – Zucchini 
▪️PURPLE – Red Onion 
▪️PURPLE – Purple Cabbage 
▪️PURPLE – Purple Potato 
▪️OTHER – Mushroom 
▪️OTHER – Garlic 
▪️OTHER – Cauliflower 
▪️OTHER – Turnip 
Preheat oven to 375-400°F. [Some people like 425°] This is really going to depend on your oven, altitude and personal preference. I like 375° for my oven.
Cut veggies to desired size. I like about 1in cubes. The thinner you cut things, especially high moisture veggies like zucchini [and similar squash] and peppers for example, the more they are going to cook down.
Some squash like Delicata, can just be cut with the skin on, while others like Butternut can benefit from a quick softening in the microwave to make prepping easier. Simply pierce the squash a few times all the way around with a sharp knife and microwave for 3-4 minutes, turning once. Once this cools, peeling is tremendously easier.
I leave the skin on most veggies – potatoes, squash etc – but feel free to peel everything if you like.
Either toss the veggies in a little oil or spray with cooking spray if you don’t want the points for the oil. I also like to add a little lemon juice here.
Season as you like. For me, I like using both fresh and dried herbs + dried spices like Garlic and Onion Powder, Italian Seasoning, flavored Sea Salt and cracked Black Pepper.
Spread everything evenly on a baking tray/cookie sheet. Don’t overcrowd here like I did… Use multiple trays as needed. I separate by cooking times.
Bake on 375-400° for 15-45min depending on your veggies. I cook my hard squash like Butternut, potatoes and any other root veggies (turnips, parsnips, carrots etc) first for 20-25min, then add the faster cooking vegetables, cooking for an additional 15-20min.
Here is a general guide to roasting times from https://www.thekitchn.com/how-to-roast-any-vegetable-101221
🥔 Root vegetables (Beets, Potatoes, Carrots):
30 to 45 minutes, depending on how small you cut them
🍂 Winter squash (Butternut Squash, Acorn Squash):
20 to 60 minutes, depending on how small you cut them
🥦 Cruciferous (Broccoli, Cauliflower, Brussels Sprouts):
15 to 25 minutes
🍆 Soft vegetables (Zucchini, Summer Squash, Bell Peppers):
10 to 20 minutes
🍈 Thin vegetables (Asparagus, Green Beans)
10 to 20 minutes
30 to 45 minutes, depending on how crispy you like them
15 to 20 minutes
Here is a downloadable PDF of roasting times that I love.
This is great for smaller portions or reheating without using the whole oven. Set your air fryer to 375-400° for about 1/2 the time you would bake. You will need to check on them until you figure out the right timing as wattage and sizes vary and make it difficult to give timings. If you have a little pot belly type fryer vs the oven type, it is different again. I find it easier to just use my big oven.
Here is a rough guide
Eat hot or cold. As a meatless meal or as a side. They store well for reheating later, can be frozen if you like or just cooked as you need. You can always prep everything raw and just cook individual portions if you don’t like them reheated or if you know you are going to do them as leftovers, don’t finish cooking them all the way so when you reheat, they finish cooking then.