Hands-on Time
20 Mins
1 Hour
Serves 6

Roasted veggies are not only delicious but they're incredibly handy to have around—and you don't need to stick to roasting them one at a time. Here are a half dozen different veggies you can roast together and keep on hand for grain bowls, soups, and more. 

How to Make It

Step 1

Preheat the oven to 400°F. Coat the cut side of the garlic halves with cooking spray and wrap tightly in foil.

Step 2

Line 2 large, rimmed baking sheets with parchment paper. Arrange the foil-wrapped garlic, beets, and onion, separately, on 1 baking sheet. Arrange the squash, cauliflower, and haricot verts, separately, on the other. Drizzle the vegetables with the oil and toss individually to coat. Roast at 400°F until tender and golden, 40 to 45 minutes for the garlic, beets, and onion; 15 to 20 minutes for the squash, cauliflower, and haricots verts.

Step 3

Cool completely, about 20 minutes. Store individually in ziplock plastic bags. Refrigerate until needed.

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