This Simple Hack for Roasting Veggies Will Save You Both Time and Effort

If you ask me, roasting your vegetables is a great way to make them tastier and more enjoyable to eat. By roasting them, I’ve found that it’s easier for me to chow down on two and a half cups of veggies each day like the Dietary Guidelines for Americans recommends. For some people, however, it can seem like a lot of work to roast a variety of vegetables at once. If that happens to be you, fear no more because the charming influencer Babs, whose Instagram account is called @brunchwithbabs, shared how you can easily roast all your vegetables with a lot less effort. 

“One sheet pan, same temperature, different times!” she exclaimed in a video for her “Bootcamp Babs” Instagram series. Her hack is super-simple and makes so much sense and even has me wondering how I’d never thought of it before. 

To complete this hack, Babs instructs viewers to roast the variety of vegetables at 425°F in the oven. For asparagus, broccoli, grape and cherry tomatoes, or sugar snap peas, she suggests keeping them in the oven for 10 to 15 minutes. Then, take them out and continue to cook other vegetables in the pan. 

For Brussels sprouts, corn, okra, or summer squash, she suggests a cooking time of 15 to 20 minutes. For acorn squash, cauliflower, new potatoes, or sweet potatoes, a cooking time of 20 to 25 minutes is recommended. Cook butternut squash for 25 to 30 minutes, while beets should stay cooking in the pan for 40 to 45 minutes. Once you have finished cooking your vegetables, cool them and store them in glass containers in the refrigerator for 4 to 5 days, instructs the infamous internet mom/grandma. How convenient!

Looking for more hacks that can be useful? You may want to try Babs’s hack for roasted garlic. Another hack I love is this one for organizing and storing all your vegetables so you can stop wasting food.