We don't typically think about making a tray of mixed roast vegetables because different vegetables roast at different temperatures and different times. But, you can roast almost any vegetable or root vegetable together, whether it’s potato, sweet potato, broccoli, carrots, radishes, bell pepper, or beet. How do you do it? Chop them properly. First, prepare the most tender items (say baby tomatoes or slices of zucchini) you plan on roasting as these will roast the fastest. From the size of these, you can then judge how small you need to cut the hardest vegetables (potatoes, carrots etc.), as they will roast faster the smaller they are cut. Then, cut any medium-firm vegetables (broccoli, eggplant, etc.) so everything can roast evenly. Just be sure to keep an eye on the vegetables and pull them out when they are tender and golden.
Keyword produce, roast vegetables, roasted vegetables, vegetables,