Quick Roasted Vegetables

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While there are plenty of fancy ways to prepare vegetables, the recipes I use often are usually practical, quick, and flexible. While those more experienced in the kitchen might scoff at how simple a recipe like this is, I’ve included it here for those who are new to cooking and looking for a palatable, foolproof way to cook an assortment of vegetables in less than 30 minutes. Serve it as a side to a quick-cooking protein, like Broiled Scallops, Sear-Roasted Pork Chops, or Wild Salmon.

Of course, you can make some substitutions here, as long as the vegetables have a similar cooking time — I’ve successfully used broccoli, kholrabi, romanesco, and zucchini. Change the flavor by using a different solid cooking fat (like duck fat or lard) or a different herb (like rosemary).

5.0 from 1 reviews
Quick Roasted Vegetables
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1 bunch broccolini (about 1 pound; broccoli works as well), stems and florets roughly chopped
  • 1 small head cauliflower, roughly chopped
  • 1 yellow summer squash, halved and cut into chunks
  • 3 ounces button mushrooms, chopped
  • 3 tablespoons coconut oil, melted
  • ½ tablespoon fresh thyme
  • ½ teaspoon sea salt
  • ½ lemon, juiced
  1. Preheat your oven to 400 degrees F.
  2. Place the broccolini, cauliflower, squash, and mushrooms in a large bowl. Pour the melted coconut oil over top, and stir until all of the vegetables are coated. Sprinkle with thyme and salt and stir once again.
  3. Cook for 20-25 minutes, until vegetables are lightly browned and fork-tender.
  4. Sprinkle with lemon juice and serve warm.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Agness of Run Agness Run says

    Great and healthy lunch idea, Mickey! Thanks a bunch for the amazing recipe.

  • Morgan says

    Hi Mickey! My family is in love with so many of your healing and delicious recipes – we are so thankful! I wish I could hug you and thank you in person. 🙂 Random question – where is that cool All-Clad roasting sheet from? I’ve been looking for one like it, but can’t find one that looks like that. Is it an older model? Thanks!

    • Mickey Trescott says

      Hey Morgan! Happy you are enjoying them! My roasting dish is vintage All-Clad that I bought on Ebay. It is the best roasting tray I’ve ever owned! I think they call it a Jelly Roll Pan. 🙂

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