Veggies Roasting Guide

All times based on 425° F / 220° C oven temperature

Ingredient Cook Time Notes

Asparagus 10 - 15 Mins Whole, ends removed

Eggplant 20 - 30 Mins 1-inch pieces

Bell Peppers 30 - 40 Mins Sliced into ½-inch strips

Beetroot 30 - 40 Mins Sliced into ½-inch strips

Broccoli 20 - 30 Mins Broken into florets

Brussel Sprouts 20 - 30 Mins Cut in halves and roast

cut-side-down

Butternut 25 - 35 Mins 1-inch pieces

Carrots 30 - 45 Mins Halved lengthwise

Cauliflower 30 - 40 Mins Broken into florets

Baby Potatoes 25 - 35 Mins Halved

Sweet Potatoes 30 - 40 Mins 1-inch pieces

Vine Tomatoes 20 - 35 Mins Until caramelized

Zucchini 8 - 15 Mins 1-inch rounds

Suggested times - Results may vary

Toss with oil and salt before roasting, flipping once halfway through
 Meats Roasting Guide
All times based on 425° F / 220° C oven temperature

Ingredient Cook Time Internal Temp

Chicken Thighs 30 - 40 Mins 165°F / 74°C

Chicken Breast 15 - 25 Mins 165°F / 74°C

Salmon Fillets - 5oz 12 - 15 Mins 145°F / 63°C

Sausages 20 - 30 Mins 160°F / 71°C

Bacon 12 - 15 Mins N/A

Beef* - Well Done 10 - 13 Mins 158°F / 70°C

Beef* - Medium 9 - 10 Mins 145°F / 63°C

Beef* - Medium Rare 8 - 9 Mins 131°F / 55°C

Pork Chops* 18 - 25 Mins 145°F / 63°C

Lamb Chops* 8 - 10 Mins 145°F / 63°C

Disclaimer: Times are suggested only - results may vary

always use a thermomenter to check the meat’s internal temperature
*Searing recommended before putting into the oven