IMHO all of them will take longer than 30 minutes to roast. What you can do is cheat a little bit...microwave them for about 8-10 minutes with the olive oil & your spices. Once you feel them getting a little soft spread them out on a cookie sheet that has been sprayed with Pam and roast away...At least that is the way I do it. But not with green beans or asparagus, those will cook in about 20 minutes..

I would think that 'cheating' witb the microwave would completely change the texture. I cut the veggies into bite sized pieces, toss with a little olive oil and balsamic vinegar (little is key) . Salt with a coarse salt (kosher is fine) after assembling on the baking sheet. I love the flavor that the vinegar adds but is not a necessity.

I usually bake at 425ð and check after 25 minutes. Stir once during the cooking.

Your goal is to have them remain slightly firm on the inside (like any freshly cooked raw veggie), but carmelized on the outside.

They are best served when quite fresh out of the oven. Reheating is likely to make them limp and soggy. Nothing worse than overcooked, over done veggies.

I love roasted vegetables! I'll be fixing some tonight. Onions, carrots, brussels, rutabaga, and butternut squash. Yummo.

If you want to "cheat" on cooking things to soften them, instead of microwaving them, use a pressure cooker. I will even partially cook a whole chicken in my PC, then put it on the outside barbecue to finish and get that crispy BBQ skin.But this is about vegetables,not chicken.

This post was edited by jannie on Wed, Nov 27, 13 at 7:53

Like Rhizo, I wouldn't microwave anything ahead of time.
We eat roasted veggies often, when the oven is one, we love doing the veggies that way.

Brussels sprouts are so good roasted. What you are planning, will go well together. I dump my veggies in a big stainless steel bowl, drizzle lots of olive oil and seasonings, mix them up and spread on the baking sheet. I find they get coated better than rubbing them while they're on the baking sheet.

Make sure all your veggie pieces are of similar size so they will all be done at the same time. I do like Jasdip, dump them in a bowl and drizzle and toss them with my hands. Don't forget salt and pepper and whatever else you may want on them.

They sound delicious, BTW!

I wouldn't add them all together to start with because I would think the sweet potatoes and squash take less time to roast than carrots and parsnips and by the time the carrots are done the sweet potatoes and squash would be mushy. I always roast carrots, onions, parsnips together with cloves of garlic and olive oil. Loved roasted brussel sprouts. I always make a puree with my cauliflower these days because it is so good

Your ideas sound great. I will be roasting them here on cookie sheets, but I have to take them to daughters house where they won't be served for a few more hours. Heating them up will make them soggy? How could I prevent that? I will cut all pieces similar size, toss in large bowl with the olive oil(maybe a touch of balsamic vinegar, seasoning. I hate soft wilted veggies and want to prevent that.

what herbs and or spices besides the balsamic would you suggest...

Sea salt, pepper, fresh basil , oregano, rosemary. That's what I have growing on my windowsill.

Here's a nice guide to roasting times for various vegetables that you might find helpful.
http://www.goodhousekeeping.com/recipes/cooking-tips/oven-roasted-vegetables

Here is a link that might be useful: Guide

Thank you.... that guide will come in handy.

Thanks for the guide. Just talked to daughter. I won't be roasting here. We'll do them in the oven after the turkey is out and standing for awhile before carving. I will compensate by cutting heavier pieces smaller. She has asparagus to add which we will do half way thru.