I make roasted broccoli all the time. I don't blanch it, and it stays crispy for at least twenty minutes after cooking. I add olive oil and salt and roast at 450 for fifteen minutes.

what veggies are you roasting? Squash? Onions? Asparagus?

I never blanch veggies for roasting. Saturday I made a big pan of roasted onions, peppers, tomatoes, mushrooms and zucchini ...just chunked them up, drizzled with olive oil, some balsamic vinegar, salt pepper, garlic powder and cooked them at 400 for about 25 minutes....stopped once to toss them around.

When I have veggies of differing cooking times to roast, I put the veggies in the pan in stages, starting w/ the hardest, like potatoes, root veggies, then adding the rest according to how long they take. It requires a bit of calculating (mostly subtraction), but not too difficult. I add a couple of minutes to the subsequent veggies to account for the loss of heat from opening the oven door.

For instance, if potatoes take 45 minutes & green beans take 18, I set the timer for 25 minutes, then add the green beans & set it for another 20.

Try this:

For green vegetables - Add 1 teaspoon of baking soda in boiling water. Blanch for 30 seconds, then wash thoroughly. Vegetable will stay green much better.

To get different vegetables cooked and finish at the same time, microwave first before roasting.

dcarch

Like some above, i do similar. I prep and cut/chop two separate bowls depending on cooking time. For a crowd of 10-20 i prep and gallon zip-lock two separate bags and cut sizes for cooking time. I never steam or micro ahead. I give beets, potatoes, etc a head start of 20-30 minutes, then add others with a shorter cooking time...cubed sweet potato, winter squash, leeks etc. Something like asparagus i prep and just lay on top the final five minutes.

You can also cut veg in larger or smaller sizes to cook evenly with the others but often two separate bowls tossed in fresh herbs and olive oil ahead is fine. All ready to go on a parchment lined sheet pan. A whole head of garlic, a bit of the top cut off, roasts nice in the early batch. Those that want a sweet roasted clove can take a bit and it is pretty. Other not wanting it can decline.

In the fall months, with so many root veggies i might find as much as 20 varieties that i often cut in different shapes so that they can be recognized...like the black radish...i cut in wedges with the skin on. I love it but some describe it like putting your head deep in ripe compost, very earthy. With so many carrot varieties i grow, and golden beets, and watermelon radish....

Brussel sprouts baby whole are nice but larger i cut in half. Cauliflower is nice roasted but broccoli is one that i would cook/steam separate.

I think Plllog's idea is the most foolproof!