Roasted vegetables should not all need the same amount of time just because they share a season. Squash, carrots, onions and broccoli bring different textures and moisture levels to a pan. Better results begin with deciding which pieces can cook together and which need a head start.
Cut with cooking time in mind
Make dense vegetables smaller and keep delicate vegetables in larger pieces when that suits the recipe. A thick potato wedge takes longer than a thin piece of onion. Similar-looking pieces are useful, but similar cooking needs matter more.
Dry washed vegetables before oiling them. Spread them on
Comments