How to Roast Vegetables

Whether you’re a beginner cook or want to learn how to roast any vegetable, so it turns out delicious, you’re at the right place.

With the tips and step-by-step directions in this post, you’ll achieve crispy, oven-roasted vegetables that are never soggy or burnt.

Oven-Roasted Vegetable Secrets

With the step-by-step directions and tips I share in this post, you’ll never pull out a sheet pan filled with charred, dry, or wet and soggy roasted veggies again!

From the tools needed to get the job done, how to chop veggies and season them to oven temperatures, and my best recipes, this post shares all my secrets to achieving a delicious side dish.

There are so many other options, which we will cover later, but another honorable mention would be frozen vegetables! 

Yes, you can roast frozen veggies of any kind. It gives them a delicious, nutty flavor, and while their edges won’t be as crisp or toasty, it’s definitely much tastier than steaming.

Which Vegetables Roast Well Together

When selecting vegetables to roast, the best combinations are made with varieties with the same cook times. Below, I’ve curated a list featuring different vegetables that pair well together.

• Root vegetables: cauliflower, Brussels sprouts, cubed sweet potatoes. 
• Summer blend: zucchini, yellow squash, tomato, and bell pepper. 
• Peppers and onions: sliced onion, bell pepper of any color, and minced garlic. 
• The BEST cabbage: sliced cabbage (any color), onions, and minced garlic. 
• Thanksgiving blend: Brussels sprouts, butternut squash, and beets. 
• Stir-fry blend: broccoli, thinly sliced carrots, sugar snap peas, and sliced mushrooms. 
• Spring veggies: asparagus, green peas, and yellow squash. 
• Curry vegetable blend: chopped cauliflower, cubed butternut squash, and chickpeas. 
• Southwest: bell pepper, zucchini, onions, and canned black beans. 

*The cook time will vary based on which veggie you use; reference the chart below to know how long to program on the kitchen timer.  

What Size to Cut Veggies for Roasting

While prepping the veggies, cut them into uniform shapes and sizes, whether it’s 1-inch cubes or ½-inch thick strips. This will allow you to roast different vegetables at once and help them cook at the same rate.

How Much Space Do You Need on the Pan?

There should be enough space between the veggies for each piece to lay flat, and you can see the pan’s surface between pieces. In some cases, a second sheet pan may be necessary. Otherwise, overcrowding the pan can cause the veggies to steam and become soggy.

How Long to Roast Vegetables

Curious how long it will take to roast your choice of veggies? Reference the list below and find out! Any highlighted veggies are linked to a recipe for you try. 

Keep in mind the time is based on the thickness of the veggie AND a 400F preheated oven. If you want to roast your veggies at 425F, reduce the cooking time by 5-10 minutes. 

Vegetable	Roast Time
Brussels sprouts, halved	30 min
Broccoli, florets	25 min
Cabbage, ½-inch thick slabs	25-30 min
Cauliflower, florets	25-30 min
Carrots, 1-inch rounds	30-40 min
Beets, 1-inch cubes	40-45 min
Butternut squash, 1-inch cubes	25 min
Acorn squash, 1-inch cubes	25 min
Celeriac root, 1-inch cubes	30-35 min
Fennel, 1-inch wedges	40 min
Turnips, 1-inch cubes	30 min
Parsnips, 1-inch cubes	30 min
Summer squash, 1-inch cubes	20 min
Eggplant, 1-inch cubes	20 min
Bell peppers, ½-inch thick strips	30 min
Onions, ½-inch thick strips	30 min
Asparagus spears	20 min
Cherry tomatoes	20 min
Corn, husked	25 min
Mushrooms, sliced	20 min
Green beans	25 min

In fact, cooking vegetables according to texture and color is far more accurate since some ovens run hotter than others. So around the 5-minute mark, grab a fork, and test the veggies for doneness.

How Much Oil Do You Need?

You’ll want to toss the veggies with enough oil so they get a shiny coat; it’s about 1-2 tablespoons per pound. Also, make sure to use an oil with a high smoking point, or they will begin to smoke while cooking. Canola, olive, and avocado oil are all great options.

Center Shelf
Before you preheat the oven, place the rack in the middle of the oven. If it’s higher, the vegetables will burn. 

How to roast multiple veggies
While mixing everything can be tempting, I recommend making separate rows of each or dividing into two pans. This makes removing veggies that are finished cooking easier when the others have a good 5-10 minutes more. 

How to roast multiple pans of veggies
If you are roasting 2 sheet pans of veggies, place the second directly beneath the middle shelf, and swap them out halfway through baking. 

You wash, you dry
Once you’ve washed the veggies, dry them thoroughly with a clean kitchen towel. If there is any water, they will steam. 

How to Serve Roasted Vegetables

Roasted veggies are more than just a side dish; they can be the main course if you know how to serve them. Below, you’ll find some new and incredibly delicious ways to incorporate these into your everyday meals. 

• Salad toppings: Winter Salad or breakfast salad are great examples. 
• Over a bowl of savory oats.
• Topped with a fried egg.
• Serve over cooked grains with a drizzle of tahini or hummus.
• Tossed with pasta and grated Parmesan. 
• Stir-fry: toss them in with the cooked meat and stir-fry sauce. 
• Frittata: stir leftover roasted veggies into a frittata like this one and thank me later. 
• Over a bowl of creamy risotto.

To reheat, you can go the quick route and microwave them for 2 minutes. The veggies will steam and won’t be as crisp, but the flavors are all there.

However, if you want crisp them up a little, preheat the oven to 400, spread the veggies onto a sheet pan, and bake for 10 minutes or until heated through.

Print