How to Roast Vegetables

Roasting vegetables in the oven gives them a caramelized exterior and good flavor while keeping the inside moist and tender. Get our tips and tricks for perfect roasted veggies. We'll show you how to roast vegetables in the oven, plus get our no-fail guide for how long to roast vegetables. This showy cooking method can easily feed a crowd or just a couple. No matter the veggie or the quantity, roasted vegetables are quick to cook and quickly devoured!

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Choosing Your Vegetables

When making roasted vegetables, it's important to consider the type of veggie you are roasting. 

Best Veggies: Roasting vegetables in the oven starts with choosing the best veggies. Vegetables such as onions, potatoes, carrots, beets, winter squash, carrots, and other hearty root vegetables work well. Tender vegetables, such as asparagus and mushrooms, also transform in the heat of the oven.

Less-Good Veggies: Green beans, broccoli, and other green-hue vegetables are not as well suited for roasting because they tend to turn olive green, and the green beans shrivel before becoming tender.

A real benefit to oven-roasted vegetables is the ability to cook a combination of colorful veggies, resulting in a full-flavor side dish or meatless entree. Use this chart of favorite roasting vegetables as a guide.

How to Roast Vegetables in the Oven

  • Temp: Preheat the oven to 450°F. Roast vegetables in the oven at high heat so they caramelize on the outside. If the oven temperature is too low, the vegetables will overcook before achieving the desired browning.
  • Pan: A heavy 13x9-inch roasting pan works well for roasting vegetables, but you can also use a large baking pan. To keep cleanup to a minimum, line the pan with foil. Place the vegetables that take the longest to cook in the pan. Do not crowd the vegetables or they will steam instead of roast. If you like, add 1 or 2 heads garlic with the tops trimmed off, several sprigs of thyme, and/or snipped fresh rosemary, oregano, or sage.
  • Mixture: Toss the vegetables with a seasoned oil mixture to keep them from drying out and to flavor the vegetables as they roast. In a small bowl combine olive oil with lemon juice, salt, and ground black pepper. Drizzle the seasoned oil over the vegetables in the pan, tossing lightly to coat all of the vegetables. A basting brush also works to coat the vegetables with the oil.
  • Technique: Don't guess how long to roast vegetables in the oven. Use our handy guide! Roast longer-cooking vegetables, uncovered, about 30 minutes, stirring once. Remove the pan from the oven and add the vegetables with shorter cooking times. Toss to combine, then return to the oven. Continue to cook about 10 to 15 minutes more or until the vegetables are tender and brown on the edges, stirring occasionally. The timings here are approximate and will depend on the vegetables you choose.
 
Get all our favorite roasted vegetable recipes in this digital cookbook!
 
 
Vegetables for Roasting Preparation Approximate Roasting Times at 450 degrees F. Roast vegetables until crisp-tender.
Carrots Trim and peel or scrub baby carrots or regular carrots. Cut regular carrots into bite-size pieces or thin strips. 40 to 45 minutes (Thin strips may cook faster.)
Parsnips Trim and peel parsnips. Cut into bite-size pieces or thin strips. 40 to 45 minutes (Thin strips may cook faster.)
New potatoes or regular potatoes Whole tiny new potatoes, quartered, work especially well. For larger potatoes, cut into bite-size pieces. Peeling is not necessary, but scrub well before using. 40 to 45 minutes
Sweet potatoes Scrub and peel. Cut into bite-size pieces. 40 to 45 minutes
Onions Remove papery outer layer. Cut into thin wedges. 30 to 45 minutes
Fennel Trim the stalks and cut a thin slice from the bottom of the bulb. Cut bulb into thin wedges. 30 to 40 minutes
Brussels sprouts Trim stems and remove any wilted outer leaves; wash. Cut any large sprouts in half lengthwise. 30 to 40 minutes
Baby beets or regular beets Scrub and peel beets. Trim off stem and root ends. If desired, halve or quarter baby beets. Cut regular beets into 1-inch pieces. 30 to 40 minutes (You may want to cover the beets if they start to burn.)
Roma tomatoes Wash and halve lengthwise. 20 to 30 minutes
Zucchini, pattypan, or yellow summer squash Baby zucchini, pattypan, or summer squash can be roasted whole. For larger squash, cut into bite-size pieces or slices. 10 to 15 minutes
Small eggplant Peel if desired. Cut into quarters lengthwise and cut into 1/2-inch-thick slices. 10 to 15 minutes
Sweet peppers, regular size or small For regular-size peppers, wash, seed, and cut into 1/2-inch-wide strips. For small peppers, if desired, roast whole, then remove stems and seeds. 10 to 15 minutes
Asparagus Wash and break off woody bases where spears snap easily. Leave spears whole or cut into 1-inch pieces. 10 to 15 minutes
Baby leeks Trim and halve lengthwise. Rinse well and pat dry with paper towels. 10 to 15 minutes
Cauliflower Wash and remove leaves and woody stem. Break into florets. 10 to 15 minutes

Easy Roasted Vegetables Recipe

Get the Roasted Vegetables recipe

If you're craving roasted vegetables but don't have a favorite in mind, try this basic recipe that combines all kinds of nutritious veggies. It yields 13 cups of roasted vegetable deliciousness, so you'll have plenty of leftovers for the week!

You'll need:

  • 5 cups peeled potatoes cut into 1-inch pieces
  • 2 large onions, coarsely chopped
  • 3 cups carrots cut into 1-inch pieces
  • 3 cups parsnips or turnips cut into 1-inch pieces
  • 6 cups halved cremini mushrooms
  • 2 heads garlic, separated into cloves and peeled
  • 4 cups red sweet peppers cut into 1-inch pieces
  • 4 cups yellow sweet peppers cut into 1-inch pieces
  • 1/2 cup olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper

Step One: Preheat oven to 450°F. Line four 15x10-inch baking pans with foil; coat foil with nonstick cooking spray. Place potatoes and onions in one pan, carrots and parsnips in second pan, mushrooms and garlic in third pan, and sweet peppers in the remaining pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all vegetables. Sprinkle all vegetables evenly with salt and black pepper.

Step Two: Place pans with potatoes, onions, carrots, and parsnips in oven. Roast, uncovered, 45 to 50 minutes or until vegetables are tender and brown on edges, stirring once. Remove pans from oven; let cool on wire racks.

Step Three: Place pan with peppers in oven. Roast 15 minutes. Add pan with mushrooms and garlic to oven. Roast 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven; let cool on wire racks.

Step Four: Place cooled vegetables in airtight containers; cover. Store in refrigerator up to 5 days and use in recipes as desired.

Great Roasted Vegetable Recipes

Get the recipe for Medley of Roasted Root Vegetables

Once you know how to roast vegetables in the oven, you're on your way to flavorful and healthy dishes. Try these recipes that highlight oven-roasted vegetables. 

Medley of Roasted Root Vegetables

Roasted Vegetables: Our Best Recipes

Roasted Vegetables with Chickpeas

Orzo with Roasted Vegetables

Roasted Vegetable Tart

Roasted Vegetable Spread

Don't Stop at Roasting: Try Grilled Vegetables!

Get the recipe for Grilled Baby Carrots

When the weather warms up, take a break from oven-roasted vegetables and switch to grilled veggies. We have recipes, tips, and tricks to make grilled vegetables just as tasty as roasted!

Our Best Grilled Vegetables

How to Grill Vegetables

How to Grill Asparagus

Grilled Baby Veggies with Arugula-Mint Pesto Sauce

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