How to Roast Vegetables
Roasted vegetables are as easy to make as they are delicious to eat. Oven-roasting vegetables brings out their natural sweetness, browning them to perfection. We love adding roasted veggies to pizzas and soups, but you can also enjoy them on their own as a nutritious side dish. With our veggie tips from the Better Homes and Gardens Test Kitchen, we'll show you how to roast vegetables in the oven that everyone will enjoy!
How to Roast Vegetables
How to Make Roasted VegetablesIt's important to chop the vegetables in a uniform size. Roasted Veggie Medley
Roasted vegetables make a gorgeous side or additon to pasta or salad. What vegetables you roast may depend on the time of year and what you have on hand. Some of our favorites include roasted carrots, roasted tomatoes, roasted potatoes, and roasted asparagus. Here's how to get started roasting your own veggies!
Preparing to Roast Vegetables
- Clean the vegetables with cool water and pat dry. Cut into bite-size wedges, cubes, strips, or florets. The pieces should be similar in size to promote even cooking. Plan on 6 cups raw vegetables for six to eight side-dish servings.
Roasted Vegetables Tip: For green beans, precook the beans in boiling water before roasting to keep them from getting dry and shriveled (roasting time: 8 to 10 minutes).
- If desired, oil and season your vegetables before roasting. Oil helps to prevent roasted vegetables from drying out and encourages the browning that adds flavor and beauty. For roughly 6 cups raw vegetables, use about 1/4 cup olive oil or cooking oil. You can season the oil simply with salt and ground black pepper or as desired. Find our favorite seasoning mixtures below.
Roasting Vegetables in the OvenBecause tomatoes are soft vegetables, they roast faster than heartier veggies such as potatoes, beets, and turnips. Our Best Tomato Recipes
- Preheat the oven to 450 degrees F or to the temperature specified in your recipe. Hearty vegetables such as potatoes, turnips, parsnips, fennel, carrots, onions, and cauliflower need a little extra roasting time, so put them in a shallow roasting pan, a 15x10x1-inch baking pan, or a 13x9x2-inch baking pan first.
Roasted Vegetables Tip: For easier cleanup, line the pan with foil or parchment paper before adding the vegetables.
- Roast the vegetables, uncovered, about 20 minutes, stirring occasionally.
- Remove the pan from the oven and add quicker-cooking vegetables such as eggplant, sweet peppers, roma tomatoes, asparagus, precooked green beans (see tip above), zucchini, and summer squash. Toss gently to combine.
- Return the pan to the oven and roast for 5 to 15 minutes more or until the vegetables are tender and browned on the edges, stirring occasionally.