No matter the veggie or the quantity, roasted vegetables are quick to cook and quickly devoured! Plus, this showy cooking method can easily feed a crowd or just a couple. Whether you're completely new to roasting vegetables or just want to branch out from roasted carrots to roasted asparagus, we'll teach you how to do it. You don't have to stick to just one, either—we'll show you how to roast a mix of all your favorite veggies!
When it comes to roasting, not all vegetables are created equal. Before you preheat your oven, make sure you're choosing good veggies to roast for the best and most delicious results.
Best Veggies for Roasting: Roasting vegetables in the oven starts with choosing the best veggies. Vegetables such as onions, potatoes, carrots, beets, winter squash, 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 for Roasting: 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 for how to prep and how long to cook them.
If you're craving roasted vegetables but don't have a favorite in mind, try this basic roasted veggies 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!
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.
Roasting Mediterranean vegetables is as easy as choosing your veggies and tossing them on a sheet pan. Choose from a variety of common Mediterranean vegetables like carrots, eggplant, onions, leeks, peppers, shallots, mushrooms, tomatoes, and zucchini. Once you have your veggies assembled, season as desired and follow the instructions from our roasting chart, above, to make your Mediterranean veggies tender and delicious.
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!