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How to Roast Vegetables


How to Roast Vegetables

Looking for a way to increase your veggie intake? Roasting veggies makes them nearly addictive – we’re not kidding when we say that you might want to finish off a whole head of broccoli by yourself. If you haven’t discovered roasted veggies yet– or haven’t made them on your own — you’re truly missing out.  But never fear, that’s what this blog is all about!

You can roast just about any vegetable and expect a sweeter, more concentrated flavor that’s sure to please even the most stubborn veggie eaters (or non-eaters). The high heat used in roasting caramelizes the natural sugars in the vegetables, taming the bitterness that often deters people from liking them. And it couldn’t be simpler – all you need is olive oil, the vegetable that you’re roasting, and any herbs or spices that you like.

Key tips for roasting veggies:

  • Roasting vegetables means cooking them on high, with dry heat.
  • Most roasted vegetables are best baked at 425-450° F on the middle rack of the oven.
  • Cooking times typically range from 15-35 minutes, but vary depending on the size of the vegetable(s). More cooking time is needed for larger pieces and less for smaller or skinnier pieces.
  • Always make sure that each veggie piece has its own spot on the baking sheet (i.e. there’s no overlap between pieces). This will allow the veggies to cook and brown evenly.

Basic roasting instructions:

Wash and scrub (or peel) vegetables, then cut them into equal sized pieces.  (Depending on the veggie, this might be 1/2 – 1 1/2 inch squares or long and narrow strips.) The size ultimately depends on what you’ll be using the veggies for and what you prefer. Place cut veggies in a pile directly on the baking sheet/dish that you plan to cook them. Coat veggies with 1 teaspoon of olive oil per 1 cup of vegetables (about 3-4 teaspoons per pound). You can use an olive oil spray (like a refillable Misto spritzer or cooking spray) to coat as well, using about 15 seconds of spray to equal 1 teaspoon of olive oil. Next, add any herbs, spices, or flavorings you plan to use. We’ve listed some basic pairings below, but get creative! Toss all veggies together so that they’re evenly coated with oil and flavorings. Spread out evenly on the baking sheet/dish, making sure not to overlap pieces or they won’t brown.  Cook at 450° F for 15-30 minutes, turning halfway through, until vegetables are slightly browned on the outside, and soft on the inside.

Cooking times for some of our favorites:

  • Broccoli/Cauliflower: 15 – 20 minutes at 450.
  • Green beans & asparagus: 15-20 minutes at 425
  • Carrots: 25 minutes at 450
  • Sweet potatoes and butternut squash: 25 – 30 minutes at 450
  • Peppers, fennel, red potatoes: 25 – 30 minutes at 450

Have you roasted veggies before?  If so, what’s your favorite roasted veggie?

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8 Comments on “How to Roast Vegetables”

  1. Ron

    I have roasted everything in your cooking times list plus a few more. Can be tricky, but a great way to do vegetables if you don’t mind the occasional charring.

  2. Suzanne

    Love roasted broccoli!! My second favorite is roasted cauliflower followed closely by roasted brussel sprouts!! Yum!

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