Oven Roasted Vegetables Recipe (2024)

FAQs

What is the secret to roasting vegetables? ›

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior.

General Roasting Times for Vegetables

Winter squash (butternut squash, acorn squash): 20 to 60 minutes. Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes. Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes. Thin vegetables (asparagus, green beans): 10 to 20 minutes.

Best Vegetables To Roast

Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.

Garlic, rosemary, chilli, Cajun and thyme work really well when sprinkled on roast veg. Mediterranean vegetables are a firm favourite in the oven too! Don't forget to stir halfway through to baste the vegetables in their own seasoned juices.

400 degrees F is the best temperature for most roasted vegetables. If you are cooking other items in the oven and need to adjust the temperature to accommodate, anywhere from 375 degrees F to 425 degrees F should work well. I do not recommend roasting vegetables at 350 degrees F if possible.

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

If you need to get vegetables into the oven for dinner right now, add some starch after you've seasoned them with oil, salt, and your spices of choice, tossing to get a thin, even coating. You don't need much—a tablespoon of starch per pound of veg should do it.

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

While both methods use dry heat, the process and the temperatures can vary due to the structure of the food. Roasting gives more firm foods a crispy outer texture and caramelization, whereas baking is better for foods that start out soft, such as batters and doughs.

Which vegetable takes the longest to roast? ›

Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.

Using different seasonings can completely transform your plant-based cooking. Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).

Roasting: This is another high-heat cooking method that brings out the best flavors in vegetables. Use a sheet pan and spread cubed or chopped veggies in a single layer. Don't overcrowd your pan, as moisture will release during cooking.

What to serve roasted vegetables with? These Italian-style roasted veggies are the perfect side dish next to almost any meaty dish. I often serve them next to my Italian baked chicken, Garlic Dijon Chicken, or even next to Boneless Lamb, Roast Turkey Breast, or even Slow Roasted Salmon.

Using the wrong pan

Yes, you can roast vegetables in a casserole dish or even a cake pan. But the high sides make it harder for the water inside of the vegetables to evaporate during baking, setting you up for sogginess. Instead? Use a simple rimmed baking sheet.

Plus, Balla reminds us, when oil permeates a vegetable's cells, it transforms every nook into sweet, crisp, caramelized deliciousness. So, no. Balla is not against roasting vegetables in oil. He just thinks dry-roasting is even better.

Do you cover vegetables when roasting in the oven? Generally, you don't cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic.