Roasting vegetables is one of the easiest and tastiest ways to whip up a meal in no time. I mean, more or less all you need to do is turn on the oven, peel and shop, toss in some oil, add seasoning, slice tray into oven and walk away.
Even though its very easy, there are still some general tips and individual differences when it comes to mastering the art of veggie roasting. You know me, I am here at your service to make your life easier, right?
Before I get into the specific veggies, here are the basic guidelines:
1. Preheat the oven to 425°F (218°C). It’s hot enough to roast the veggies but not so hot that they won’t cook through.
2. Cut the vegetables into even pieces so they all cook evenly. If you have different size pieces, some will end up overcooked while others will be undercooked.
3. Some veggies can be roasted whole. The larger the vegetable and the harder it is, the longer it will need to roast.
4. To prevent the veggies from sticking to the pan, line it with a sheet of parchment paper. Even if your pan is non-stick, it’s a good idea to line it.
5. Toss the veggies in a bit of oil. Don’t use a lot. You just want the veggies lightly coated, not wet. Wet veggies won’t get crispy.
6. Place the veggies in an even layer on the baking sheet with some space between the pieces. If they are piled up, the veggies will be unevenly cooked and mushy.
7. If your veggies have different cooking times, roast them separately on individual baking sheets or if you only have one baking sheet, put each type of vegetable in its own section. That way it will be easier to remove the ones that are done. You can always mix the veggies together after everything is cooked.
8. Ovens tend to be hotter in the back so halfway through the roasting time, turn the pan around so the front and the back of the pan cook evenly. If you are using two pans on different levels of the oven, swap their positions halfway through.
9. Don’t forget to toss your vegetables a few times while cooking.
10. You will know the veggies are done when they are fork-tender and as crisp and brown as you desire.
Individual Vegetable Roasting Guide
One way to season roasted vegetables is with olive, oil, garlic, salt, black pepper, and ground thyme. Sometimes a pinch of red pepper flakes and a squeeze of lemon juice goes a long way. Use your favourite herbs and spices to get the flavour profile you want!
Asparagus
Trim the bottom of the spears. A tip is to grab them at both ends and bend them until the snap. This should make them snap at the exact right place! Roast for 10-15 minutes.
This Fingerling Potato and Asparagus salad is a delicious way to enjoy these spring treasures!
Beets
You can peel beets before or after you roast them. You can also roast them whole or sliced. If you roast them sliced, peel them first. Place the sliced beets in a paper-lined baking dish (beets stain) and drizzle with oil. For whole beets, wrap each beet individually in foil after drizzling with oil. Roast 20-30 minutes for slices and up to an hour for whole beets.
Curious on what do make with beets? Try this easy Roasted Beet Salad!
Bell Peppers
Remove the core and seeds. Cut the peppers into 3 cm pieces or long slices. Roast for 25-30 minutes.
Broccoli
Cut the broccoli into equal-sized florets. Trim and cut the stalks into equal-sized pieces. Roast for 20-25 minutes until the florets are browned and crisp and the stalks are tender.
Try this Roasted Broccoli and Fennel Soup for a seriously healthy and delicious meal.
Brussels Sprouts
Pull off any browned leaves. Halve the sprouts and drizzle with oil Roast for 20-25 minutes until browned and tender.
Butternut Squash
Peel the squash and remove the strings and seeds. Cut the squash into 5 cm pieces and roast for 35-40 minutes.
Carrots
Peel carrots and cut them into 3-inch sticks or cubes. Carrots can also be roasted whole. Roast for 20-25 minutes.
This Roasted Carrots with Tahini Dressing dish is both easy to make and oh so delicious!
Cauliflower
Remove the core and cut the cauliflower into equal sized florets. Roast for 30 minutes until crisp and tender.
Feeling like adding some anti inflammatory power into your life? Try this Turmeric Roasted Cauliflower with Maple Vinaigrette for your next meal!
Celery Root
Peel and cut into chunks. Toss with oil and roast 25-30 minutes.
Eggplant
Eggplant can be roasted in slices or halves. Roast halves cut-side down on a lined baking sheet for 30-40 minutes. Roast slices on a lined baking sheet for 20-25 minutes, flipping half-way through.
Fennel
Trim off the fronds and cut the bulb into wedges. Roast for 35-40 minutes.
Green Beans
Trim the ends of the green beans and roast them whole for 15 to 20 minutes.
Jerusalem Artichokes
These do not need to be peeled. Cut into large chunks. Roast for 15-20 minutes.
Mushrooms
Clean by brushing without water and stem the mushrooms. If small or medium-sized, leave the caps whole. If large, cut in half. Roast for 20-25 minutes.
Need I say more than Garlic Marinated Mushrooms? Thought not 😉
Onions
Peel and cut the onion into wedges or slices. Roast for 30 minutes.
Parsnips
Peel and cut into chunks. Toss with oil and roast 20-25 minutes.
Potatoes
Potatoes can be peeled or not. Cut them into your desired shape: wedges, slices or fries. Roast for 20-30 minutes until crisp on the outside and tender inside.
You cannot go wrong with these Garlic Hasselback Potatoes as a side dish.
Pumpkin
Cut the pumpkin in half. Scoop out the seeds and strings with a spoon. Place the pumpkin halves in a baking dish, cut-side down. Add 1/2 (a little more than 1 dl) cup water to the baking dish. Roast for up to 1 hour or until the pumpkin is fork-tender.
Radishes
Trim the leaves and cut the bulbs in half. Roast 15-20 minutes.
Rutabagas
Peel and cut into large chunks. Roast for 30-35 minutes.
Sweet Potatoes
Peel and cut in half lengthwise. Cut into fry shapes or cubes. Roast for 30-35 minutes until fork tender.
These Chickpea Stuffed Sweet Potatoes comes with a lot of plant protein and are a nice way to end your day.
Tomatoes
Tomatoes can be roasted whole or in halves. Roast for 30-35 minutes.
Turnips
Peel and cut into wedges or fries. Roast 35-45 minutes.
Winter Squash
Cut into 1-inch slices. Roast for 30-35 minutes.
Zucchini and Summer Squash
You don’t have to peel these. Cut into 1/2-inch thick slices, cubes, or spears. Roast 15-20 minutes.
Try this Miso Glazed Summer Squash, its to die for!