How to Make Roasted Vegetables
Easy Delicious Basic Roasted Vegetable Recipe with Variations
Roasted Vegetables: Simple, easy & delicious - e.g. cauliflower, potatoes, carrots & beets.
Roasted veggies are like fries, only tastier, healthier, and oven-cooked. They take longer to cook, but the deep, hearty flavor is heavenly!
Total Prep & Cook Time: 10 minutes - 1 hour.
Yield: As many servings as will fit in your oven
For generous servings (recommended!!), start with 2 cups chopped raw veggies per person - they will shrink to about 1 1/2 cups in the oven.
To make roasted vegetables you need:
- Any roastable vegetable or combination from the list below
- An Oven: any oven, as long as it can maintain a steady temperature for up to 1 hour
- Roasting pan or casserole: Or anything ovenproof, even foil wrap & cookie sheet.
- Herbs & Spices: e.g. Salt, pepper, thyme, savory, sage, rosemary, basil, curry spice, garlic. You don't need to use them all at once, just whatever you like and have on hand
- Heat Tolerant Oil: You can dry roast veggies, but a little bit of oil conducts heat, seals in the juices, and browns evenly.
- Large Cutting Board: Plastic is inexpensive, easy to clean, doesn't warp, goes in the dishwasher. Wood or bamboo is classier & greener, but must be oiled regularly, plus washed & dried right after use.
- Chef's Knife: Highly recommended. A good sharp knife makes veggie chopping a pleasure, a dull one makes it difficult and dangerous.
- Knife Sharpener: Dull knives aren't safe or effective.
- See our article & video How to Use a Chef's Knife for more info.
Sample Roasting Veggies
- Asparagus, whole stems or 2 inch pieces, trim off tough ends
- Beets, cut in 1/2 inch cubes or thin slices (beets take longer to cook than any other veggie)
- Broccoli, peel stems, cut in 1 inch pieces, cut florettes into 2 inch pieces
- Brussels sprouts, stems removed, halved or whole
- Carrots, sliced in 1/2 inch slice or dice
- Cauliflower, cut in 2 inch pieces
- Garlic, whole cloves: Cut off stem end, peel, slit the clove and remove the stem, which is bitter.
- Green beans, whole young tender green beans, trimmed, fresh or frozen
- Onions, peeled, cored, quartered or thickly sliced
- Parsnips, trimmed, sliced in 1/2 inch pieces
- Peppers, quarters or large chunks, oseeded
- Potatoes, peeled or not, cut in 1 inch wedges or chunks
- Tomatoes, firm, seeded, cut in quarters or small whole
- Sweet potatoes, peeled, cut in 1 inch wedges
- Turnips or rutabagas, cut in 1 inch wedges or chunks
- Winter squash, cut in 1 x 2 inch pieces
- Zucchini or summer squash, 1 x 3 inch pieces
- Roast veggies alone, or in combinations depending on their cooking time, flavor, color etc
- Vary the sizes and shapes to increase or decrease the cooking time
- Asparagus, zucchini and green beans are best roasted alone or added in the last 10 - 15 minutes cooking
- Cauliflower, broccoli, green beans and brussels sprouts go well together or with root veggies
- Summer squashes, tomatoes, tender green beans and peppers cook in the same amount of time (about 30 minutes total)
- Root veggies: carrots, parsnips, turnips, sweet potatoes cook in about the same amount of time
- Beets should be roasted separately from other root veggies and combined after cooking
- Preheat oven to 375 - 425 degrees (higher temp for quicker cooking veg)
- Cut veggies and spread in a roasting pan or casserole dish
- Sprinkle or spray with oil, herbs, salt and pepper, and stir to coat
- Place pan in the middle of the oven, and set a timer for 10 minutes
- After 10 minutes, turn the veggies and set timer for another 5 minutes
- Asparagus and other tender veggies need 7 - 10 minutes total roasting time and careful attention
- Hard long cooking root veg cook more thoroughly and evenly if they are cooked covered for 20 - 30 minutes, then roasted uncovered
- If veggies are brown but not cooked through, cover and reduce heat to 350 degrees until a sharp knife slides through easily
- Roasted vegetables are delicious served with any grain or pasta dish, sauce or gravy, or in salads