Roasted Vegetables Recipe (2025)

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Cooking Notes

Jim Lowell

In addition to the salt and pepper, I brush the root veggies with a mixture of olive oil and balsamic vinegar...a good amount. And also add a quartered sweet onion and a couple of cloves of garlic. A half an hour in the oven does the trick. And then I serve it with pasta. (But then I serve everything with pasta..)

Mary Bloom

Somethings missing ! The amount of time in the oven.

Johan N

You will achieve better results roasting for much longer at lower temperatures. I frequently use a mix of aubergine, courgette & peppers, roasting at 120 Centigrade for 70-80 minutes. Add a big handful of cherry tomatoes halfway, & a handful of torn basil leaves at the ed. Bliss.

Ray L.

Odd that the note says "Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture" but then specifies roasting everything at 450 degrees. Am I missing something?

Juliet Jones

I like to sprinkle some spices on these before roasting. Could be anything you like. I use a mixture of things like cumin, cardamom, coriander, cinnamon, or even some kind of garam masala or curry powder. I roast them covered in foil for about 20 mins, then take off the foil, stir, and leave uncovered so it can brown.

JoAnne

The balsamic vinegar splashed on top is amazing. I usually serve this as a side rather than a main course. It is well loved. I also roast my carrots for about 30 minutes before adding the butternut squash and sweet potatoes, onions, etc. otherwise, they are not done. Explore Ina Garten's recipe with balsamic. It's fabulous. And what an easy way to get things done.

Jane

I roast my veggies on a cast iron pan, it browns them nicely and clean up is a breeze.

Nancy

The time is WAAAAAAY up at the top above the picture:
30 minutes to 1 hour.

Luddite

Roasted veggies without parsnips? Sacrilege!
Also, add some rosemary for a nice touch.
Cut the veggies, put them in a large bowl, sprinkle in not-too-much olive oil, salt, pepper and rosemary, toss around by hand to coat, dump into a cookie sheet and roast. Yummy!

Stephanie R

Ok, here's how I do it: throw a bunch of vegetables, generally patty pan squash, bell pepper, onion, potato, and whatever in a plastic bag with olive oil and part of a little envelope of Good Seasons Italian dressing mix. The Good Seasons mix is powerful and garlicky, so don't use too much. Roast on a pan as Melissa describes.

Mick

Stir in some crumbled blue cheese at the end for a gooey, yummy mess.

Kathy

The beets used in the photo were obviously yellow beets, because if one uses red beets, as I did, all the veggies turn red.

Faith

Melissa, are you sure you can roast those greens at 450? I find they burn up after a couple of minutes at that high temp. I've had better luck with greens at 250 or 300 for a longer time. Perfect kale chips with that method.

Suzanne

How long do you cook the high density veggies? (Recipe does not state.)

JoAnn Peterson

If you use the suggested vegetables, why the 30 min - 60 min cook time. Under what circumstances would they take 2× longer?

Jillian

First time buying raw beets. They were like candy! Delicious!

Karen

Skip all the advice about tin foil or parchment paper! THIS is why you have those cast iron skillets in the back & bottom of that shelf! Pull them out! Preheat on burner dump oiled vegs in single layer & roast, using the convection setting if you have one! Just about ALL vegs will do here very nicely! Your kids will LOVE their vegs!

Susan P.

My stove is a 1940s Wedgewood: adorable, yes, but the oven is teeny and very unreliable. I chose to be prudent with the temperature and roasted Brussels sprouts and zucchini @ 400 for 20 minutes. Served with a dollop of Greek yogurt and a glass of red wine. Best. Dinner. Ever.

Mery

Along with olive oil, I toss cauliflower and other veggies for roasting with spice blend, Ras el Hanout, from Oaktown Spice. I understand and appreciate that I should use like vegetables for even cooking… and yet find the serendipity of selection (whatever looks good) provides a bit of blackened and a bit of “just right”.

add tomatoes & shallot

Add the toms with about 20 mins to go

IW

Half hour, veggies still hard. Twenty minutes later, most veggies burnt. Oh well, we laughed.

Pam

NO parsnips; good veggies: Brussels sprouts; red onion; maybe sweet potatoes; carrots; try rutabaga instead of parsnips

Danny V

Hey! I made a big ol’ batch of NYTimes toum and have felt overwhelmed by what to do with such a huge quantity. I tried it out instead of the oil here and…good! Really mild garlic flavor but added a touch of flavor and crispness. Nice use all that extra, pungent condiment! (Would probably try more toum next time.)

Substitution

I cut all the veggies to about the same size, added quartered mushrooms, used olive oil with a light hand, salt, pepper and rosemary. The denser veggies went in for 30 minutes, then I added onion and golden bell peppers for about ten minutes. This recipe goes into our book. I agree that parchment paper makes things easy at cleanup time.

Kate

Delicious!!! I only used 1/2 TBS of olive oil, next time more salt.

Chris

Terrific recipe, easy to make, delicious. I went for the root vegetable variant. I added some yuca root, which adds a great special flavor. And also some broccoli for the last 15 min.

Susan

Excellent 12/21. Turnip, beets, delicata squ, potatoe, leek, garlic, sweet potatoes, carrots, parsnips. Next time add cubes butternut sq

CG in VT

I've been able to roast high- and low-moisture vegetables together. The key that success is lightly steaming the low moisture vegetables first. 425, 450 degrees should do it.

KLI

Dad - You can do the same thing with green beans and brussels sprouts. For the green beans, you probably just need to roast them in the oven for 20-30 minutes. You can check after 20 minutes and see if the vegetables are the right "crispiness" for you.

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Roasted Vegetables Recipe (2025)

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. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

What is the best temperature to roast vegetables in the oven? ›

The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F. Don't Crowd the Pan. Vegetables need to roast in a single layer without overlapping one another on the baking sheet.

Is olive oil or avocado oil better for roasting vegetables? ›

Avocado oil is the most neutral of roasting oils, which means it pairs well with almost anything. It's also liquid at room temperature, and can thus be easily drizzled on a veggie mixture right on the pan—a huge boon when roasting.

Why won t my roast veggies go crispy? ›

Cooking at too low of a temperature.

While setting the oven at a low temperature will certainly cook vegetables, it's not enough to achieve the kind of deep brown, caramelized, crisp exterior that makes roasting so wonderful. Follow this tip: Roasted vegetables demand high heat.

What are two tips to remember when roasting vegetables? ›

You want to see a bit of space around the veggies — don't be afraid to split them between two baking sheets if you need to. Crowding will make the vegetables steam instead of roast, and that's the opposite of what we're going for. Also, make sure your oven is good and hot before you put the vegetables in to roast.

Should you roast vegetables covered or uncovered? ›

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.

Should I season vegetables before or after roasting? ›

Additional tips on roasting vegetables. Heavy duty pans are ideal since they allow for even heat distribution and circulation. Because salt draws moisture out of the food, season veggies just before roasting.

Do you flip roast vegetables in the oven? ›

Some ovens have hot spots where one side cooks more than the others, which is why its always good to rotate your trays while roasting. If you try to flip your veggies and they're sticking to the pan, it means they're not ready to flipped.

How do you roast vegetables so they don't get soggy? ›

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!

Should you oil veggies before roasting? ›

Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

What is the best vegetable oil for roasting? ›

Best cooking oil for roasting

Non-virgin, refined olive oil and peanut oil are good high-temperature choices and can withstand an extremely hot oven without smoking.

Which veggies would benefit from roasting? ›

Butternut, carrots, beets, celeriac, turnips, rutabagas, kohlrabi, and potatoes are all excellent candidates for large-batch roasting. They keep well once cooled, and will stay fresh throughout the week.

What is the secret to extra crispy roasted vegetables? ›

Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

What are the disadvantages of roasting vegetables? ›

Burned oils lose their nutritional benefits. If you enjoy roasting, go for it, but wean yourself off crispy charred vegetables, and enjoy the light toasting instead. Heat does destroy some nutrients. Some nutrients, however, are actually more available once they've been heated.

How do you roast vegetables without drying them out? ›

Coat the vegetables generously with oil before roasting.

You can use olive oil or avocado oil. Drizzle oil over vegetables and toss with your hands, rubbing the oil into the veggies to make sure they are well coated. You can do this in a large bowl or right on the sheet pan.

What is the best oil for roasting vegetables? ›

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

Do you need to oil vegetables before roasting? ›

Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

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