Roasting is a one of my favorite ways to prepare vegetables! It’s perfectly simple, requiring little more than chopping, tossing in oil, and placing in a hot oven.
During roasting, vegetables become lovely and crisp on the outside, tender and soft on the inside. Roasted vegetables are a wonderful accompaniment to any fall or winter meal. I also find that many vegetables taste better roasted than they do raw or steamed. Some vegetables I don’t generally like are absolutely delicious roasted (cauliflower, for example).
The method for roasting is the same for most vegetables:
- chop into one inch pieces
- toss in oil (about 2 or 3 tablespoons per pound of vegetables), such as olive, sunflower, palm, or melted coconut oil
- spread in an even layer on a roasting pan or rimmed cookie sheet
- place in hot oven (about 450 degrees Fahrenheit) for about 20 to 25 minutes
- toss vegetables once or twice during roasting and rotate pan to help vegetables cook evenly
- don’t overcrowd the pan as it will prevent the vegetables from browning properly
- skip the bowl and toss vegetables in oil directly on the pan — then you’ll have one less dish to wash
Below are instructions for roasting single vegetables. As you will see, most are roasted at 450 degrees, however, many vegetables can be roasted together, and it is also possible to tuck them in the oven alongside other dishes at lower temperatures (just roast for longer).
A Simple Guide to Roasting Vegetables
Asparagus. Trim the ends of stalks and toss in oil, salt and pepper and roast at 450 degrees Fahrenheit for 20 to 25 minutes, or until asparagus is tender.
Beets. Trim the stems and roots from the beets. Lay out a piece of foil and then a piece of parchment paper over the top. Drizzle beets with olive oil and lay beets on top of the parchment paper. Fold up the foil and parchment paper around the beets. Roast in the oven at 450 degrees Fahrenheit for about an hour (or until beets are soft enough to be pierced with a knife). Leave to cool slightly, then use an old hand towel (it will stain) or paper towel to rub off the skins.
Broccoli. Cut off the stem and slice into 1-inch pieces. Break the head into florets and cut larger florets into approximately 1-inch pieces. Toss in oil, salt and pepper on a rimmed baking sheet. Roast at 450 degrees Fahrenheit for about 25 minutes, or until tender and browned.
Brussels Sprouts. Cut the ends off the Brussels sprouts and peel away any yellow leaves. Toss in oil, salt, and pepper. Roast at 450 degrees Fahrenheit for 20 to 25 minutes.
Cauliflower. Follow the same directions as for broccoli.
Carrots. Peel carrots and toss with oil, salt, and pepper. Roast at 450 degrees Fahrenheit for 30 to 35 minutes (depending on size).
Corn. Preheat oven to 350 degrees Fahrenheit. Place corn directly on the oven rack, with husks still intact. Roast for about 30 minutes, or until corn is soft. Remove corn from the oven and allow to cool briefly before peeling down the husks, drizzling with butter, and eating. (This method is great for cooking a bunch of corn at once.)
Mushrooms. Toss whole mushrooms with oil, salt, and pepper. Sprinkle herbs, such as oregano or thyme, over the top and toss again. Roast at 450 degrees Fahrenheit for about 20 to 25 minutes, until mushrooms are golden brown (they will be slightly shriveled, but will still taste wonderful!).
Potatoes. Use whole small potatoes or slice larger potatoes into 1/2-inch cubes. Toss with oil, salt, and pepper. Roast at 425 degrees Fahrenheit until tender and browned (about 30 minutes). Optional (and excellent!): Toss a few sprigs of rosemary or thyme in with the salt and pepper.
Sweet Potatoes. Cut sweet potatoes into wedges and and toss with oil, salt, and pepper. Roast at 450 degrees Fahrenheit for 20 to 25 minutes. Sweet potatoes should be tender and golden brown.
Tomatoes. Use small tomatoes or cut larger ones in half. Toss in oil, salt, and pepper. Spread evenly oven a rimmed baking sheet or casserole dish. Sprinkle with rosemary and place a few pieces of garlic among the tomatoes. Roast in the oven at 400 degrees Fahrenheit for about 30 minutes.
Roasting really brings out the sweetness of tomatoes, I personally enjoy them more than any other roasted vegetable (or fruit, if we are being technical). See how I use roasted tomatoes here.
Bacon grease. I often cook bacon in the oven. When finished, it’s easy to remove bacon from the pan, then toss vegetables (like broccoli or cauliflower) in the bacon grease. Place pan back in the oven and roast as directed above.
Feta cheese. Sprinkling feta cheese over freshly roasted vegetables adds a delicious flavor and creates a sophisticated side dish.
Garlic. Include a few cloves of garlic with any roasted vegetable to add extra flavor. Once roasted, spread the garlic on some crusty bread for a delicious treat.
Herbs. Experiment with adding different herbs to the vegetables before roasting. Many herbs, such as oregano, parsley, basil, and thyme, pair well with most vegetables.