Easy Roasted Vegetables
Few things rival a heaping plate of perfectly roasted vegetables. The edges are crisp and caramelized, and the interior is tender and sweet. Give your cooktop (and microwave) a break and let your oven to transform your favorite veggies into something amazing!
If you haven’t tried roasting vegetables, this is your golden opportunity to make your produce shine. Have you roasted veggies in the past and found the results less than appealing? Never fear; with the tips, techniques, and recipe below, you can create a lively, delicious roasted vegetable dish for your family and friends.
What does roasting do that other cooking methods can’t? Roasting vegetables adds a smoky flavor that you simply can’t achieve by cooking in water or oil. While sautéing and stir-frying add sweet caramelization, cooking vegetables in a skillet won’t produce that revered nutty, toasted quality the way a dry oven can. From the crispy bits on a broccoli floret, to the sweet core of a carrot, the oven tenderizes vegetables while adding a browned, grill-like flavor.
What vegetables can you roast? In general, if you can boil, steam, or sauté it, you can roast it. What changes is the cooking time. Root vegetables (potatoes, sweet potatoes, carrots), and winter squashes (acorn, butternut) are fan favorites, but open that produce drawer and you’ll soon discover that practically every vegetable in there will thrive in a hot oven. Onions, bell peppers, zucchini, summer squash, green beans, and even tomatoes can all be roasted. Even better news? Because you quickly slice, toss in oil, and roast, the process (and clean-up) couldn’t be easier.
How should you prep your vegetables? Wash and pat all vegetables dry before roasting. If desired, peel potatoes. Peel winter squashes and remove the seeds. Snip the ends of green beans and snow peas, slice off the bottoms of Brussels sprouts, and core and seed bell peppers. Cut vegetables into uniform sizes and shapes to ensure even cooking. If you have big chunks of potato and tiny broccoli florets, the broccoli will char before the spuds achieve a golden-brown exterior and tender middle.
How can you ensure your vegetables won’t over/under cook? Some vegetables roast to perfection in just 10 minutes, while others can take up to 45. The trick is to partner vegetables that cook in the same amount of time (such as carrots and potatoes). To roast a variety of vegetables, simply add veggies to the sheet pan in order of their cooking time, longest to shortest. For example, start with potatoes and carrots and roast for 20 minutes. Then, add zucchini and green beans and roast for another 10 to 15 minutes, until all vegetables are tender-crisp and browned.
What type of oil do you need? That’s a matter of preference but note that since the ingredient list is short – vegetables, oil, salt, and pepper – quality matters. I suggest a good-quality oil (such as olive oil) since the flavor will shine through. You can also use coconut oil and avocado oil if that’s more your style. And don’t be shy; use enough oil to coat all sides of the vegetables with a thin sheen – this ensures even cooking and crisp edges.
What type of roasting pan should you use? One that’s big enough to spread the vegetables out so they don’t touch each other. I recommend a large baking sheet (or two) for two reasons. One, using a baking sheet (and not a roasting pan with high sides) will allow the heat to hit all sides of the vegetables, which guarantees toasty, crispy edges. Second, the goal is to “roast” the vegetables, not steam them; a crowded pan will create steam (essentially steaming instead of roasting). You want that fierce dry heat to hit every inch of the vegetables on the baking sheet.
How long do you roast vegetables? That depends on the vegetable, and you’ll find general roasting times below. That said, roast all vegetables until browned – either golden brown or dark brown, depending on your preference. The point of roasting is to create a flavorful char, so don’t stop until you get there.
Roasting Times for Vegetables
Times are based on a preheated 400-degree oven.
Note: Cooking time depends on the size of your vegetables. Smaller chunks, pieces, and florets will cook faster than larger ones.
• Root vegetables (potatoes, sweet potatoes, beets, carrots): 30 to 45 minutes
• Winter squash (butternut, acorn, pumpkin): 20 to 60 minutes
• Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
• Soft vegetables (zucchini, summer squash, bell peppers, onions, tomatoes): 10 to 20 minutes
• Thin vegetables (asparagus, green beans, snow peas): 10 to 20 minutes
Easy Roasted Vegetables
Ingredients
- 1 to 2 pounds vegetables of choice, cleaned, peeled if necessary, and cut into uniform pieces
- 2-3 tablespoons good-quality oil, I used olive oil
- Salt and freshly ground black pepper
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet (or two) with parchment paper or foil.
- Place the vegetables in a large bowl, add 2 tablespoons of oil and toss to coat. If the vegetables aren’t coated evenly, add another tablespoon, and toss to coat.
- Transfer the vegetables to the prepared pan(s) and spread out in a single layer. Note: If you’re using vegetables with different cooking times, start with the longer-cooking vegetables. Season with salt and pepper.
- Roast until the vegetables are fork-tender and browned, checking after the first 10 minutes and adding vegetables in order of their cooking time (longest to shortest).
- Transfer the roasted vegetables to a serving plate, season with salt and pepper (if desired) and serve.
- Refrigerate leftovers in an airtight container for up to 3 days (cold roasted vegetables are excellent in salads and sandwiches).