Roasted vegetables are very healthy and can be the most versatile side dishes. They are crispy on the outside and warm while soft on the inside. Just roasting for around half an hour in the oven can do wonders to the veggies.
How to Make Roasted Vegetables
Remember to pre-heat the oven. A temperature between 350–425 degrees F can be used to pre-heat. If the oven is not pre-heated, the vegetables will turn out not so brown and might not be crisp enough.
You can use small sized vegetables. However, for larger vegetables, you should ensure that they are evenly cut so that the roasting is uniform. Besides, bite-size pieces are easier to eat.
To get the vegetables to brown evenly, toss them in olive oil and transfer them to the roasting pan. You can also drizzle oil when putting the vegetables in the pan and add some seasoning to them.
Arrange the vegetables in a way that air circulates around them. Browning will not be uniform if they are too crowded.
Roasted vegetables should be seasoned in layers. Use a little salt initially before roasting and then again after roasting.
Place the roasting tray on the top shelf or the top third of the oven, so the vegetables brown well.
Mix the vegetables with a spatula when they start browning so that they brown evenly.
Roast vegetables should be brown and tender. If they start browning a lot, cover with foil and wait until they turn tender.
Once the roasting is done, complete it by drizzling olive oil and a dash of salt. You can also use freshly ground black pepper, lemon juice or herbs to season the roast.
You can choose to serve the roasted vegetables warm at which time they taste great. But you can also serve them at room temperature. For this, cool them in a single layer, so they do not get soggy.
Vegetable Roasting Chart
Roasting Time (450°F) (minutes)
How to Cut
How to Season
Asparagus, 2 pounds
10 to 15
Freshly grated lemon zest after roasting
Beet, 2 pounds
Unpeeled, pricked with fork
Peel, chop and season with salt, pepper and 1 teaspoon of orange zest
Broccoli, 2 pounds
10 to 15
1 ½- to 2-inch wide florets
Garnish with cheddar cheese after roasting
Carrots, 2 pounds
30 to 40
Garnish with pumpkin pie spice before serving
Cauliflower, 1 ½ pounds
20 to 30
1 ½-inch florets
Sprinkle fresh parsley after roasting
Eggplant, 2 pounds
20 to 25
½-inch thick slices
Drizzle extra virgin olive oil after roasting
Green beans, 2 pounds
20 to 30
Fresh lemon juice & fresh dill after roasting
Onions, 2 pounds
20 to 30
Use mixture of brown sugar, cider vinegar and then roast for 5 more minutes
Potatoes, 2 pounds
Unpeeled 2-inch pieces
Freshly grated orange peel after roasting
Sweet Potatoes, 2 pounds
1-inch wedges, cut crosswise in half and then lengthwise
Fresh rosemary before roasting