Roasted Vegetables Recipe (2024)



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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.


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.


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


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


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.


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


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.


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


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 circ*mstances would they take 2× longer?


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


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.


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


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


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.)


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.


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


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.


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.


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 (2024)


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 is the best oil for roasting vegetables? ›

For Fat and Flavor When Roasting, Choose Olive Oil or Ghee

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F.

How long do I roast vegetables at 425 degrees? ›

Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

Which vegetables are best for roasting? ›

Here are some good candidates for roasting:
  • Sweet potatoes.
  • Carrots.
  • Broccoli.
  • Brussels sprouts.
  • Zucchini.
  • Onions.
  • Bell peppers.
  • Cabbage.

Why won t my roast veggies go crispy? ›

If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables. The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them.

What is the best temperature for 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 temperature should I roast veggies at? ›

What Temperature is Best for Roasting Vegetables? 400 degrees F is the best temperature for most roasted vegetables. If you are cooking other items in the oven and need to adjust the temperature to accommodate, anywhere from 375 degrees F to 425 degrees F should work well.

Why do you coat vegetables in oil 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.

Which of the following vegetables is not well suited for roasting? ›

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

Should I cover my roasted vegetables in the oven? ›

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.

Which vegetables take the longest to roast? ›

Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.

When should you add vegetables to a roast? ›

But you're looking at drier, higher heats, where veggies have a greater chance of overcooking, so it's best to add them at the halfway mark (or at minimum an hour before the meat is done) if you want both roast and veggies to predictably and delectably finish at the same time.

Is it better to bake or roast vegetables? ›

It's a hands-off way to cook that maximizes browning and makes vegetables delicous. Roasted vegetables are hands down my favorite way to get my greens in.

What is the difference between baking vegetables and roasting vegetables? ›

The main differences between roasting and baking are the types of foods you roast vs bake and the temperature of the oven. When it comes to temperature, roasting requires a higher oven temperature of above 400°F for the cooking process, while baking takes place at lower oven temperatures around 375°F and below.

Why are my roasted vegetables always soggy? ›

If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized. Always sprinkle with S & P. Next, season with salt and pepper. This is a key step and can really make a difference in the final flavor.

How do you keep roasted vegetables from getting mushy? ›

Don't crowd the baking sheet.

You want to spread the vegetables in an even layer with space in between so the vegetables can cook and get crispy. If you crowd and overlap the veggies, they will steam and get mushy, not what we want!

What ingredient makes food crispy? ›

(Note that dextrin from corn, potato, and other starch sources also exists but behaves differently from wheat dextrin.) Food manufacturers discovered many years ago that wheat dextrin can make fried foods crispier—and remain crispier longer—than those made with most conventional flours alone.

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