veggie roasting 101

Roasting vegetables is seriously magic: It turns ordinary, plain vegetables into something that not only everyone—even the pickiest of eaters—will eat, but actually crave! Even those sad, slightly limp vegetables that have spent a little too much time in the crisper can be totally revived by roasting.

Every single week, I meal-prep a pan of roasted veggies that I can have for lunch with cottage cheese (just try it—you’ll be amazed!), or tuck into salads, omelets, tacos, quesadillas, egg scrambles, and veggie bowls, or serve with dips like Creamy Hummus (here) and Avocado Green Goddess Dip (here). And roasting vegetables is beyond easy. Once you know the basics, there’s nothing to it. Here’s everything you need to know.

WHAT TO ROAST

Some of my favorite veggies to roast include:

Asparagus, ends trimmed

Beets, whole or halved

Bell peppers, cored and cut into thick strips

Broccoli, cut into florets

Brussels sprouts, whole or halved

Butternut squash, cubed

Cabbage, roughly chopped

Carrots, sliced

Cauliflower, cut into florets

Eggplant, cubed

Green beans, whole

Mushrooms, whole or halved

Onions, sliced

Potatoes, cubed

Sweet potatoes, cubed

Yellow squash, sliced into thick rounds

Zucchini, sliced into thick rounds

You can roast different veggies at the same time, but in order for them to cook evenly, make sure they are (a) similar in density and (b) cut into the same size pieces. Think hard versus soft, for example: Sweet potatoes and butternut squash (hard) will take longer to cook than zucchini and bell peppers (soft). You could also start the longer-roasting veg first, then add quicker cooking vegetables part of the way through. For example, you can start roasting beets and then add asparagus spears at the end. Just make sure you leave room on the pan!

GET STARTED

1 Cut the vegetables into uniform pieces so they cook evenly.

2 Line a large baking sheet with high-heat parchment paper or aluminum foil (for easy cleanup!). Place the veggies on the baking sheet.

3 Generously coat the veggies with olive oil—typically about 2 tablespoons per baking sheet, though porous veg like eggplant and mushrooms may need a little more. You want everything nicely coated, but not swimming in oil. Just drizzle it over and use your hands to work the oil into all the nooks and crannies. You can do this in a large bowl or right on your baking sheet (which is what I like to do because it’s one less dish to wash!).

4 Add your favorite herbs and seasonings (see “Add Flavor,” here).

5 Don’t crowd the baking sheet! After you’ve coated everything in olive oil and seasonings, make sure your vegetables are spread in an even layer on the sheet with space between them. This will help the veggies get nice and crispy instead of steaming. If you need to use more than one baking sheet, go for it!

ADD FLAVOR

Roasting brings out incredible flavor, so you don’t have to add a ton of seasonings. Sometimes I’m in the mood for simple kosher salt and black pepper, while other times I go bold with some of my favorite flavors, which include fresh herbs like rosemary, basil, or thyme; Everything-Bagel Seasoning (here); lemon juice; balsamic vinegar; paprika; smoked paprika; garlic; turmeric; and crushed red pepper flakes.

GET COOKING

The best temperature for roasting vegetables is 425°F. Cooking times will vary depending on the vegetable: Starchier or harder vegetables like winter squash (butternut, acorn, pumpkin), roots (carrots, potatoes), and onions take longer to roast, whereas mushrooms and other soft vegetables take less. If you’re cooking both, begin with the veggies that take longer. After about 20 minutes, add the softer vegetables and continue cooking until crispy. See below for suggested cook times for different types of vegetables.

For even browning and caramelization, flip the vegetables halfway through the cook time. You want to make sure all sides are perfectly crispy!

Suggested roasting times: This will vary depending on your particular oven and the size of your vegetables. You want them to be tender in the middle but have a nice amount of char on the outside. Learn to trust your instincts!

Just a heads-up: While roasted cauliflower, broccoli, and Brussels sprouts are my favorite, the boys tell me that they’re “stinky.” Now I light a candle as soon as they go in the oven so there are no complaints!

After the vegetables are done roasting, taste for seasoning. You may want to sprinkle them with more salt and pepper before serving.

You can easily reheat roasted vegetables, whether in the oven, skillet, air fryer, or microwave (my least favorite option because it makes them a little mushy, but it gets the job done!).

VEGETABLE (cut into equal-sized pieces): Root vegetables: sweet potatoes, potatoes, carrots, butternut squash

TIME TO ROAST (at 425°F): 35 to 45 minutes

VEGETABLE (cut into equal-sized pieces): Winter squash: butternut squash, acorn squash, pumpkin

TIME TO ROAST (at 425°F): 30 to 50 minutes

VEGETABLE (cut into equal-sized pieces): Crucifers: broccoli, cauliflower, Brussels sprouts

TIME TO ROAST (at 425°F): 15 to 30 minutes

VEGETABLE (cut into equal-sized pieces): Soft vegetables: zucchini, summer squash, bell peppers, mushrooms

TIME TO ROAST (at 425°F): 15 to 20 minutes

VEGETABLE (cut into equal-sized pieces): Thin vegetables: asparagus, green beans

TIME TO ROAST (at 425°F): 10 to 20 minutes