How to Roast Vegetables

Raw cut up veggies on a pan for roasting.

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5 from 4 votes

An easy recipe to roast vegetables anytime!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Author: Katie G.

Equipment

Rimmed baking sheet

Ingredients

1-2 pounds any vegetables
1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste
Other seasonings to taste

Instructions

Preheat the oven to 425° F. While the oven heats, wash, dry and cut the vegetables into even sized pieces. Smaller pieces will cook more quickly. Larger pieces will take a bit longer.
Place the vegetables, oil and any seasonings in a large bowl. Toss to coat evenly. Spread the vegetables in an even layer on a rimmed baking sheet lined with parchment paper or foil.
Roast in the oven until the vegetables are fork tender and slightly browned. Softer vegetables take 10 to 20 minutes to cook while harder vegetables like beets and potatoes will take 30 minutes or longer.

Notes

Nutritional information is based on using a mix of root vegetables. Nutritional information may differ depending on the type of vegetable used and any additional seasonings.

Cook times: Roast vegetables at 425°F for the following times.

Root vegetables (potatoes, carrots, beets): 30 to 40 minutes
Other hardy vegetables (squash and onions): 20 to 60 minutes.
Crucifers (broccoli, cauliflower, cabbage and brussels sprouts): 15 to 25 minutes.
Delicate vegetables (soft or thin veggies): 10 to 20 minutes

Overcrowding: Do not overcrowd the baking sheet as this will result in steaming the veggies. It's also good practice to toss or stir the vegetables in the middle of cook time.

Nutrition