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    Home » Recipe » Kitchen Tips » How to Roast Vegetables

    How to Roast Vegetables

    Published Sep 17, 2020 · Updated Jan 10, 2022 by Ginnie · 4 Comments

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    Learn how to roast vegetables with this easy, healthy recipe that works with any veggie!

    A sheet pan topped with roasted vegetables.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Are you looking for the BEST side dish for any meal?

    It's almost impossible to do better than oven baked vegetables! When cooked at high heat, your fave veggies show off all their best qualities. Plus, they're super simple to make.

    You can pair these easy roasted vegetables with pretty much anything, from burgers to lasagna. And they're perfect for all your holiday meals.

    Keep reading to learn how to roast vegetables with my easy and healthy recipe. You'll learn tons of tips and tricks along the way that you can use with any veggie!

    A bowl of Roasted Mixed Vegetables.

    About this Recipe

    Are you ready for the best roasted vegetables recipe? Because this is it!

    Seriously, I love cooking vegetables in the oven at this time of year. They're sooo simple to make, and as the veggies cook, they get soft in the middle and browned and caramelized around the edges. This adds tons of flavor ... yum!

    Whether you've never roasted veggies before, or you just need to perfect your technique, you are going to love this delicious recipe. We're going to go over everything you need to know to make the BEST VEGGIES EVER:

    • Ingredients + kitchen supplies
    • Best vegetables to roast
    • Vegetable roasting times
    • Seasonings for roasted veggies
    • How to make roasted vegetables (step-by-step recipe)
    • Frequently asked questions (easy tips + tricks for perfecting the recipe)
    • 30 easy recipes for using your amazing veggies (appetizers, sides, main dishes, and more)

    Closeup of a bowl of the finished veggies.

    Ingredients

    The best thing about making veggies this way? You don't need many ingredients or kitchen supplies:

    • Veggies
    • Extra Virgin Olive Oil
    • Kosher Salt
    • Fresh-Cracked Pepper
    • Other Seasonings

    Okay, let's chat about the ingredients for a sec. Obviously, you'll need vegetables, and we'll talk more about what ones work best in the next section.

    For seasoning, you can stick with the basics, like salt and pepper. Or you can get creative (more on that below). I prefer to use kosher salt (vs. regular table salt) ... the flavor is much better, plus you need less. Make sure to use fresh cracked pepper, too (not the pre-ground stuff). And I use extra virgin olive oil, but other oils work, too (avoid any oil with a low burn point though).

    You'll Also Need

    Since this recipe cooks at high heat, you need a heavy duty sheet pan. I have this Circulon baking sheet set, and as far as I'm concerned, it's the best pan for roasting vegetables. It's super sturdy and works for everything from cookies to carrots. Of course, a spatula for flipping the veggies is a must. I've had this Kitchenaid spatula for over 15 years ... it may just last forever!

    Make clean up easier by using a nonstick pan, like the Circulon one I have. Or, cover your pan with a little nonstick cooking spray or parchment paper first.

    Recipe ingredients arranged on a wood cutting board.

    Best Vegetables to Roast

    Good news ... you can roast pretty much any veggie! Root vegetables, like potatoes and carrots are a classic (for a good reason, they're super tasty!).

    But don't be afraid to try other veggies, too. I've roasted everything from tomatoes to zucchini to mushrooms, all with great results.

    The key to roasting perfection is choosing the right cooking time. We're going to talk about that next.

    Photo collage of different roasted vegetables with "how to roast vegetables" text overlay.

    Vegetable Roasting Times

    Figuring out the timing is the key to making the best roasted vegetables.

    Everyone's oven cooks a little differently, and the size you chop your veggies makes a big difference in cooking times, too. But in general, these are the average cooking times when roasting chopped veggies at 425 degrees:

    • Hard / root veggies, like potatoes, beets, carrots, onions: about 30 to 45 minutes
    • Winter squash, like butternut, acorn, kabocha: 20 to 60 minutes (the longer time is for halved squash)
    • Crunchy veggies, like broccoli, cauliflower, brussels sprouts: 30 to 40 minutes
    • Mushrooms: 20 to 30 minutes
    • Thin veggies, like asparagus or green beens: 10 to 20 minutes
    • Soft veggies, like zucchini, peppers, summer squash, tomatoes: 10 to 20 minutes

    These times are practically foolproof when you're cooking all hard OR all soft vegetables. However if you're making a roasted vegetable medley using a mixture of hard AND soft veggies, then you'll need to adjust the cooking time. Otherwise your potatoes will be rock hard, and the zucchini will be mushy and burnt.

    How to Bake Vegetable with Different Cooking Times

    1. Use separate pans and stagger cooking times. Roast the longer-cooking veggies on one pan first. Then add the shorter-cooking veggies later, on a separate pan. Before serving, mix the two pans of veggies together. For example: if you're roasting potatoes and zucchini, cook the potatoes for 20 minutes. Then add the pan of zucchini to the oven and cook everything for another 15 to 20 minutes. 
    2. Use one pan and stagger cooking time. Roast the longer-cooking veggies first, then mix in the shorter-cooking veggie and continue baking. For example: roast the potatoes for 20 minutes, then add the zucchini to the same pan. Mix everything together, then continue roasting.

    The finished recipe served in a glass bowl with a plaid napkin.

    Seasoning Ideas

    Now that you know how long to roast, let's talk about what spices work best.

    To be honest, about 75% of the time I make roasted vegetables, I season them with salt and pepper only. This lets the individual veggie flavor shine through ... simple, yet so tasty.

    There are about a million other ideas for seasoning roasted vegetables though. I'd recommend raiding your spice cabinet and experimenting (it's really hard to go wrong), but here are a few ideas to get you started:

    • Rosemary (or Thyme) + Garlic Powder - That's what I used for this recipe.
    • Chili Powder, Cumin, Oregano, and Garlic Powder
    • Smoked Paprika - Use the paprika alone or paired with cumin and/or garlic powder.
    • Garam Masala or Curry Powder
    • Spice Blends - You can find many different spice blends in the baking aisle of your grocery store.
    • Adobo Seasoning - This flavor-packed spice blend is one of my faves. It's popular in Puerto Rican and Caribbean cooking. Don't add extra salt when using adobo, because it's pre-seasoned.
    • Balsamic Marinade - Mix together 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon rosemary, and ½ teaspoon garlic powder. Adjust seasoning to taste with salt and pepper, then toss with veggies before roasting.
    • Soy Marinade - Mix together 1 ½ tablespoon soy sauce, 1 ½ tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, and ¼ teaspoon garlic powder. Toss with veggies before roasting ... great for fajita veggies.
    • Asian Marinade - Blend 1 ½ tablespoons soy sauce, 1 ½ tablespoon olive oil, 2 teaspoons honey or maple syrup, 1 teaspoon sesame oil, 1 teaspoon sriracha, ½ teaspoon garlic powder, ½ teaspoon ground ginger. Toss with veggies, then roast.
    • Flavored Oil - Use to season the finished recipe before serving.
    • Truffle Salt - I LOVE finishing dishes with a sprinkle of truffle salt ... you only need a pinch and it adds sooo much flavor.
    • Salad Dressing - Drizzle over the veggies right before serving. 
    • Cheese -Sprinkle the finished recipe with a hard cheese (like Parmesan or Romano) or a softer cheese (like feta, goat, or cotijo).

    Using Fresh Herbs, Citrus, and Garlic

    Fresh herbs and citrus are fragile and will burn if you add them from the start. Same thing with fresh garlic ... it has a really low burn point.

    If you want to use fresh herbs, citrus zest, or garlic, just it with your veggies when they're finished cooking. You could also add garlic about halfway through the cooking process (watch to make sure it doesn't burn though) or simply mix it with the finished veggies for a couple minutes. The heat from the pan and veggies will cook the garlic.

    Veggies coated with oil and seasoning on a sheet pan.

    How to Roast Vegetables

    Now that you have all these handy tips, let's get down to the nitty gritty! 

    Start by preheating your oven to 425 degrees. Give the oven at least 10 to 15 minutes to get hot before adding the veggies. Lightly spray your baking sheets with nonstick cooking spray or top them with parchment paper ... this will make cleanup easier later.

    Prep your veggies by cutting them into uniform pieces. That way, everything roasts evenly. Next, add olive oil and seasonings. For this recipe, I used extra virgin olive oil, rosemary, garlic powder, and salt and pepper.

    The photo below shows the veggies mixed in a bowl, but it's even easier to mix everything right on the baking sheet (like I do in the video). Simply add the veggies to the pan, then drizzle with olive oil and sprinkle on seasonings. Then, mix everything together with clean hands or a spatula. I prefer using my hands ... it's easier to distribute the oil and seasonings this way, plus there's one less dish to clean in the end!

    A wood spoon stirring veggies, oil, and seasoning in a large bowl.

    Spread the vegetables on your prepared baking sheet. Make sure the veggies all have a little space around them, like below. If you're cooking roasted vegetables for a crowd, use two or more pans.

    Vegetables need a little wiggle room to roast properly! If they're too crowded, they'll steam instead of brown, and it will take much longer to cook.

    A sheet pan topped with raw veggies.

    Once your oven is heated, place the baking sheet in the oven, then set your timer for the halfway point.

    Flip the veggies, then continue cooking them until they're browned and tender.

    Flipping the veggies halfway through ensures that everything cooks evenly, and that the vegetables get nice and caramelized on all sides. Plus, you'll be able to track their cooking progress, and adjust the time if needed.

    Closeup of oven baked vegetables on a sheet pan.

    You want some color on those veggies, so don't be shy about adding extra time, if needed.

    Don't that bowl of veggies look amazing? Personally, I could go for a big bite right now.

    Needless to say, this yummy side dish is ideal for any fall or winter meal (although I eat them year round). It's especially perfect for special occasions like Thanksgiving and Christmas, because the recipe is pretty hands off ... you can even chop most veggies ahead of time.

    A bowl of the finished veggies served with a plaid napkin.

    FAQs (Frequently Asked Questions)

    Okay, just a few more tips that will perfect your roasted veggie game before we get to the recipe!

    What is the best temperature for roasting vegetables?

    The best temperature for roasting veggies is 425 degrees. At that temp, your vegetables will get tender at the same time they start to caramelize and brown. If you're cooking something else at a different temperature, the recipe will still work, but you'll need to adjust the cooking time up or down, depending on how hot your oven it.

    What vegetables can be roasted together?

    Most veggies can be roasted together. However, it's easiest to combine veggies that require similar cooking times. If you're roasting a combination of hard and soft vegetables, then you may need to stagger the baking times. Review the Roasting Times section above for more info.

    How long does it take to roast vegetables?

    Cooking times depend on the vegetables you are using, as well as how big or small you chop them. Check out the Roasting Times section above for more info, then start with the shorter time period. You can always additional time if needed.

    How do you make roast vegetables crispy?

    Tips for getting crispy roasted vegetables: 1. Make sure your oven preheats for at least 10 minutes (longer is better). 2. Add enough olive to coat the veggies. They should be glistening, but not drenched. 3. Don't crowd the veggies on the pan. Use multiple pans if needed. 4. Flip the vegetables halfway through cooking. 5. If you're using two pans, rotate them in the oven when you flip the veggies. 6. Cook the veggies until they are tender on the inside and browned and crispy on the outside. Add more time, if needed. 

    Can you roast frozen veggies?

    Yes, you can roast frozen vegetables. Make sure your oven is very hot before starting and give the veggies lots of room to cook. If you crowd them, they will steam instead of roast. Also, frozen vegetables are parcooked, so you can probably cut the cooking time by 5 to 10 minutes.

    How can I make roasted vegetables for a crowd?

    This recipe is easily adjustable up or down. Simply double or triple the recipe as needed. Keep in mind that you will need to use multiple baking sheets, and it will probably take a little longer for everything cook. 

    Oven roasted veggies on a sheet pan.

    Roasted vegetables on a baking pan.
    Print Recipe SaveSaved!
    5 from 3 votes

    How to Roast Vegetables

    Learn how to roast vegetables ... this healthy, easy recipe can be adapted to fit any veggie!
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: American
    Servings: 10 people
    Calories: 75kcal
    Author: Ginnie

    Ingredients

    • nonstick cooking spray
    • 12 cups mixed vegetables, chopped into uniform pieces (see note below)
    • 3 tablespoons extra virgin olive oil
    • 1 teaspoon dried rosemary
    • ½ teaspoon garlic powder
    • kosher salt
    • pepper

    Equipment

    • Baking Sheet
    • Parchment Paper

    Instructions

    • Preheat oven to 425 degrees. Spray 2 large baking sheets with nonstick cooking spray OR top with a piece of parchment paper.
    • Place veggies on baking sheet, then drizzle with olive and sprinkle with rosemary and garlic. Add salt and pepper to taste.
    • Mix veggies with clean hands, distributing olive oil and seasonings evenly. Spread vegetables evenly over baking sheet, leaving a little space between each veggie.
      A sheet pan topped with raw veggies.
    • Roast vegetables for 20 minutes. Flip, then continue roasting for another 20 minutes, or until veggies are tender and browned.
      Closeup of oven baked vegetables on a sheet pan.
    • Season to taste with additional salt and pepper, if desired. Serve hot. Enjoy!

    Video

    Notes

    I used a combination of carrots, red potatoes, red onions, and brussels sprouts, all of which take about the same time to cook. If you're using other vegetables or a mixture of hard and soft vegetables, see the Roasting Times section for best cooking times.
    For best results, don't crowd the veggies on your baking sheet. It's better to use more than one pan, if needed.
    This recipe can be cut in half to serve fewer people.

    Nutrition

    Calories: 75kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    Roasted Vegetable Recipes

    Now that you've mastered this easy recipe, starting thinking beyond the side dish! I have tons of roasted vegetable recipe ideas in my archives to get you started. Here are my faves!

    Breakfast Recipes

    • Roasted Veggie Breakfast Sandwich
    • Spicy Egg and Potato Breakfast Burritos

    Appetizer + Snack Recipes

    • Buffalo Cauliflower Bites
    • Roasted Butternut Squash Pizzas
    • Roasted Red Pepper Hummus

    Soup + Chili Recipes

    • Quinoa Chili with Roasted Veggies
    • Roasted Carrot Soup

    Salad Recipes

    • Farro Kale Salad with Feta and Roasted Cauliflower
    • Kale Quinoa Salad with Roasted Sweet Potatoes
    • Roasted Butternut Squash Salad
    • Tex Mex Roasted Sweet Potato Salad
    • Wheat Berry Salad with Roasted Vegetables
    • Winter Kale Salad with Freekeh and Roasted Veggies
    • Roasted Pumpkin Salad

    Mexican Recipes

    • Black Bean and Butternut Squash Enchiladas
    • Roasted Veggie Quesadillas
    • Roasted Veggie Fajitas

    Pasta Recipes

    • Buffalo Cauliflower Mac and Cheese
    • Butternut Squash Lasagna
    • Cilantro Pesto Pasta with Roasted Veggies
    • Farfalle with Roasted Asparagus
    • Pasta Primavera with Roasted Vegetables

    More Main Dishes

    • Stuffed Acorn Squash
    • Quinoa with Roasted Tomatoes, Kale, and Feta
    • Fall Veggie Pizza
    • Roasted Veggie Kabobs
    • Roasted Veggie Bowl
    • Roasted Red Pepper Sauce with Polenta

    Side Dish Recipes

    • Roasted Cauliflower Gratin
    • Old Bay Roasted Potato Wedges
    • Roasted Butternut Squash
    • Roasted Sweet Potato Fries

    More

    • Easy Romesco Sauce
    • Roasted Garlic

    I hope you found a roasted veggies recipe or two to try. Let me know if you do, I'd love to hear what you think!

    Closeup of a glass bowl filled with roasted vegetables.

    How to Roast VegetablesHow to Roast VegetablesHow to Roast Vegetables
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    4 Comments
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    Terrie
    1 year ago

    5 stars
    Thank you, thank you, for explaining this so clearly and completely!

    1
    Reply
    Author
    Ginnie
    1 year ago
    Reply to  Terrie

    You are so welcome, Terrie! I'm glad you found the directions helpful 🙂

    0
    Reply
    joanne
    2 years ago

    We just LOVE roasted vegetables. In fact, I don't think there are any vegetables that I don't like roasted. They are so yummy.

    0
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  joanne

    Same here, Joanne! It's definitely my favorite way to cook vegetables.

    0
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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