Updated: Jan. 23, 2024
High heat plus fresh vegetables equals a flavorful, crispy and healthy addition to any meal. Here's how to roast vegetables in the oven.
If you know someone who’s not a fan of veggies, it’s probably because they haven’t tried roasted vegetables. Learning how to roast vegetables is key to making healthy, delicious side dishes, sheet pan dinners and more.
Here’s how to roast vegetables in the oven to get crispy, flavorful dishes that can turn even the pickiest eaters into veggie lovers.
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The Best Vegetables for Roasting
With the exception of tender lettuces, you can roast pretty much any vegetable. Try any of the ideas listed below, or experiment with whatever vegetables are currently in your refrigerator’s crisper drawer.
- Root vegetables: Potatoes, onions, garlic, beets, carrots
- Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, kale
- Summer or winter squash: Zucchini, butternut squash, acorn squash
- Soft and/or thin vegetables: Bell peppers, tomatoes, eggplant, green beans, asparagus
How to Season Roasted Vegetables
No matter what type of vegetable you’re roasting, you need some kind of fat (i.e., olive oil, butter, vegetable oil, coconut oil, etc.) in order to promote browning. (Not sure which to choose? Here’s our guide to cooking oils.) Next, add seasoning in order to flavor your vegetables. Some ideas include:
- Spices: You can’t go wrong with salt and pepper, Italian seasoning, lemon pepper, or a mix of dried spices, like in this garlic-herb pattypan squash recipe.
- Dressing: Try balsamic vinegar or Italian dressing.
- Citrus: A squeeze of lemon juice will brighten up your veggies, like with this lemon pepper roasted broccoli.
- Sweeteners: Try maple syrup, brown sugar, honey or another sweetener, like in this agave roasted parsnip recipe.
Toss the vegetables with the oil and seasonings to evenly coat. For an easy roasted vegetable recipe, simply use olive oil, salt and pepper.
How to Roast Vegetables in the Oven
Roasting is a dry-heat method of cooking that makes the flavor of vegetables rich and sweet. This roasted vegetables with sage recipe is a delicious way to practice the technique of roasting vegetables in the oven. It makes eight servings.
Ingredients
- 5 cups cubed peeled butternut squash
- 1/2 pound fingerling potatoes (about 2 cups)
- 1 cup fresh Brussels sprouts, halved
- 1 cup fresh baby carrots
- 3 tablespoons butter
- 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
- 1 garlic clove, minced
- 1/2 teaspoon salt
Directions
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Step 1: Prepare the vegetables
Preheat the oven to 425°F. While you’re waiting for the oven to preheat, melt butter in the microwave. In a large bowl, drizzle the vegetables with the melted butter, stir in the remaining ingredients and toss to coat. Then transfer the coated vegetables onto a greased roasting pan.
Test Kitchen tip: Arrange the vegetables in a single layer on a heavy, shallow-sided roasting pan (here are the best sheet pans, according to our culinary experts). If the vegetables are too crowded on the pan, they’ll steam instead of getting nice and crispy.
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Step 2: Roast the vegetables
Bake the vegetables for 35 to 45 minutes or until tender, stirring occasionally. The vegetables are done when you can easily pierce them with a fork or knife.
Test Kitchen tip: For uniform browning, give the vegetables a quick stir about halfway through cooking.
How Long to Roast Vegetables
Here’s how to roast virtually every type of vegetable in order to get crispy veggies every time.
Vegetable | Temperature | Time | Instructions |
| Artichokes, baby | 350° | 45 to 60 minutes | Bake covered with liquid |
| Asparagus | 400° | 20 to 25 minutes | Bake uncovered |
| Beets | 350° | 30 to 60 minutes | Bake covered |
| Broccoli, florets | 425° | 8 to 14 minutes | Bake uncovered |
| Brussels Sprouts | 425° | 8 to 14 minutes | Bake uncovered |
| Carrots, whole baby | 425° | 23 to 26 minutes | Bake uncovered |
| Cauliflower, florets | 425° | 15 to 20 minutes | Bake uncovered |
| Corn on the cob | 450° | 15 to 20 minutes | Prepare as for grilling |
| Eggplant, cubed | 400° | 30 to 40 minutes | Bake uncovered |
| Garlic | 425° | 30 to 35 minutes | Bake wrapped in foil |
| Green beans | 425° | 10 to 12 minutes | Bake uncovered |
| Mushrooms, button | 425° | 20 minutes | Bake uncovered |
| Onions, quartered | 425° | 8 to 10 minutes | Bake uncovered |
| Parsnips, cubed | 425° | 45 to 50 minutes | Bake uncovered |
| Peppers | Broil | 10 minutes | After broiling, place in covered bowl for 15 to 20 minutes. Remove skins. |
| Potatoes, whole | 400° | 45 to 50 minutes | Pierce with fork before baking |
| Rutabaga, cubes | 425° | 25 to 30 minutes | Bake uncovered |
| Squash, summer | 425° | 15 to 20 minutes | Bake uncovered |
| Squash, winter | 350° | 45 to 120 minutes | Bake uncovered |
| Sweet potatoes, cubed | 400° | 30 to 60 minutes | Bake uncovered |
| Tomatoes | 400° | 30 to 60 minutes | Bake uncovered |
Tips for Roasted Vegetables
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These expert tips for how to roast vegetables come straight from our Test Kitchen.
What temperature is best for roasting vegetables?
The best temperature for roasting vegetables is around 400° to 425°F. In general, you want to roast vegetables until they’re fork tender and have caramelized edges. Roasting vegetables at a high temperature brings out their natural sweet flavors and promotes caramelization.
However, the exact temperature needed for perfectly roasted veggies depends on the cook time, the type of vegetables you’re roasting and the way in which you slice them. The smaller you cut your vegetables, the shorter the cook time.
Do you cover vegetables when roasting in the oven?
Generally, you don’t cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic.
To make tender (but not crispy) baked vegetables, season them and place them on the dull side of an 18×12-in. piece of heavy-duty foil. Then fold the foil around the veggies, sealing tightly. Finally, place the foil packet on a sheet pan and bake at 400°F for 20 to 30 minutes, turning once. (For a complete meal, try this chicken veggie packets recipe.)
How do you roast vegetables at the same time?
To roast several different types of vegetables at the same time on one pan, cut similar-density vegetables into uniform pieces so they cook evenly. (For instance, cut dense vegetables such as carrots and potatoes into smaller pieces than more tender vegetables like zucchini or broccoli.)
Alternatively, don’t be afraid to roast heartier vegetables, like potatoes and butternut squash, separately from more delicate veggies, like green beans and asparagus. (Here are more tips for how to roast potatoes.)
A third strategy is to roast your veggies in stages. Start with the vegetables that have the longest cooking time and add faster-cooking vegetables to the pan later in the roasting process.
Why are my roasted vegetables soggy?
There are several reasons why your roasted vegetables may be turning out soggy:
- The oven temperature was too low. In most cases, you want your oven at 400° or 425°F.
- The pan was too crowded. If everything is crammed together on the sheet pan, your vegetables will steam instead of caramelizing. Give your vegetables enough space to breathe, which may mean using two sheet pans.
- There was too much oil. One or two tablespoons of oil is typically enough to coat your veggies.
In addition to these potential missteps, avoid other oven-roasted vegetable mistakes, too.
How do you keep roasted vegetables warm?
Roasted vegetables taste best when you eat them immediately, straight from the oven. But if you’re cooking for a crowd and need to keep them warm for a few hours before serving, place them in your oven drawer or keep them warm in a low-temperature oven—around 200°F. (Here’s other tips for how to keep food warm.)
To reheat roasted vegetables, drizzle them with a little more oil and stick them in a 450°F oven for 5 to 10 minutes until they’re warmed through. You can also broil them for a few minutes. (If you reheat roasted veggies in the microwave, they’ll lose their crispiness.)
More Roasted Vegetable Recipes
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Oven-Roasted AsparagusAsparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
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Cumin-Roasted CarrotsCarrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida
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Roasted Vegetables with SageWhen I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
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Smoky Cauliflower Recipe photo by Taste of Home
Smoky CauliflowerThe smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
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Pomegranate-Hazelnut Roasted Brussels SproutsI converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania
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I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
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Garlic-Herb Pattypan SquashThe first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
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Rosemary Roasted Baby CarrotsBaby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
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Roasted Curried Chickpeas and CauliflowerWhen there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you'd like. —Pam Correll, Brockport, Pennsylvania
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Roasted Butternut Squash PanzanellaSquash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
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Lemon Pepper Roasted BroccoliFresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina
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Browned Butter Roasted CauliflowerWhen I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington
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Roasted Fresh OkraIf you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
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When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas
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After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
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I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
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I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
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This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. —Craig Simpson, Savannah, Georgia
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Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
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Roasted Vegetable DipWhile my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
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Savory Roasted Carrots with MushroomsYou’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana
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Lemon Roasted Fingerlings and Brussels SproutsMy trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
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This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida
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Roasted Green Bean SaladThis easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
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Oven-Roasted Spiced CarrotsI started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri
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Roasted Pumpkin and Brussels SproutsWhile traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
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A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
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If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
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Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
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Garlic Roasted Winter Vegetables Recipe photo by Taste of Home
Garlic Roasted Winter VegetablesThese colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. —Donna Lamano, Olathe, Kansas
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Roasted Red Pepper Tapenade Recipe photo by Taste of Home
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
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Parmesan Roasted BroccoliSure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
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This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
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We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois
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Roasted Beet Salad with Orange VinaigretteBeets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
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Lemon-Roasted AsparagusWhen it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
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Roasted Red Pepper BreadThese savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. —Cheryl Perry, Hertford, North Carolina
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