How to Roast Vegetables (Plus 6 Ways to Enjoy Them!)

GFVGVDFNS
Parchment-lined baking sheet filled with carrots, beets, radish, and sweet potato for roasting

Hello friends! Consider this your step-by-step tutorial on how to roast vegetables (with and without oil)!

We believe roasting vegetables is a basic cooking skill that everyone should know. It’s also easy to do year-round with whatever produce is in season. And it’s a sneaky and proven way to convert veggie skeptics into veggie lovers.

Plus, did we mention it’s EASY!?

Which Vegetables Can Be Roasted

Nearly any vegetable can be roasted, but we find that those that typically work best have a lower moisture content (such as sweet potatoes and carrots) or lots of flavor (such as onion, garlic, and cherry tomatoes). 

A lower moisture content helps them develop a perfectly browned, caramelized exterior and those with lots of flavor become even more concentrated through the cooking process. 

Here are some of our favorite roasted vegetables:

  • Root vegetables (sweet potato, potato, butternut squash, carrots, beets, radish, onion, garlic, etc.)
  • Cruciferous vegetables (broccoli, cauliflower, cabbage, Brussels sprouts)
  • Others (asparagus, slow roasted tomatoes, zucchini, mushrooms)
Baking sheet of chopped cauliflower, sweet potatoes, carrots, potatoes, and Brussels Sprouts for our oven roasted vegetables recipe

Tips for Success

There are a few key tips to keep in mind for cooking perfectly roasted vegetables every time!

  • Slice veggies evenly to ensure even cooking. If you don’t mind some crunchier and crispier pieces, this is less important.
  • Group veggies by cooking time– root vegetables generally take longer than cruciferous ones (40 minutes vs 25 minutes). Group on separate pans so that they finish baking at the same time. 
  • Avoid overcrowding the pan(s)– arrange the veggies on enough baking sheets to allow them to sit in a single layer. Crowding can cause them to cook unevenly and steam rather than roast (meaning less caramelization).
  • Season appropriately– we love adding a heavy coating of curry powder and a generous pinch of salt. Fresh herbs are also delicious. But if you plan to freeze them for adding to smoothies (carrots, sweet potatoes, cauliflower, etc.), then it is best to only season with salt.
  • 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. If they are browning before they are fully cooked, try reducing it.
Tray of freshly roasted potatoes and butternut squash

How to Reheat Roasted Vegetables

Roasted vegetables are best served fresh, but are also delicious served cold the next day or reheated by a dry heat method (baking, broiling, grilling, sautéing or roasting).

To maintain the best texture when reheating, we recommend reheating roasted vegetables in a cast-iron skillet over medium heat or in a 375 degree Fahrenheit oven until hot. 

Reheating them in the microwave is not ideal as they tend to become soggy.

Bowl of pasta salad made with roasted broccoli

How to Use Roasted Vegetables

Roasted vegetables can be enjoyed alongside a main dish (such as our Vegan Lentil Nut “Meatloaf”) or creatively added to salads, dips, bowls, smoothies, soups, and more. 

We have included 6 delicious and easy ways to put roasted vegetables to use so you can feed yourself and those you love!

Check out the video to see these recipes in action!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

How to Roast Vegetables!

A step-by-step visual tutorial on how to roast vegetables of all kinds (with and without oil), plus 6 delicious ways to put them to use!
Author Minimalist Baker
Print
Tray of sliced carrots, beets, radishes, and sweet potatoes for roasting
5 from 6 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 (Servings)
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

VEGETABLES

  • 1 medium sweet potato (well rinsed, skin on, sliced into 1/4-inch rounds)
  • 1 large beet (well rinsed, skin on, sliced into 1/4-inch rounds)
  • 2 large carrots (well rinsed, peeling optional, thinly sliced on a slant)
  • 1 bulb garlic (cloves removed and separated, peeling optional)
  • 1 small red or white onion (skin removed, sliced into thin wedges from top to bottom)
  • 1 small head cauliflower (cut into large bite-sizes pieces)
  • 1 small head broccoli (cut into large bite-sizes pieces)
  • Any other seasonal vegetables you have on hand (well rinsed, peeling optional, sliced in bite-size pieces)
  • 1-2 Tbsp neutral oil (such as avocado or coconut // or try our Oil-Free Method! )
  • Sea salt to taste
  • Other seasonings as desired* (like our DIY Curry Powder!)

HOW TO USE THEM!

Instructions

  • Preheat oven to 400 degrees F (204 C) and prepare 1-2 large baking sheets (depending on how many vegetables you’re roasting) with parchment paper or a non-stick sheet.
  • Follow the tips above to prepare vegetables for roasting by rinsing as needed, peeling as desired, and slicing/piecing into bite-size pieces. Peeling the garlic is optional – it can be roasted peeled OR with the skin on.
  • Add vegetables to the same baking pans according to their required cook time. Root vegetables (beets, carrots, potatoes, etc.) generally tend to take longer (up to 40 minutes), so I like to group them together so they finish baking at the same time.
    Cruciferous vegetables (like cauliflower, broccoli, and cabbage), as well as garlic and onion don’t tend to require as much time to cook (~25 minutes) so we recommend grouping them together on a separate pan so they finish baking at the same time.
  • Once on the pan, drizzle with a little oil to coat (see this method for oil-free!), a pinch of salt, and desired seasonings of choice. We prefer a heavy coating of curry powder. NOTE: However, depending on how you intend to use the vegetables, you may choose not to season. For instance, if you plan to freeze your roasted carrots or sweet potatoes and then add them to smoothies, maybe just add a little salt and omit any further seasoning.
  • Rub the oil and seasonings of choice into the vegetables and arrange into even layers so there isn’t much or any overlap. Then bake until golden brown and tender (anywhere from 20-30 minutes for cruciferous vegetables, onions, and garlic, and anywhere from 25-40 minutes for root vegetables).
  • Remove from oven and enjoy immediately on things like salads, bowls, in pasta salads and more! See the video below for inspiration. I like to freeze my roasted (or even steamed) carrots and sweet potatoes to add to smoothies throughout the week. My favorite way to use beets is blended into hummus. And roasted broccoli and cauliflower are perfect for grain bowls, pasta salads, and more.
  • Enjoy when fresh, or store leftovers covered in the refrigerator up to 4-5 days. Reheat in a cast-iron skillet over medium heat, or in a 375 degree F (190 C) oven until hot.
    You can also freeze up to 1 month, but it’s usually best to add these frozen roasted vegetables to things like smoothies, stews, and vegetable broth where their texture will be masked.

Video

Notes

*Nutrition information is a rough estimate for 8 (1-cup) servings of vegetables with 1 Tbsp avocado oil and no salt or seasonings // make adjustments to nutrition information as needed when altering volume of ingredients).

Nutrition (1 of 8 servings)

Serving: 1 servings Calories: 87 Carbohydrates: 15.3 g Protein: 3.8 g Fat: 2.2 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.31 g Monounsaturated Fat: 1.23 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 66 mg Potassium: 520 mg Fiber: 4.2 g Sugar: 4.6 g Vitamin A: 5800 IU Vitamin C: 121.3 mg Calcium: 70 mg Iron: 1.1 mg

Reader Interactions

Comments

  1. Alex says

    A roasting tip: be careful not to crowd the pan. The pictures in this post look like the pan is crowded. I have heard from many cooking shows and books “don’t crowd the pan!” and finally learned from Samin Nosrat (“Salt, Fat, Acid, Heat”) why crowding is a problem. Your veggies will steam, so they won’t get nice and crispy and as browned and caramelized.

  2. Caroline says

    I sprinkle dhuka over my veggies and use oil from a spray can, that way I can control the oil and not use too much. I love the timing you suggested as I am still working on getting everything ready at the same time. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Caroline. We are so glad you find this recipe helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  3. Lola says

    The way you made soup and adding roast veggies to a smoothie have blown my mind. Need to try. I am a horrible roaster (everything burns), maybe because we use fan assisted ovens here in the UK? I will keep experimenting. Gotta try this soup approach!

  4. Iris Madelyn says

    I love roasted veggies and these instructions are spot on! I like making a large batch at the beginning of the week for a nice Sunday night dinner and then have left overs throughout the week. They are especially great with pesto sauce, but smothered in tahini is a close second favorite.

  5. Ilir says

    I know you mention your curry powder but is there any other spices and herbs you would recommend for this recipe? I love curry powder but not for roasted veggies.

  6. Elaine Archibald says

    Delicious, colorful and it was a hit! Thanks for sharing your recipes! Recently, my husband was diagnosed with diabetes, it’s been a learning process. We’re more aware of vegetables now and I’m always looking to try new things!
    New subscriber!

  7. Daphne says

    This recipe turned out beautifully. It was a side dish for Christmas dinner and it was well liked. Thank you for the recipe.

    • JaxJayne says

      Hi Jennifer. I often roast zucchini and yellow squash together. I slice them lengthwise about 1/3 inch thick and roast on 400 degrees for about 15 minutes sometimes 20 depending on the vegetable moisture content.

    • Shelley says

      I roast my zucchini in my panini press. I like my zucchini tender but not mushy, and this is perfect every time.

      • Marilyn Brick says

        Hi

        I love frying Zucchini in a pan with butter for 5 minutes then putting so.e fresh sliced tomatoes on toppings g and then adding medium yellow cheese and melting it. One awesome side dish.

        Marilyn

Leave A Reply

My Rating: