A complete guide to oven roasted vegetables, including a handy cheatsheet for ideal roasting time for any vegetables, storing tips and serving ideas! Oven roasted vegetables have never tasted better!
A complete guide to oven roasted vegetables, including a handy cheatsheet for ideal roasting time for any vegetables, storing tips and serving ideas! Deliciously colorful and nutritious side dish your whole family will love!
Roasting vegetables is, hands down, the easiest and BEST way to prepare vegetables! Not only everyone LOVES roasted vegetables in our house, it’s a huge time-saver for me when I meal prep in advance. Not only does it ensure we actually cook those vegetables, but it’s a delicious way to pack up on nutrition.
At least once a week, I roast 1-2 baking sheets of various vegetables and serve them throughout the week.
Begging my kids to eat some vegetables is in the past, because roasted vegetables are so delicious they happily munch on them! Roasted carrots are favorite of my 4-year-old son.
WHAT VEGETABLES CAN I ROAST?
You can roast absolutely any vegetables you’d like.
The only thing to keep in mind is that some vegetables take longer to cook, and some require less time.
That’s why I suggest arranging the vegetables on multiple trays pairing them up based on the cook time, so you can take out the veggies as they’re done. Check out my handy cheatsheet on cook time below.
HOW TO ROAST VEGETABLES:
As I mentioned earlier, roasting vegetables is the easiest way to prepare lots of variety of vegetables.
You can roast vegetables 2 ways:
Method #1 – This’s a perfect method for roasting lots of vegetables at once.
- Arrange chopped vegetables on separate baking sheets, grouping them together by cook time. For example, hard vegetables on one sheet, and quick-cooking ones on another. (See more details below on cook times.)
- Oil and season to taste and roast in preheated oven.
Method #2 – This’s a great method for roasting not many vegetables with varying cook time.
- Place long-cooking vegetables on a baking sheet. Oil and season to taste. Roast in preheated oven.
- Half way through, stir the vegetables, add quick-cooking vegetables and continue roasting until all the vegetables are nice and tender. For example, arrange broccoli/cauliflower/carrots on a baking sheet, roast for 15 minutes, and then add bell peppers and cherry tomatoes for the last 10 minutes.
HOW LONG DO I ROAST VEGETABLES?
Roasting time largely depends on the vegetables and how big/small they were cut.
When roasting vegetables, I divide them into 2 camps:
- Hard vegetables – root vegetables, like carrots, parsnips, sweet potatoes, carrots, potatoes, broccoli, cauliflower, brussels sprouts, etc.
- Soft vegetables – bell peppers, mushrooms, cherry tomatoes, zucchini, summer squashes, onions, etc.
While hard vegetables cook longer, soft vegetables take less time to cook.
TIP: Pair quick-cooking vegetables together on one sheet, and hard vegetables on a separated sheet.
That way, you can easily remove the cooked ones without under-cooking the others.
5 TIPS FOR BEST ROASTED VEGETABLES:
- Make sure to preheat the oven well. To get the best flavor, you want to use high heat. 425°F is an ideal temperature for roasted vegetables.
- Don’t forget to oil the vegetables, or your roasted vegetables will look dry and sad. I prefer olive oil, but any kind of oil works great.
- Season the vegetables with your favorite seasoning. My current favorite is za’atar, but a simple mix of salt, pepper and garlic powder is perfect too!
- Arrange the vegetables on separate baking sheets based on cooking time. Quick cooking veggies on one tray, and hard vegetables on another. Also, don’t overcrowd the vegetables too much, or you’ll risk steaming the veggies instead of roasting.
- Toss the vegetables half way through for even cooking.
HOW TO STORE ROASTED VEGETABLES:
Store cooled vegetables in an air-tight container in the fridge for up to __ days. I don’t recommend freezing roasted vegetables.
HOW TO REHEAT ROASTED VEGETABLES:
There’re two ways to reheat the roasted vegetables:
- Microwave: microwave the roasted vegetables until nice and warm.
- Skillet: reheat the roasted vegetables on a hot skillet until nice and warm, stirring occasionally.
Both methods work great, it just depends what you’re preparing and serving them with. For example, I use the skillet method if I cooked protein on a skillet and it’s already there on stovetop.
HOW TO SERVE ROASTED VEGETABLES:
Roasted vegetables are a delicious side dish on their own.
However, repurposing roasted vegetables into exciting new dishes is my favorite!
- Make a bowl: mix and match different grains and protein for deliciously exciting bowls.
Here’re some ideas:
- quinoa + roasted veggies + chicken breast + pesto
- barley + roasted veggies + leftover steak + hot sauce
- rice + roasted veggies + beans + salsa + grated cheese
2. Add it to a stir-fry: And fridge-clean-out stir fry is our favorite and roasted vegetables make a great addition to any stir fry. My all-purpose stir fry sauce comes in handy here!!
3. Make a wrap: smear a generous amount of hummus on a wrap and add roasted vegetables and protein of choice, if desired.
Oven Roasted Vegetables
- 1 bunch asparagus Note 1
- 1-2 yellow summer squash
- 1-2 zucchini
- 1-2 bell peppers
- 1 head cauliflower
- 4-5 carrots
- 3-4 tablespoons olive oil
- 1 tablespoon za’atar seasoning or any seasoning of your choice (Note 2)
- 1 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Preheat the oven to 425°F.
- To prepare the vegetables, trim the ends of asparagus and cut into bite-size pieces. Trim the ends of yellow summer squash and zucchini and slice into half-moon shapes. Core the bell peppers and slice into thin strips. Peel carrots and cut them into ½-inch thick slices, slightly diagonally. Cut cauliflower into bite-size pieces.
- To roast the veggies, arrange cauliflower and carrots on one baking sheet. Drizzle 2 tablespoons of olive oil and sprinkle za'atar seasoning and paprika. Toss to combine and make sure the vegetables are all in one layer.
- On another baking sheet, combine asparagus, zucchini, yellow squash and bell peppers. Drizzle the remaining 2 tablespoons of olive oil and sprinkle salt, pepper and garlic powder. Toss to combine and make sure the vegetables are all in one layer.
- Place the baking sheet with quick-cooking vegetables on the middle rack, and the baking sheet with carrots and cauliflower on the lower rack.
- Roast the soft vegetables for 15-20 minutes, and hard vegetables for about 25-40 minutes, tossing once half way through. After removing the soft vegetables, transfer the hard vegetables to the middle rack to finish cooking.
- The vegetables should be fork-tender, and lightly charred.
- Hard vegetables – root vegetables, like carrots, parsnips, sweet potatoes, carrots, potatoes, broccoli, cauliflower, etc.
- Soft vegetables – asparagus, bell peppers, mushrooms, cherry tomatoes, zucchini, summer squashes, onions, etc.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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