Recipe: How to Roast Vegetables (4 Ways)

This is a post by our blog team member, Kiran.

One of the easiest, most versatile side dishes is roasted vegetables. You’d be amazed at what 20-40 minutes in the good ol’ oven can do to your veggies. We’re talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods. What could be better?! I almost always have a mixture of roasted veggies in our fridge, either prepared to roast or ready to reheat (a bonus for those who love leftovers).

The process of roasting coaxes out the sweetness of the vegetables, which caramelize when cooked. But the great thing about roasting vegetables is that it’s simple. You wash, chop, mix in a little olive oil, garlic and salt, a few optional spices, and pop it in the oven. Seriously, this is win-win for many reasons.

How to Roast Vegetables (Four Ways) from 100 Days of Real Food

Roasted Asparagus and Cherry Tomatoes

Sponsor Shoutout: The Fresh 20 Meal Planning Service

Before we look at the process of roasting vegetables, I’d like to introduce one of our sponsors, The Fresh 20. It’s fun to look for great recipes to try, but sometimes life gets so busy that you can’t do it as much as you’d like. The Fresh 20 can remove stress from the process and make your meals much more organized and fun (with lots of variety), keeping it enjoyable instead of a dreaded thing.

As a member, each week you get budget-friendly recipes that you can make from only 20 fresh ingredients. Along with the recipes are an organized shopping list. In addition to classic, vegetarian, and gluten free, they recently added dairy free, kosher and even a meal plan for single quantities. We’d love to hear about your experience with The Fresh 20 in the comments below!

Now let’s start roasting!

How to Roast Vegetables

Tips Before You Begin Roasting

  • Cut your vegetables into similar sizes to ensure cooking consistency.
  • Prepare for shrinkage. Veggies will shrink when roasted, so plan ahead with quantities.
  • The heat needs to be high. I generally roast at 425 degrees F. The high temperature ensures that the veggies will cook quickly; they’ll brown on the outside, but stay tender on the inside.
  • Don’t overcrowd. Give each piece a chance to cook!
  • Big chunks are bad. Smaller pieces have more surface area that will be exposed to the heat, giving them a better chance to crisp and brown.
  • I’ve been known to drizzle oil on top of foods in the pan, but mixing them in a bowl prior to placing on the pan will ensure that they cook more evenly.
  • Baking pans with low sides are best; metal is optimal. Line your pan with parchment paper for easy cleanup. Glass or ceramic will work fine as well.
  • Check and toss the veggies halfway through cooking. As you head towards the end of your cook time, feel free to check for doneness with a fork and toss again.
  • Don’t be afraid to try new combinations! A friend showed me how to roast beets, a food which I’ve been wanting to like. I’m happy to say that it worked!
How to Roast Vegetables (Cauliflower & Carrots) from 100 Days of Real Food

Roasted Cauliflower and Carrots

Single vegetables work fantastically. In fact, you’ll see two variations of just one veggie below. But adding in a little spice or combining a few vegetables together make for interesting side dishes that can be a great addition to your meals. Below are a few of my favorite pairings.

Roasted Vegetables Cheat Sheet

How to Roast Vegetables Cheat Sheet from 100 Days of Real Food

Yes, the broccoli and Brussels sprouts recipes are very simple, but that’s the beauty of it. Try similar recipes with single ingredient vegetables, and don’t be afraid to change it up. Sometimes I’ll add 2 tablespoons of balsamic vinegar to the Brussels sprouts for a distinct, different dish.

Do you roast your vegetables, and if so, what are your favorite combos?

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  • Comments

    1. Rose H |

      Kiran–thanks for your reply. I was already busy in the kitchen roasting the veggies when your responded – I have to say, this worked perfectly! What a time saver – will surely do this again. Thank you :)

    2. Kinsey A |

      Today I roasted a very colorful melange of vegetables: frozen broccoli (thawed), baby bella mushrooms (quartered) yellow squash and zucchini (3/8″ diagonal sliced), baby bell peppers (quartered), red onion, and carrots (3/8″ pennies microwave steamed for 4-6 minutes on med-hi power). Tossed all together with avocado oil, fresh grind sea salt and pepper, and a generous dosing of dried parsley. Roasted @ 425 for just under 30 minutes. OMG. So deliciously simple every vegetable had perfect flavor! I paired this with pineapple teriyaki glazed salmon. IT WAS AMAZING!

    3. Mary C |

      Can you roast veggies ahead of time and just warm them for 5 – 10 minutes right before serving.

      • Amy Taylor (comment moderator) |

        Hi Mary. I just did that very thing yesterday after timing a meal very badly. :) I threw them in under the broiler for a few minutes. It worked well.

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