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 on a baking sheet. 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

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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.

Best Vegetables to Roast

Below I’ve given you four quick and easy roasted vegetable recipes, but here’s a list of vegetables that work well oven roasted.

  • Root vegetables like carrots (baby carrots work too!), yams, beets, parsnips, sweet potatoes, Yukon gold potatoes, etc.
  • Cauliflower or broccoli
  • Brussels Sprouts
  • Cherry tomatoes
  • Bell pepper
  • Butternut squash, winter squash, summer squash
  • Red onion

4 Ways to Roast Vegetables

Here are 4 simple recipes for roasting vegetables.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Print Recipe
Servings: 4

Ingredients
  

Vegetables

  • carrots cut into sticks
  • cauliflower into bite-size pieces
  • asparagus trimmed
  • cherry tomatoes whole
  • broccoli into bite-size pieces
  • Brussels sprouts halved, trimmed stems & remove wilted leaves

Seasonings

Instructions
 

  • Preheat oven to 450 degrees.

Carrots & Cauliflower

  • Season with 1-2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2-1 teaspoon of oregano.
  • Roast carrots for 10 minutes. Add cauliflower and roast combined veggies for 30 more minutes.

Asparagus & Cherry Tomatoes

  • Season with 4-6 cloves of garlic (peeled and chopped), 1-2 tablespoons of olive oil, and salt to taste.
  • Roast the asparagus and cherry tomatoes together on a baking sheet for 15-20 minutes.

Broccoli

  • Season with 4-6 cloves of garlic (peeled and minced), 1-2 tablespoons of olive oil, and salt to taste.
  • Roast the broccoli for 25-30 minutes on a baking sheet.

Brussels Sprouts

  • Season with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  • Roast for 30-40 minutes on a baking sheet.

Notes

  • 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. 
  • Other seasoning ideas: balsamic vinegar, rosemary + thyme, or lemon juice.
  • We recommend organic ingredients when feasible.
Tried this recipe?Let us know how it was!

Roasted Vegetable Cheat Sheet

Feel free to save this handy roasted vegetable cheat sheet, and have a reference guide for the next time you’re wanting to toss some roasted vegetables together!

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

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

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132 thoughts on “Recipe: How to Roast Vegetables (4 Ways)”

  1. Confused why this is labelled “American” cuisine. Everyone around the world roasts vegetables. I did this in the UK I now do this in Canada.

  2. Oregano on carrot as in Fresh Oregano or Dry Oregano?
    Balsamic Vinegar on Brussel Sprout.. is added on before goes into oven? or after taking out of oven? before cool down after taking out oven or after cool down?
    Sorry, I am very new to cooking~

    1. Amy Taylor (comment moderator)

      Hi Lee. I use dried oregano and would use the balsamic before cooking to let it reduce a bit.

  3. I have roasted sweet potatoes, brussel sprouts, sweet peppers, and asparagus. My grown daughter likes the brussel sprouts because they taste like french fries, yummy. Roasted asparagus cold is great on salads. I heard that cabbage is great roasted but I haven’t tried it yet.

    1. I was going to say that 425 degrees is too high for olive oil, but I thought 375 would be safe!? Anyone with a third opinion? I love roasted vegetables, but always wonder if it’s a safe way to cook them.

      1. I Foast with good Virgin olive oil & drop of Himalayan salt at 375 degrees for 40 minutes to carmelize……Potatoes 450 degrees 90 minutes for small one gillsift.

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