Recipe: How to Roast Vegetables (4 Ways)

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One of the easiest side dishes to make for dinner is roasted vegetables. There are endless flavor variations but I'm sharing four simple recipes for roasting vegetables that work with any meal.
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How to Roast Vegetables (Four Ways) from 100 Days of Real Food

Roasted Asparagus and Cherry Tomatoes[/caption]

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 (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

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)”

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  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.

  4. My favorite is the roasted cauliflower! My son and I can eat a whole head in one sitting! Thank you for you “cheat sheet”. I refer back to it constantly. I don’t know why I can’t keep the temperature and time in my head from one dinner to the next.

  5. I love roasted veggies; roasting gives them such a deep flavor and it is one of the fastest ways to a satisfying meal accompaniment.

    1. 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.

  6. 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!

  7. 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 :)

    1. I have roasted frozen Brussels sprouts in the past both by thawing first and also not thawing. Both are fine but thawing turned out a bit better.

      1. I roasted frozen broccoli drizzled with small amount of olive oil, seasoned with garlic, salt and pepper. Set the rack on first level. The oven and room filled with smoke and oil was popped all over the oven. What a mess! Any suggestions or recommendations? Oven was set at 410F

  8. My turkey is a bit large this Thanksgiving(Oct. 13th in Canada) and takes up the entire oven – but I want to roast my veggies. Can I roast them halfway before I put the turkey in and then while it’s “resting” complete the veggies? Will they turn out just as well as if I did them all at once?? Thanks!!

    1. I don’t see why this won’t work. I roasted veggies for a big crowd last Thanksgiving and had to do it in two batches; just had to make sure they were all warm when dinner was served.

  9. Nicole Moldenhauer

    How do you roast beets? I’m trying to get my kids to eat more of them. I can get them to have them in their smoothies but that’s about it.

  10. I also pan-cook/roast veggies when I’m in a rush. They’re not quite as delicious as oven-roasted, but I can usually get all the cooking done in 5-10 minutes. Try topping with a bit of grated parmesan, too! I’ll skip the salt when I do that, though, as there’s already plenty of salt in the cheese.

  11. Try brusels sprouts and sweet potatoes. Cube the sweet potatoes so they are about the same size as the halved sprouts. Olive oil and sea salt. Roast 400 till desired tenderness (about 45 min). Toss every 15 min for even cooking.

  12. This looks like a great recipe. I read that olive oil has a low smoking point and have read that it should not be used if your oven is over 400 degrees F. Is the 450F that you suggest safe for cooking? Won’t it smoke and burn the olive oil?

    1. Olive oil is great for many things, but not for high temperature roasting, as it can break down over 375 degrees.
      Try Grapeseed oil (not rapeseed oil)
      Or for those Diabetic, like myself,or those concerned about cholesterol,
      Try Rice Bran Oil (Brand Alfa is available at Tesco)it has a high smoke point, neutral taste, and contains plant sterols which reduce cholesterol.

    1. Make sure to check and toss veggies; maybe do this a couple times while cooking, you may want to shorten the cook time as well.

    2. I love roasted vegetables usually do a huge sheet with cauIiflower, asparagus, broccoli, red, yellow and orange peppers, carrots and green beans and tossed with balsamic vinegar and olive oil seasoned with onion and garlic powder, Italian seasoning as well as kosher salt. I usually roast them at 425 for 20 minutes. I slice the carrots to ensure they are done with the rest.

    1. Kiran Dodeja Smith

      Hi Mary,
      We have not heard of this … maybe you want to check this out further. There is a lot of mis-information out there so be cautious about what you read – just our input.

  13. Our family loves carrots, potatoes and beets. Just alittle olive oil, salt and pepper. The beets and carrots sweeten up and it’s pretty colorful with the beets.

    1. do you peel the beets ahead of time? I usually roast them like a baked potato then peel them after they are cooked. But, this sounds more appetizing to the fam… thanks!!

  14. yum!…
    1. cauliflower, carrots, brussel sprouts, red onion, bacon
    2. sweet potatoes, potatoes, carrots, red onion, green beans or asparagus

  15. We love roasted cauliflower! Our favorite way is an Indian-ized version (DH is from India). Drizzle florets with mustard oil (available from most Indian grocers) and toss with a little salt and pepper to taste. Once they’re roasted (about 30 min at 425) toss them with chopped fresh cilantro and devour.

    1. Kiran Dodeja Smith

      And this sounds fantastic as well. My kids love indian food so I’m guessing they may like this as well.

      Keep the great combos coming!

  16. I combine potatoes, yams, onions, mushrooms, celery, acorn squash, & carrots. Drizzle with olive oil & Italian spices. We’re happy calling that dinner.

    1. Kiran Dodeja Smith

      Paula,
      I actually bought all of these vegetables today and am going to try this combination tomorrow. Sounds delicious!
      Kiran

  17. I love baby carrots, asparagus, and halved or quartered Brussels sprouts. Toss in a bowl w/ 2-3 T olive oil, some grated parmesan, and roast away! 425-450 for 15 20 min. Yummy!

  18. I absolutely LOVE using this recipe in the winter: butternut squash, onions, mushrooms. Roasted at 425 or 450…I can’t remember how long, just until the squash is tender. I usually throw some whole garlic cloves in there, along with salt and pepper, and whatever seasonings I’m in the mood to use!

  19. I’ve always loved roasted potatoes, onions and carrots, especially when roasted with a chicken. And Rachael Ray has this meal I make all the time — it’s actually 5 different meals at once — that starts with 2 chickens roasted alongside onions, carrots, parsnips and garlic. (http://www.rachaelray.com/recipe.php?recipe_id=210) Last winter I tried brussels sprouts, mostly because Trader Joe’s was selling them on the stalk and my son & I were fascinated to see that’s how they grew. Since we liked cauliflower better roasted than steamed, we figured the sprouts would be better this way too, and the whole family (who previously would not TOUCH them) loved them.