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

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

  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. ( 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.

  20. I’m on a major eggplant kick at the moment, so my current fave is eggplant, onions and bell peppers. However, a while back I found an awesome recipe for roasted vegetable stacked enchiladas ( and the mixture of sweet potato, cauliflower, bell peppers, corn and cumin might be my favorite of all time. I can’t wait for fall to really arrive so I can roast vegetables again. There are few days where I am not roasting them or eating leftovers.

  21. Be careful when roasting vegetables with olive oil! Depending on the type of olive oil you use, it should not be used with temperatures above 375! Grapeseed oil has a higher flashpoint and is great for you! I have been using and selling Wildtree grapeseed oil now for a couple of years.

  22. My favorite vegetable to roast at this time of year is delicata squash. It is absolutely delicious. If you haven’t had it, give it a try. You can eat the skin on this sweet yummy squash.

  23. I love roasting veggies and have turned many people onto Brussell Sprouts because of it.
    A good mix with broccoli is adding fresh lemon juice to them once cooked and also tossing in some parmesan cheese. a fresh twist.

    I also roast spaghetti squash and of course red peppers are one of my favorites.

  24. I recently found a recipe for roasted veggies that was then blended for soup! It got my family’s seal of approval. It was a great way to use 15 pounds of tomatoes from the garden. Roasted beefsteak tomatoes grape tomatoes onion pepper and garlic. Once it was done I let it cool a bit and into the blender it went! Added a little cream when we reheated it! Fantastic!

  25. I roast veggies all the time. Last night I roasted 1 head of broccoli with a yellow and red bell pepper… just tossed in olive oil and baked for about 20-25 min. I seared some tenderloin in olive oil on the stove. Mixed roasted veggies with tenderloin on the stove and simmered with some coconut aminos for a few minutes!! YUM!

  26. I love to roast veggies and have been doing it for years, learned it from my mother. But for those who do not like beets, here is an idea. We like sweet bread and butter pickles and when the jar is empty and only juice left, drain a couple of cans of beets, put them in the remaining pickle juice, put the cap on and back in the fridge they go. Leave them sit for a couple of days and then you will have delish beet pickles, to spark your roasties and no cost or trouble.

  27. We love our roasties here in this house! I usually roast carrots, sweet potatoes, gold potatoes, onions, broccoli, asparagus (in lemon, pepper and dill…yum!), cauliflower and brussel sprouts…but I’ve been known to roast other things too. In fact, we’re getting ready to roast some radishes and some sweet salad turnips from our local Farmers Market tonight.

    Little hint on the brussel sprouts if you have a reluctant eater…sprinkle just a little bit of brown sugar over them and toss along with the olive oil, salt and pepper. This helps play up the sweetness from roasting while tempering the bitterness that can sometimes appear.

  28. I started roasting all my veggies two years ago. They taste better and my daughter eats them better roasted, even brussel sprouts.

  29. My favorite roasted vegetables are roasted cauliflower or asparagus brushed with melted butter and sprinkled with creole seasoning and parmesan cheese. I also love roasting new potatoes and sweet onions tossed with butter and garlic. You can also encourage kiddos to eat their veggies by making a healthy dip to go with it like hummus, homemade ranch, or homemade honey mustard. :)

  30. Oh, I love oven roasted veggies!

    I put Tarragon on my Brussels Sprouts and I make savory Sweet potato cubes with olive oil, garlic and blackening spice (watch out for the high salt content or make your own with some paprika, chipotle, garlic powder, Italian herbs and a bit of salt). Soooo yummy :)

    1. I’ve personally never done it without; I’m afraid they’d almost burn without some oil/butter or something of the sort. Anyone else?

      1. i roast many types of vegetables without oil or butter and it works just fine. While it can be done w/ most in my experience those with a higher water contents like zucchini or summer squash tend to do a bit better with just a smear of olive oil on the pan. It doesn’t have to be much but just a little helps w/ browning and not sticking.

  31. Great ideas I did roast potatoes but never thought of roasting other vegetable!
    Btw if you are not fan of beets try juice I love beets but my husband not so much then I realize he would drink the juice and he kind liked also then I start cooking my way instead of how he was use too and he liked. I cook just enough to be easy to bite but not soft then I let cool and season with olive oil, vinager/lemon and salt and he now like it!
    The juice I make with beets, oranges and carrots! It’s was a family drink when I was little. Perfect for getting ready to be in the sun tanning.

    1. I’ve roasted frozen veggies successfully, although it usually takes more time because they have to be roasted at a higher temp and/or for more time to get rid of the excess moisture.

  32. You know, for a long time, I thought I didn’t like vegetables. Then I learned how to roast veggies. Roasted veggies are the most wonderful, delicious thing ever, and sometimes, I fear I might get tired of roasted veggies, because that is by far, my favorite way to cook them. But I really, really like roasted veggies — sweet potatoes, brussel sprouts, asparagus, green beans — all of these I’d had and didn’t like before I figured out how to roast them. Mushrooms, broccoli, cauliflower, corn, carrots — these get even yummier when they’re roasted.

    It takes a little longer to cook veggies this way, but it’s so yummy and pretty easy!

  33. We roast just about any vegetable in fall/winter. My FAV is cubed butternut squash with olive oil, S&P and dried thyme. BJs in Central VA has a great selection of dried organic herbs at a great price. Our other favorite thing to do with roasted or grilled mixed veggies is chop the leftovers into tiny pieces & use them for an omelet the following morning! This past week I delayed grocery shopping for 3 days longer than usual & we ate from the freezer. We roasted the frozen organic broccoli from BJs & it really improved the taste over simply steaming it!

  34. I have been roasting vegetable for years. We have a big garden, so it is great. Whatever is in the garden gets roasted. I use olive oil and then grill seasoning. Easy, one step, and the family loves them.

  35. We love to roast asparagus. We marinade it in lemon juice, olive oil and salt and pepper. Would you also consider doing a post on how to jazz up frozen vegetables? I have not been following you for very long so you might have already done this.

  36. I need help!!! Is it okay to cook the slow cooker chicken on low for a longer period of time? I just want to be sure it is safe to do that. Please help!!

  37. For easy clean up try using a SILPAT mat from Bed Bath and Beyond… you can use it instead of parchment paper and you don’t have to throw anything away. You just throw it in some soapy water and it comes clean. I got one for my wedding and I love it!

    1. Thanks for this suggestion. I don’t know if I still have my Silpat liner (I wanted to love it but never did), but I did try it once for roasting vegetables and as I recall I had another cleaning nightmare. HOWEVER I think that was probably because I thought you couldn’t immerse it. But I just looked at the care instructions and although they recommend wiping it dry, they don’t say don’t say NOT to let it soak. I am going to see if I still have mine and try it!

  38. Hi, I love this handy chart and love roasted veggies. Do you also have a chart of roasting times for root veggies (beets/turnips/etc) and/or winter squashes like acorn or butternut? Thank you so much!

  39. I made zucchini, crook-neck squash, eggplant and cherry tomatoes tonight after reading your post, and they were sooooo delicious! Thanks for the great ideas!

  40. I love roasting veggies. Yesterday I did beets & cabbage together. Some olive oil & Epicure Pot Herb spices. I roast either in a casserole dish, or on my Pampered Chef stoneware.
    I love the variety of spices offered by Epicure, so there are lots of options. I also don’t mind mixing my veggies together. Beets, carrots, onions & cabbage go together nicely. Love roasting sweet potatoes (I add maple syrup).

  41. One of my favorite meals is roasted veggie tacos. We’ll make a big pan of a variety of veggies: potatoes, green onions, garlic, squash or zucchini, mushrooms, etc. and roast them with olive oil, salt, pepper, and chili powder (I like ancho). We serve them on homemade corn tortillas, topped with a homemade tangy green onion salsa, cilantro, and cheese. Soooo delicious.

  42. I LOVE roasted vegetables, and I especially love how easy they are to prepare.

    I haven’t met a vegetable that I don’t like roasted tbh.

    The most common in our house is beets, carrots, parsnips and sweet potatoes., but I do a lot of other ones as well, even zucchini in the summer.

    And I should add, Roasted onions and garlic – both are awesome! I use small onions and peel and halve them. And when I am roasting garlic I usually do it before peeling and then just pop the cloves out of the peel afterwards.

  43. We love roasted veggies. Son still won’t go for the beets or eggplant-those have to be cooked differently for him to eat. Mixing turnips and beets (I slice both) makes a beautiful and delicious dish. I add a little olive oil, garlic and salt generally. I don’t think I add anything to the beets/turnips, but I wrap those in little foil packs. I haven’t had luck with ceramic or glass dishes. Broke one of each. Of course kale chips are about the easiest thing to roast.

  44. My kids love roasted veggies! Even my “I only want my vegetables raw” kid! :)I don’t roast mine quite as long, only about 20 min, so they are still on the crisp side. I would love a recipe for roasted beets!

    1. Judy, we roast beets with just olive oil and salt and the kids love them! They like to pretend the beets are lipstick, so it gets a bit messy. Just cut off the tops, roast, then rub the skin off after they are cooked. We had baby beets this week and ate them skin on. Yum! My sister recommends covering the dish, but I’ve done it both ways with success.

  45. My kids favorite is cauliflower with turmeric: I put tons of it and a little garlic powder and salt then roast till it browns.
    Another trick I’ve recently discovered is balsamic vinegar- drizzle some on a mix of veggies and its really good. And added some to some fennel this weekend, it came out melt in your mouth soft and delicious.(without the anis flavor I hate)

    1. I have never liked the licorce flavor of fennel either. Nice to know that roasting gets rid of that. I’ll give it another try!

      I, too, like roasted veggies. My tip is to add the seasonings to the oil/fat a while before cooking. Then when you toss the veggies with the oil, the seasoning is more evenly distributed. I keep an old pickle jar filled with olive oil & oregano in my fridge, and use it on salads, veggies, etc.

  46. I love this! Especially with kids, it’s so important to prepare veggies in a variety of ways. Someone may not like asparagus, but when you add sweet tomatoes and some seasonings, it might be a different story. Thanks,Kiran, for the suggestions.

  47. I love roasting vegetables. I never mix the vegetables when I’m doing this though. That way I don’t have to worry about different cooking times. I just take each type out when it’s ready.

    I often find that a temperature over 375 burns my vegetables. I wonder if the olive oil I use is part of this issue (thanks for the info everyone!). But I do find that my vegetables need more tending than Kiran describes–frequent stirring, plus more time. I’m going to try higher temps again thanks to this post (& comments).

    The only downside for me is the cleanup. I do not like to use parchment or foil because I hate the waste. But I have found cleaning up metal pans almost impossible otherwise. I haven’t done much indoor roasting since the spring, but I had switched to glass pans, which are much easier to deal with as far as cleaning. Now that it’s time for indoor roasting again, I’ll have to see if this still works for me.

    1. I also use Stoneware for almost all my baking, and don’t deal with sticking. I actually bought a pizza stone from Pampered Chef about 10 years ago… back when all they had was the pizza stone & stoneware wasn’t very popular. That pizza stone has been used for pizza 1 time ever…. I use it for baking cookies, roasting veggies, baking chicken… pretty much anything, and once its good and seasoned, nothing sticks to that sucker.

    2. @NancyV-The best way that I have found to clean a metal pan, post roasting, is to soak with hot water and baking soda for about 10 minutes or so(while washing the rest of your dishes). The baking soda will loosen most of the stuck on food particles, so you will not have to do as much scrubbing. Hope that helps! :)

  48. I toss carrots with a little olive oil and honey and sprinkle with a little sea salt to roast them. Yum! And I don’t do this for my kid – he’ll eat carrots raw (yuck). I’m the one who needs them “candied” lol!

  49. belle vukovich kenoyer

    so one of my FAVORITE things to roast is broccoli and red onion. Toss with salt and pepper, olive oil and PARMESAN CHEESE! Keep the red onion in bid (broccoli sized) chunks and it is FABULOUS! and pretty – bright green and purple and a sprinkle of the white parmesan! YUM! Another favorite is turnips! They are SOOOO SWEET when roasted and when you do them with carrots kids think they are funny cousins of the carrot. but I bet they would be good with beets. yummmm, beeeets. makes me want to go home and roast some right now!

  50. I love roasted sweet potatoes! Add some honey, cinnamon, or nutmeg for sweet flavors or some cumin and red pepper for some spice. I’ve also combined the sweet and spicy and it makes for a great dish, too. I usually turn them over halfway through cooking time to brown them on all sides. Delish.

    1. Agreed, Kara! I also do the sweet & spicy thing with them. I toss mine beforehand in a bowl with coconut oil, then sprinkle with cinnamon and allspice, and a little sea salt and either cayenne for a kick, or garlic powder for a little savory. I go light on all of that, though. Being subtle with your flavors is key. But MAN, do sweet potatoes do well with whatever direction you want to go in.

  51. Orange peppers and zucchini with olive oil, salt, and pepper. To change it up a bit, I sprinkle with Montreal Steak seasoning, instead.

      1. I’m stuck doing mine with a Mediterranean flare. SO good.

        Bring those cherry tomatoes over from the asparagus and roast them up with the broccoli. When done, toss them with minced garlic, black olive slices and a little lemon juice. It’s so perfect. :)

      2. I love roasted vegetables usually do a huge sheet with cauIiflower, asparagus, broccoli, red, yellow and orange peppers, carrots and green beans and sprinkle with balsamic vinegar, onion and garlic powder, Italian seasoning as well as kosher salt to mine and I have never had a smoke problem using olive oil

    1. Our favorite vegetable to roast is fresh green beans. We like to roast them until they just start to brown. Delicious!

  52. I am doing broccoli and cauliflower tonight… may add some carrots as well! LOVE roasted veggies. Never thought I liked cooked veggies until I had some roasted (my mom boiled everything).
    Any leftover roasted veggies make amazing omelets, but I just love to have leftover broccoli or green beans for a snack! YUM!

    1. Stefany – I used to steam all the time. I was SO happy to be turned on to roasting instead. We have turned limp veggies into full-of-life, crispy goodness. I also love snacking on leftovers!

      1. Us too! I always used to steam broccoli especially and while that is ok, roasting really is so much flavorful. My kiddos (2 and almost 4) just pop those roasted veggies in their mouths like candy. Sooo yum. Roasting beets is next on my list, my husband and kiddos like raw beets (in salads) but I dont prefer them that much. I want to make a roasts beet dip I saw online, bright – how fun!

  53. I have recently learned about smoke points of oils. Olive oil has a low smoke point and is apparently not good for this high of a temperature. Have you heard this? What would be good to use instead?

    1. You are right, Tara. I only use olive oil in salads. Good high-temp oils are camelina, almond,coconut, and I think safflower is good too (would have to double check). Camelina is my stand-by for savoury dishes!

      1. Alice – great chart. Yes – if you are concerned about using olive oil, you can absolutely find another oil that suits your needs/wants.

    2. Charlene Boccuti

      I recently learned and have used grape seed oil. It can take the high temperatures and it’s not a heavy oil .