Roasted vegetables are the perfect accompaniment to any protein. But getting it right lies in the cooking times.
Vegetable roasting times vary based on your oven and the size of the pieces. Generally, root vegetables roasting at 450°F takes 40 to 60 minutes, high-moisture vegetables take anywhere from 10 to 40 minutes, cruciferous vegetables take 10 to 20 minutes, and hardy greens take just five to seven minutes. To make sure they're cooked, look at the color (brown/charred) or test with a fork.
From picking the right vegetables to understanding the reason for roasting veg to getting tips and tricks for optimal results every single time, consider the following sections your ultimate guide to roasting veggies. We go way beyond cooking times here.
Why Bother Roasting Vegetables?
Since there are so many reasons to roast vegetables (ease being the most famed), we'll only go through the top three below:
The Health Factor
Even though the nutrients of some vegetables decrease with added heat, others actually become more nutrient-dense after oven time.
A study uncovered that artichokes, broccoli, eggplant, onions, spinach, green beans, and broccoli are a few that keep their antioxidant capacity after roasting.
That said, heat and nutrient capacity aren't the only factors to consider when understanding the potential health benefits of roasting veggies — the amount of salt and oil you add can drastically impact the net health output of the dish.
Despite the above, choosing the right vegetables means adding more nutrients into your meal, provided you keep the sodium and oil content low.
With very little effort, you can create delicious roasted vegetables that your friends and family will simply adore. Putting almost any vegetable in the oven with a touch of oil and some herbs produces flavorful results.
There are many ways to prepare veg, but roasting is the tastiest.
Many people consider roasted vegetables to be a side only, but that isn't the case. They're incredibly versatile, holding their own as a main or side. In fact, they can even be added to soups for a smattering of intense flavor.
Picking the Best Vegetables for Roasting at 450°F
Basically, any vegetable can be roasted. All you need to do is coat them with oil, liberally season them, put them on a baking sheet or in a roasting pan, and place them in the oven.
But, as we mentioned earlier, times vary depending on the particular veggie you're roasting. So, picking the best ones is very subjective; it depends on the time you have and the texture you're after.
Dense or root vegetables should be cut into one-inch chunks or wedges prior to roasting to reduce the cooking time as much as possible and limit the chances of uneven heat dispersion. They'll take about 40 to 60 minutes at 450°F.
These veggies include (but aren't limited to) the following:
- Winter squashes
High-moisture vegetables don't need as long as root vegetables. Although, that depends on how small you chop them.
Ideally, you should slice them into chunks or wedges and roast at 450 Fahrenheit for 10 to 40 minutes until they're brown all over. The time varies drastically here, but you'll know when they're ready based on the color change.
These are the best high-moisture vegetables to roast:
- Brussels sprouts
Hardy Green and Cruciferous Vegetables
Cruciferous vegetables like broccoli and cauliflower are wonderfully easy to roast. Split the florets and roast them for ten to 20 minutes, depending on the size of the pieces. The result? Perfect crispness.
Hardy greens (e.g., snow peas, kale, chard, and collard greens) are the quickest to roast at 450°F. They'll be ready in about five to seven minutes, making them an ideal side dish (or garnish, in kale's case).
5 Expert Tips for Roasted Vegetable Success
Before jumping straight into the recipe below, peruse our five top tips and tricks to ensure success.
1. Don't Overcrowd the Pan
If the veg can't sit evenly in a single layer on the baking sheet, use two (or more if necessary). Overcrowding the pan can cause uneven cooking and steaming, meaning they'll lose the caramelization typically gleaned from the roasting process.
2. Chop Everything as Evenly as Possible
Like the above, if you don't chop the vegetables evenly, you'll fall prey to uneven cooking. Although, this won't be such a problem if you don't mind some crispier, crunchier pieces in your meal.
3. Season Generously
The amount of seasoning needed can seem rather intense. However, we encourage you to go all out.
And the same goes for oil — its fats cause the sugars in the vegetables to caramelize. Thus, you need enough to coat every piece.
4. Always Check for Tenderness
Use a fork to prick the veggies, ensuring they're done. If the fork easily slides through and there's a slight charring on the edges, you're ready to go.
5. Opt for Dark-Colored Baking Sheets
Dark-colored baking sheets don't reflect heat; they absorb it. You'll get better surface browning on the side touching the sheet.
How to Reheat Roasted Vegetables
There's no denying that roasted vegetables are best served fresh, but they're also delicious served cold the day after or reheated using a dry heat method, such as roasting, broiling, baking, sautéing or grilling.
Unbeknownst to popular belief, these approaches will retain the veggies' texture. You just need to skip the microwave — they'll turn unappealingly soggy.
For exceptional texture retention when reheating, place the vegetables in a cast-iron skillet over medium heat or put them in the oven at 375°F until hot.
The Easiest But Tastiest Roasted Vegetables Recipe
- 2 sweet potatoes
- 3 new potatoes
- 1 red onion
- 2 zucchinis
- 2 summer squash
- 8 pounds baby carrots
- 8 pounds button mushrooms
- 1 tablespoon fresh thyme
- 2 tablespoons fresh rosemary
- 1 teaspoon dried basil
- 3 garlic cloves
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- Salt (to taste)
- Black pepper (to taste)
- Preheat the oven to 450°F.
- Line a baking sheet or roasting pan with aluminum foil.
- Lightly spray it with cooking spray.
- Cube the sweet potatoes and new potatoes.
- Quarter the red onion and separate all the pieces.
- Slice the zucchinis into one-inch-thick strips alongside the summer squashes.
- Cut the ends of the stems off the button mushrooms.
- Finely chop the fresh thyme and rosemary.
- Mince (or finely chop) the garlic cloves.
- Mix the rosemary, thyme, balsamic vinegar, olive oil, garlic, salt, and basil together.
- Put the vegetables in a large bowl.
- Pour the herb oil mixture over the vegetables.
- Stir until the vegetables are coated evenly. Don't be scared about using your (washed) hands to help!
- Spread the vegetables evenly across the pan.
- Add extra salt and pepper if you want to.
- Roast the vegetables for 40 minutes, stirring every 15 to 20 minutes.
- When the potatoes are soft when speared with a fork, remove the vegetables from the oven.
- Serve with your favorite accompaniments!
- You can serve just about any protein with roasted vegetables for a well-rounded meal. But we recommend the following foods — roast beef, salmon and rice, roasted duck, grilled shrimp skewers, garlic knots, baked macaroni cheese, quinoa salad, and grilled asparagus.
- If preferred, the vegetables alone will make a hearty meal when served with a broth.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 572Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 603mgCarbohydrates: 106gFiber: 36gSugar: 51gProtein: 21g