Roasted Vegetables
Updated Oct 07, 2025
This is a complete guide for making roasted vegetables with suggested times and temperature, along with tips for how to roast any vegetable
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Easy Roasted Vegetables
Roasted vegetables is my answer for what side dish I’m making for dinner tonight or many weeknights, that is! That’s because roasting vegetables is easy and mainly hands-off and it’s a way to elevate most vegetables to make them more delicious and appetizing! It’s how I’ve gotten my kids to like eating more vegetables!
There’s a rough recipe outlined below. But this is more of a simple method you can follow with some guidelines to help along the way so you can practically roast any vegetable easily!
Happy Cooking!
– Yumna
Roasted Vegetable Ingredients
You can pretty much roast any vegetable you like! Below is a blend of the vegetables I like to use, but feel free to swap for what you have on hand!
- Sweet Potatoes: Or swap for you preferred root vegetable like carrots, potatoes or parsnips.
- Summer Squash: Use zucchini instead, if you prefer.
- Onions: You can do with red, white, yellow or sweet onions. You can also try shallots and garlic – both of which wonderful when roasted in the oven. Red onions are my favorite for the color and sweetness.
- Bell Peppers: I like to use a mix of bell peppers. You can use a different vegetable that is similar in texture like cherry tomatoes if you prefer.
How to Make Roasted Vegetables
Roasted Vegetables
Ingredients
- 1 red onion chopped
- 1 red pepper chopped
- 1 sweet potato chopped into cubes
- 1 large yellow squash end trimmed, cut into ½-inch pieces
- 1 green pepper chopped
- 2-3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- chopped parsley for serving
Instructions
- Preheat oven to 425°F.
- Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper and garlic powder.
- Use your hands to toss the vegetables. Then spread out into an even layer, making sure the vegetables are not overlapping.
- Roast for 15 to 30 minutes depending on the vegetable.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Popular Additions
- Make the flavors pop. Once roasted, I like to add brightness by adding a drizzle of fresh lemon juice or balsamic vinegar.
- Switch up the spices. All you really need is salt and pepper to complement the roasted vegetables, but feel free to get inventive by adding crushed red pepper flakes, dried herbs or even garlic powder to give your roasted vegetables extra flair.
- Add a little cheese. Once roasted, add a little crumbled feta or grated parmesan before serving.
Recipe Tips
- Do not crowd. This is vital. Every piece should be a tiny island on the baking sheet, with at least a little room in between for correct browning. The water in the veggies needs to escape for browning to occur. Overlapping or multiple layers of food will trap the water and result in soggy, not browned veggies. If needed, use two sheet pans.
- Cut into uniform pieces. Same-size pieces will cook at the same rate and be done at the same time.
- Don’t use parchment paper or foil for best browning. In my own kitchen, I have found roasting with oil on the bare sheet pan (no liners) results in the best browning. For easy clean up though, I don’t blame you if you want to use parchment paper or foil.
- Watch the pan. Roasting veggies is more like roasting a piece of meat versus baking a cake. They are done when nicely browned and tender inside. Think of times as a guide. Check often and realize yours may take longer or shorter time than any guide or recipe states.
Recipes to Make with Roasted Vegetables
FAQs
The New York Times Cooking published this great chart on its Instagram page. Note their recommended oven temp is 400°F. Some of their suggested cooking times are:
Asparagus: 8-15 minutes depending on thickness
Beets: 24-40 minutes
Broccoli: 10-15 minutes
Brussels sprouts halved: 20-30 minutes
Butternut and other winter squashes: 25-40 minutes
Carrots: 30-40 minutes
Cherry tomatoes: 25-50 minutes, dependent on degree of caramelization
Eggplant: 25-45 minutes
Potatoes: 25-35 minutes
Sweet potatoes: 30-40 minutes
Use the same method to roasted vegetables. However, expect them to take longer and not come out quite as crisp and fresh. Get more details and tips for roasting frozen vegetables using this tutorial.
I’ve never roasted without using oil but it can be done if you season well and use parchment paper to prevent sticking. I would expect to add to the cooking time. Some cooks recommend par-boiling starchy vegetables like potatoes or squash.
