This is the BEST oven roasted vegetables recipe! (2024)

FAQs

What is the secret to roasting vegetables? ›

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Divide the vegetables evenly between the two sheets, spreading them into a single layer. Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes).

Winner: Avocado Oil

Thanks to its high smoke point, avocado oil won't emit dark smoke or an unpleasant flavor as you are trying to cook with a high heat.

Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.

You want to see a bit of space around the veggies — don't be afraid to split them between two baking sheets if you need to. Crowding will make the vegetables steam instead of roast, and that's the opposite of what we're going for. Also, make sure your oven is good and hot before you put the vegetables in to roast.

Crowded vegetables will not roast but rather will end up steaming. Drizzle or brush the vegetables with olive oil (or other oil of your choice) and toss well to coat evenly. Season with salt, freshly ground black pepper, and herbs and or spices, if desired.

About every 10 minutes or so, rotate the tray in the oven so all the vegetables are being evenly roasted. You should also stir them around a bit using a spatula to make sure they're crisping evenly and not sticking to the tray.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

I've found this is most important for the root and winter vegetables and potatoes, which all take longer to cook in general. Line your pan with parchment paper. This is one of my favorite tips. Maybe it's my imagination, but it seems to help the vegetables brown a bit better, and makes for super easy clean up.

Best cooking oil for roasting

Non-virgin, refined olive oil and peanut oil are good high-temperature choices and can withstand an extremely hot oven without smoking.

Can I eat roasted vegetables every day? ›

YES! Roasted vegetables are extremely nutritious! Vegetables contain a wide variety of vitamins and minerals, as well as fiber — which has so many amazing health benefits — plus phytochemicals and antioxidants that may reduce inflammation and help fight off disease.

Butternut, carrots, beets, celeriac, turnips, rutabagas, kohlrabi, and potatoes are all excellent candidates for large-batch roasting. They keep well once cooled, and will stay fresh throughout the week.

A: Yes, when roasting vegetables, parchment paper is better than foil. Recent research in the International Journal of Electrochemical Science suggests that when we use aluminum foil during cooking, some aluminum leaches into food.

Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

If you have to roast veggies on two different racks, make sure you put the top rack in the upper third of the oven and the lower rack in the bottom third of the oven. This will allow the heat and air to circulate better to help get the vegetables tender and caramelized.

Make sure your pan is big enough to spread the vegetables out evenly in a single layer with a little space between each piece. You don't want to overcrowd the pan, if you think the pan is too crowded, split the vegetable between two pans. Crowded vegetables just create extra moisture and steam in the pan.

The default middle rack may not actually be the best spot. Moving the pan closer to one of the elements can help. I find that I get lots more crispy edges when I roast vegetables on a rack in the upper third of the oven. Use the convection feature on your oven, if you have one.

A: Yes, when roasting vegetables, parchment paper is better than foil. Recent research in the International Journal of Electrochemical Science suggests that when we use aluminum foil during cooking, some aluminum leaches into food.

Preheat oven to 450 degrees Fahrenheit. In a large bowl, toss the vegetables with the oil, herbs, and salt and pepper. Pour into a large jelly roll pan and bake 20-25 minutes, tossing once or twice during the cooking process. The vegetables are done when they have nice char marks and are still vibrant in color.