How to Roast Vegetables in the Oven
High heat plus fresh vegetables equals delicious, sweet flavor, crispy texture, and loads of nutrients. Learn how to roast vegetables in the oven or in foil.
By Elizabeth Harris, Contributing Editor and Molly Jasinski, Associate Book Editor
Expert Tips from the Taste of Home Test Kitchen
- Roasting is a dry-heat method of cooking that makes the flavor of vegetables rich and sweet. Root vegetables are a long-standing favorite, but you can also roast corn, squash, onions, garlic, eggplant, broccoli, hearty greens and most other vegetables. Scroll down for tips on roasting different vegetables.
- To roast several different types of root vegetables at the same time, cut those with similar densities in uniform pieces so they cook evenly. Cut denser vegetables such as carrots and potatoes into smaller pieces so everything's done at the same time.
- Roast veggies in a single layer in a heavy, shallow-sided roasting pan, like a jelly roll pan. If the pan is too small or the vegetables too crowded, they’ll steam, and you want them to be crisp.
- Coat veggies with a little Italian salad dressing, butter or olive oil, and try different herbs or seasonings. Think lemon-pepper, Italian, salt and pepper. Just give them a quick toss before roasting.
- For uniform browning, give the vegetables a quick stir about halfway through cooking.
- Vegetables are done with they're tender and easily pierced with a fork or knife.
Roasted Vegetable Medley Recipe
What you’ll need:
- 5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)
- 7 medium carrots, cut into 1/2-inch slices
- 4 medium parsnips, peeled and cut into 1/2-inch slices
- 2 medium turnips, peeled and cut into 1/2-inch cubes
- 1 cup fresh or frozen pearl onions
- 1 medium red onion, cut into 1/2-inch wedges and halved
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 1 tablespoon dried thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2-1/2 cups brussels sprouts, halved
- 3 to 4 garlic cloves, quartered
- Roasting pan
- Small bowl
In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add Brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently. Yield: 20 servings.
Roasted Vegetables with Balsamic Vinegar
What you’ll need:
- 9 small red potatoes, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 small yellow summer squash, quartered and cut into 1/2-inch slices
- 2 small zucchini, quartered and cut into 1/2-inch slices
- 6 radishes, quartered
- 1/3 cup balsamic vinegar
- 3 tablespoons brown sugar
- Large bowl
- Shallow roasting pan
Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender. Yield: 10 servings.
How to Bake Vegetables in Foil
Preheat oven to 400°F. To make foil packets, cut 18x12-in. pieces of heavy-duty foil. Place seasoned vegetables on dull side of foil. Fold foil around vegetables, sealing tightly. Bake on a cookie sheet for 20-30 minutes, turning once.
Roasting Guide for Vegetables
- Artichokes, baby: Bake at 350° for 45 to 60 minutes with liquid, covered.
- Asparagus: Bake at 400° 20 to 25 minutes, uncovered.
- Beans, trimmed green and wax: Bake at 425° 10 to 12 minutes.
- Beets: Bake at 350° for 30 to 60 minutes, covered.
- Broccoflower, florets: Bake at 425° for 10 to 15 minutes.
- Broccoli, florets: Bake at 425° for 8 to 10 minutes.
- Broccoli, spears: Bake at 425° for 12 to 14 minutes.
- Brussels Sprouts, whole: Bake at 425° for 10 to 14 minutes.
- Brussels Sprouts, halved: Bake at 425° for 8 to 12 minutes.
- Carrots, sliced: Bake at 425° for 10 to 14 minutes.
- Carrots, whole baby: Bake at 425° for 23 to 26 minutes.
- Cauliflower, florets: Bake at 425° for 15 to 20 minutes.
- Corn on the cob: Bake at 450° for 15 to 20 minutes, prepare as for grilling.
- Eggplant, cubed: Bake at 400° for 30 to 40 minutes.
- Eggplant, whole: Bake at 400° for 30 to 40 minutes, pierce with fork, covered.
- Garlic: Bake at 425° for 30 to 35 minutes, wrapped in foil.
- Mushrooms, button: Bake at 425° for 20 minutes, uncovered.
- Onions, whole: Bake at 400° for 45 to 50 minutes.
- Onions, halved: Bake at 425° for 10 to 12 minutes.
- Onions, quartered: Bake at 425° for 8 to 10 minutes.
- Parsnips, cubes or pieces: Bake at 425° for 45 to 50 minutes, uncovered.
- ** Peppers: Broil for 10 minutes, on pan coated with cooking spray, until skins blister. Place in bowl covered with plastic wrap for 15 to 20 minutes. Peel off and discard charred skin.
- Potatoes, new or medium, whole: Bake at 425° for 25 to 30 minutes.
- Potatoes, large, whole: Bake at 400° for 45 to 50 minutes, pierce with fork.
- Potatoes, cubes: Bake at 425° for 45 to 50 minutes, uncovered.
- Rutabaga, cubes: Bake at 425° for 25 to 30 minutes.
- Squash, summer: Bake at 425° for 15 to 20 minutes, uncovered.
- Squash, winter, 1-1/2 to 2 lbs: Bake at 350° for 45 minutes.
- Squash, winter, 3 lbs: Bake at 350° for 2 hours.
- Sweet potatoes, cubes or chunks: Bake at 400° for 30 to 60 minutes, uncovered.
- Tomatoes: Bake at 400° for 30 to 60 minutes, uncovered.