Oven Roasted Vegetables Recipe (2024)

FAQs

Is it better to roast vegetables at 400 or 425? ›

What Temperature is Best for Roasting Vegetables? 400 degrees F is the best temperature for most roasted vegetables. If you are cooking other items in the oven and need to adjust the temperature to accommodate, anywhere from 375 degrees F to 425 degrees F should work well.

Spring and summer vegetables, like squash, peppers, asparagus, beans and mushrooms, will cook in about half the time of potatoes and root and winter vegetables. On average, I cook the former for about 20-30 minutes at 400-425 degrees. The latter roasts for about 45 minutes at the same temp.

Step 2: Add Some Flavor

It's always best to toss the veggies with a little oil and seasoning (at least 1 tablespoon of oil for each baking sheet of veggies) before they cook so they don't stick to the pan. Bonus, the fat helps you absorb some vitamins (fat-soluble vitamins A, D, E and K) in your vegetables.

Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

Do you cover vegetables when roasting in the oven? Generally, you don't cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic.

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.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower. Cornstarch is commonly used to coat proteins like chicken or beef to achieve a crispy exterior, so why not use it with vegetables?

All roasted vegetables really need to achieve deliciousness is to be tossed with olive oil, salt, and pepper — but you don't want to be stingy here. The vegetables should be well-coated in oil and well-seasoned in order for them to roast properly and taste great.

Depending on the vegetable and how small or large the pieces are, it should take around 20 minutes until the veggies are fork-tender when roasted at 400°F.

Which vegetables are best for roasting? ›

Best Vegetables To Roast

Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.

From time to time I cook 'roasted roots' all together in one tray. Chop potatoes, onions, carrots, swede, parsnip, celeriac, turnip, leeks, celery or any combination, into equally sized pieces. Toss in olive oil and sprinkle with black pepper, coarse salt and fresh thyme.

The exact temperature doesn't matter too much. Setting the oven to 375 F is great, but anything in the 350 F to 425 F range will work. While the oven heats, cut the vegetables to the same size. Smaller vegetables can be roasted whole, as long as they are of even sizes.

Forgetting to flip halfway through

Leaving the pan totally unattended means that the bottom of your vegetables will burn, while the tops never crisp up. Flip halfway through, and you'll be rewarded with vegetables that are evenly cooked and golden all over.

Don't overcrowd the vegetables or the hot air won't circulate and they'll steam instead of roast. Rotate the trays and stir the vegetables around a bit with a spatula to make sure they're crisping evenly and not sticking to the tray, every 10 minutes or so.