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How to Roast Any Vegetable

Updated August 27, 2019
Easy Roasted Mixed Vegetables
Never be stumped about making a side dish (or how to use up an abundance of veggies) again! This simple method is endlessly adaptable and produces tender, perfectly cooked veggies every time. MORE+ LESS-

Roasting vegetables turns them into everything we want veggies to be: tender, richly flavorful and slightly browned. But knowing how to get them just right is half the battle. If you’ve ever roasted a tray of vegetables only to end up with say, charred broccoli and undercooked potatoes, you know exactly what we’re talking about. Roasting a mix of vegetables on a single sheet pan requires just a bit of strategy. So, the experts in the Betty Crocker Kitchens devised an adaptable framework that allows you to roast the vegetables of your choice (or the ones that are lingering in the crisper) and have them turn out perfectly every time.

The Trick

The key to roasting vegetables is to know the difference between a longer-cooking vegetable and a shorter-cooking vegetable and to roast each type accordingly, i.e. for a longer or shorter time. If you’re roasting multiple vegetables on the same sheet pan, knowing which category each falls into, allows you to add them to your sheet pan at the correct time. Generally, shorter-cooking vegetables take only a few minutes to cook and so should be added after the longer-cooking vegetables have had time to cook most of the way through. Adding your vegetables in waves will ensure they all roast to the perfect doneness (and on a single tray to boot!).

The Framework

To make roasted vegetables, you’ll need an 18x13-inch rimmed sheet pan, 8 to 10 cups vegetables of your choice, 5 tablespoons of cooking fat (butter or oil), salt and seasonings (to taste). If desired, add your choice of toppings after roasting.

how to roast any vegetable

This super-simple method just needs a little attention every now and again—stirring will help all the veggies get evenly cooked.

  1. Toss longer-cooking vegetables in fat, salt and seasonings.
  2. Roast in hot oven, stirring a couple of times, until tender.
  3. Add shorter-cooking vegetables and roast longer.
  4. After removing from oven, top with crunchy croutons, lemon slices, fresh herbs or whatever else strikes your fancy.

The Ingredients

Mixing and matching is your friend with this sheet-pan preparation. Dig into what’s in your fridge already, or simply buy a variety of veggies that strike your fancy. Here are some ingredient ideas to get you started.

  • Longer-Cooking Vegetables: Diced carrots, russet potatoes, zucchini, red onion, sweet potatoes, bell peppers, yellow squash, parsnips, broccoli, cauliflower, mushrooms
  • Seasonings: Salt, pepper and any other dried herbs or spices you desire
  • Shorter-cooking vegetables: Multi-colored cherry tomatoes, frozen (thawed) peas, edamame or corn, drained canned beans or corn, fresh spinach, baby kale or arugula
  • Toppings: Lemon, lime, vinegar, toasted breadcrumbs, fresh herbs (Italian flat-leaf parsley, thyme leaves, cilantro, oregano, tarragon, dill), crumbly fresh cheeses (feta, queso fresco, goat, etc.)

The Method

Ready to roast? Follow along with the directions below for making Easy Roasted Mixed Vegetables, a recipe that was created using Betty’s foolproof framework.

Easy Roasted Mixed Vegetables

What you’ll need:

  • Ingredients for Easy Roasted Mixed Vegetables[https://www.bettycrocker.com/recipes/easy-roasted-mixed-vegetables/e7ed7117-3fcb-493f-bd0d-573d0b6af00b]
  • 18x13-inch rimmed sheet pan
  • Large bowl
  • Thin, flexible spatula, like a fish spatula

ingredients for easy roasted mixed vegetables

1.  Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.

2.  In large bowl, mix melted butter, salt and pepper. Add potatoes, carrots and red onions; toss to coat. Add zucchini and toss to coat. Transfer to pan; spread in single layer. Roast 30 minutes; stir.

adding zucchini to potatoes, carrots, red onion and tossing to coat with butter, salt and pepper

3.  Add tomatoes to pan. Roast 8 to 10 minutes longer or until vegetables are browned and potatoes are very tender. Top with lemon slices, feta cheese and herbs.

adding tomatoes to the sheet pan

The Tips

Expert advice straight from the Betty Crocker Kitchens! Rely on these tips for fine-tuning your roasted veggies.

  • Longer-cooking vegetables have a tougher texture. Your goal in roasting them to making them tender—and sometimes browned. The amount of time this takes will vary by vegetable. Potatoes roast for longer than broccoli; but in both cases, the goal is the same: tenderness.
  • Shorter-cooker vegetables, like tomatoes and spinach, are already tender. So, your goal in roasting them is simply to heat them through or wilt them. Add shorter-cooking vegetables a few minutes before you think your potatoes and harder veggies will be finished.
  • If your shorter-cooking vegetables include tender greens, such as baby spinach, don’t walk away from the oven—tender greens only need a couple of minutes to wilt.
  • When including frozen vegetables, such as peas, corn or edamame, pull them out of the freezer before you start prepping your other veggies. Leave them in an even layer on a plate, and they should be thawed by the time you need to add them to the sheet pan.
  • Take your roasted vegetables to the next level by topping with crunchy croutons, lemon slices, fresh herbs or whatever else strikes your fancy. When it comes to herb toppers, remember that some are more powerful than others, so top just to your taste, rather than using an exact measurement.

Vegetable Roasting Chart (Temperature 425F)

The vegetables below taste delicious roasted. For best results, use the prep directions and cook times indicated here.

Vegetable

Roast Time (in minutes)

Baby Spinach

1-3

Frozen Peas (thawed)

4-6

Chickpeas (canned and drained)

4-6

Green Onions Whites (sliced)

8-10

Cherry Tomatoes

8-10

Broccoli (florets)

8-10

Stir-Fry Vegetables (packaged and precut)

14-16

Sweet Potatoes (wedges)

25-29

Bell Pepper (large dice)

28-32

Sweet Potatoes (peeled and cubed)

33-37

Zucchini (cubed)

33-37

Carrots (cubed)

35-39

Russet Potatoes (peeled and cubed)

35-39

Cauliflower (florets)

38-42

New Potatoes (quartered)

38-42


Try it!

Use this method to create diverse and delicious side dishes, or you can even make veggies the star of your meal—with the layered, complex flavors that roasting brings out, you hardly need anything else! Give it a try with the easy-to-follow recipes below or just experiment with what’s in your fridge.



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