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I read on some list or other that roasting vegetables is something you need to learn before you turn 30. While I’m not sure why there’s an age-limit on when you can start making roast vegetables, they are a fairly useful recipe to know. Super quick, easy, healthy side that takes practically no effort. And a huge pan of roast veggies looks gorgeous. If you want to impress without stressing too much, whip up a sheet pan of roast vegetables and you’re good to go!

I first discovered how easy it was in college after I got sick of serving salads every time it was my turn to cook. They’re so easy to make as you’re studying or writing. I got so used to making them they turned into my signature dish.

TL;DR

• Chop, coat in oil and spices
• Oven to 400°F.
• Roast in on a covered cookie sheet for 20 minutes
• Remove, stir (study break)
• Back in the oven for 20 minutes
• Remove, cool, Serve!

Jump to Recipe

What is roasting?

Roasting is a cooking method that uses dry heat (roasting, broiling, sautéing) to fully surround the food. Roasting in particular uses hot air and can be done both in an oven or over an open fire.

The effects of roasting include:

• Browned exterior of the food
• Caramelized flavors on the exterior
• Even cooking temperatures

It differs from baking in two ways: what types of foods are cooked and how much fat or oil is used (and in what way).

Roasted foods already have sound structure: meat, birds, vegetables. You wouldn’t, for example, roast a cake. (You bake a cake to create the structure.)

Roasted foods will be coated in fat or oil, while baked foods have fat mixed into their ingredients.

What vegetables are good to roast?

Most vegetables can be roasted particularly starches and vegetables with high structural integrity. These can include:

• Starches: Potatoes, Carrots, Sweet Potatoes, Turnips, Parsnips, Beets, etc.
• Cruciferous: Broccoli, Cauliflower, Brussels Sprouts
• Squashes: Zucchini, Squash, Acorn, Butternut
• Aromatics: Onions, Shallots, Garlic
• Peppers
• Mushrooms
• Eggplant

I wouldn’t recommend roasting anything too leafy since those veggies tend to dry out very quickly. (Kale chips, anyone?)

Tips for Roasting Vegetables

• Cut the veggies into bite size pieces (but don’t mince too small them or they’ll burn)
• Make sure they are coated in oil (and any spices you choose) on all sides
• Lay them flat in a single layer
• Keep the oven temperature high
• Stir the veggies halfway through
• Turn the pan around in oven to make sure the heat is even on both sides
• Use parchment paper for an easy clean up situation
• Serve them alone or over rice or couscous for extra colors!

Roasted Veggie FAQ:

Are roasted vegetables good for you?

Yes! But the longer you cook them the more nutrients are destroyed along the way. However, there are also some nutrients in veggies that we can’t access unless they are cooked. And no, the caramelized skins won’t ruin your diet. Just be careful not to burn the vegetables. Burning destroys all the nutrients and creates carcinogens. (And who wants to munch on burnt veggies anyway.)

Should I cover vegetables while they roast?

You certainly can cover roasted veggies while they cook. That will retain the heat and they’ll tend to cook through faster. However, that would technically be steaming them which is a moist heat cooking method. So they won’t dry out. Which means they won’t be crispy or nicely browned.

It’s better to leave your veggies uncovered for roasting so they dry, brown, and crisp. Just be sure to watch carefully or stir so they don’t burn on one side.

If they are starting to burn, cover with foil until the last 5 minutes of cooking time. Then remove the foil to brown.

Can I make roasted vegetables in advance?

Yes. Roasted veggies can take an hour to cook. So if you’re looking for corners to cut in cooking time, you can make them in advance. I wouldn’t recommend more than one day if you’re planning on serving them to guests. They just don’t look as pretty. But if you’re meal prepping, you could serve pre-roasted veggies as many as 5 days later.

How do I store roasted vegetables?

Place roasted vegetables in an airtight container and store in the fridge for up to 5 days.

I would not recommend freezing them. Each time you freeze something, the ice crystals inside destroy the cells. Since roasted veggies have been cooked, freezing them will make them mushy.

How do I reheat roasted vegetables?

There are two ways. 

If you’re not interested in crisp – wrap in tin foil and place in a cold oven. Raise the temperature to 350°F. Cook for 10 minutes.

If you want to keep the crisp – place on a flat baking sheet. Pre-heat the oven to 450°F. Roast for 5-10 minutes.

A microwave reheat will make them hot but also mushy!

Can I leave roasted vegetables out overnight?

I wouldn’t recommend it. Leaving a fresh vegetable out overnight would be okay. But once they’ve been cooked most of their defense mechanisms against bugs are gone. Much better to store them in the fridge.

Leaving them out for an hour or two before dinner won’t have any ill effect.

Recipe:

Voila! A super easy side dish!

If you’re really in a rush, simply cut all the veggies. Throw them on the pan. Spray with cooking spray and sprinkle seasonings over. Stir. And pop them in the oven!

You can serve roast veggies as a side on its own, garnish with toasted nuts, or dump it in a pasta. It’s also a great way to use up leftover vegetables before they spoil.

Different Vegetable Combinations:

There are no real limitations when roasting veggies. I tend to stick to 4-5 types on one pan so it’s not overwhelming. But that’s not a hard and fast rule.

If you are shopping at a farmer’s market, you’ll pair vegetables that are in season. This makes an easy dish to change up every season. But if you buy your veggies in a supermarket, it can also be fun to mix and match!

Remember if you are including lots of soft and watery vegetables like tomatoes, check them when you stir to make sure they aren’t turning to mush. You may have to adjust the cooking time. You can always add them half-way through if you’re worried about overcooking. 

• Carrots, Potatoes, Broccoli, Radishes, Garlic
• Brussels Sprouts, Carrots, Onions, Cauliflower
• Eggplants, Tomatoes, Onions, Zucchini, Chickpeas
• Butternut Squash, Brussels Sprouts, Cauliflower, Onions
• Broccoli, Tomatoes, Bell Pepper, Parsnips

Different Seasonings:

• Summer: Cumin, Coriander, Paprika
• Winter: Cardamom, Cinnamon, Allspice

What Can I serve with Roast Vegetables?

Roasted Veggies are an all-season dish, so serve with anything from summery salmon to wintery roast beef.

They are a little on the heavier side as sides go. But you can adjust this by changing which veggies are on your pan! They do pair very well with other roast foods.

• Orange and Sage Crispy Roast Chicken
• Pistachio and Herb Crusted Rack of Lamb
• Lemon Pepper Roast Cornish Game Hens

What Wine Pairs with Roast Vegetables?

• A Fruity Red Zinfandel to lighten the meal
• A Spicy Gewurztraminer to complement the flavors.

Let me know in the comments if you have a favorite roast veggie combination!