32 Amazing Roasted Vegetable Recipes (2024)

FAQs

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.

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.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!

You can use fresh or dried herbs. If you are using dried, use less because the flavor is stronger. The amount will depend on how many veggies you are roasting. Spices – paprika, smoked paprika, cumin, chili powder, garlic powder, onion powder, turmeric, garam masala, curry powder, crushed red pepper flakes, etc.

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

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.

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.

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

Roasting is not a set-it-and-forget-it method of cooking. Forget to flip the vegetables, and they'll end up unevenly cooked, with one side that's deep brown (or burnt), while the other has no color. Follow this tip: At least once, although preferably twice, toss the vegetables around the sheet pan.

Should I oil vegetables before roasting? ›

Step 1: Don't Skimp on the Oil

Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Add a squeeze of lemon juice after you steam your vegetables. It can add a nice surprise to spinach or broccoli. Sauté with Herbs. To infuse your vegetables with flavor and mouth-watering aromas, sauté them in olive oil, garlic and herbs of your choice (basil, oregano, thyme, etc).

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.

If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized. Always sprinkle with S & P. Next, season with salt and pepper. This is a key step and can really make a difference in the final flavor.

Don't crowd the baking sheet.

You want to spread the vegetables in an even layer with space in between so the vegetables can cook and get crispy. If you crowd and overlap the veggies, they will steam and get mushy, not what we want!

(Note that dextrin from corn, potato, and other starch sources also exists but behaves differently from wheat dextrin.) Food manufacturers discovered many years ago that wheat dextrin can make fried foods crispier—and remain crispier longer—than those made with most conventional flours alone.