Perfect Roasted Vegetables

By: Cassy Joy Garcia

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

Today we're talking all about how to make perfect roasted vegetables! When done right, roasting can give your veggies crunch and a slightly sweet, caramelized flavor that turns them into something addictive!

perfect roasted vegetables

Perfect Roasted Vegetables

Before going Paleo, I had a very small number of veggies in my regular rotation – green beans, salads… and I think I was counting corn as a vegetable at the time, too (fun fact – it's actually a grain and falls more into the starch category!). Even though my Mom cooked from scratch nearly every night growing up, no one in the family was really a big veggie lover, so we just kept our sides simple. But, once I cut out grains I realized I really needed to up my veggie game. Not just for health, but for the sake of variety! A person can only eat so many green beans, after all.

So, after many years of not really eating broccoli, cauliflower, brussels sprouts, asparagus, etc, I decided to start trying a new veggie every week. I quickly found that the key to making them taste good was roasting! There didn't seem to be any vegetable that didn't get better with roasting. Soon enough, I was happily eating big servings of veggies and actually starting to crave them.

perfectly roasted vegetables

What are the Best Vegetables to Roast?

When it comes to roasting vegetables, you can roast almost any vegetable in the oven with good results! The only thing I typically stay away from is leafy greens. There are three different categories of vegetables to consider when roasting:

Root Vegetables and Winter Squash

Root vegetables include potatoes, sweet potatoes, carrots, turnips, rutabaga, etc. Winter squashes like butternut and acorn squash that you've peeled and cubed also fall into this category. These veggies hold up great to roasting, taking on a soft center while becoming crisp and brown on the outside, but take longer to roast. We recommend roasting these veggies at 425 F for 35-45 minutes, depending on how large you've cut your veggies.

Cruciferous Vegetables

This group includes cruciferous veggies like broccoli, cauliflower, brussels sprouts, and cabbage, but other medium-weight vegetables for roasting would include bell peppers and onions. We recommend roasting veggies in this group at 425 F for 25-35 minutes, until they are tender and browned on the outside.

Tender Vegetables

More tender vegetables like zucchini, summer squash, asparagus, and snow peas won't need nearly as much time in the oven as root vegetables will, but are still wonderful for roasting! We recommend cooking these at 425 F for about 15-22 minutes, until they are tender and slightly browned.

Can I Roast More Than One Type of Vegetable at the Same Time?

Yes! If you want to roast root vegetables at the same time as cruciferous vegetables, for example, we'd recommend giving the root veggies a 10 minute head start in the oven, then adding the rest of the veggies to the tray to continue to roast. You can also get around this by doing what we did in the recipe below and cutting the root veggies into smaller pieces so that they roast more quickly!

fresh vegetables on a sheet pan

How to Make the Best Roasted Vegetables

Knowing how long to roast your vegetables and what temperature to roast them at is half the battle, but here are a few other tips for perfect veggies:

  • Use good oil. This is a place where you don't want to skimp on oil, because you'll wind up with dry veggies, but you also don't want to go overboard and wind up with greasy, soggy vegetables. I use around 2 teaspoons to 1 tablespoon per pound of vegetables. I like to use a good-quality olive oil like this one for added flavor, or you can go with a lighter-tasting avocado oil like this one.
  • Use a nonstick pan. Here we've used these non-stick stainless steel pans, but you can also line a pan with parchment paper. This prevents the vegetables from sticking so you don't lose the crispy parts when you take them off of the pan.
  • Don't crowd the pan. Make sure your vegetables have plenty of room on the pan. If you have them overlapping they will begin to steam and won't crisp up the same way they will when given plenty of room!
  • Make sure you season them well. Salt and pepper go a long way to making yummy roasted vegetables, but additional herbs, spices, garlic, and a squeeze of lemon at the end can really take your veggies to the next level. You can even do a fun twist like this buffalo roasted broccoli or these garam masala roasted carrots!
  • Keep a close eye on the veggies as they cook. Set your timer for the lower expected roasting time, then keep a close eye on the veggies after it goes off – they can quickly turn from not done to burnt!

perfect roasted vegetables

There you have it, all of our best tips for making perfect roasted vegetables! These make a perfect side dish for any meal, and are perfect to make a big batch of on Sundays so that you can reheat them and enjoy throughout the week.


Perfect Roasted Vegetables

perfect roasted vegetables

Follow these instructions for perfect roasted vegetables every time!

  • Author: Amber Goulden
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: Serves 5 1x


  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 bunch broccoli, cut into florets
  • 2 carrots, thinly sliced into coins
  • 1 red onion, cut into one inch pieces


  1. Preheat the oven to 425 F.
  2. Place the vegetables on a sheet pan and toss with 1 tablespoon olive oil and bake for 30-35 minutes, until the vegetables are browned. Eat immediately or store in the refrigerator for later use.
  3. To reheat: either microwave for 45 seconds to 1 minute, or reheat in a 400 F oven for 7-10 minutes, until re-crisped.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Your email address will not be published. Required fields are marked *

  1. Debra says:

    Do you worry about roasting at high temps with olive oil? I have ready so much conflicting information on this and that you need to cook at low temps with olive oil due to the smoke point.

    1. Nancy says:

      I haven’t found a veggie that doesn’t taste good roasted. Even radishes and cucumbers.
      One dish that I make often is zucchini, red onion and tomato. E.v olive oil. Sea salt, pepper, some garlic and onion powder. So good.