Roasting vegetables is pretty hands-off, for a hearty side dish. Thicker, heavier vegetables will take longer to roast than those with a lot of water in them – but you can roast them in stages, so everybody eventually comes out at the same time.
The procedure couldn’t be simpler.
- Cut your vegetables into evenly-sized pieces
- Drizzle with olive oil, sprinkle with salt, and toss to coat
- Lay out on a baking sheet.
- Roast until done.
That’s it. Basically. (But I also like to give it a squeeze of lemon before serving.)
Things to remember:
- Roast similar things together: Check the roasting times. Cauliflower and broccoli get along great; tomatoes and carrots, not so much
- Similar also means size: Cut your pieces into even sizes. Also, smaller pieces will roast faster than larger ones.
- You can roast in stages: hardest veggies first, pop in the softer, thinner ones later
- Don’t crowd the veggies: crowding = steaming. Distribute them over two trays if necessary
- Don’t skimp on the oil: don’t drown it, but remember you need the oil to help achieve roastedness
Vegetable roasting times:
information from The Kitchn
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes