Roasted vegetables pair well with almost any protein. Plus, they can be cooked to perfection to match any preference: tender, crispy, and crunchy. To achieve this texture, they must be slowly cooked in the oven, which also results in caramelization, adding a lovely element of char and flavor to the vegetables. The best part is that it does not require much prep; one can just toss them in the oven and let them cook away!
Best vegetables to roast
When it comes to roasted vegetables, there’s no dearth to pick from. Root vegetables like carrots, potatoes, parsnips, and sweet potatoes tend to hold up the best. That said, other vegetables like broccoli, Brussels sprouts, cauliflower, cabbage, tomatoes, onions, squash, zucchini, and bell peppers are also perfectly good candidates for roasting.
Sheet pan roasted vegetables recipe
The only equipment needed to make the perfect side dish is a sheet pan. This recipe has just three steps and can be customized to suit one’s preferences.
Prepare the vegetables
To quicken the cooking process, chop larger vegetables like potatoes, cauliflower, and zucchini into small, bite-sized pieces. The vegetables can be cut into large dice, wedges, or thin slices, depending on the kind of texture. This will give them more surface area to char and make them easier to serve. The smaller the pieces are, the faster they will cook.
Oil and season
Once the vegetables are chopped, toss them in some good oil. The oil will help them cook more evenly and develop a nice char. Make sure to add just enough oil to coat the vegetables without leaving a pool at the bottom. One to two tablespoons of oil should suffice for eight cups of vegetables.
People often wonder which oil works best for roasting vegetables. While olive oil is a top choice, it may be wiser to use an oil with a higher smoking point, such as avocado, sunflower, canola, or peanut oil. All of these have smoke points at 400°F and above.
Don’t forget to add seasoning before baking them. Salt and pepper are always a safe choice. For a little more flavor, season the roasted vegetables with herbs, spices, and blends like fresh rosemary, thyme, parsley, sage, basil, mint, garlic, za’atar, garam masala, and curry powder.
Place the seasoned vegetables on a baking sheet with aluminum foil or parchment paper. Remember to give them space to roast, as overcrowding will result in steaming instead of roasting or charring. If there isn’t as much space on the pan, don’t worry! Cook the vegetables in two (or more) batches.
Those trying to avoid oils can also try to make roasted vegetables without them! Before roasting, all one needs to do is toss them in another liquid or oil-free dressing, such as balsamic vinegar, soy sauce, tamari, stock, and lemon juice. However, avoid adding excessive liquid, as it could generate excessive steam during roasting, potentially resulting in soggy vegetables. Cook the vegetables as usual, but monitor them closely to prevent excessive drying.
Bake
It is finally time to let the oven work its magic. Preheat the oven to 425°F, which is the ideal temperature for roasting most vegetables, and then place the prepared sheet pans in the oven. Roast the vegetables until they are fork-tender and some charred bits begin to appear.
Another thing to keep in mind is that softer vegetables cook quickly, while sturdier ones, such as potatoes, take longer. The size of the vegetables will also impact cooking time.
- Sweet potatoes and potatoes: 30–45 minutes
- Onions: 30–45 minutes
- Tomatoes: 30 minutes
- Brussels sprouts, cauliflower, and broccoli: 15–25 minutes
- Carrots: 20 minutes
- Butternut squash and eggplant: 25 minutes
- Parsnip: 25 minutes
- Zucchini, summer squash, and bell peppers: 10–20 minutes
- Asparagus and green beans: 10–20 minutes
- Sugar peas: 8 minutes
Tips for crispy roasted vegetables
Keeping some tips handy can help one make the perfect roasted vegetables each time.
- Cook one type of vegetable at a time to ensure an even cook. Alternatively, pair vegetables with a similar cooking time to make this quicker.
- One can also cook their vegetables in steps. Start with the hardest veggies like potatoes. Midway through their roasting process, add medium-length vegetables like broccoli and Brussels sprouts. Once these are almost tender, add the softer vegetables like bell peppers and peas to finish roasting them together.
- Always cut the vegetables to a similar size so they cook evenly.
- Spread the vegetables in a single layer on the sheet pan to prevent overcrowding and steaming.
- A little cornstarch can also be added to achieve a crispy texture on the roasted veggies.
- Never cover the vegetables as they roast. Covering them creates steam, producing softer rather than crispier vegetables.
- Shake the baking tray once or twice to ensure the vegetables have a chance to brown on all sides.
- If there is more time, one can prep by preheating the baking sheet before adding the vegetables. This will allow the veggies to start cooking immediately, drawing out less moisture.
