Basics by The BakerMama: How to Roast Vegetables

Brighten up your dinner plate with delicious roasted veggies. Let me teach you How to Roast Vegetables so they come out of the oven crisp and cooked to perfection every time!

Basics by The BakerMama

Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

Taste the Rainbow of Roasted Vegetables

Add some color to your meals with deliciously simple roasted veggies. We stand by this basic at our house, and not just because they taste so, so yummy, but because it’s such an easy way to bring something healthy to the table that everyone will love. Potatoes, broccoli, carrots, tomatoes, peppers, and mushrooms – we love ’em all!  And with a few simple steps, I’ll teach you to roast vegetables to perfection every time.

How to Roast Vegetables

Start by preheating your oven to 400°F and set a rack on the very top level. While the oven preheats, prepare your veggies by cleaning and cutting them to your desired size. I recommend keeping them all about the same size (bite-sized) so they roast quickly and evenly.

Next, prepare a rimmed baking sheet with heavy duty foil and spread the vegetables out on the pan. Then generously drizzle the vegetables with olive oil and toss until well coated in the oil. Next, sprinkle the veggies with kosher salt and toss them again. Spread the vegetables into a single layer on the baking sheet.

Place them in the oven on the top rack and let them roast for about 20-45 minutes, depending on the selection of veggies. Every 15 minutes, gently stir the veggies around to ensure all sides get roasted. If you notice that some of the veggies are roasted quicker than others, remove them to a serving dish and let the other veggies continue to roast until of desired doneness.

Timing Tips

Keep in mind that some vegetables differ in the amount of time it takes to roast them. For example, corn and potatoes will take closer to 45 minutes, brussels sprouts and carrots around 30 minutes, and then tomatoes and asparagus about 20 minutes. I will sometimes divide the veggies into two different baking sheets so they roast on the same pan with veggies that have similar cooking times. Or, I’ll start roasting the firmer vegetables first and then add the softer vegetables in with enough time so they finish roasting all together.

Here’s a good guide to vegetable roasting times. Remember, these times are for veggies that have been cut into bite-sized pieces.

• 45 minutes – potatoes, corn, carrots, beets
• 30 minutes – brussels sprouts, butternut squash, green beans, broccoli, cauliflower, onions
• 20 minutes – asparagus, zucchini, tomatoes, bell peppers, mushrooms, shishito peppers

That’s it! Now you have deliciously roasted vegetables to add to any meal. Enjoy!

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