I love my oven. You know this by now. Most of our weeknight meals consist of roasted chicken or fish and a vegetable of some sort. That veggie, it tends to be roasted as it’s fairly hands-free and I only do easy during the week. Now, to make my kitchen madness approachable and easy for all of you, I created this cheat sheet. How to roast vegetables. It’s as easy as 1, 2, 3.
How to Roast Vegetables
There are actually 4 steps but who’s counting? Not me.
Choose your vegetables. Use the chart below (based on cooking time) to determine which vegetables you’re going to roast. Then wash and cut them into uniform pieces. Having uniform vegetables is important so they will cook evenly. You can roast 1 type of vegetable at a time, or you can do a variety of vegetables together based on the cooking time.
Choose good quality cooking oil. I like to use extra virgin olive oil, coconut oil or avocado oil. The avocado oil and coconut oil have a higher smoke point which makes them great for higher heats. Avoid highly refined oils as they are lacking in nutrients.
Note: Start with 1 tbsp of oil for every 1 cup of veggies that you’re roasting and add more if the veggies still seem dry.
Add flavor. You can stick with a single herb or spice or create a blend to keep it interesting. Salt and pepper are staples, then you can experiment from there.
Tip: Add your cut veggies to a bowl, season with oil, salt and pepper and then add the seasonings and give a good toss so that each veggie is coated.
- Rosemary + Lemon Zest + Thyme
- Smoked Paprika + Mustard Seed
- Fresh Minced Garlic + Oregano + Parsley
- Curry Powder + Cilantro + Garlic
- Cumin + Smoked Paprika + Oregano
- Za’atar and Lemon Zest: Try this Lemon Za’atar Roasted Chicken with Cauliflower
Step 4: Arrange the vegetables in a single layer on a sheet pan. Try to give the vegetables as much room as possible as crowding them will result in steaming rather than roasting. Cook for the appropriate time listed, giving the pan a shake or stir halfway through.
Roasted Vegetable Cook Time Chart
Use this chart to determine your cook time. Vegetables will roast at 425 degrees.
|10-15 Minute Cook Time||20-25 Minute Cook Time||30+ Minute Cook Time|
|Bell Peppers||Butternut Squash||Sweet Potatoes|
Meal Prep Tip:
Since your oven is on and already working, take this opportunity to cook your protein as well. This can be your dinner, or you can do this to prep for the upcoming week. Pair one of these proteins with the matching vegetables for a complete meal.
- Salmon: 10 – 15 minutes
- Cod: 10 – 15 minutes
- Turbot: 10 – 15 minutes
- Bone-In Chicken Breasts: 35 – 45 minutes
- Bone-In (whole) Chicken Legs: 35 – 45 minutes
- Skinless Boneless Chicken Breast: 25 – 35 minutes
- Skinless Boneless Chicken Tenders: 15 – 20 minutes
Try one of these simple recipes to pair with your roasted veggies.
- Parmesan Dijon Chicken
- Maple and Mustard Chicken
- Everyday Roasted Chicken with Maple + Smoked Paprika
- Roasted Moroccan Turkey
- Citrus Roasted Salmon with Dukkah
- Roasted Cod with Strawberries
- Roasted Salmon with Savory Salsa Verde
- Roasted Salmon with Raspberry, Maple and Thyme
Like this post? Pin it for later.