Oven Roasted Vegetables

Knowing how to knock out a sheet of oven-roasted vegetables is an essential part of cooking in my book. It’s about learning how to scramble an egg, whisk a salad dressing, or cook a pound of pasta.

All kitchen basics have one dish in common, which can be modified and adapted as the mood takes you. Most important of all? Roasted vegetables are simply delicious. Even my vegetarian-phobic friends are more likely to embrace veggies when they’re crisp and golden, hot out of a sheet pan, and just salty enough to keep you wanting more.

How to cook roasted vegetables in the oven

The method for preparing oven vegetables couldn’t be simpler:

1. Cut the vegetables into equal pieces.
2. Stack them on a sheet pan.
3. Add olive oil, salt and desired spices.
4. Roast them in a very hot oven.
5. Serve hot.

As simple as that.

The best vegetables for roasting

The options for which vegetables to roast are endless. This recipe features vegetables that are available year-round and roasted around the same time, including red onions, carrots, fennel, sweet potatoes, and potatoes.

I like the balance of sweetness and earthiness in this combination, but feel free to switch it up depending on what you have in your fridge. More vegetables to think about:

• Other roots such as turnips, parsnips and turnips.
• Winter squash, such as butternut, honeynut, acorn, and delicata.
• Cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts.

Whatever veggies you choose, keep in mind that hearty varieties will take longer to cook than lighter, more watery ones, so keep an eye on your veggies as you roast them. Learn more about roasting vegetables in this guide.

How to season the vegetables

Oven-roasted vegetables lean heavily into your spice drawer without being overly spicy. Spices in the recipe include cumin, turmeric, coriander, paprika, and a sprinkling of chili flakes—all flavors that pair well with root vegetables.

You can easily swap in another spice mix like ras al hanout, Old Bay spice, or even an all-bagel mix. Herbs would also be fair game, like a few teaspoons of coarsely chopped fresh rosemary or thyme, or a teaspoon or two of dried Italian or Provencal herbs.

Some valuable tips

To achieve a successful tray of perfectly roasted vegetables, here are some key considerations:

• size: There is no single “right” size to cut vegetables for frying. What really matters is that you stick to the size you commit to. If the vegetables are cut evenly, they will be fried at about the same time. If you have some large pieces and some tiny ones, the small pieces will burn when the large ones are cooked through.
• oven temperature: I find 425°F to be the magic number for roasting vegetables when you want them tender on the inside and crispy on the outside.
• Lots of space: Do not overfill the sheet pan. You don’t want all the veggies stacked on top of each other. They need space for hot air to circulate so they crisp up as they cook and don’t steam. If in doubt, use a second tray.
• Skip the cleanup: If you want to make it extra easy on yourself, place a piece of parchment or foil on your sheet. Your cleaning will be a breeze.

Make a double (or triple!) batch

You will be surprised at how quickly crispy fried vegetables disappear from the tray before you even put them on the table. With that in mind, consider baking a double or triple batch.

Leftovers can be stored in the refrigerator for up to four days. Below are some of my favorite ideas for using these leftovers.

Magic with oven vegetables

These roasted vegetables are a great side dish for so many main dishes. Serve them alongside virtually any meat, chicken or fish dish with a light salad to complete the meal. Alternatively, you can try them:

• Spooned over Greek yogurt seasoned with salt and lemon juice and zest.
• Rolled into an omelet with crumbled goat cheese.
• Served in a shallow dish, drizzled with the tahini dressing in this recipe.
• Wrapped in corn tortillas with cheese, salsa, and sour cream for veggie tacos.
• Spoon over farro or rice along with avocado slices and this delicious vinaigrette.
• Topped with a poached egg for brunch.
• Tossed with chickpeas, a drizzle of olive oil and lemon juice to enjoy as a vegetarian main course.

Make Ahead and save options

This recipe offers make-ahead options. First, you can cut up the raw vegetables and refrigerate them for a day or two before frying. Stack them in a container, drape a damp paper towel over the surface, add a lid, and store in the crisper drawer of your fridge.

You can also pre-roast the veggies, let them cool, and store them in a covered container in the fridge, where they’ll be tasty for up to four days. Remember they lose that crunch but the flavor remains and they are delicious when reheated in the oven or microwave.

For more roasted vegetable recipes

• Apple Cider Roasted Root Vegetables
• Roasted Broccoli with Parmesan
• Simply roasted asparagus
• Roasted beets with balsamic glaze
• Roasted winter squash with chimichurri