This is the BEST oven roasted vegetables recipe! (2024)

FAQs

What is the secret to extra crispy roasted vegetables? ›

Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior.

If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables. The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them.

Mind the time.

Spring and summer vegetables, like squash, peppers, asparagus, beans and mushrooms, will cook in about half the time of potatoes and root and winter vegetables. On average, I cook the former for about 20-30 minutes at 400-425 degrees. The latter roasts for about 45 minutes at the same temp.

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.

The word bake is usually used when a dish is covered in sauce or cooked in a covered pot. Roasting is often more simple, usually involving a meat or vegetable being coated in oil or another fat, seasoned, and then cooked in an open pan or on a rack.

The main differences between roasting and baking are the types of foods you roast vs bake and the temperature of the oven. When it comes to temperature, roasting requires a higher oven temperature of above 400°F for the cooking process, while baking takes place at lower oven temperatures around 375°F and below.

When should I put my veggies in my roast? ›

Cook several hours until fork tender, this may take from for 3 1/2 to 4 1/2 hours, or longer, depending on the size of your roast. Check once or twice to make sure that the liquids haven't cooked down too much. If so, add a bit more stock. After the first 2 1/2 hours, add the vegetables all around the meat.

Coat the vegetables generously with oil before roasting.

You can use olive oil or avocado oil. Drizzle oil over vegetables and toss with your hands, rubbing the oil into the veggies to make sure they are well coated. You can do this in a large bowl or right on the sheet pan.

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

Combine vegetables and oil and toss until completely coated. Add in seasonings of choice (if using) and pinch salt/pepper. Place on a baking pan, stone, or foil lined cookie sheet in a single layer. Bake for 25-60 minutes, turning once during cooking.

If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized. Always sprinkle with S & P. Next, season with salt and pepper. This is a key step and can really make a difference in the final flavor.

Don't crowd the baking sheet.

You want to spread the vegetables in an even layer with space in between so the vegetables can cook and get crispy. If you crowd and overlap the veggies, they will steam and get mushy, not what we want!

(Note that dextrin from corn, potato, and other starch sources also exists but behaves differently from wheat dextrin.) Food manufacturers discovered many years ago that wheat dextrin can make fried foods crispier—and remain crispier longer—than those made with most conventional flours alone.