The ultimate guide to roasting vegetables

Roasting season is here!

I’m convinced roasting is one of the best things you can do in the kitchen. It’s easy, clean up is minimal, food lasts forever (and it actually revives veggies that have seen better days), and it makes anything taste fancy and delicious.

I love batch cooking a ton to use throughout the week. Roasted veggies are special additions to salads and also make a special simple side. Cook a lot when you do! In my house the roasted veggies go quickly - I’m sure you’ll devour yours faster than you expect.

I'm sharing tips that will help you nail roasting every time, but first, let’s address two important questions:

How long do I roast?

Until the veggies feel, look, taste the way you like.

At what temperature?

The higher the temperature, the more browning you can expect. With a lower temperature, you’ll be looking at a more uniform end product in terms of color and texture.

That being said, I usually put the oven anywhere from 375°-450°. Cooking times vary with size and vegetable type.

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Now onto the goods. The only 5 things you need to know to nail roasting every time

5 roasting rules

Cut vegetables  in equal sizes

  • So the food cooks evenly and is ready at the same time

  • This applies even to cooking even different types of vegetables at the same time or on the same pan


Evenly coat vegetables in oil and seasonings

  • Oil encourages browning, plus, you want the taste to be well balanced across every bite

Arrange vegetables in a single layer

  • So every piece browns and cooks evenly

  • Food that isn’t touching the pan won’t brown


Give them room to breathe

  • Crowded vegetables end up steaming instead of roasting

  • Make sure your pan isn’t too small and spread pieces our in a single layer with room between


Don’t flip too soon

  • Let the side that’s down brown before you flip, that crisp side is what roasting is all about!

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