How to Roast any Vegetable in the Oven
This is on the only oven roasted vegetable recipe you’ll need!
3 ingredients · 20-40 minutes · 6-8 servings
I have a confession to make…I don’t like most vegetables raw. Steamed veggies can be good. But roasted veggies have that sweeter, caramalized, mellow yet more intense flavour. And this saves me SOOO much time when it comes to meal prep!
I get it, between work, family and just needing a break from it all, finding time to meal plan and prep can feel impossible. But carving out 30-40 minutes to roast a couple pans of veggies can save you hours during the week, and will help you to achieve your fat loss and health goals! Put on your favourite playlist (or maybe the Real Housewives…) and make meal prep part of your self-care ritual.
Roasted watermelon and daikon radish make a colourful side dish!
How to Roast any Vegetable in the Oven
Preheat the oven to 425 degrees. I recommend roasting one type of vegetable per roasting pan, or use veggies with similar cooking times if combining them, see notes below.
Scrub, trim and peel the vegetables (if needed). If your vegetables have any moisture on them, pat them dry (otherwise you’ll be steaming the veggies not roasting them!)
Dice into cubes, fries or wedges, keeping the pieces roughly uniform in size so they cook evenly.
Toss with the oil so they’re lightly coated & salt & pepper to taste.
Spread evenly on a parchment-lined baking sheet so they’re in one layer. Place in the oven, stirring every 10 minutes or so until golden and tender. Enjoy!
Ingredients
2lb+ of vegetables
Extra virgin olive oil
Sea Salt
Notes for Oven Roasted Veggies
How to Serve - This is great as a side to pretty much any dish, to use as a base for marinara and meat or for fried eggs and greens.
Leftovers - I always make LOTS of veggies to save time during the week. Store in an air-tight container. Reheat in a toaster oven, microwave, in a saucepan or air fryer. Or eat cold.
Add More Flavour - Toss with fresh herbs like parsley or cilantro before serving, or with rosemary, sage or oregano before cooking. Instead of just salt and pepper, toss with spices like garlic powder, cinnamon, turmeric, cumin, chili powder or smoked paprika before cooking.
Fat - You can use a high quality olive oil, avocado oil or coconut oil. Lard is also a great option, but you will want to reheat those veggies before serving.
Size Matters - Smaller pieces will cook more quickly and larger pieces will take longer to cook.
Don’t be Tempted to Crowd the Pan - You want to see a bit of space around the veggies. Crowding will make the vegetables steam instead of roast, and you’ll lose that beautiful golden crisping that happens in the oven.
Veggies with similar cooking times:
Kabocha, buttercup and butternut squash
Root vegetables like potatoes, carrots, parsnip, rutabaga and beets
Fast-cooking veggies like zucchini, asparagus, green beans, bell peppers
Cruciferous veggies like cauliflower and broccoli
