Roasted Vegetables
- PREP 15min
- COOK 60min
- TOTAL 1hrs 15min
This roasted vegetables recipe is more of a method than an exact recipe; you can swap in or out whatever vegetables you like. The oven temperature and timing assume hearty root vegetables (or similar). Less hearty vegetables, like yellow squash, zucchini, or bell peppers, will roast more quickly. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
You Will Need
2 to 3 pounds hearty vegetables, such as potatoes, carrots, winter squashes, beets, turnips, onions, fennel, and broccoli stems
2 tablespoons oil, such as extra-virgin olive oil or avocado oil
½ teaspoon fine sea salt
2 teaspoons dried herbs or 4 tablespoons chopped fresh herbs
Flaky sea salt, such as Maldon, for serving (optional)
Directions
1Position an oven rack towards the lower third of the oven. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or use silicone baking mats.
2Prepare the vegetables by peeling and trimming as needed. Cut into 1-inch pieces (see notes below for how we prepare most vegetables for roasting).
3Scatter the vegetables onto a large baking sheet and toss with the oil, fine salt, and herbs. Spread into an even layer. Note: if the veggies are too crowded and piling on one another, use two baking sheets.
4Roast, stirring a few times during cooking, until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.
Adam and Joanne's Tips
- Potatoes: Keep the skins on when roasting thin-skinned potatoes or sweet potatoes. Peel baking potatoes. Cut into 1-inch pieces, or if the potatoes are small, half or quarter them.
- Winter squashes: Not all squashes need peeling, especially those with thinner skins like delicata or acorn squash. Peel thicker-skinned squash, such as butternut or kabocha.
- Beets, carrots, and turnips: Peeling is optional. We peel when the vegetables seem too dirty to scrub clean. Otherwise, the peel is delicious.
- Broccoli stems: Peel the tough outer peel and discard about ½-inch from the bottom. Cut the rest into 1-inch pieces and roast. To roast the florets, toss them onto the baking sheet halfway through roasting.
- Fennel: Cut the fennel bulb in half, then make two angled cuts in the center of the bulb to remove the core from each half. The core can be tough, even after roasting. Cut the cored fennel into 1-inch pieces.
- Onion: Onions roast quickly. Prevent over-browning by cutting into slightly larger chunks than the rest of the vegetables—closer to 1 ½ inches.
- Tender Vegetables: Tomatoes, green beans, zucchini, and summer squash need less time, closer to 20 to 30 minutes.
- The nutrition facts provided below are estimates.