Veggies can be kinda boring, mushy, funky colored, flavorless, or just outright gross when not prepared properly. Steaming is one way to get them decent tasting, but the way to make them really tasty is to roast them in the oven! Roast veggies have a pleasant texture (a mix of tender and crispy) and are packed full of amazing flavor.
Pretty much any kind of veggie can be oven roasted. Some do better than others, some take longer than others. What I roast the most in our home are asparagus, brussels sprouts, broccoli, and green beans. But other yummy options include carrots, cauliflower, onions, beets, and winter squash.
How to Roast Veggies
- Preheat the oven to 425° Fahrenheit. It’s important that the oven be extremely hot because this allows the veggies to cook quickly and caramelize on the edges and points (which is the key to making it extra flavorful).
- Line a heavy duty baking sheet with parchment paper, aluminum foil, or a silicone baking mat. This item is optional, but it does make cleanup easier and faster.
- Prepare the veggies by peeling, trimming, and/or cutting as necessary. See printable chart below for details.
- Prepare some melted butter with seasonings of choice (salt, garlic salt, pepper, spices). Toss the veggies in the butter and seasoning mixture until well coated.
- Spread the veggies evenly over the baking sheet. If you have a sparse amount of veggies, line them up along the edges of the pan.
- Bake for 10 to 50 minutes (depends on the type of veggie, see printable chart below) or until the edges and points of the veggies begin to caramelize (turn brown). Roast for longer if you like them darker, but check frequently to prevent burning.
A Note About Frozen Veggies: Yes, you can roast veggies from a frozen state to roasted bliss (time will obviously be longer). However, I’d recommend sticking to either fresh veggies or thawed veggies that have been pat dry as these options will be less mushy.
Below is a free printable to reference with prep instructions and for approximate times for roasting a variety of commonly roasted vegetables.