What’s a better side dish than roasted vegetables? Here’s a basic recipe for how to roast vegetables at high heat with olive oil, salt, and pepper.
When Alex and I started cooking, one of the first things we learned to do was roast vegetables. And we realized, it’s one of the best skills for home cooks to learn! Roasting vegetables can transform humble, everyday veggies like carrots, cauliflower, and sweet potatoes into something truly heavenly. The way that high heat transforms veggies is something magical. Here, we’ve created a roasted vegetables recipe with our favorite root vegetables: carrots and sweet potatoes. But it’s customizable to work with many different vegetables. Keep reading for the recipe!
Why roast vegetables?
Why roast veggies? A few reasons:
- Roasting caramelizes the vegetables into something that tastes altogether different (and delicious!). Veggies that are iffy raw (like cauliflower) transform into something otherworldly when roasted.
- Roasting vegetables makes your house smell incredible.
- Roasted vegetables make for a simple, no-think side dish.
Better yet, you can turn roasted vegetables into main dish as a grain bowl with rice, quinoa, or another whole grain. Bowls are super simple and work for lunch or dinner. Leftovers save well for meals a few days later. While neither Alex nor I grew up eating this kind of meal, it’s now one of our favorites since it is flexible, tasty, and easy to put together. A few examples: Roasted Fall Vegetable Grain Bowl and Vegan Buddha Bowl with Tahini Drizzle.
How to roast vegetables
How to roast vegetables? The recipe down below is for carrots and sweet potatoes, but the concept can be used for many different veggies. Here are the basics of roasting vegetables:
- Bake at high heat. Preheat your oven to 450F. Roasting at very high heat makes the vegetables tender on the inside and slightly charred and sometimes crispy (depending on the veggie) on the outside.
- Mix with olive oil, kosher salt, and pepper. Chop the vegetables into bite-sized pieces, then drizzle them lightly with olive oil. Sprinkle with salt and give them a few grinds of fresh ground pepper.
- Add additional herbs or spices. If you’d like, sprinkle with some spices or some chopped fresh herbs. In this recipe, we use chopped rosemary. Many times, we add some minced garlic to most of our roasted vegetables for optimal flavor.
- Bake on a parchment lined baking sheet. Line a baking sheet with parchment paper, which helps to minimize the mess after roasting. (We’ve found that silicon mats don’t get the vegetables as crisp as parchment paper, so we’ve stopped using them.) Pour the vegetables onto the baking sheet.
- Roast them up! How long to roast vegetables? Typically you can bake for around 25 to 40 minutes, depending on the type of vegetable and the size of the pieces. Whatever the case, test with a fork for tenderness. Some veggies like green beans Brussels sprouts go quickly, others that are harder (like sweet potatoes and carrots) take longer, around 30 to 35 minutes. It’s best if you have a bit of space between the veggies; if the pan is crowded, the veggies will steam instead of roast! So if you have too many veggies, consider two baking sheets. There’s no need to stir when the baking sheet is lined, since the vegetables won’t stick to the pan. Remove the tray from the oven and cool slightly; then enjoy!
Making this roasted root vegetables recipe
This recipe uses root vegetables to make a delicious and simple side dish. What are root vegetables? Root vegetables are any veggies that grow in the ground: for example potatoes, carrots, onions, turnips, and parsnips.
Here we’ve used carrots and sweet potatoes, but you can use any root veggies you’d like! The veggies are flavored with minced garlic and chopped rosemary, which add an earthy flair. If you’re using different vegetables, you could customize the herbs appropriately — but don’t lose the garlic! It adds a great amount of flavor (we’re big garlic fans over here)!
Let us know if you try this recipe out in the comments below!
Looking for more roasted vegetables recipes?
Outside of this roasted vegetables recipe, we have dozens of other go-to recipes that we use time and time again. Here are some of our favorite roasted vegetables recipes:
- Roasted Fall Vegetable Grain Bowl
- Mexican Sweet Potatoes
- Brussels Sprout and Sweet Potato Salad
- Vegan Buddha Bowl with Tahini Drizzle
- Healthy Potato Salad with Harboiled Egg
- Southwest Salad
- Buffalo Cauliflower with Blue Cheese Dip
- Crispy Breaded Cauliflower
- Roasted Green Beans with Hazelnuts
- Roasted Carrots with Cumin Seed & Hummus
- Roasted Brussels Sprouts Recipe with Pecans
- Roasted Broccoli with Garlic
- Roasted Delicata Squash Fries
- Roasted Vegetables with Pecan Gremolata
- Roasted Sunchoke Recipe
- Rosemary Roasted Potatoes
- Roasted Apples & Cauliflower with Dill
- Roasted Cabbage Wedges
- Roasted Butternut Squash with Pickled Onions
This roasted vegetables recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy free.Print
What’s a better side dish than roasted vegetables? Here’s a basic recipe for how to roast vegetables at high heat with olive oil and kosher salt.
- 10 carrots
- 2 medium sweet potatoes (1 1/2 pounds)
- 6 garlic cloves
- 1 tablespoon fresh chopped rosemary (substitute 2 teaspoons dried)
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- Fresh ground pepper
- Preheat the oven to 450°F.
- Clean and peel the carrots and chop into 1-inch chunks. Clean the sweet potatoes and chop into 1 inch chunks (leave the skins on). Finely mince the garlic. Place all of the vegetables in a bowl.
- Drizzle the olive oil on the veggies, add the rosemary, kosher salt and fresh ground pepper. Toss to evenly coat the vegetables.
- Line a baking sheet with parchment paper. Spread the vegetables on the sheet and bake for about 30 to 35 minutes, until tender and browned.
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Keywords: Roasted vegetables, How to roast vegetables, What are root vegetables, How long to roast vegetables
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.