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How to make roasted vegetables with golden brown broccoli, carrots, peppers, zucchini, and onions
Abby Pinkmann

How to Make Roasted Vegetables

Learn how to make roasted vegetables with tender centers and golden-brown, caramelized edges. Cut fresh vegetables into evenly sized pieces, coat them lightly with olive oil and seasonings, spread them across an uncrowded sheet pan, and roast at 425°F until tender and browned.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • broccoli
  • cauliflower
  • carrots
  • bell peppers
  • red onion
  • zucchini
  • extra-virgin olive oil
  • kosher salt
  • black pepper
  • garlic powder
  • Italian seasoning (optional)

Equipment

  • large rimmed sheet pan
  • sharp chef’s knife
  • Cutting Board
  • Mixing bowl
  • sturdy spatula or tongs

Method
 

  1. Preheat the oven to 425°F. Give it time to reach temperature before the vegetables go inside.
  2. Wash and dry the vegetables well. Surface moisture works against browning, so don’t leave freshly washed vegetables dripping wet.
  3. Cut with cooking time in mind. Keep similar vegetables reasonably uniform. Cut dense carrots and sweet potatoes smaller when roasting them beside quicker-cooking vegetables.
  4. Add oil and seasoning. Toss the vegetables with enough olive oil to give each piece a light coating. Add salt, black pepper, garlic powder, and your chosen herbs or spices.
  5. Spread them out. Arrange the vegetables in one layer. Use two pans rather than crowding everything onto one.
  6. Roast until browned. Depending on your vegetable mix and size, this may take roughly 20 to 40 minutes. Turn or toss the vegetables when needed so more surfaces contact the hot pan.
  7. Check doneness. Pierce a dense piece with a fork. It should feel tender without collapsing. Look for golden-brown edges and darker caramelized patches.
  8. Finish and serve. Add fresh herbs, lemon juice, Parmesan, or another finishing ingredient after roasting when appropriate.

Notes

For the best browning, preheat the oven completely, dry the vegetables well, and avoid overcrowding the sheet pan. Cut dense vegetables smaller when roasting them with quicker-cooking vegetables. Use enough olive oil for a thin, even coating without drenching the vegetables. Depending on the vegetable mix and size, roasting may take roughly 20 to 40 minutes. Look for fork-tender centers and golden-brown, caramelized edges rather than relying only on the timer.