Roasted Vegetables Recipe (2024)

In addition to the salt and pepper, I brush the root veggies with a mixture of olive oil and balsamic vinegar...a good amount. And also add a quartered sweet onion and a couple of cloves of garlic. A half an hour in the oven does the trick. And then I serve it with pasta. (But then I serve everything with pasta..)

Somethings missing ! The amount of time in the oven.

Lining baking sheet with parchment makes clean-up so easy.

You will achieve better results roasting for much longer at lower temperatures. I frequently use a mix of aubergine, courgette & peppers, roasting at 120 Centigrade for 70-80 minutes. Add a big handful of cherry tomatoes halfway, & a handful of torn basil leaves at the ed. Bliss.

Odd that the note says "Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture" but then specifies roasting everything at 450 degrees. Am I missing something?

I like to sprinkle some spices on these before roasting. Could be anything you like. I use a mixture of things like cumin, cardamom, coriander, cinnamon, or even some kind of garam masala or curry powder. I roast them covered in foil for about 20 mins, then take off the foil, stir, and leave uncovered so it can brown.

The balsamic vinegar splashed on top is amazing. I usually serve this as a side rather than a main course. It is well loved. I also roast my carrots for about 30 minutes before adding the butternut squash and sweet potatoes, onions, etc. otherwise, they are not done. Explore Ina Garten's recipe with balsamic. It's fabulous. And what an easy way to get things done.

I roast my veggies on a cast iron pan, it browns them nicely and clean up is a breeze.

The time is WAAAAAAY up at the top above the picture:
30 minutes to 1 hour.

Roasted veggies without parsnips? Sacrilege!
Also, add some rosemary for a nice touch.
Cut the veggies, put them in a large bowl, sprinkle in not-too-much olive oil, salt, pepper and rosemary, toss around by hand to coat, dump into a cookie sheet and roast. Yummy!

Ok, here's how I do it: throw a bunch of vegetables, generally patty pan squash, bell pepper, onion, potato, and whatever in a plastic bag with olive oil and part of a little envelope of Good Seasons Italian dressing mix. The Good Seasons mix is powerful and garlicky, so don't use too much. Roast on a pan as Melissa describes.

Stir in some crumbled blue cheese at the end for a gooey, yummy mess.

The beets used in the photo were obviously yellow beets, because if one uses red beets, as I did, all the veggies turn red.

Melissa, are you sure you can roast those greens at 450? I find they burn up after a couple of minutes at that high temp. I've had better luck with greens at 250 or 300 for a longer time. Perfect kale chips with that method.

How long do you cook the high density veggies? (Recipe does not state.)

If you use the suggested vegetables, why the 30 min - 60 min cook time. Under what circ*mstances would they take 2× longer?

First time buying raw beets. They were like candy! Delicious!

Skip all the advice about tin foil or parchment paper! THIS is why you have those cast iron skillets in the back & bottom of that shelf! Pull them out! Preheat on burner dump oiled vegs in single layer & roast, using the convection setting if you have one! Just about ALL vegs will do here very nicely! Your kids will LOVE their vegs!

My stove is a 1940s Wedgewood: adorable, yes, but the oven is teeny and very unreliable. I chose to be prudent with the temperature and roasted Brussels sprouts and zucchini @ 400 for 20 minutes. Served with a dollop of Greek yogurt and a glass of red wine. Best. Dinner. Ever.

Along with olive oil, I toss cauliflower and other veggies for roasting with spice blend, Ras el Hanout, from Oaktown Spice. I understand and appreciate that I should use like vegetables for even cooking… and yet find the serendipity of selection (whatever looks good) provides a bit of blackened and a bit of “just right”.

Add the toms with about 20 mins to go

Half hour, veggies still hard. Twenty minutes later, most veggies burnt. Oh well, we laughed.

NO parsnips; good veggies: Brussels sprouts; red onion; maybe sweet potatoes; carrots; try rutabaga instead of parsnips

Hey! I made a big ol’ batch of NYTimes toum and have felt overwhelmed by what to do with such a huge quantity. I tried it out instead of the oil here and…good! Really mild garlic flavor but added a touch of flavor and crispness. Nice use all that extra, pungent condiment! (Would probably try more toum next time.)

I cut all the veggies to about the same size, added quartered mushrooms, used olive oil with a light hand, salt, pepper and rosemary. The denser veggies went in for 30 minutes, then I added onion and golden bell peppers for about ten minutes. This recipe goes into our book. I agree that parchment paper makes things easy at cleanup time.

Delicious!!! I only used 1/2 TBS of olive oil, next time more salt.

Terrific recipe, easy to make, delicious. I went for the root vegetable variant. I added some yuca root, which adds a great special flavor. And also some broccoli for the last 15 min.

Excellent 12/21. Turnip, beets, delicata squ, potatoe, leek, garlic, sweet potatoes, carrots, parsnips. Next time add cubes butternut sq

I've been able to roast high- and low-moisture vegetables together. The key that success is lightly steaming the low moisture vegetables first. 425, 450 degrees should do it.

Dad - You can do the same thing with green beans and brussels sprouts. For the green beans, you probably just need to roast them in the oven for 20-30 minutes. You can check after 20 minutes and see if the vegetables are the right "crispiness" for you.