The Simple Guide to Roasting Vegetables

Why roasting works so well

Roasting uses dry, high heat to drive off moisture and brown the surface of vegetables. That browning creates deep, sweet, nutty flavours that you simply do not get from boiling or steaming. It is also one of the most hands-off ways to cook: once the pan is in the oven, there is very little to do.

Get the oven hot

Most vegetables roast best between 400°F and 450°F (200°C and 230°C). At lower temperatures they tend to soften and steam before they have a chance to brown. A temperature of 425°F (220°C) is a good default for almost everything.

Cut for even cooking

Cut vegetables into pieces of roughly the same size so they finish at the same time. Bigger, denser vegetables need more time than small, watery ones, so if you are roasting a mix, either cut the dense vegetables smaller or start them earlier.

• Dense root vegetables (potatoes, carrots, squash, beetroot): 1-inch pieces, 25 to 45 minutes.
• Brassicas (broccoli, cauliflower, Brussels sprouts): florets or halves, 20 to 30 minutes.
• Soft vegetables (courgette, peppers, tomatoes, asparagus): larger pieces, 10 to 20 minutes.

Do not crowd the pan

This is the most common roasting mistake. When vegetables are piled on top of each other, the moisture they release has nowhere to go, and they steam instead of browning. Spread them out in a single layer with a little space between pieces, and use two pans if necessary.

Season simply, finish boldly

Before roasting, toss the vegetables with enough oil to coat them lightly and a generous pinch of salt. Hardy dried spices such as smoked paprika, cumin or chilli flakes can go on at the start. Save delicate things for the end: fresh herbs, lemon juice or zest, grated cheese, a drizzle of good olive oil or a spoonful of pesto all bring roasted vegetables to life.

A basic method for any vegetable

Once you know the pattern, you rarely need a recipe.

1. Heat the oven to 425°F (220°C) with a rack in the upper-middle position. For extra browning, put the empty baking sheet in the oven while it heats.
2. Cut the vegetables into even pieces and dry them well if they have been washed.
3. Toss with about 1 tablespoon of oil and 1/2 teaspoon of salt per pound (450 g) of vegetables.
4. Spread in a single layer, cut sides down where possible, and roast until the undersides are well browned.
5. Turn the pieces once, then roast until tender all the way through when pierced with a knife.
6. Finish with something bright, such as lemon, herbs or a splash of vinegar, and taste for salt.

Troubleshooting

Soggy vegetables

Usually caused by a crowded pan, too little heat or wet vegetables. Spread them out over two pans, check the oven temperature and pat the pieces dry before oiling.

Burnt outside, raw inside

The pieces are too big for the temperature. Cut them smaller, or lower the oven to 400°F (200°C) and roast a little longer.

Stuck to the pan

Let the vegetables roast undisturbed until they release naturally; browned vegetables loosen as they caramelise. Lining the pan with parchment also helps, although it slightly reduces browning.

Frequently asked questions

The bottom line

Great roasted vegetables come from high heat, even pieces, plenty of space on the pan and a bright finish. Master that pattern and you can roast whatever is in season, from autumn squash in our roasted squash salad to the potatoes that cook alongside our salmon.