From broccoli and cauliflower to beets and carrots, the best vegetables to roast make for some incredible meals!
Roasting is a vegetable’s best friend. When done right, it brings out the sweetness of vegetables. It also gives them a superior taste and a crisp, charred finish.
Take boiled and then roasted broccoli, for instance. The difference in taste and texture is like night and day!
While all vegetables are great when roasted, some are better candidates than others. This collection covers 17 of the absolute best vegetables to roast.
We’ll explore each of these in detail, along with handy tips to achieve that perfect roast. Here’s to healthier meals!
Best Vegetables to Roast
First on the list and my absolute favorite vegetable to roast is broccoli. Once it hits the oven, the florets become crisp-tender, almost as addictive as French fries. Roasting softens broccoli and gives it a mildly sweet flavor.
Add some garlic and season with salt, pepper, and lemon juice. Roast it at 400 degrees Fahrenheit for 15 to 22 minutes or until it’s browned around the edges.
Roasting potatoes yields ultimate satisfaction, but they’re even better when seasoned with rosemary. There’s something magical about the aroma filling your kitchen.
This recipe looks simple, but the flavor of these potatoes is extraordinary. Make them for your next dinner party or holiday feast, and you’ll see them disappear quickly.
Just toss potatoes with olive oil, salt, pepper, garlic, and rosemary, and pop them in a 400-degree oven. Roast until they’re brown and crispy, about 1 hour, and voila.
You know how we all loathed Brussels sprouts growing up? It’s not the vegetable’s fault. It’s because they weren’t prepared right.
When you roast Brussels sprouts correctly, they transform entirely. They turn into crispy, caramelized bites that’ll change the mind of even the most avid sprout hater.
Give them a good coating of olive oil, salt, and pepper, then roast for 20-30 minutes at 400 degrees. The result is flavorful and crispy sprouts you’ll crave all year round.
Just like broccoli, cauliflower is also a star when it comes to roasting. Coat it with olive oil and melted butter, then season it with garlic powder, salt, paprika, and pepper. Spread the cauliflower evenly on a baking sheet, and bake it at 425 degrees Fahrenheit for 15-20 minutes.
What you get are crisp-tender, caramelized florets with impeccable taste and texture.
Roasting might not be your first thought for cooking mushrooms, but prepare to be pleasantly surprised.
When tossed in oil, seasoned with salt, and roasted to perfection, mushrooms become tender and meaty. They go from simple fungi to a delightful treat!
Even if you weren’t a fan of mushrooms before, these roasted wonders will convert you.
Roast them in a 450-degree oven for 20 minutes, stirring occasionally. You’ll be amazed at the transformation.
Roasting sweet potatoes should be on your to-do list. It takes the already delicious vegetable to new heights. It brings out the natural sweetness and gives them an irresistibly crispy edge.
You can enjoy them as fries or in chunks. Just toss them with Italian seasoning, lemon pepper, salt, and olive oil, then pop them in the oven.
Perfect roasted sweet potatoes are just 30 minutes away!
7. Bell Peppers
Roasted bell peppers are a game-changer. Their natural sweetness comes alive in the oven. It creates a flavor that’s bold, sweet, and a little bit charred.
They’re so different from raw bell peppers, you might not recognize them! Take your pick from red, orange, green, or yellow bell peppers, or mix and match for a colorful feast.
Season them with salt, pepper, garlic powder, oregano, and red pepper flakes. Then, roast them at 450 for 20 minutes or until they’re charred. It’s simple and oh-so-delicious!
Use them as a side dish or a delicious addition to fajitas, salads, or sandwiches.
Roasting asparagus unlocks its full potential. The oven transforms the tips into a delicious, crispy treat while enriching the overall flavor.
This perfect springtime side dish fits into any meal, whether brunch or dinner.
Season the spears with lemon, mint, red pepper flakes, and a light touch of Parmesan. But you can keep it simple if you prefer.
Roast them at 425 degrees Fahrenheit Depending on the thickness, they’ll be ready in 9 to 20 minutes.
When roasted right, eggplants transform from bland to delicious. With a caramelized exterior and juicy interior, it’s simply delightful.
To prepare it, cube the eggplant, drizzle it with oil, salt, and pepper, then toss well. Roast it at 450 degrees for 30 minutes.
You’ll get an appetizing side dish without a hint of mushiness.
Onions might typically play a supporting role, but when roasted, they become the star of the show.
Forget about breading or frying them. Just a simple roast in the oven gives onions a sweet, caramelized flavor. They add a flavor punch to your burgers, sandwiches, and even on their own.
Just like all other roasted vegetable recipes, it’s very easy. And best of all, there’s no peeling required!
11. Butternut Squash
Butternut squash turns into something special when you roast it. It’s a simple way to showcase the squash’s natural sweetness.
Toss cubed squash in olive oil, garlic, salt, and pepper. Don’t fret about the prep time. Pre-cut butternut squash cubes from the grocery store are a lifesaver.
Once roasted, you’ll wonder how something so simple can taste divine. It’s a tender, caramelized side dish perfect for welcoming the fall season.
12. Green Beans
Roasting green beans takes just 15 minutes, transforming them into a beautifully caramelized dish. It’s a sophisticated step up from their raw or steamed counterparts.
They’re easy to prepare, too. Simply toss them in olive oil, sprinkle with salt, and roast at 425 degrees. It’s a deliciously quick way to elevate your meal.
Roasting carrots amplifies their natural sweetness. Caramelization adds a depth of flavor you won’t get from boiling or steaming!
Toss carrots in olive oil, salt, pepper, thyme, and oregano. The herbs add a lovely contrast to the sweetness.
Roast them at 400 degrees for 40 minutes. It’s an effortless way to transform the common vegetable into a standout side dish.
Roasting beets brings out their sweet, earthy flavor. It makes them tender while keeping a bit of crunch.
Plus, there’s no need to peel. Just scrub the beets, coat them with olive oil and salt, then arrange them on a pan. Roast them for 35 to 40 minutes at 375 degrees. A fork should slide in easily with light pressure.
This simple recipe may turn even the most adamant beet skeptics into fans.
15. Delicata Squash
This winter squash is easier to work with compared to other varieties. Its oblong shape, striated green and white skin, and manageable size make it user-friendly.
The skin is thin and edible, so there’s no need to peel it. Whether you slice or dice it or stuff and roast the halves, it cooks up sweet and tender.
It’s a straightforward choice for a tasty roasted vegetable dish.
Roasted zucchini is not only simple and healthy but also surprisingly addictive.
You start by slicing the zucchini, adding the seasonings and Parmesan, and then tossing it to coat evenly. Roast it at 400 degrees for 12 to 15 minutes until tender. Broil the zucchini for 2 to 3 minutes until the Parmesan is crispy.
Roasting tomatoes brings out a rich, tangy flavor that makes for a superb side dish. Fresh tomatoes tossed in olive oil, garlic, herbs, and a dash of balsamic vinegar make for a simple and tasty treat!
This method works great with juicy tomatoes, like Romas or cherry tomatoes. Balsamic, olive oil, basil, and Parmesan flavors pair well with the tomatoes’ sweetness.
Enjoy roasted tomatoes in pasta, pizza, or on their own. They can also serve as a base for sauces and soups.
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