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Practicing the basics: roasted vegetables

Roasting vegetables in the oven is quick and easy, and can require very few ingredients. And it’s well worth it: roasting vegetables just enough to get a bit of browning on them adds a ton of interesting flavor that changes the experience of eating everyday veggies.

Suggested reading:

Time to prepare: 35 minutes. Makes 2-3 servings.


  • 1 lb. mixed vegetables, cut into 1″ pieces
  • 2 tbsp. olive oil
  • 2 cloves fresh garlic, minced
  • 1 tsp. kosher salt

Preheat oven to 400 degrees F. The oven temperature for roasting vegetables can be very flexible: anywhere from 325 to 425 or so will work. This makes it easy to roast a tray of vegetables on the bottom rack while your main dish is cooking away in the oven. Just understand that the amount of time it will take the vegetables to cook will be shorter if the temperature is higher (and vice versa).

In a small prep bowl, mix together the oil, salt and minced garlic.

Place the cut mixed vegetables in a medium bowl, drizzle the oil mixture, and toss until the vegetables are coated.

Cover a half-sheet pan with parchment paper. Spread the vegetables on the pan into a single layer, leaving space between pieces. It’s important not to “crowd” the vegetables so the heat can reach all of it and it all cooks at approximately the same rate.

Place the pan in the oven, and roast for approximately 25 minutes or until the vegetables start to brown. Remove from oven and serve immediately.

Tips and suggestions:

  • You can try a wide variety of herbs and spices with roasted vegetables. It’s kind of hard to go wrong.

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