Perfectly Roasted: A Guide to Flavorful Vegetables

Download a print-friendly version of the guide to roasting frozen vegetables and fresh vegetables.

Whether you’re craving softer roasted veggies, like peppers or squash, or denser roasted root veggies, like carrots and potatoes, we’ve got you covered with this guide to perfectly roasted veggies. Here are a few of our favorite veggies for roasting:

Peppers

• Oven temperature: 425°F
• Cook time: 15 to 20 minutes
• Toss in oil and season with paprika and ground cumin

Zucchini, summer squash and tomatoes

• Oven temperature: 425°F
• Cook time: 20 to 30 minutes
• Toss in oil and season with dried basil and grated Parmesan cheese

Broccoli and cauliflower

• Oven temperature: 425°F
• Cook time: 20 to 35 minutes
• Toss in oil and season with onion powder and Italian seasoning

Butternut squash

• Oven temperature: 425°F
• Cook time: 25 to 40 minutes
• Toss in oil and season with ground cinnamon and ground cumin

Carrots

• Oven temperature: 425°F
• Cook time: 25 to 40 minutes
• Toss in oil and season with dried thyme and fresh rosemary

White and sweet potatoes

• Oven temperature: 425°F
• Cook time: 30 to 40 minutes
• Toss in oil and season with garlic powder and ground cayenne pepper

Fresh and frozen veggies are both great choices for roasting, but you’ll want to treat them a little differently for the best roasting results. Here’s how to roast fresh veggies:

1. Prep the veggies
• Wash and dry them thoroughly. Too much moisture can cause the veggies to steam instead of roast.
• Chop or slice them into similar sizes so they cook more evenly.
2. Season the veggies
• Drizzle, spray or toss veggies with olive oil.
• Season with spices or a simple mix of salt and pepper.
3. Arrange the veggies on a baking sheet
• Line a baking sheet with parchment paper or a silicone mat to prevent sticking and to make cleanup easier.
• Spread the veggies in a single layer, leaving space in between.
4. Roast the veggies
• Cook times vary.
• Softer veggies, like bell peppers, zucchini and green beans, typically take 15 to 20 minutes.
• Denser veggies, like carrots, Brussels sprouts and potatoes, typically take 30 to 40 minutes.
• If you’re roasting soft and dense veggies together, start by putting the denser veggies in the oven first, then add the softer veggies to the same baking sheet later.
• Halfway through roasting, flip the veggies with a spatula.
• For crispier veggies, increase the oven temperature by 25°F for the last 5 minutes of roasting.
5. Check for doneness
• Veggies are done when they’re golden brown and you can easily slide a fork into them.
6. Add optional finishing touches
• After roasting, add lemon juice, fresh herbs, balsamic vinegar and/or Parmesan cheese.

If you’re wondering how to roast frozen vegetables, you’ve come to the right place. Roasting frozen vegetables is an affordable, nutritious alternative to roasting fresh veggies. Choose plain varieties without added seasonings or sauces so you can control the ingredients and flavors.

Here’s how to roast frozen vegetables:

1. Preheat the oven and baking sheet to 425 to 450°F. Preheating the baking sheet helps the veggies get crispy instead of steaming them, as frozen veggies contain more water than fresh veggies.
2. Toss frozen veggies in oil.
3. Arrange the veggies in a single layer on the preheated baking sheet. Be sure to wear oven mitts to avoid burns.
4. Halfway through roasting, toss the veggies with your desired seasonings. The seasoning sticks better if added once the veggies have thawed a bit.
5. Roast softer veggies for 15 to 20 minutes and denser veggies for 25 to 35 minutes. Veggies are done when they’re golden brown and you can easily slide a fork into them.