LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Can use the air fryer instead of oven to save time - Use this cooking chart OR use this recipe: Air Fryer Roasted Vegetables

Servings: 4 to 6

Servings: 4-6
Ingredients
  • 2 pounds any vegetables
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Other herbs or spices if desired (about 1 tbsp total)
Steps
  1. Heat the oven to 425°F with a rack in the middle position.
  2. Peel the vegetables if desired, then cut into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.
  3. Transfer the vegetables to a large bowl. Add the oil, salt, and pepper, and any other spices and herbs you wish, and toss to combine. Add more oil if the vegetables still look dry or don't seem evenly coated.
  4. Spread the vegetables out on a baking sheet, in an oven-proof skillet, or in a baking dish. Make sure they are in a single layer with a little space in between; if they are too crowded, the vegetables will steam instead of roast.
  5. Estimate your cooking time. (See notes for detailed times.) Large pieces will take longer to cook than smaller pieces.
  6. Place the vegetables in the oven or air fryer and begin roasting. Check and stir the vegetables periodically. Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the tips and edges.
  7. Serve immediately. Transfer the vegetables to a serving dish and taste; sprinkle with additional salt or pepper if needed. Serve while still hot.
Notes
  • Julie's amazing blend (amounts estimated): ½ tbsp The Gourmet Collection Roast Vegetables & Fries Spice Blend, ½ tsp nutritional yeast, ½ tsp salt, ⅛ tsp pepper, and ½ tsp garlic powder.
  • Try Ranch dressing mix for the herbs/spices
  • Asparagus: Brush with olive oil and sprinkle with salt and pepper
  • Brussels sprouts variation: add Parmesan cheese and crumbled bacon.
  • Potatoes: Yukon Gold are the best potatoes to use for roasting.
  • Roasting mixed vegetables together: You can roast different vegetables on separate trays and combine them after roasting, or you can cook them all on one baking sheet. If cooking on one baking sheet, start cooking the toughest, longest-cooking vegetables first and add the other vegetables during cooking according to their estimated cooking time. For instance, start roasting potatoes for 30 minutes, and then add green beans for the last 15 to 20 minutes of roasting. Be careful not to crowd the pan, or the vegetables will steam instead of roast.
  • General Roasting Times for Vegetables at 425°F:
  • Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
  • Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them / 12 minutes in the air fryer
  • Onions: 30 to 45 minutes, depending on how crispy you like them
  • Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
  • Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
  • Tomatoes: 15 to 20 minutes
  • Thin vegetables (asparagus, green beans): 5 to 8 minutes
 

Page footer