How Roast Vegetables in the Oven (6 Top Tips) | Elizabeth Rider

Learning how to roast vegetables in the oven is one of the simplest and best things you can do for your health.

Plus, oven-roasted veggies are delicious! Roasting vegetables brings out their natural flavors and creates a wonderful texture that just about everyone enjoys.

Roasting vegetables in the oven is incredibly easy. It’s amazing how a little bit of heat and the right technique can transform ordinary veggies into something truly irresistible. (See my roasted carrots, the best crispy roasted potatoes, roasted beets, roasted cauliflower, and roasted broccoli for examples!)

Over the years, I’ve learned a few tried-and-true veggie roasting tips that make all the difference when it comes to roasting vegetables to crispy, golden perfection. Whether you’re roasting potatoes, cauliflower, carrots, beets, or even squash, these tips will help you get the best results every time. Plus, I’ll link to some of my favorite roasted veggie recipes along the way.

1. Use A High-Quality Oil (or Fat) for Flavor and Texture

One of the most essential elements of roasting vegetables is using the right fat.

The oil (fat) coats each piece and raises the surface temperature during roasting, which promotes caramelization and that beautiful golden-brown color we love.

I always reach for extra-virgin olive oil because it adds a lovely, mild flavor while helping the veggies crisp up in the oven.

If you’re roasting at high temperatures, it’s still ok to use extra virgin olive oil because the surface temp of the veggies doesn’t reach the air temp (aka the temperature you set the oven at). Still, if you want to switch things up, avocado oil, ghee, or your favorite high-heat cooking fat also works well. Avoid butter when roasting at high temperatures, as the milk solids in the butter can burn. If you want to add butter, add it to hot veggies after roasting.

Check out my Crispy Roasted Potatoes Recipe to see how it’s done!

2. Line Your Baking Sheet with Parchment, Not Foil

I always line my baking sheets with parchment paper rather than foil. Parchment is non-stick and makes cleanup a breeze. Plus, it helps distribute heat more evenly and prevents the veggies from sticking to the pan — something foil doesn’t always do.

Foil can also reflect heat rather than absorb it, which can impact how your veggies brown. And, some research says that aluminum foil can leach aluminum into your food. I use foil to cover bowls sometimes (it does not touch the food), but avoid it in the oven. With parchment, you get that nice, even roast every time. See this technique in action in my guide on How to Roast Cauliflower.

You can always skip the parchment and roast the veggies right on the sheet pan, just add a little extra oil and consider flipping them halfway through for easier cleanup.

3. Roast Vegetables in a Single Layer (Avoid Crowding)

Crowding the pan is one of the biggest mistakes people make when roasting vegetables.

When you pile veggies on top of each other or pack them too tightly, they steam instead of roast. The result? Soggy, limp veggies instead of crispy, caramelized goodness.

Always spread your vegetables out in a single layer, leaving a little space between each piece. If you’re making a big batch, it’s worth using two pans instead of cramming everything on to one. This is especially important when roasting potatoes, which need plenty of space to get those crispy edges.

4. Adjust Cooking Times Based on Veggie Density

Not all veggies roast at the same rate. Here’s a quick guide to help you get it right:

Keep in mind that vegetable size also matters. If you want to speed things up, cut denser veggies into smaller pieces to help them roast more evenly.

Veggies That Roast Well Together

Not all vegetables roast at the same speed, so pairing veggies with similar cooking times is key to getting that perfectly roasted texture without overcooking some while undercooking others.

If you want to roast different veggies together that have varying cooking times, you can give the denser veggies a head start and add the quicker-cooking ones later. This way, everything finishes at the same time and texture.

Best Veggie Roasting Combos

1. Root Vegetables (Potatoes, Beets, Carrots, Parsnips)
These dense, hearty veggies all take around 30-45 minutes to roast at 400°F (200°C) to 425°F (220°C). Cut them into similar-sized pieces (about 1-inch cubes) to ensure even cooking. This combo is perfect for hearty roasted vegetable medleys or as a base for grain bowls.

2. Cruciferous Veggies (Cauliflower & Broccoli)
Cauliflower and broccoli have similar densities and roast beautifully together at 425°F (220°C) for about 20-25 minutes. Their florets get crispy on the edges while staying tender in the middle. Season with olive oil, salt, pepper, and a little garlic powder for a simple, flavorful side.

3. Sweet and Savory Combo (Butternut Squash & Red Onion)
Butternut squash and thick slices of red onion both caramelize nicely without falling apart. Roast at 400°F (200°C) for about 25-35 minutes, flipping halfway through. The sweetness of the squash pairs beautifully with the savory onion.

4. Tender Veggie Mix (Bell Peppers, Tomatoes, and Onions)
Tender veggies can take high heat for a shorter time or lower heat to go low and slow. Both are great! To save time, roast these veggies quickly, roast them at 425°F (220°C) for about 20-25 minutes. The high moisture content in tomatoes means they can break down a bit, but this just adds a delicious, jammy texture that works well with roasted onions and peppers. Or, go low and slow: roast at 300°F for 2-3 hours, checking them at 2 hours and letting them roast until they’re golden around the edges.

See: Roasted Red Pepper & Tomato Soup

5. Alliums and Squash (Zucchini, Yellow Squash, and Red Onion)
These softer vegetables roast well at 425°F (220°C) for 20 minutes. Since they contain a lot of water, spread them out on the baking sheet to avoid steaming.

5. Learn How to Adjust for Oven, Convection Oven, and Air Fryer

The type of oven you use can make a big difference in how your vegetables roast. Whether you’re using a standard oven, a convection oven, or an air fryer, adjusting the temperature and cooking time can help you get perfectly roasted veggies every time.

Standard Oven (Most Common):

• Most roasting recipes are written for a standard oven at 400°F to 425°F (200°C to 220°C).
• A standard oven heats from the bottom, which works well for denser vegetables like potatoes and beets.
• To ensure even roasting, place the baking sheet in the center of the oven. Every oven is different; if you notice your veggies don’t roast evenly, flip the veggies halfway through cooking.

Convection Oven or Convection Setting:

• Convection ovens use a fan to circulate hot air, cooking food more evenly and faster.
• Lower the temperature by 25°F (about 15°C) compared to a standard oven. For example, if the recipe calls for roasting at 425°F (220°C), set your convection oven to 400°F (205°C).
• Keep an eye on your veggies since they will roast more quickly, and be prepared to reduce the cooking time by about 25%.
• Convection is especially great for lighter vegetables like cauliflower and broccoli that need a quick, even roast.

Air Fryer:

• An air fryer is essentially a small convection oven, so the same rule applies: lower the temperature by 25°F (15°C) from the standard recipe. While an air fryer can be nice if you have an older oven or no oven at all, if you have a convection setting on your oven, there’s no need to buy an air fryer (in my opinion) 🙂
• Most veggies roast well at 375°F to 400°F (190°C to 200°C) in the air fryer.
• The cooking time is usually shorter—expect roasted veggies to be done in about 15-20 minutes, depending on size and density.
• Shake the basket halfway through to ensure even browning.

Quick Reference:

• Standard Oven: 400°F to 425°F (200°C to 220°C)
• Convection Oven: Reduce by 25°F (15°C)
• Air Fryer: 375°F to 400°F (190°C to 200°C), with shorter cooking time

If you’re not sure whether your oven has a convection setting, check for a fan icon on the control panel or in your user manual. Regardless of the cooking method, always keep an eye on your veggies toward the end of the roasting time to make sure they don’t overcook.

6. Choose the Best Herbs and Seasonings When Roasting Vegetables

The beauty of roasted vegetables is that they can take on a wide range of flavors depending on how you season them.

While a simple combination of salt, pepper, and olive oil is always wonderful when roasting vegetables, adding herbs and spices can elevate your roasted veggies to the next level.

• Dried Spices Are Your Friend: Fresh garlic and onion can burn easily when exposed to high heat, leaving a bitter taste. Instead, opt for dried versions like granulated garlic or onion powder. These provide plenty of flavor without the risk of charring.
• Woodsy Herbs Work Best: Sturdier herbs like rosemary and thyme hold up well during roasting and infuse the vegetables with a deep, savory aroma. Simply toss them with your veggies before roasting, or add whole sprigs on top to impart flavor without having to pick out little leaves later.
• Leafy Herbs Are Best Added After Roasting: Delicate herbs like parsley, cilantro, and basil can wilt and lose flavor in the oven. Save these for garnishing your roasted veggies once they’re out of the oven, adding a pop of color and fresh flavor.
• Citrus and Vinegar for Brightness: Acidic ingredients like citrus juice and vinegar are best added after roasting, while the veggies are still hot. This technique brightens the flavor without making the vegetables soggy. Try a squeeze of lemon on your roasted potatoes or a splash of balsamic vinegar on your roasted carrots right after taking them out of the oven.
• Spice It Up: To add warmth and depth, try dried spices like smoked paprika, cumin, chili powder, or even a pinch of cayenne. Curry powder or garam masala can also add an unexpected twist.

Seasoning Combos to Try:

• Garlic & Herb: Dried garlic, dried thyme, and rosemary
• Smoky & Spicy: Smoked paprika, chili flakes, and a touch of cumin
• Italian-Style: Dried oregano, basil, and a pinch of red pepper flakes
• Middle Eastern: Cumin, coriander, and sumac
• Cheesy Finish: Roast with salt, pepper, and olive oil, then toss with grated Parmesan just before serving

Experimenting with different herbs and seasonings can totally transform your roasted veggie dishes. Don’t be afraid to mix and match to find your favorite combination!

Mastering roasted vegetables is all about balancing technique with a little bit of science. Use oil to help them caramelize, line your baking sheet with parchment to prevent sticking, give them plenty of space to roast instead of steam, and adjust your cooking time based on the density of the veggie.

Once you nail down these basics, you’ll have endless combinations of perfectly roasted veggies that are crispy on the outside and tender on the inside.

Happy roasting!