Vegetable Roasting Times

Vegetable Roasting Times

Almost any vegetable can be roasted, even greens. Winter squash takes on a wonderful flavor because the high heat enhances the vegetable's natural sugar. To roast any of the following vegetables, prepare them as necessary and roast on a lightly oiled, rimmed baking sheet in the lower third of a 450 degrees Fahrenheit oven for the specified time. Toss any cut-up vegetables with 1 teaspoon olive or canola oil. The amounts are calculated for about 4 servings.

Vegetable Amount Preparation Roasting Time
Acorn squash 1-2 Halve and seed; place, cut side up, on pan 50 min
Asparagus 1 lb Trim 10-15 min
Beets 2 lb Leave whole; scrub well 60-90 min; when cool enough to handle, slip off skins
Bell Peppers 3 Cut into thin strips 12 min; stir halfway through cooking
Buttercup squash 1 Peel and cut into 1" chunks; cover with foil on pan 10-12 min
Carrots 1 lb Cut into 1/2" sticks 18-20 min
Corn 4 whole ears Soak in water 1 hour; place directly on oven rack 8-10 min
Eggplant 1 medium Cut into 1/2" - thick slices; brush with 1 tablespoon oil 20 min; turn slices over halfway through cooking
Green Beans 1 lb Trim 12 min; stir halfway through cooking
Potatoes 2 lb Cut into 1/2" - thick slices 30-35 min; turn halfway through cooking
Red Onions 2 Leave unpeeled; halve; place, cut side down, on pan; cover with foil 25-30 min
Shallots 1 lb Peel; leave whole 20 min; stir every 5 min
Sweet Potatoes 2 Peel; cut into 1/4" - thick slices; cover with foil 20 min; uncover and roast 10 min more
Tomatoes 2 lb Use whole plum tomatoes 20-25 min; turn halfway through cooking
Zucchini 2 lb Halve lengthwise and cut into 1 1/2" chunks 20 min; stir halfway through cooking

More Vegetables Guide

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