Vegetable Roasting Times
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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 |
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Zucchini |
2 lb |
Halve lengthwise and cut into 1 1/2" chunks |
20 min; stir halfway through cooking |
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