Roasted Vegetables

By Melissa Clark

Roasted Vegetables
Andrew Scrivani for The New York Times
Total Time
30 minutes to 1 hour
Rating
4(1,846)
Comments
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The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.

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Ingredients

Yield:4 to 6 servings
  • 2 to 3pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
  • Oil (olive, coconut or grapeseed)
  • Salt and pepper
  • Fried eggs and/or plain yogurt
  • Fresh herbs, torn or chopped
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

  2. Step 2

    Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

Tips
  • You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
  • Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.

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Ratings

4 out of 5
1,846 user ratings
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Comments

Jim Lowell

In addition to the salt and pepper, I brush the root veggies with a mixture of olive oil and balsamic vinegar...a good amount. And also add a quartered sweet onion and a couple of cloves of garlic. A half an hour in the oven does the trick. And then I serve it with pasta. (But then I serve everything with pasta..)

Mary Bloom

Somethings missing ! The amount of time in the oven.

Jane

Lining baking sheet with parchment makes clean-up so easy.

tom

why does this recipe say root vegatables need lower heat and then tells you to set your oven to 425 degrees

Sharon

Roasted 1 fresh pineapple cut into chunks with butternut squash and potatoes, all cut to about inch in length, tossed in 1 tbs EVOO, salt and pepper to taste. Roasted on stoneware sheet pan at 425 40 minutes, stirred every 10 minutes so they didn’t burn. Delicious with plain Greek yogurt and a little drizzle of honey. Yum!

TaiL

Preheat oven to 450, spray olive oil all over a roasting pan. Sprinkle Italian herbs all over. Layer squash, carrots, onion, garlic, mushrooms with olive oil and herbs. Roast for 20 minutes. Add zucchini, beefsteak tomato and squash and cook for another 18 minutes. Serve over cauliflower rice or garlic bread (or whatever else!) Add grated freshly grated parmesan or pepper. This was absolutely amazing! My husband was so happy!

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