How to Roast Vegetables (With Lots of Flavor)

How to Roast Vegetables (With Lots of Flavor)

I find the oven to be one of the most underutilized tools in the kitchen. While it gets warmed up for baking, it doesn’t get much action for general everyday mealtime making.

  • By Jess Dang
  • April 16, 2012

I think this is just too bad, because so much low-maintenance and simple deliciousness can come out of the oven. I use mine just about every single night to roast vegetables, which is the cooking formula I’m excited to share today.

I know that this might be quite elementary for some folks, but for others, this will be a whole new discovery. I’ve definitely had clients ask me, “What should I do with ‘x vegetable’?” I ask them what they normally do, and the answer usually is, “I’d microwave, boil, or steam it.”

I then persuade them to preheat their oven and get ready to experience vegetables in a whole new way.

For those who are not novices to roasting vegetables, I’ll offer you some new ideas (so keep reading!) – different flavor profiles you might have not thought of before and a vegetable roasting timetable below that will allow you to confidently turn your oven on every night.

If you like visuals, check out this video here on how we roast vegetables with all different flavors:


How to Roast Vegetables with Different Flavors

Learn how to roast veggies and make it fun and different with 3 of our favorite flavor profiles.

Reasons to Roast

  • Enhance vegetables’ sweetness. Roasting has the effect of caramelizing vegetables, which enhances their natural sweetness and flavors. Plus, it adds a nice crispy texture.
  • Out-of-the-way cooking. While roasting vegetables does take a bit longer than other methods of cooking, it’s also mostly passive, out-of-the-way cooking. You can prep and season while your oven is warming up, and then you’re done. While you’re waiting, you can prepare other dishes on the stovetop (or take advantage of that warmed up oven for baking / roasting proteins) or hang out with your family. Just remember to put a timer on (although you’ll certainly smell the goodness)!
  • Vegetable roasting time can be adjusted. Short on time? Just chop your veggies into smaller pieces or start them in the microwave but finish them off in the oven to get that roasted flavor.
  • Flavor profiles are endless. While all you need is olive oil, salt, and pepper, you can get fancy with an endless array of possibilities. We offer up a few below.
  • Less dishes to wash! And if you’re a lazy dishwasher like me, you can avoid dishwashing by covering your sheet pan / roasting pan with aluminum foil or parchment paper.

Flavor Profiles

(portions are per pound of vegetables)

  • Au Naturale
    • 1 to 2 Tbsp Oil + Salt + Pepper
    • Great on any vegetable
  • French
    • 1/2 tsp Dijon Mustard + 1/2 Tbsp Sherry Vinegar + 1 Tbsp Oil + Salt + Pepper
    • Great on asparagus, brussels sprouts, carrots, cauliflower, green beans, sugar snap peas
  • Farmers Blend
    • 1/2 tsp Dijon Mustard + 1/2 Tbsp Sherry Vinegar + 1/2 Tbsp Brown Sugar / Maple Syrup + 1 sprig of Thyme + 1 Tbsp Oil + Salt + Pepper
    • Great on bok choy, broccoli, brussels sprouts, carrots
  • Japanese
    • 1/2 Tbsp Miso + 1/2 Tbsp Rice Vinegar + 1 Tbsp Soy Sauce +  1 Tbsp Oil + Salt + Pepper
    • Great on bok choy, broccoli, carrots, eggplants
  • Chinese
    • 1 Tbsp Soy Sauce + 1 tsp Rice Vinegar + 1 tsp Sesame Oil + 1 Tbsp Oil + Salt + Pepper
    • Great on bok choy, broccoli, carrots, eggplant
  • Jerk
    • 2 tsp Jerk / Cajun Blend (or make your own blend) + 1 Tbsp Oil
    • Great on carrots and potatoes
  • Greek
    • 2 tsp Lemon Juice + 1/2 tsp Dried Oregano (or 1 tsp fresh) + 1-1/2 Tbsp Oil + Salt + Pepper
    • Great on asparagus, brussels sprouts, butternut squash, carrots, sweet potatoes, zucchini
  • Sweet & Tart
    • 1/2 Tbsp Maple Syrup + 1/2 Tbsp Balsamic Vinegar + 1 Tbsp Oil + Salt + Pepper
    • Great on beets, brussels sprouts, butternut squash, carrots, parsnips, sugar snap peas, sweet potatoes
  • Sweet & Savory
    • 1/2 Tbsp Dijon Mustard + 1/2 Tbsp Honey + 1 Tbsp Soy Sauce + 1 Tbsp Oil + Salt + Pepper
    • Great on brussels sprouts, carrots, parsnips, sugar snap peas, sweet potatoes
  • Your Own Creation
    • Open your fridge and pantry and see what creative combination you come up with and share with us!

Roasted Vegetable Time Table Guide

Some of the ranges in this Roasted Vegetable Time Table are quite wide because it depends on what size you’re chopping the vegetable to and if you have the time to wait longer. The longer you wait, the more the vegetable will caramelize. If you’re shorter on time, you can take them out towards the shorter end of the time range. They’ll be cooked, but not as caramelized.

Regardless of how much time you have, give your vegetables a shake midway through as the sides against the baking sheet will brown more and you want to turn the vegetables for more even cooking.

Meal Ideas

You can add roasted vegetables to any kind of meal, but here are some ideas:

  • The Perfect Dinner Template + Leftovers – Use any kind of protein; throw leftovers into a salad the next day.
  • Vegetarian Protein Bowl – Steam up some quinoa and turn into a quinoa bowl with some homemade dressing.
  • Tacos – Crack open a can of beans. Rinse, drain, and saute. Spoon roasted vegetables and beans into tortillas, and top with some sour cream.

Prepping Smarts

  • Chop your vegetables into similar sized pieces so that they roast evenly
  • Visit our Produce Prep Guide to learn how to prep and chop different kinds of veggies

Equipment Smarts

  • Sheet pan – great for spreading out veggies so that they can cook evenly and caramelize without steaming

Roasted Vegetables

Learn this simple cooking formula to roast a variety of vegetables with lots of flavor.

Prep time: 15 min

Cook time: 40 min

Total time: 55 min

Serves: 4


  • Desired vegetables - 1 lb
  • Canola or olive oil - 1 to 2 Tbsp
  • Salt & pepper
  • Optional: Desired Flavor Profile (shown above)



  1. Vegetables – Chop into even pieces. Seal in airtight container if not making right away for up to 3 days.


  1. Preheat oven to 400 to 425 degrees.
  2. Cover sheet pan in aluminum foil or parchment paper (I prefer parchment paper as I find it prevents sticking better).
  3. Prep vegetables if you haven’t done so and place them directly on the baking sheet. If veggies are pre-prepped, keep them in the container for now.
  4. Pour over vegetables onto sheet pan, and drizzle on oil and season with salt and pepper. Toss with hands / tongs. Spread them out into one even layer.
  5. Roast in oven using the Roasted Vegetable Time Table Guide shown above. Give your vegetables a shake midway through as the sides against the baking sheet will brown more and you want to turn the vegetables for more even cooking.
  6. If you are using a flavor profile from above, get it ready and toss it with vegetables during last 10 minutes of roasting. We toss them in towards the end of cooking to keep their flavor fresher and to prevent them from burning.

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