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Roasted Vegetables


Nothing could be easier or yummier. The only trick is to roast low-moisture veggies for a longer time at a lower temperature, and high-moisture ones at a higher temp for a longer time.

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Rate this recipe 4.5/5 (11 Votes)
Roasted Vegetables 1 Picture


  • 2 to 3 pounds 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


Servings 4
Adapted from


Step 1

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

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


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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