Roasting uses dry, high heat to drive moisture out of vegetables and brown their natural sugars. The result is deeper, sweeter flavor and a texture that’s crisp outside and soft inside. Once you know a few basics, you can roast almost anything.
The basics
Five steps to perfect roast vegetables
Preheat the oven
Give the oven at least 15 minutes to reach temperature. You can heat the empty tray too, which gives the vegetables a head start.
Cut evenly
Aim for pieces of a similar size — around 2.5 cm for dense vegetables like potatoes — so they cook at the same rate.
Dry, oil and season
Pat the vegetables dry, then toss with oil and a good pinch of salt in a bowl so every piece is lightly coated.
Give them space
Spread in a single layer with a little room between pieces. Use two trays rather than piling everything onto one.
Turn once
Turn everything halfway through cooking so both sides brown, then finish with fresh herbs, citrus or a drizzle of dressing.
Roasting times at a glance
Times are a guide for vegetables roasted at 200°C. Ovens vary, so start checking a few minutes early — they’re ready when tender all the way through and browned at the edges.
| Vegetable | How to cut | Time |
|---|---|---|
| Potatoes | 2.5 cm cubes | 35–45 min |
| Sweet potatoes | 2.5 cm cubes | 25–35 min |
| Butternut squash | 2.5 cm cubes | 30–40 min |
| Carrots | batons, about 1 cm thick | 25–35 min |
| Cauliflower | medium florets | 25–30 min |
| Broccoli | medium florets | 15–20 min |
| Brussels sprouts | halved | 20–25 min |
| Peppers | 3 cm strips | 20–25 min |
| Red onions | wedges | 25–30 min |
| Chickpeas | drained and patted very dry | 25–35 min |
Common mistakes to avoid
- Crowding the trayVegetables packed too tightly steam instead of browning.
- Uneven piecesSmall bits burn while big chunks stay hard. Cut to a similar size.
- A cold ovenAlways preheat fully so browning starts straight away.
- Wet vegetablesDry them well after washing; water stops them crisping.
Easy ways to add flavor
Toss vegetables with salt and oil before roasting, then finish with something bright once they come out of the oven.
- Lemon zest & parsley
- Smoked paprika & garlic
- Cumin & coriander
- Balsamic & thyme
- Tahini drizzle
