Roasted Vegetables Guide

Roasted Vegetables Guide

Save and refer back to this guide to roasting vegetables and be inspired for your next meal or meal prep!

Roasted Vegetables Guide

Before I learned how to use a grill (I know, I know – I blame it on living in apartments in my adult life and never having outdoor space for a grill!), I used to roast my vegetables 90% of the time.

Needless to say, I’ve learned how to roast vegetables pretty well! In this post, I’ll be sharing my favorite ways to roast vegetables. I’ll be updating this post with more vegetables and tips on roasting them as I roast them myself, so bookmark this page – it’ll grow with you!

Roasted Vegetables Guide

Tips on roasting vegetables:

  • Use a sheet pan with parchment paper or a silpat, unless you want them firmer and a little crispy and then use a sheet pan rubbed with a little olive oil to grease it up
  • Try to lay out the vegetables so they don’t touch each other and there’s a little room (1/8″) between them
  • For cruciferous vegetables, don’t be afraid to use olive oil! If you want them crispy and slightly burnt, you don’t need to use much oil, but if you want them soft, use more olive oil and massage the oil into the crevices of the vegetables with your hands.
  • Don’t be afraid to check them periodically! While the point of roasting veggies on a sheet pan is for ease, it’s easy to burn or undercook vegetables – so check them every 10 minutes and then every 5 minutes after their instructed roast time. Every oven is different!
  • As for oils, I love avocado oil or olive oil, I’ve had best results and flavors with those oils.

Roasted Vegetables Guide

Roasted Vegetables Guide

Cauliflower and Sweet Potatoes

Cook times and heat

  • For a little char on the potatoes and cauliflower, at 425 degrees, the potatoes for 25 minutes and the cauliflower for 35-40 minutes.
  • For a longer roast time but less charring, roast potatoes at 400 degrees for 30-35 minutes and the cauliflower for 45-50 minutes.


  • Always start with olive oil, salt, and pepper
  • Cauliflower favorites: curry powder, garlic powder, chili powder
  • Sweet potato favorites: garlic powder, paprika, or cinnamon (for the kids!)

Carrots and Broccoli

Cook times and heat

  • Roast carrots at 400 degrees for 40-45 minutes for fork tenderness, shaking the pan every 5 minutes after 30 minutes
  • Broccoli can be tricky, because it easily burns, so per my note above, make sure you use enough olive oil and massage it into the broccoli florets. Roast at 400 degrees for 25-30 minutes, shaking the pan after 20 minutes, every 5 minutes.


  • Always start with olive oil, salt, and pepper
  • Carrot favorites: curry powder, garlic powder, paprika, or cinnamon (for the kids!)
  • Broccoli favorites: garlic powder

Roasted Vegetables Guide

Roasted Vegetables Guide

Stay tuned for more vegetables!


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Maite Maldonado says:
Dear Ali, Just a quick e-mail to let you know that I am a big admirer of all the amazing recipes you have created through the years and continue to create. I discovered your books about 4 years ago. I love cooking and have many cooking books (e.g. all four Ottolenghi books, two of Nigel Slater, Nigella Lawson, Chris Carr, Isa Chandra...), but I loved your books because the recipes are very easy and quick to do. I can put a delicious and nutritious (and good looking!) meal on the table in less than an hour! And, since I am originally from Southern Spain, I also really appreciate your Mediterranean influence in many of the recipes. I have cooked many of your recipes. Your books are so awesome that I have decided, as a fun challenge, to cook every single recipe in both books. I am almost 50 % there. I have given your cooking books as gifts to many of my friends and family members. I wished you had a Spanish version! So, Ali, thank you for inspiring us to make wonderful meals every day! And, for putting the time to write the Inspirilized newsletter every week! I really enjoy it! Love, Maite
Meaghan says:
This is so wonderful to hear!! Thank you for your support and your love, Maite!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.