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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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.