This roasted vegetable recipe produces tender, deeply flavored vegetables that can be used in all manner of ways, from side dishes and salads to wraps and more. It all starts with a hot oven to caramelize the sugars in the vegetables, bringing out their natural sweetness and giving them a deeper overall flavor.
While roasted vegetables are often cut to the same size to ensure even cooking, we leave them whole or in large pieces for a more elegant presentation. (Grouping them by type on the baking sheet makes it easy to check for doneness and remove any that are ready sooner than the rest.) They’re simple to make and simply delicious to eat; this is a recipe you’ll make again and again.
The Best Vegetables for Roasting
The great news is that you can roast almost any vegetable with excellent results. From hardy winter squash and zucchini to cherry tomatoes, roasting has a magical effect on produce, transforming it before your eyes. Do keep in mind, however, that not all types roast at the same rate. If you’re combining vegetables of varying densities—say butternut squash and bell peppers—you’ll want to cut the denser ones a bit smaller than the more tender ones to ensure they’re done around the same time. Keeping different types of vegetables in clusters on the baking dish, like this recipe calls for, also makes it easier to check them for doneness and remove them when they are ready.
This recipe calls for coarse salt, which packs less tightly into a measuring spoon than a finer option like table salt. If you’re using a fine grain salt, use only half of the amount called for (1 1/2 teaspoons).
How to Roast Vegetables Ahead of Time
One of the best things about roasted vegetables is that they can be cooked ahead of time and served either cold, room temperature, or reheated. To make them ahead, roast according to the recipe and let them cool completely before storing them in an airtight container. You can refrigerate them for up to four days.
To reheat roasted vegetables, place them in a preheated 350-degree Fahrenheit oven or air-fryer until warmed through, about 10 minutes. You can also reheat them in a skillet, uncovered, with a little olive oil.
