How to Roast Vegetables

Roasting is an easy and delicious way to prepare a large amount of vegetables for the week ahead, which is why we often recommend this cooking technique to our clients. Follow FEED dietitian and chef Sara Haas step-by-step instructions for roasting the right way:

To Roast

Preheat your oven to 425 degrees while prepping your vegetables.

Toss prepped vegetables in 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Spread them out onto a large, rimmed baking sheet.

Then, roast according to these guidelines from The Fertility Foods Cookbook co-authored by Sara and Liz Shaw:

• Asparagus (1 pound):
  • Trim bottom parts of stalks; leave whole or cut into thirds.
  • Roast, stirring once, for 12 to 15 minutes.
• Bell peppers (1 ¼ pound):
  • Core and stem peppers; cut into 1-inch slices.
  • Roast, stirring once, for 20 to 25 minutes.
• Broccoli (1 pound):
  • Cut head into bite-sized florets.
  • Roast, stirring once, for 15 to 20 minutes.
• Brussels sprouts (1 pound):
  • Remove outer leaves and trim; cut larger sprouts in half or quarters, if desired.
  • Roast, stirring once, for 15 to 20 minutes.
• Carrots or parsnips (1 pound):
  • Peel and trim; slice into 1/2-inch pieces.
  • Roast, stirring once, for 20 minutes.
• Cauliflower (1 pound, 4 ounces):
  • Remove leaves and stem; cut into bite-sized pieces.
  • Roast, stirring twice, for 30 to 40 minutes.
• Green Beans:
  • Trim, if necessary.
  • Roast, stirring once, for 15 to 20 minutes.
• Onions (1 pound, 2 ounces):
  • Cut into 1/8-inch slices.
  • Roast, stirring twice, for 30 to 45 minutes.
• Sweet potatoes (1 pound, 4 ounces):
  • Peel and cut into large dice.
  • Roast, stirring twice, for 45 to 55 minutes.
• Yukon Gold potatoes (1 pound, 4 ounces):
  • Peel and cut into large dice.
  • Roast, stirring once or twice, for 25 to 30 minutes.
• Yellow summer squash and zucchini (1 pound):
  • Trim stem end; cut into 1/2-inch slices or large dice.
  • Roast, stirring once, for 10 to 12 minutes.

Add Roasted Vegetables To Any Meal!

• Follow the plate method! Fill half your plate with roasted veggies, add 4 to 5 ounces of lean protein, and a half cup serving of a whole grain
• Make these Southwestern Egg Cups even easier by using leftover roasted potatoes, onions, and peppers
• Build a seasonally inspired Power Bowl
• Add roasted topping options to your Baked Potato Bar

Need more cooking help at home? Schedule a Let’s Cook Together session with Sara!