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!

Kristin Houts MS, RD, LDN is a Registered Dietitian who specializes in digestive health issues, modified diets due to food intolerance, and is an expert in the Low-FODMAP diet. Follow along as she documents her own experience living with dietary restrictions on her Instagram, @KristinHouts_RD.