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!

Sara Haas, RDN is a Registered Dietitian who specializes in culinary nutrition. She’s passionate about teaching others how to prepare nourishing food and loves sharing her expertise when it comes to meal planning. Sara loves experimenting in the kitchen with her daughter and enjoys helping others feel comfortable in their own kitchens.