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Roasted Vegetables

This is a very versatile method and you can roast nearly any vegetable you want. I would start with cauliflower, carrots and sweet potato as these are all amazing when roasted, so you're sure to fall in love with both the vegetables and the process. Be sure and cut each vegetable so there's plenty of surface area for it to caramelize. For example, I like to cut carrots and parsnips on the bias; I try to separate the flowers in the broccoli and cauliflower; I cut the bottoms of the Brussels sprouts off and then cut them in half, laying the cut side down; and asparagus and green beans you can leave whole.
Course Side Dish
Cuisine American
Keyword vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author The Cowgirl Gourmet


  • 1 lb. vegetables of choice such as carrots, sweet potato, zucchini, broccoli, cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon Kosher or sea salt
  • Freshly ground black pepper
  • Maldon salt for serving


  1. Preheat oven to 425 degrees.
  2. Wash and cut vegetables (in similar size so they cook evenly) and then place them on a baking sheet.
  3. Drizzle enough olive oil (2 tablespoons) and toss to coat well. Sprinkle 1/4 teaspoon of coarse salt and freshly ground pepper over everything and place it in a 450 degree oven.
  4. The cooking time will vary depending on what vegetables you roast. But it will range from 8-12 minutes for asparagus to an hour and 15 minutes for beets. Carrots or zucchini by themselves will certainly take less time than sweet potatoes.
  5. You're looking for caramelization on the vegetables as seen in this picture below, so stay close to the oven and pay attention.
  6. And if you choose to roast beets, be sure and double wrap them in foil.
  7. Depending on the size, beets will take about an hour and 15 minutes or so, but once you start smelling them, they are ready! And they are done when a knife easily goes through the beet.
  8. Before serving roasted vegetables, drizzle with a little more extra virgin olive oil, sprinkle with a bit of coarse salt, such as Maldon, and enjoy.