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Beginner question on roasting vegetables

I have never roasted vegetables before but tonight I tried an easy roast broccoli and shrimp recipe and it was delicious and said to my husband we really need to try roasting more vegetables. I am looking for any tips but also wondering what people roast their vegetables on, I used a cookie sheet but (as I knew it would) it warped from the high heat, any advice?


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  1. I prefer a cookie sheet or half sheet pan at lower temperatures, 325 or so. Especially veggies like brussels sprouts or radishes where I want/need them cooked soft all the way through, then I bump up the temperature to 400 to brown them up a bit more at the end.

    Also, this is my almost 3 year old's favorite veggie preparation, so I am willing to cater to her specific brussels sprouts demands.

    1 Reply
    1. re: autumm

      Yep...me too. Start "slow" and then crank the heat up at the end. Depends on the "thickness" of what you're roasting.

      One of my favs is the head of cauliflower. Just toss it in there, oven to 325-350. Leave alone for about an hour and then just keep increasing the temp until it's nice and crispy on the outside and done on the inside.

      I also always use foil on the cookie sheet so I don't have to clean up.

      I find that if I use a dark-colored sheet (even under the foil), the bottom roasts faster than when I use a gold touch non stick one. I chose the pan based on what I'm roasting...

    2. Thanks Autumn! Do you season them?

      4 Replies
      1. re: jenbeaubien

        Salt, pepper, and olive oil or butter is what I usually use to season my veggies. Depending on what I'm roasting I might put some garlic and parmesan on it too! Beets I will roast without any seasoning and leave the skin on to peel afterwards. I do my veggies on a baking sheet or cast iron pan. Try roasting asparagus! Yummy!

        1. re: loodle

          I will definitely try asparagus, I love it! I have to admit I have never eaten a beet...

        2. re: jenbeaubien

          Usually salt and garlic powder with olive oil before roasting, a bit of black pepper before serving, so I can separate out the kiddo's portion, as she's not a fan of black pepper.

          1. re: autumm

            That's so great she loves her vegetables! Thanks for the advice.

        3. I keep a non-stick half sheet pan for roasting veggies and other savories; the edge is important to contain fats and juices that could otherwise wind up on your oven floor.

          I keep another half-sheet pan (Not a non-stick) for the baking of sweets, and reserve cookie sheets for making, well, cookies. :)

          1 Reply
          1. re: mcsheridan

            Good idea I will get a separate sheet pan!

          2. I use an old rimmed cookie sheet. This sheet is only for roasting vegetables since it is slightly rusted and stained. I out two layers of foil in it. After the vegetables are roasted, I throw the top layer of foil away. The bottom layer, I re-use a few times. This way, it saves me the trouble of having to wash the whole cookie sheet.

            This sheet does warp slightly but I don't worry about it.

            I usually roast at 400 degrees for about 20 minutes. I stir halfway. I use olive oil and kosher salt. Depending on the vegetables, I may use thyme, red pepper flakes, oregano, or other herbs. Sometimes I divide the sheet into various veg sections. My favorite roasting vegetables include broccoli, Brussels sprouts, mushrooms, sweet potatoes (cut into chunks), cauliflower, cabbage and carrots.

            For asparagus, my technique is slightly different. I have the tray on the top most rack. 475 degrees for 10 minutes. Olive oil and kosher salt only. Fast and delicious.

            1 Reply
            1. re: beetlebug

              in the oven I use a 2" deep glass casserole pan. on the grill all bets are off.

              I would add (emphasize?) that the cooking times vary wildly, time will teach you, asparagus=fast, zucchini longer than you'd think, chunked potatoes maybe an hour, brussel sprouts maybe half that (which makes for an easy one dish - start the potatoes and halfway toss the sprouts into the olive oil and garlic and re-salt a bit and give a good shake) corn is surprisingly slow.

            2. I use EVOO, salt and pepper and a high temp, 400 to 425 to roast cauli with whole shallots (a fave of mine) or brussels sprouts. I also use two big sheet pans to make roasted ratatouille, then sometimes add fresh parsley and basil when it's done.

              I also love roasted fennel with onions and carrots and fresh thyme sprigs, roasted rutabaga chunks, or brussels sprouts..

              1. In my oven roasting at 350 is perfect, too hot and i get blackened edges and still raw centers.
                A few of my favorites are cauliflower, carrots, eggplant, zucchini, sweet potatoes, mushrooms, beets, cabbage, radishes, grapes.......
                I usually keep it simple with olive oil and salt/pepper but often add a drizzle of basalmic as well.

                I use a half sheet tray with an edge to catch any juices. Be sure to leave a little space around the chopped veggies, if they are too close/touching while roasting they don't cook evenly.

                1. My favorite combination is cauliflower, baby carrots, red onion and brussel sprouts. Often it's cauliflower or brussel sprouts plus carrots and onion.

                  Half sheet pan, toss with olive oil, salt and pepper, and cook on 400 for about 45 minutes. I like them kinda well done.

                  I recently started roasting green beans. Same deal, olive oil, s & p, 400. These are really good. Make a lot, they get eaten quickly.

                  1. Well, I'm going to be odd woman out :) I use a CI skillet, 425. Cover with foil for 20-25 minutes, then uncover for another 20-25.

                    I do have to ask though. Weren't the shrimp overdone by the time the broccoli was done?

                    3 Replies
                    1. re: c oliver

                      I don't know how the OP did hers, but I do roasted broccoli (or other vegetables) and shrimp by starting the vegetables, then adding the shrimp about 5-7 minutes before the vegetables are done (I use ~25 count shrimp for this) and the shrimp are perfectly done at 425F in that time in my oven.

                      I season with coriander, cumin, and mustard seeds, plus salt and a bit of ancho chile powder and salt on the vegetables, a bit more of that on the shrimp along with lemon zest. A squeeze of lemon when it's done, and you have a great one-dish meal.

                      1. re: c oliver

                        The shrimp just went in for the second half. They were excellent. Seasoned with coriander, cumin, salt, pepper and chili. Recipe called for 425

                        1. re: c oliver

                          I use a large CI skillet too unless I need larger quantities in which case I use a heavy, rimmed baking sheet.

                        2. A cheap 12" round pizza pan sold in supermarkets will do, and round ones don't warp. You might need 2 of them. Roast at 375F and swap the one on the higher rack with the lower about halfway through.

                          I NEVER toss vegetables with oil and seasonings in the pan, and seldom in a bowl. I prefer a plastic bag. Massage it well and you won't need as much oil. A produce or grocery bag will do; discard it once you are done.

                          1. Do you have a Ross or Marshall's by where you live?

                            I ask because they often have kitchenware and in those sections you will undoubtedly find a George Foreman Grill.

                            If you spot one, get it.

                            Use it to grill those veggies.

                            Works like a charm.

                            5 Replies
                            1. re: ipsedixit

                              It doesnt work like a charm to roast vegetables which is what the OP wants.

                                1. re: c oliver

                                  Maybe not.Post sounds like a bad commercial.

                                2. re: kpaxonite

                                  Because the grill allows dry heat contact on both sides, you can get roasted vegetable flavor/texture by grilling.

                                  1. re: ipsedixit

                                    IMO, the Foreman is a great way to grill veggies but isn't a substitute for oven or grill. Partly it is the dry thing - that works great for slices of eggplant or zucchini if you want to do a quick sandwich, etc. But sometimes you need that sheet pan or CI skillet full of olive oil tossed veggies.

                              1. Where are you? restaurant supply in your area?

                                Notice a common thread in these posts?

                                get 2 or 3 half-sheet pans (and maybe a few 1/4 sheet pans too). And the grid rack that fits on top. Heavy duty, no warp and they last forever. Best advice I ever got working briefly in restaurant was to stop buying cooking stuff in regular stores and get to restaurant supply.

                                Totally changed my kitchen. Not expensive either.

                                Fill a sheet pan with 1 veg at a time, don't mix. stuff cooks @ differing temps for different times.

                                good luck. this is how i got my veg-phobic relatives to scarf up roasted...everything.

                                you mean this is asparagus? Okra? eggplant?
                                no way. really?

                                4 Replies
                                1. re: kariin

                                  I will have to ask around about restaurant supply. I don't think we have one locally...

                                  1. re: jenbeaubien

                                    Yes, get professional sheet pans. They are cheap and will last forever. Sam's Club has them, or you can get them online. Get half and quarter, at least two of each. I have a half dozen of each and use them daily.

                                    1. re: sandylc

                                      I use these from Marshall's/Home Goods and lined with parchment first, they're a super easy clean up.

                                      1. re: sandylc

                                        I never thought of Sam's club, thank you! I will get some this week.

                                  2. Roasted veggies are delicious! As others have said, it's worth investing in a heavy duty sheet pan as well as some good evoo and salt and pepper. It's amazing how many things you can do with just those.

                                    Try roasting beets with other dense veggies like parsnips or celery root. I think you'll be pleased and they need to be roasted for some time to get soft. Spring veggies like asparagus can be roasted at very high heat (475 or so) for 5 minutes or so and they should soften enough. If not, let them go another few minutes.

                                    Lots of people who normally don't like vegetables love roasted veggies. Enjoy!

                                    1. while warpy pans/sheets are annoying they're really nothing to fret over, so OK you have to rotate them on the rack or some bits cook drier. life goes on and some people prefer things crispier.

                                      1. I use a lasagne pan. I usually start the potatoes and onions, chunky carrots or sweet potatoes, 10 mins later throw in peppers, zucchini and whole garlic. Tossed with whole oregano (ground in your hand, never use powered) salt, pepper and olive oil, splash of balsamic. I cook about 375. If you crowd to much they steam but will still taste delicious. Peppers and zucchini get cooked down pretty good. You can add them later for firmer texture. Makes a good mix for cold salad next day, add quinoa for protein.

                                        6 Replies
                                        1. re: daislander

                                          I always make an obscene amount of roasted veggies at a time. The leftovers often go into salad with quinoa and chickpeas, or a veggie based soup, or layered into sandwiches.....

                                              1. re: Ttrockwood

                                                I would like to make mass quantities of roasted veg but when I crowd the sheet pan they turn out more steamed. How do you make big batches?

                                                1. re: divadmas

                                                  I find that even if I put two sheet pans in the oven, on upper middle and lower middle racks, there is a tendency for the pieces to steam since the oven interior is so moisture-laden. Sometime I will try microwaving them for a few minutes before roasting, as called for in some Cooks Illustrated vegetable recipes. Another idea, to facilitate hot air circulation, would be to use a bunch of pie pans with smaller amounts in each - it might even be a good idea because you could put one type of veg in each pan, which would allow you to pull the faster-cooking ones when done, allowing the rest to roast longer.

                                                  I think the most foolproof, if lengthy, approach is to do one tray at a time, and try to keep a half inch space between chunks.

                                                  1. re: divadmas

                                                    You can't crowd them. I do two sheet trays at a time but make sure all veg pcs have some "breathing room", after about 30-40min i turn the veggies and turn and swap the trays front to back and which is on top. If you have to do in two batches for the second batch after you stir and flip at the 40min mark just turn off the oven and leave it be another 45min or so-don't peek! The residual heat finishes the cooking even though the oven is off.

                                              2. I like to use any ceramic casserole type pan because the cleanup is easy. Not fancy, I find useful sizes for cheap at discount home stores. Just experiment with herbs and seasonings. It's pretty hard to go wrong if you're using seasonings that you generally like.

                                                1. if just doing a small amount a good ol pie plate would work too. I have done in corning ware get a bit more steamy tho. but nice to be able to use steel pad to clean tough bits.

                                                  1 Reply
                                                  1. re: daislander

                                                    Line up the veg you want to roast from the hardest like beets/carrots/potatoes/brussel sprouts/parsnips to the softest/smallest like asparagus/tomato/peas/frozen corn etc.
                                                    Put the hardest veg into salted boiling water for a few minutes. When the water comes back to the boil add the most delicate softest veg just for a minute. Quickly drain. Into a big bowl. Add a couple of T of best OO. Sprinkle of Kosher salt. Some fresh herbs. Squeeze of fresh lemon juice. Gently mix. Onto an oven proof tray. Into a preheated 375 F oven. After ten minutes stir the veg. Another ten+ minutes. Remove when the hardest veg are soft. Back into large bowl. Combine 6 parts best OO to 2 parts best white wine vinegar with whatever fresh herbs you want. Drizzle on veg. Season. Serve.
                                                    You can keep any leftovers veg in the fridge for a few days. (They just get better).
                                                    Make an omelette using the left over veg. You'll be in heaven.

                                                  2. I use half sheet pans (Chicago Metallic from Sur La Table) covered with parchment paper. I put a pile of veggies on the pan, pour a glug of olive oil on them and mix with my hands, then roast at 425 (full convection if you have it) until they are done (10 minutes to 30 minutes if convection). You need to toss them every 10 minutes or so, and watch carefully as they start to get done. I salt, and sometimes add a squeeze of lemon juice when they come out of the oven. This works for cauliflower, broccoli, asparagus, carrots, beets, green beans, mushrooms, onions, zucchini, winter squash, potatoes, and sweet potatoes.

                                                    1. i love roasting veggies of all sorts bc they basically cook themselves which is great for me, with 2 little ones. I have done just about every kind of veggie you can think of. Last night I did a roasted cut chicken with artichoke hearts and portobello mushroom slices. turned out great! put everything on rimmed baking sheet tossed with salt, pepper and olive oil. roast at 450 for approx 35 mins. awesome! next i want to try this:

                                                      1. Last evening Bob roasted asparagus, mushrooms and tomatoes to go with osso buco and egg noodles.

                                                        4 Replies
                                                        1. re: c oliver

                                                          Nice! Can't wait to try the asparagus, must hit the farmers market this Saturday... Think I will add mushrooms too:)

                                                          1. re: jenbeaubien

                                                            The tomatoes were good too. May 1-1/2" diameter ones cut in half. May do the same tonight :)

                                                            1. re: c oliver

                                                              oh so who's this Bob person? I thought we had something sort of nothing or perhaps delusional misplaced ideas and now this!

                                                              (yeah OK I'm smirking)

                                                              1. re: hill food

                                                                hill, say the word and the Bob is SO gone! I've married him, divorced him and married him again. Change is good, right??? :)

                                                        2. i have two broiler pans that I use, or a pyrex 9x13, at 375 or so. I love roasting chunks of butternut squash with some evoo, salt, pepper and garlic. Dh likes baby carrots roasted with onions.

                                                          1. My most recent addiction:

                                                            Crispy Baked Asparagus Fries

                                                            1 pound asparagus, trimmed
                                                            1/2 cup flour
                                                            2 eggs, lightly beaten
                                                            3/4 cup panko breadcrumbs
                                                            1/4 cup grated parmesan
                                                            salt and pepper to taste
                                                            Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.

                                                            Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.


                                                            I toss assorted veggies into a produce bag, glug in a very small amount of olive oil and sprinkle with sea salt. Shake everything up good and spread on a rack in a half sheet pan. Husband's favorite combo to date: sweet potatoes, beets, mushrooms, onions and peppers

                                                            1. In addition to roasting you can get parchment paper bags add vegetables, some oil and roast until done.

                                                              1. Love thick slabs of cabbage roasted (about an hour - flip half way) with red wine vinegar and salt on them when they're done!

                                                                1. How about using bottom of broiler pan?

                                                                  I like to just toss veggies in olive oil & some S&P and roast on high. Ya have to consider cooking times if doing several different veggies in one pan. HARD things like potatoes and carrots are gonna take a lot longer than say asparagus or zukes. I add in stages.

                                                                  1. These are amazingly better than they sound -- give them a try:


                                                                    3 Replies
                                                                    1. re: DebinIndiana

                                                                      B/c so many veg are different in texture I line up what I'm going to roast accordingly and steam them the hardest first ie potatoes/carrots/beets then moving to the more delicate ones like asparagus. This only takes a couple of minutes. They end up all being cooked about half way before I thoroughly dry them and turn them onto a cookie shit lined with tin foil. Drizzle of OO/S&P and very importantly a light drizzle of best balsamic vinegar. Into oven preheated to 375 F till roasted through.

                                                                      1. re: Puffin3

                                                                        "Cookie shit"....reminds me of my late mother, who never swore, but giggled every time she heard Jacques Pepin talk about forming and baking cookies.