Roasted Vegetables

roasted carrots and shallots on a baking sheet

Fact: crispy, brown edges on a vegetable are better than mushy/steamed or bland/raw vegetables. Isn’t it nice to know there’s an easy way to achieve the crispy-browns every time, no matter what veggie you’re making? This is the way I do it all the time, every time. Leave a comment if you can possibly find a roast-able veggie this method won’t work for, (I mean, don’t comment “lettuce” or “avocado”…); I just don’t think you’ll find one.


Roasted Vegetables

roasted carrots and shallots on a baking sheet

My go-to method for roasting any vegetable to perfection every time!

  • Author: Megan
  • Prep Time: 5 mintues
  • Cook Time: 25 minutes
  • Total Time: 30 minutes


  • 23 T extra virgin olive oil
  • salt & pepper
  • any vegetable you’d like to roast, cut into 1″ cubes or wedges

Any of these will work perfectly with this method: sweet potatoes, squash, chickpeas, peppers, broccoli, yukon gold potatoes, carrots, onions, cauliflower, shallots, radishes, brussles sprouts, and parsnips.


  1. Preheat oven to 425 degrees.
  2. Place your vegetables onto a baking sheet and drizzle with enough oil to coat everything (about 2-3 tablespoons) and a generous pinch of salt and pepper. Oil helps the veggies brown, don’t be afraid to add more if needed.
  3. Use your hands to toss everything so it’s evenly coated in the oil, salt, and pepper. 
  4. Spread your vegetables out so they cover the pan evenly; try to make sure you can see space between all the pieces. If the pan is too crowded, the veggies will steam and won’t brown, so, use a second baking sheet if you need to. 
  5. Slide the pan into the oven and let the veggies roast for 15 minutes, then remove the pan and use a spatula to scrape them up, flip them over, and stir them around. The veggies on the outer edges of the pan will cook faster so make sure to mix them all around.
  6. Return the pan to the oven for another 10 minutes, until the vegetables are nicely browned and crispy.

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