Oven-Roasted Vegetables

Serves 5+
Oven-roasting vegetables is a simple technique that makes efficient use of cooking space—the vegetables can share the oven with a chicken or pork roast—and results in deep flavor. Many vegetables can be oven-roasted; the keys are to cook at a high oven temperature and to be generous with the olive oil, salt, and pepper. I use different aromatics, such as shallots, garlic, or herbs, depending on what I have in the kitchen or what flavors work best with each vegetable. If you’re cooking different types of vegetables, make sure the sizes and textures are similar so they’re all done at the same time.


  • 1 bunch of small carrots, peeled
  • 4 medium beets, cleaned, trimmed, and quartered
  • 8 ounces cremini mushrooms, trimmed and wiped clean, large ones halved
  • 5 shallots, peeled and halved
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon coarse salt
  • Coarsely ground black pepper


  1. Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
  2. Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.
cook's note
Other Vegetables to Oven-Roast
• Brussels sprouts—The best! Cut in half, lengthwise. • Asparagus—Snap off the fibrous ends. • Broccoli—It works, but I prefer it steamed. • Any root vegetable—Clean, cube, and season well. • Scallions—Trim both ends and roast whole. • Onions—Peel and slice or quarter. • Potatoes—Small new potatoes can be whole or halved. Cut large potatoes crosswise into ¼-inch slices.
Need help with the ingredients? Check our pantry list:
Photo by Mikkel Vang