The One Rule for the Best Roasted Vegetables, According to a Chef

Autumn is the perfect time to fall (pun intended) in love with roasting all over again. There’s something about a hot oven that brings out all the best flavors in fall produce like Brussels sprouts, cauliflower, sweet potatoes, and parsnips. 

As simple as roasting vegetables on a sheet pan may seem, there are factors to keep in mind to avoid eating sad, limp veggies. Proper roasting should render vegetables crispy on the outside and tender on the inside, with a sweet, caramelized flavor throughout.

The best tip for roasted veggie success is one that doesn’t require any additional equipment, skills, or money.

The One Rule for the Best Roasted Vegetables

"When roasting vegetables, the key is to cut them into even pieces so they cook at the same rate,” says Paulina Mesta, Chef de Cuisine at Sassetta at The Joule in Dallas, Texas. “This keeps you from ending up with half mushy, half raw veggies.” 

Nature isn’t beholden to consistency–even the same type of vegetable can grow in different shapes and sizes. A good rule of thumb is to cut vegetables in bite-sized, 1 to 1 1/2-inch pieces. This will help your vegetables cook consistently and more quickly than bigger chunks. Plus, it gives you the perfect surface area for getting that lovely caramelization. 

For particularly dense vegetables, like carrots and sweet potatoes, you may want to go on the smaller side of that range, whereas less dense vegetables, like cauliflower and broccoli, can be slightly larger. Breaking down hearty fall veggies, like butternut squash or pumpkins, into small, relatively uniform pieces will mean that everything cooks evenly at the same time. 

More Tips for Roasting Vegetables

Another important factor to consider for veggie-roasting success is the oven temperature. “A nice, hot oven (around 425°F) helps create that golden, caramelized exterior while keeping the insides nice and tender,” says Mesta. This isn’t the time for low and slow heat, like a braise; you want high, direct heat to bring out the sweetness of the vegetables.

“Always remember not to overcrowd your roasting pan,” adds Mesta. “Giving the vegetables space lets them crisp instead of steam.” This is especially true for vegetables that have a higher water content, like summer squash or asparagus. 

If you have a mix of different types of vegetables, it may be worthwhile to roast them separately, putting like with like, and then combining them all together, to ensure that each vegetable is cooked properly. Or, you can add lighter vegetables to the pan later in the cooking process.

When it comes to seasoning, Mesta notes that all you really need is a light coating of oil and a sprinkle of salt and pepper. However, she says, “sturdier veggies like carrots or even potatoes can handle herbs and spices right from the start.”

Just make sure your vegetables are patted dry before roasting to avoid the dreaded steaming effect. You can always dress and season them after cooking.

A Few of the Best Roasted Vegetable Recipes

• Oven Roasted Vegetables
• Oven Roasted New Potatoes
• Roasted Brussels Sprouts
• Roasted Broccoli with Parmesan
• Roasted Parsnips