Roast Vegetables

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How to Roast Vegetables


  • 1 to 2 pounds of any vegetable

  • 1 Tablespoon oil

  • ½ teaspoon salt

  • ½ teaspoon pepper


  1. Wash your hands well with soap and hot water. 
  2. Preheat oven to 400° F.
  3. Wash vegetables under cold running water.
  4. Drain vegetables in colander.
  5. Cut vegetables into bite-size pieces, all about the same size.
  6. Place vegetables in large bowl or plastic bag.
  7. Pour oil on top of vegetables.
  8. Sprinkle with salt and pepper.
  9. Stir or shake until all vegetables are coated with oil, salt and pepper.
  10. Spread vegetables on baking sheet in an even layer.
  11. Place baking sheet in oven. Cook soft vegetables 20-25 minutes. Cook hard vegetables 30 minutes or longer.
  12. Check vegetables and turn once. Cook longer if you need to.
  13. Vegetables are done if soft when stuck with a fork.
  14. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.